Savor

DINNER SERVICE

Yoshoku at Waldorf Astoria New York blends Japanese technique with Western influence through a dining experience available both à la carte and as a chef-curated kaiseki menu. Led by Executive Chef Ry Nitzkowski, the menu begins with refined sashimi selections featuring the day’s freshest seafood before unfolding into inventive signature dishes such as A5 wagyu striploin with charred maitake and shiso pesto, uni toast on milk bread with yuzu and caviar, and Kegani crab served in its shell with cucumber and tosazu. Whether explored through the full tasting menu or tailored à la carte choices, the culinary journey reflects the rhythms of nature and the Japanese philosophy of wabi-sabi — an appreciation for subtle beauty and seasonal expression. Thoughtful pairings of premium sake, champagne and signature cocktails are curated to enhance both the tasting menu and à la carte experience. The setting complements the cuisine with an atmosphere of understated elegance, anchored by the iconic “Wheel of Life” mosaic and surrounding neoclassical murals that celebrate the rituals of dining and connection.