TEISUI Opens Full Dining Room and Launches Lite Menu | Food Newsfeed

TEISUI Opens Full Dining Room and Launches Lite Menu

June 28, 2016 Industry News
Industry News

TEISUI, a traditional Japanese yakitori kaiseki restaurant in NoMad, has officially opened its full dining room to the public. To accompany the launch, the restaurant now offers a four-course TEISUI Lite menu: an abridged version of the standard seasonal 10-course tasting menu.

Since the restaurant opened on March 18, only the 17-seat counter and seasonal 10-course tasting menu have been available for guests. Now, diners looking to experience the luxurious TEISUI experience at a more approachable entry point may sit at any of the 16 seats behind the counter and order the four-course TEISUI Lite menu for $40 (gratuity included), as opposed to $150 for the 10-course menu.

The TEISUI Lite experience consists of the following dishes:

  • Hassun
  • Gindara, Kiritanpo, Chicken Burdock, Watercress goma-ae
  • Tsukune
  • Chicken Meatball, Semi-Cooked Egg Yolk
  • Haru Tori-Mune
  • Chicken Breast, Pumpkin Puree, Bamboo Shoots, Fava Beans, Fiddle Head Ferns
  • Tori-Momo with Couscous
  • Chicken Thigh, Mashed Potato, Eggplant, Couscous

Wine and sake are available by the glass to accompany the Lite menu, with expert pairing suggestions from the staff. Sake flights are now available as well.

TEISUI seeks to recreate the experience of a Japanese Ryokan hotel (specifically, the TEISUI hotel in the Akita province of Japan)—an inn where guests come to relax and enjoy a tasting menu delivered to their room, which always has a breathtaking ocean view. The food is prepared by a highly skilled team of Japanese chefs, including Nobutaka Watanabe, who studied and taught at Hattori Nutritional Culinary School, a top-rated Culinary Institute in Tokyo, and was also head chef of the Hapa Izakaya restaurant in Vancouver, Canada, and Yuichiro Yoshimura, who is an experienced yakitori chef and until recently, worked at the TEISUI Hotel in Japan.

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.