Come with me to HOUSE Brooklyn, where Chef Yuji Tani brings together modern Japanese techniques and minimalistic French cuisine. His approach focuses on honoring each ingredient and highlighting its naturally delicious flavor — never masking it, only revealing its depth. HOUSE Brooklyn also follows a “waste not, want not” philosophy, respecting the work of farmers and using every part with intention.
I came to experience their December 2025 tasting menu — a beautifully curated nine-course journey.
December 2025 Tasting Menu:
• Dashi — kelp, turnip leaves
• Beet Crêpes — beets, spiced mushroom purée, dates, daikon radish, mint oil, grapefruit
• Yellowtail Tartare Monaka — yellowtail, shallots, ginger, colatura, pear sherbet, caviar, kale, rice crackers
• Burrata & Strawberry — strawberry tuile, pomegranate, blackcurrant sauce
• Fried Wagyu Beef & Chives — wagyu beef thigh, chives, dashi sauce, grated turnip, truffle, chili oil
• Slow-Cooked Ishigaki Sea Bream with Roasted Leeks — leeks, white wine, heavy cream, shallots, black pepper, golden mustard, black leek oil
• Charcoal-Grilled Duck Breast & Maitake Mushrooms — duck chicken stock, pumpkin, maitake, green pepper vinaigrette, walnuts
• Foie Gras Pilaf — foie gras, pickled shibazuke, green onion, teriyaki sauce, shallots, bonito stock
• Milk Pudding with Salted Vanilla Ice Cream — milk, heavy cream, salted vanilla ice cream, olive oil, honey
Every dish felt intentional, elegant, and deeply rooted in Chef Yuji’s philosophy of simplicity, seasonality, and natural flavor. A truly beautiful dining experience.
📍 HOUSE Brooklyn
50 Norman Ave, Brooklyn, NY
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