Yoshoku, a stylish new Japanese restaurant in the Park Avenue lobby of Waldorf Astoria New York, offers a unique dining experience that seamlessly blends Eastern and Western culinary traditions.
A highlight at the restaurant is the Wheel of Life, a stunning art deco mosaic masterpiece that was restored during the hotel’s renovation. This breathtaking work of art, composed of 148,000 hand-cut tiles, not only captivates visitors but also inspires Yoshoku's culinary philosophy. Mirroring the mosaic, the restaurant’s menu is ever-changing, reflecting the natural cycle of the seasons.
A key fixture of Yoshoku is chef Ry Nitzkowski, who has honed his skills in the kitchens of Momofuku and Zero Bond. He effortlessly combines haute-cuisine techniques with Japanese flavors, resulting in beautifully plated dishes that embody simplicity with sophistication. The six-course kaiseki experience (a multi-course meal that focuses on seasonality and presentation) draws inspiration from traditional 16th-century Japanese tea ceremonies. While it pays respectful homage to these deep-rooted traditions, the kaiseki menu also embraces creative interpretations.
In addition, diners can choose à la carte dishes like halibut meunière served in a citrusy ponzu beurre blanc. Pair it with a glass of sake and enjoy some of the best people-watching in the city.
- The word yoshoku refers to the practice of incorporating Western culinary techniques with traditional Japanese ingredients and flavors. The best way to get a taste of what the Manhattan restaurant can do, order the six-course kaiseki menu.
- The dining room is divided into two sections that flank the Park Avenue lobby. One side is designed for casual dining and drinks, while the more formal dining area is further back, providing diners with added intimacy.
- The lobby’s floor features a striking centerpiece: Louis Regal’s 1931 Wheel of Life mosaic. This 18-foot-diameter artwork inspires Yoshoku’s menu, which highlights seasonal ingredients.
- Chef Nitzkowski boasts an impressive resume, having worked in many of New York City’s buzziest kitchens, including Momofuku, Zero Bond, Shuko and Mr. Moto.
- The cocktail menu will tempt you to stay a while. Sip sake, along with unique cocktails such as the Kirakira, which includes Japanese Komasa gin, lemon juice and champagne, and the Raichi, made with Haiken lychee vodka, yuzu liqueur and citrus.
- The catch of the day dictates the chef’s sashimi selection, served in five or seven perfectly plated varieties.
- The American wagyu striploin steak, alongside charred maitake mushrooms and a shiso leaf pesto, is the undeniable star of the à la carte menu’s main courses.
- The egg mimosa sando showcases Yoshoku’s casually elegant style. The starter elevates Japan’s famous fluffy milk bread sandwich with a soft quail egg, salmon roe and, if desired, an ounce of golden Kaluga caviar.
- Nitzkowski’s kaiseki meal feels both approachable and creative, as exemplified by dishes like uni toast, which gets an upgrade with caviar, milk bread and yuzu.
- The maki comes in a delicious array of flavors, including combinations like fatty tuna with pickled radish, salmon avocado paired with bright yuzu and yellowtail accompanied by daikon and chili topped with edible flowers.
Brunch
Business casual
Dinner
Gluten-free options
Kid friendly
Private dining
Reservations recommended 
Valet parking
Vegetarian options
