Member-only story
Koyo: An Omakase Journey of Flavors Through Kaiseki Cuisine
Koyo may easily be one of the most unique restaurants I’ve been to in recent memory. The Michelin recognized restaurant recently reopened after shutting down due to COVID-19. Created by visionary Owner and Chef Jay Zheng, Koyo is one of just a handful of New York restaurants that focuses on Kaiseki cuisine. For those who don’t know, Kaiseki is a style of traditional Japanese cuisine in which a series of very small, intricate dishes are prepared and Koyo does it with impeccable style throughout their seven-course tasting menu.
Koyo features a dining room that accommodates seven people with social distancing being fully acknowledged and a Chef’s Counter that accommodates six people with ample space between each guest; and this is where my guest and myself were seated. It was the perfect place to sit and watch as Chef Jay took us on a journey of Asian cuisine. Koyo was currently working their fall kaiseki-inspired omakase menu and some of the courses included Sakizuke (Hakkaido scallop, hanasaki crab, caviar…
