KAISEKI INSPIRED

Meet The Chef

Tsubame embodies a fresh start, led by Chef Jay and his exceptional team. Growing up in a rural village lacking essential amenities such as clean running water and refrigeration, Chef Jay would daily procure food and necessities from the market. This routine instilled in him a profound appreciation for fresh ingredients.

As a third-generation Chef and Restauranteur, Chef Jay’s father introduced him to the culinary world at the tender age of 12. During this period, he acquired fundamental cooking techniques, including grilling, frying, steaming, pickling, and broth making. At the age of 16, Chef Jay commenced his culinary journey as a line cook, honing his knife skills and developing a refined palate for exquisite cuisine.

In 2011, Chef Jay partnered to establish his inaugural Japanese restaurant, where he immersed himself in various Japanese cooking techniques, collaborating with seasoned chefs across different stations, including the kitchen and sushi bar. A few years later, he embarked on a fine dining adventure at the esteemed Peninsula Hotel in Chicago. In 2016, Chef Jay relocated to New York and opened the first Omakase establishment in Queens, aptly named Gaijin. Subsequently, he rebranded it as Koyo to concentrate on his Kaiseki-inspired Omakase concept which received the Michelin Plate Award. 

After meticulous planning, Chef Jay unveiled his new venture, Tsubame, in November 2023. Tsubame places a strong emphasis on hyper-seasonal Kaiseki-inspired Omakase, showcasing the ever-changing nature of culinary excellence.

The name Tsubame pays homage to Chef Jay’s native bird, the barn swallow. Each year, these birds would construct nests in the village, heralded the arrival of spring, and depart southward during winter to signal the impending season. At Tsubame, we prioritize seasonal ingredients, presenting an ever-evolving tasting menu that embodies the transformative essence of each meal.