Muku

A Japanese restaurant in New York City. Muku serves nihonryori, or Japanese cuisine, shaped by seasonality, simplicity, and intention. Its cooking draws inspiration from kaiseki without following its formal structure, and uses goho, the five classical techniques of Japanese cooking: raw, grilled, simmered, steamed, and fried. Dishes are prepared to bring out the character of seasonal ingredients, with a focused approach to flavor. Executive Chef Manabu Asanuma trained in kappo and Kyoto-style cuisine in Japan, developed his career in Tokyo and Taiwan, and later worked at New York restaurants including Uchu, Odo, and Sushi Ichimura. At Muku, his cooking combines a foundation in Japanese culinary traditions with his own approach to seasonal dishes.