Here at Rosanjin Tribeca, our dedication to food, like Rosanjin's art, encompasses the aesthetic essence of Japanese culture and cuisine.

Our vision was initially inspired by one of Japan's most celebrated food connoisseurs and artists, Rosanjin Kitaoji. Rosanjin revolutionized the idea of Japanese cuisine and achieved his lifetime quest for beauty and art through food.

At the core, kaiseki is the "art of food," a celebration involving extraordinary attention to detail in every aspect of the experience. For this reason, and to provide impeccable and thorough service, our restaurant consists only of 9 tables. We are dedicated to giving the utmost care to each process of the kaiseki experience.

Kaiseki enjoys a beautiful history, rooted in the Zen monasteries of ancient Kyoto. We have transported this tradition and first class cuisine to Tribeca.

Simply stated, kaiseki consists of a series of carefully prepared dishes. At our restaurant, you can enjoy these dishes à la carte or through one of our course meals. Attention to detail in presentation is designed to stimulate the senses in every imaginable way. Starting with the cuisine, our major ingredients are directly flown in from Japan. However, we like to take advantage of seasonally fresh local fish, and quality produce, carefully chosen when available. The combination of ingredients are intended to create a perfect balance of taste, texture,and aroma.

Next the food is mounted on the most suitable porcelain, all of which is imported from Japan. The porcelain acts as a “kimono” for the food, making it visually and aesthetically pleasing.

Then, the food is carefully presented by our servers to share with you the most authentic experience.

All of our kaiseki courses and our seasonal mini course can be complimented with sake pairing. You can enjoy our selection of our sakes which are imported from various prefectures in Japan.

We invite you to make reservations and join us for your next dining experience.