Ukiyo

Ukiyo is one of the most exciting meals I’ve had in New York City in a long time. We sampled the eight course tasting menu (which is really the only way to go :) ) — and it was EXQUISITE. Each course was beautifully composed and visually stunning — the ingredients were so vibrant and the dinnerware was gorgeous. Most importantly, every single dish was ABSOLUTELY DELICIOUS! I experienced some flavor combinations that I had never tasted before (now I know that goat butter and anchovies are an amazing pairing) — and I loved every second of it. It’s exhilarating to be treated to a meal of this caliber.  I am a big fan of open kitchens because they add an element of intimacy to the dining experience.  What a pleasure watching Chef Marco Prins and his team execute dish after dish with the utmost precision and care. This phenomenal meal was a real treat for all of the senses! Chef Marco updates his menu seasonally, so I’m super excited to return soon to see what new dishes he has created. Many thanks to the talented Ukiyo team, and especially Chef Marco, for their incredibly hospitality and a truly unforgettable meal!

Ukiyo: 239 East 5th Street (between Second and Third Avenue)

img_4516.jpgRazor Clams, Yogurt Cream, Serundeng

img_4521.jpgGrilled Bread, Goat Butter, Anchovies

img_4525.jpgTomato Structures, Basil, Bottarga, Tomato Water, Manchego, Elderflower

img_4534.jpgPotato Onion Navette Roll, Beurre Mont from New England

img_4545.jpgCrab and Crispy Crab, Avocado, Radish, Buttermilk, Dill

img_3382.jpgCurry Bretagne Mussel Soup, Toast, Pickled Mussels, Carrot, Mustard

img_4552.jpgThis pickled mussel toast was exquisite!

Striped Bass, Tom Ka Kai, Turnip, Yuzu

img_4564.jpgFoie Gras Cocktail, Pickled Cherries, Sakura Blossoms, Cherry Meringue

IMG_3410View from the top of this gorgeous dish

img_4572.jpgFoie Gras Cheers!

Black Angus Striploin, Tongue, Eggplant, Miso, Crispy Potato, Black Garlic

Close up of that luscious striploin!

img_4577.jpgThis dish is beautiful from every angle

img_3433.jpgPortuguese Cheese, Crispy Cranberry Pecan Batard, Fig, Italian Orange Blossom Honey Tea

IMG_3442Strawberries, Rhubarb Compote, Yogurt Verbena, Lemongrass Ice Cream, White Chocolate, Milk Crumble

img_3447.jpgTea Service: Japanese Genmaicha, Chocolate Mousse, Crispy Caramel, Sorrento Lemon Madeleine

img_3437.jpgChef Marco Prins in his element

Ukiyo