Aska

This was my first Michelin experience, I went here a couple of months ago. The food is immaculate, absolutely exquisite. The Sea Oak was by far the best bite of food I've experienced, tied with the Oscitera Caviar. I was blown away, physically reeling from just how expertly crafted each bite was, down to the placement of sauce and the variety of textures. The service was excellent. The waiters worked together beautifully and they were very kind and attentive. My only gripe is that they seemed more interested in explaining these dishes to my Michelin savvy friend instead of myself, as they would turn to him and I'd be hearing every other word from them on account of low volume. The atmosphere was beautiful. Peaceful and calm, lighting was perfect for pictures, and seeing the cooks in fron

The ingredients at Aska are undeniably fresh and of very high quality, and you can tell that a lot of care goes into sourcing and preparation. However, the overall experience wasn’t quite for me. The environment is extremely serious and almost austere, which sets the tone for a very focused dining experience. The flavors throughout the tasting menu were very subtle — almost too subtle for my personal taste. The cuisine leans heavily into natural, earthy elements, and at times it felt like there was a bit too much nature on the plate. While it wasn’t my personal favorite, I can absolutely appreciate the craft and precision behind it. If you’re curious about experiencing Nordic cuisine at a very high level, Aska is definitely worth trying.

Had what I feel to be the best Michelin experience in NYC to date. Every dish was so incredibly on point with a few that will be stored in the memory food bank forever. The majority of the ingredients are sourced within 60 miles of the restaurant with the exception of a few items (mostly Nordic) that were imported. I thought the notes of each dish were clean, delicate, and beautifully balanced. Nothing was a smack to the palette with too much intensity which I think is exactly the story that Aska is trying to tell, it's clearly hyper-focused on the seasonality and quality of the ingredients. I will say there was a Madagascar caviar used in a dish that tasted like Serrano ham- like nothing I've ever had before. We did both the wine and non-alc pairing and both were very well suited for eac

This is a very late review because I was too lazy to write reviews. But even after more than half a year, this restaurant is still easily in my top five places in NYC after a few years of living here. The food was excellent. I had the best caviar I’ve ever had at this place. I remember the server specifically mentioned that the caviar was carefully sourced and brought in from Europe, though I’ve forgotten the exact details over time. Everything else on the menu was also very well executed. The only dish I personally couldn’t finish was the venison—not because it wasn’t good or fresh, but simply because it’s not a protein I enjoy. What truly stood out was the service. I was unsure about which wine or cocktail to order, and the server patiently offered multiple tastings of different wines

An absolutely exceptional experience. The service was truly top-notch, and most of the dishes weren’t just delicious - they were genuinely MIND-BLOWING! A memorable evening from start to finish, it is definitely one of the best dining experiences we had in the city. We can't wait for an excuse to be back here for another magical evening!