Jō

The food is the highlight here. Everything is very refined, balanced, and clearly high quality. You can tell a lot of care goes into presentation and flavor, and the courses feel thoughtful rather than flashy. Definitely worth the price if you appreciate elevated Japanese cuisine. Service is polished and professional. Staff know the menu well and explain dishes clearly without feeling stiff or robotic. It’s upscale but still comfortable. The atmosphere is calm, elegant, and intimate. Not overly trendy or loud, more of a quiet, focused dining experience where the food is the main event. Great for a special occasion or a serious food night. Overall, the 4.7 rating makes sense. It’s not an everyday spot, but for what it offers, it delivers consistently and feels worth it.

Cozy setting, only seats 8 guests max. Interesting reservation time slots. Service was great and efficient with only head chef Abe, another chef and the maitre d'. Food wise, they are a welcoming departure from some of my favorite omakase restaurants in NYC. More cooked food and less on raw ingredients. Most of the dishes were finely prepared and tasted delicious. I am not a duck person, so the duck soup was the only item I didn't like. We selected a $200/btl Sensai Jumai Daginjo, which tasted crisp and refreshing; and it paired well with the dishes. I recommend this Kaiseki restaurant to anyone yearning for fine and authentic Japanese dining experience.

This restaurant is a recent addition to the scene and may not have been widely discovered yet, but the dining experience here is truly exceptional. The owner and chef previously ran Kajitsu, a renowned NYC restaurant known for its Japanese kaiseki-style vegetarian cuisine. I visited Kajitsu in 2019 and felt it was the best place in the city to experience authentic Japanese shōjin (Buddhist vegetarian) cooking. Now with their new venture, Jo, they've expanded beyond vegetarian offerings to include meat and fish, while still staying true to the seasonal, multi-course kaiseki approach. With a broader range of ingredients, the flavor combinations, visual presentation, and overall richness of the dining experience have reached new heights. The tasting menu features over ten courses, and the v

For this 2025 season, I love the starter most - figs with the topping of rich sesame source and shisho. My second favorite is the soft shell turtle soup with sesame tofu. The dessert is also stunning, fresh grapes mixed with jelly and melted mush mellows.

The atmosphere was typical of this class of restaurant. Service was ok but nothing to write home about. The chef didn’t interact much with us but this could be a language issue. As far as the food, while all dishes were tasty, nothing really blew my hair back. I was expecting something special but ended up having a lot of vegetables and rice. Felt like a lot of filler with very very petit portions of protein. We also had the saki and tea parring. For the price it’s fair but I would have liked to have my tea refilled once it was empty.