Photo: Evan Sung


Photo: Evan Sung

Contact Info:

Address: 66 Park Ave
City: New York, NY
Zip: 10016
map: View the Map
Phone: (212) 885-7111
Website: http://www.hakubainyc.com/

Food Info:

Cuisine: Japanese
Payment: Accepts Credit Cards


hakubai, an elegant Japanese restaurant designed by award-winning firm Modellus Novus (Saga, Crown Shy, Masa, Tatiana) has arrived at The Prince Kitano New York.  Unexpectedly intimate in scale, hakubai captures the essence of the hotel’s timeless character with a luxurious dining room and cocktail bar, as well as two private dining spaces. hakubai can be found nestled in the lower level of the hotel celebrating Kaiseki which is rooted in the spirit of gathering and imbibing with a menu of seasonal dishes, some dating back 680 years ago.

Each course captures the philosophy of "shun," where every ingredient is enjoyed at the peak of its flavor. To meet that goal, four chefs have been hand-selected from the most celebrated restaurants in Japan. Executive Chef Jun Hiramatsu and Head Chef Keisuke Otsuka have created an 11-course tasting menu ($195 per guest), highlighting traditional Japanese techniques such as decorative cuttings of vegetables and “Kama” pot rice cooking.

The hakubai experience begins with the Sakizuke course, a Hokkaido snow crab miso, cloaked in its own creamy tomalley, with finger lime pearls and sweet alyssum flowers held within an Edo-kiriko glass, a crimson patterned traditional cut glass originating in Edo (present day Tokyo). A visual and textural story unfolds in the Zensai course. These Small Delicacies feature Ezo Awabi (Abalone), Komochi Konbu (Herring Roe on Kelp) and Ankimo (Monkfish liver) on delicate ornamental plating imported from Japan. Hand-carved vegetables, transformed into edible art, take center stage in Takiawase, the Steamed fifth course. Other offerings include a tender braised turnip sculpted into a delicate Chrysanthemum, Japan's national flower, and bathed in a silky, savory dashi broth. The traditional Kaiseki rice course, Oshokuji, is introduced by a delicate miso soup with earthy notes of tofu, nameko mushrooms and scallions. A final dessert course brings, omokashi, a strawberry shortcake dotted with Oiishi Strawberries, grown locally by a Japanese farmer; and ocha – tea and little sweats – doryaki (Japanese pancakes), bonbons and a yuzu tartlette.

General Manager Kevin Anderson, formerly of Chef's Table at Brooklyn Fare and Aska, has curated a sophisticated wine and sake pairing experience, offering selections from small producers in France, California and Japan. This thoughtful pairing ($160 per guest) highlights small growers and producers that best complement the culinary team’s approach. Cocktails include the Ime with Japanese gin, plum sake, pomegranate, yuzu and grapefruit; Anzu with Earl Grey gin, apricot, shiso, lemon, and egg white; and Kiku with Chrysanthemum Rum, Orange, Honey, Lemon, Seedlip Grove and milk.