The Prince Kitano New York, the first Japanese-owned hotel in New York City established in 1973, is thrilled to announce the opening of hakubai, a new Kaiseki fine dining restaurant nestled in the lower level of 66 Park Avenue. Kaiseki, rooted in the spirit of gathering and imbibing enhanced by a curated menu of many hyper seasonal dishes, traces its origins back 680 years. Each course captures the philosophy of “shun,” where every ingredient is enjoyed at the peak of its flavor. From the craftsmanship expressed in the cuisine to elegant dining vessels created by Japanese artists, hakubai combines traditional Kaiseki principles with modern approachability.
Hakubai Unveils Culinary Excellence at The Prince Kitano New York
The Seibu Prince Hotels Worldwide, a renowned Japanese hospitality group, hand-selected four of the award-winning chefs from their most celebrated restaurants in Japan to guide the Kaiseki culinary journey at hakubai. Executive Chef Jun Hiramatsu and Head Chef Keisuke Otsuka have created an 11-course tasting menu ($195 per guest), highlighting traditional Japanese techniques such as decorative cuttings of vegetables and “Kama” pot rice cooking.
The hakubai experience begins with the Sakizuke course, a Hokkaido snow crab miso, cloaked in its own creamy tomalley, with finger lime pearls and sweet alyssum flowers held within an Edo-kiriko glass, a crimson patterned traditional cut glass originating in Edo (present day Tokyo). A visual and textural story unfolds in the Zensai course. These Small Delicacies feature Ezo Awabi (Abalone), Komochi Konbu (Herring Roe on Kelp) and Ankimo (Monkfish liver) on delicate ornamental plating imported from Japan. Hand-carved vegetables, transformed into edible art, take center stage in Takiawase, the Steamed fifth course. A tender braised turnip is sculpted into a delicate Chrysanthemum, Japan’s national flower, and bathed in a silky, savory dashi broth. The traditional Kaiseki rice course, Oshokuji, is introduced by a delicate miso soup, a marriage of aka-miso and shiro-miso, rich and balanced by earthy notes of tofu, nameko mushrooms and scallions. This is the eighth course presenting Tsuyahime rice from Yamagata, its pearly grains and gentle sweetness showcased in three ways: pure and unadulterated, crowned with grilled eel as Hitsumabushi, and enveloped in another comforting sencha flushed dashi broth. Each variation celebrates the essence of rice, exploring its different textures and subtle flavors.
