Story perspectives

NYC's Dining Revolution: Kaiseki and Plant-Based Trends Rise

1/16/2026

Summary

Story summary

New York City's dining scene is evolving with a rise in kaiseki cuisine, a traditional Japanese style focused on seasonality and restraint.
Chefs Isao Yamada and Manabu Asanuma are gaining recognition for innovative interpretations that blend local ingredients with kaiseki heritage.
Restaurants Muku and Yamada have earned Michelin stars.
Plant-based dining is thriving with Avant Garden and Dirt Candy, reflecting a broader move beyond sushi and steak.

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Story summary

New York City's dining scene is evolving with a rise in kaiseki cuisine, a traditional Japanese style focused on seasonality and restraint.
Chefs Isao Yamada and Manabu Asanuma are gaining recognition for innovative interpretations that blend local ingredients with kaiseki heritage.
Restaurants Muku and Yamada have earned Michelin stars.
Plant-based dining is thriving with Avant Garden and Dirt Candy, reflecting a broader move beyond sushi and steak.