Three Michelin starred Chef Masa’s new kaiseki restaurant is now open under Tetsu, and it’s an upscale, meat-heavy sort of spot. Â
Come by the landmarked building that houses both eateries sometime and head down to the subterranean space: all exposed brick and cast iron columns, with a massive African Bubinga wood countertop that steals the show, design-wise. Described as an “experimental playground” for the celebrated chef, Basement will feature a menu that changes daily based on seasonality and availability, with a strong focus on interesting proteins like whole squab, A5 Wagyu beef and Ohms roast beef. And to drink: beet tegronis (tequina, campari, charred beet), vodka-pickled Asian pear-kaffir lime cocktails and the like.
Now open Weds—Fri, Basement, $350, 78 Leonard St (between Broadway and Church), 212-207-2370
