"Executive chef Manabu Asanuma makes his own using buckwheat flour shipped over from his family's farm out in the Yamagata prefecture (where he grew up), known as the mogami wase variety. He builds his ni-hachi soba for the restaurant using 80 percent of that mogami wase buckwheat variety and 20 percent regular wheat, and some husks. The mixture results in hand-cut (intentionally) somewhat toothy and slightly uneven noodles, accompanied by a bowl of rich duck broth."
"The hairy crab swimming in a tomato soup is topped with a citrusy sudachi jelly and caviar; kamo eggplant floats in ichiban dashi; a ponzu-yuzu-kosho broth surrounds a fried Japanese barracuda that stays crisp; a foie gras stands in for chawanmushi with nameko mushrooms and gingko nuts. One of the latter courses features a rice bowl with minced chicken and maitake mushrooms topped with lightly grilled unagi - people can request more grains if they haven't gotten their fill."
Muku opened in Tribeca at 412 Greenwich Street, joining sibling spaces L'Abeille and L'Abeille a Côté in the former Sushi Ichimura. The restaurant offers a $295 kaiseki tasting menu that emphasizes seasonal, high-quality ingredients across raw, grilled, simmered, steamed, and fried preparations. Executive chef Manabu Asanuma makes ni-hachi soba from mogami wase buckwheat shipped from his family's farm in Yamagata, blending 80 percent buckwheat with 20 percent wheat and some husks for intentionally hand-cut, toothy noodles served with rich duck broth. Dishes include hairy crab in tomato soup with sudachi jelly and caviar, kamo eggplant in ichiban dashi, fried barracuda in ponzu-yuzu-kosho, a foie gras chawanmushi, a rice bowl with minced chicken, maitake, and grilled unagi, and crown melon with sake ice cream for dessert. Asanuma trained and worked in Japan and Taiwan with a career centered on kaiseki and nihonryori.
Read at Eater NY
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