This Japanese kaiseki restaurant underneath Tetsu in TriBeCa is headed by America’s most celebrated sushi chef Masa Takayama.

Focused on meat, the restaurant-under-a-restaurant is the latest venture from Masa, the first sushi chef to gain Michelin's top accolade of three stars. He's serving a rotating Omakase-only menu that is all protein-focused, including A5 Wagyu beef, Ohmi beef, whole squab and whole fish. 

The menu will change consiststently in line with the idea of kaiseki, as well as in deference to diners’ preferences. The one thing that will always, in one form or another, stay on the menu is Ohmi beef, a type of wagyu that’s considered some of the best beef in the world. Its preparation however will change; as tataki style or a steak for instance or on garlic toast with caviar and “fire kissed” with garlic-butter rice, black truffles, and fresh wasabi. 

Of course, this being Masa, the price tag for a two-hour feast at Basement isn’t cheap, starting at $350 per person. But U'll see, it's worth it.

Ideal For

The ultimate meat feast

Signature Dishes

Omakase menu featuring top quality proteins, including Ohmi beef, whole squab and whole fish.

Signature Drinks

Basement offers an extensive list of cocktails and wine and U can bring in Ur favorite tipple for a corkage fee of $95 per bottle.