Tsubame, a kaiseki-inspired Omakase by Chef-Owner Jay Zheng (Gaijen, Kōyō), is located in East Tribeca in a sophisticated space. But it is the seafood that truly shines.
Chef Zheng built a reputation for himself with Gaijin, an upscale sushi restaurant in Astoria, Queens, which later relaunched as Kōyō following the pandemic. Now, he is launching Tsubame in Tribeca which gets its name from a barn swallow that nested in his childhood village.
Tsubame is minimally decorated room and seats just 10 guests at the chef’s counter. Like many kappo spots in Japan, Tsubame is very serious about the food, but less formal and more interactive, with Chef Zheng doing almost all the prepping and serving himself.
In classic kaiseki style, the menu is a colorful assemblage of the finest seasonal ingredients and fish, mainly sourced from Japan. Zheng adds indulgent Western ingredients like caviar and truffles to the mix.
The interior, designed by Hong Kong-based AESAM, features blonde wood and a white textured wall creating a relaxing atmosphere. The tasting counter is lined with black velvet barstools trimmed in gold. At the entrance are handblown white glass birds symbolizing restaurant’s namesake.
Tsubame is located at 11 Park Pl, New York, NY (929) 614-5998. For more information, visit https://www.instagram.com/tsubameny/