The path to Tsubame
From family kitchen to the counter.
Chef Jay is a third-generation restaurateur. Visits to the market in his childhood village shaped his appreciation for fresh ingredients, while his father taught him foundational cooking techniques.
He later built his career in Japanese cuisine in New York. Gaijin preceded Kōyō in Astoria; at Kōyō, he explored a seasonal kaiseki direction. He opened Tsubame in Tribeca in 2023, bringing that experience into a tasting menu that moves between kaiseki-inspired courses and sushi omakase.
Named for the barn swallow, Tsubame reflects the changing seasons that guide the menu. Read interviews and coverage of Chef Jay and his restaurants, or explore the experience at Tsubame.