Muku, a Japanese kaiseki restaurant in Tribeca, has made New York City history by earning a Michelin star just two months after opening. Led by chef Manabu Asanuma, the 10-seat counter—located in the former Sushi Ichimura space—specializes in the five traditional techniques of kaiseki: raw, grilled, simmered, steamed, and fried. While the reviewer noted that the presentation can occasionally be casual or "lackluster" compared to more meticulous sushi counters, the meal is anchored by standout dishes like miso-marinated rockfish and hand-crafted buckwheat soba made with grain from the chef's family farm. Priced at $295 per person, the experience is described as an effortless and evolving "page-turner" that marks a significant new chapter for the city's high-end dining scene.