Tsubame

Superb kaiseki inspired omakase menu. At 225/pp it is upper tier in NYC but the menu was balanced with various fresh ingredients and a stellar array of nigiri. Attention to detail was obvious by Chef Jay and overall, this was a very polished dining experience that delivers even at this price point.Food: 9/10Service: 9/10Vibe: 9/10Value: 7/10

We came for a 5:30pm seating on our wedding anniversary. The staff did a great job from the moment we walked in to acknowledge our anniversary including a complimentary glass of sake. They also gave us an extra anniversary dessert. We had 19 courses and they were delicious! So much food. We were definitely full at the end. The auction grade uni was my favorite at the end. They start off strong w an uni + caviar piece. Highly recommend.

One of my favourite omakase experiences ever in the heart of New York City Ambience is simple, and I absolutely love the aesthetics of all the plates and decor that is used. The menu changes bi-weekly, so it's interesting to see what the new menus are Chef was very knowledgeable with the sourcing of all the ingredients - can definitely tell its quality food through how he shows it to customers. Everything on the tasting menu was so fresh and unique, it's truly an experience you wouldn't want to miss. For the drinks - we ordered their specialty tea sets and one of the best Yuzu Sake we have ever had!

Chef Jay and his team have created something special - a creative, well executed, intimate, unpretentious restaurant. The menu is delicious really reasonably priced despite the recent extreme rise in NYC fine dining prices.Really enjoyed the breadth of flavors and seasonal ingredients which combined kaiseki, sushi, and a little French technique. The ambience is intimate yet upbeat in a brightly lit minimalist modern room that bumps lo-fi music. Service is attentive.My favorite part of the meal aside from the exquisite food, was chatting with Jay about his background as well as learning about all of the ingredients, their seasons, and where they're sourced from. A few standouts were the snow crab with yuzu jelly, seaweed, and shiso flower, the monkfish liver mousse over toro, the uni over grilled miso, and the lovely soup with baby eels. All of the sushi pieces you can see in the photo were well prepared and the red vinegar rice was full of umami, but not overly seasoned.I really hope this restaurant continues to grow in success, it's one of the few fine dining restaurants in the city I would like to return to. I didn't feel robbed after and Jay was extremely personable and comes from a non traditional sushi chef background. Well done Jay and team, can't wait to return.

Serene omakase counter newly opened in the center of the NYC omakase scene itself. Even from the outside Tsubame's bright interior radiates warmth. Inside is equally well lit with a clean, uncomplicated decor. Service is excellent and it feels the whole crew is excited to be on the team here. Chef Jay is an obvious professional and so knowledgeable on ingredients and sake alike. He has a hand in every bite in the meal but one chef for 10 guests did affect the pacing. For the amount of food I think a nearly 2.5 hour seating time was too long.The sake menu here features more rare and unique varieties but the least expensive bottle will set you back over $100 at a huge premium.The strong suit here were the prepared courses which made sure to represent different cooking techniques. I particularly enjoyed the risotto with uni and osetra. The tempura course was fried to perfection. The composed dishes were delicious with excellent ingredients and deep flavor. The uni, featured 3 times in our meal, was especially good - sweet and firm.I was a bit disappointed not to find the variety I expected based on the Instagram page. I was looking forward to king crab, lobster mushroom, Shako, and Hokkako. Unfortunately the most exotic fish was nodoguro which is quickly becoming an NYC staple these days. The nigiri progression, featuring just 6 pieces, in general was a miss. The rice is heavy on seasoning and the nigiri are ungarnished so they kind of blend into each other. This is with the exception of the 20 day dry age O toro which was beyond reproach.Overall, $225 price tag is fair for the duration of the meal, thoughtfulness of the composed dishes, and the number of times uni and caviar make an appearance. I will likely be back as I am sure the menu changes frequently.

Everything we had was very tasty. There were a lot of expensive ingredients used like truffle, uni and caviar which I appreciate. We both left feeling quite hungry and I would not consider myself as someone with a huge appetite. We also went celebrating a birthday which we mentioned ahead of time and did not receive a candle or any acknowledgement. For the price I was a bit disappointed in the experience.

Amazing experience!! Went for my boyfriend's 30th bday and was a great dinner. The staff went above and beyond to make it feel special, and the food was perfect. Highly recommend!

This is a very delayed review , it definitely does not deserve 2 stars. I was lucky to be able go during its soft opening in the summer which was cool! I really enjoyed the appetizers especially the wagyu or duck (it's been a while I forgot lol) udon with the egg, the little toasted bread and the uni and the sampler! We were pretty stuffed after the entire course. The sushi portion was great extremely fresh, I really liked the rice as well. I would definitely go back if I have another chance.

Creativity + Excellence .Omakase for $225 includes 18 courses at Tribeca's newest sushi bar. Chef Jay has opened his second NYC restaurant after the success of Koyo in Astoria, this one takes the Kaiseki-theme to a new level. Higher end ingredients, a more thoughtful progression through 7-8 nigiri and several spectacular dishes. Highly recommend

Made a reservation for 2 and paid the full $600 amount to hold our seats. Later realized I booked my the reservation for the wrong day. I tried rescheduling by calling 3 times and emailing twice only to finally get a response 2 weeks later saying that they are unable to accommodate the change request and unable to refund any portion of the deposit.I just donated $600 to a Michelin restaurant without eating a bite of food...