Ikebana-Zen: Japanese Restaurant in New York

Living by the sea, chef Mou has been going to various markets with my mother to find seafood from a young age. Mother's ingenuity can always process simple ingredients into different delicacies. These constitute the taste of chef Mou's childhood. The seed of love for the gourmet was planted. Afterward, he came to the United States, learning Japanese cuisine from Takahashi, the chef of the first batch of Michelin restaurant 15east in New York, and later visited many top Japanese restaurants in Manhattan to see different styles of Japanese food, whether traditional Edomae sushi or fashionable sushi, he cultivated his taste of Japanese food in this process and deepened the understanding of it.

Meet The Chef

ikebana zen

Our philosophy

Zen is about sensibility. Chef Mou hopes that after a busy day of work, diners can get peace of mind in our restaurant and enjoy the pleasure brought by the food. Chef Mou suggested that a lot of edible flowers will be used to decorate the ingredients. This is the source of the restaurant name IKEBANA. He believes that beautiful flowers can not only make the food look special, but also make people feel happy and wash away the tiredness of the day. Enjoy a moment of tranquility in front of the food.

ikebana zen