Menu to Taste

Hirohisa

Japanese Kappo · New York · Michelin One Star · Chef Hirohisa Hayashi

One-Michelin-star kappo/kaiseki restaurant in SoHo/Tribeca by Chef Hirohisa Hayashi (from Echizen, rural Japan). NOT primarily sushi - focuses on seasonal Japanese countryside cuisine. Omakase-only (no à la carte), 7-9 courses showcasing Echizen region flavors (rural Japan, not Tokyo/Kyoto style). Signature dishes: mushroom zosui (comforting rice bowl), snow crab rice with ikura and crab roe (final course), shrimp head tempura, wagyu steak, eel rice, seasonal sashimi/seafood (scallops, king crab, octopus), housemade shiso plum sake. Intimate ~20 seats total with counter seating (best for watching Chef Hirohisa work). Exposed brick, minimalist zen décor, discreet entrance. Cannot accommodate vegan, vegetarian, gluten-free, wheat/soy allergies, broad fish restrictions. Limited seafood restrictions with advance notice. Duration 2.5 hours. Reserve 2-3 weeks advance via Resy. Wednesday-Friday lunch 12-1pm + dinner 5:30-10pm, Saturday dinner only 5:30-10pm. Closed Sunday-Tuesday.

73 Thompson St, New York, NY 10012, New York

  • One Michelin Star

Menu

Wines

  • Plum Sake – House-Made (Japan) • Glass (18) — Award-winning house-made plum sake, delicate sweetness
  • Kubota Senju • Carafe (45) — Elegant Niigata sake, smooth and refined
  • Shiso Plum Sake (18) — Homemade shiso plum sake. Source: hirohisa.nyc
  • Dassai 23 Junmai Daiginjo • Glass (38) — Premium sake from Yamaguchi prefecture

Dishes

  • Chawanmushi — Warm savory egg custard. Traditional kaiseki course. Source: Michelin Guide
  • Sashimi Course — Part of 10-Course Omakase. Premium seasonal fish from Tokyo market
  • Snow Crab Rice Pot — Signature finale with snow crab, ikura, and crab roe. Source: hirohisa.nyc
  • Mochi Daifuku — Dessert with red bean paste and strawberry. Source: hirohisa.nyc
  • Tempura Selections — Seasonal tempura preparations. Source: Michelin Guide
  • Grilled Goma Tofu — With Hokkaido uni. Source: hirohisa.nyc
  • Grilled Fish — Part of 10-Course Omakase. Whole fish grilled with seasonal garnish
  • Mushroom Zosui — Signature rice dish with seasonal mushrooms. Source: hirohisa.nyc
  • Homemade Soba — House-made soba noodles offered if still hungry. Source: hirohisa.nyc
  • Miso-Marinated Pork — Week-long marination. Source: hirohisa.nyc

Tasting Menu

  • Hirohisa Kappo Omakase (240) — Chef Hiroki Odo's seasonal 10-course Japanese kappo: mushroom zosui, grilled goma tofu with uni, assorted sashimi, grilled yellowtail collar, black cod miso, miso-marinated pork, snow crab rice pot, homemade soba, grilled Wagyu NY strip, chawan mushi, seasonal dessert
  • 9-Course Omakase (170) — Kaiseki progression from raw to cooked dishes featuring Echizen region cuisine (rural Japan). Signature: mushroom zosui, snow crab rice with ikura and crab roe, shrimp head tempura, wagyu steak, eel rice, seasonal sashimi/seafood (scallops, king crab, octopus). Omakase-only (no à la carte). Duration 2.5 hours. ~20 seats, counter seating available. Wednesday-Saturday. Arrive on time (15+ minutes late = incomplete experience). Budget $160-200+ with drinks.
  • 10-Course Omakase (220) — Chef Hiroki Odo's seasonal Japanese Kappo omakase showcasing traditional technique and premium ingredients
  • 8-Course Omakase (225) — Standard dinner experience with 3 desserts. Source: hirohisa.nyc
  • Omakase (195) — Omakase kaiseki dinner

The Experience

A minimalist and intimate room built around the chef's counter. The meal is structured around an omakase experience.

Phone: +1 212-925-1613

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