Aska Reviews

Excellent rating

4.6 | 569 reviews

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4.6

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Weilin Fu 2026.02.01

The atmosphere is absolutely the best fine dinning restaurant we have been to. You can see from all the photos in other reviews. The food includes much surprise. They cook with meat you could not often get access to in other places like quail and deer hunted from Hudson valley. The flavor and the usage of mixed spices make the flavor of normal ingredients also interesting. However, there is a dish of fried flower on top of a napkin, making it pretty confusing whether to eat the flower or to use the napkin. I'm very concerned about the service. When I wanted to take a picture of my wife and moved my chair to the opposite of my wife, the waiter ordered me to move back with the reason of limited space and saying I'm blocking the path. I'm not saying this is a big issue. This is acceptable in a restaurant with $100+ per person. But this is not so good for a $500+ per person restaurant. YOU SHOULD NEVER ORDER YOUR GUEST TO DO ANYTHING. And during the process, we feel kind of offended by starring eyesights from chefs. From my observation, chefs whisper in the kitchen while starring at guests. Maybe they are talking about something else, but this behavior could make guests uncomfortable. Waiters are not as considerable as other fine dinning restaurant we visited. I would say kind of unconcerned and routined. However, from another perspective, this restaurant is a Scandinavian style one, probably the serving style is part of the experience, showing the severe and cold weather people in northern Europe has to survive from generation to generation since Viking age.

YUAN FANG 2026.01.28

Beautiful plating and presentation, but the food itself was fairly average. Aside from the visuals, there wasn’t much that stood out or felt memorable, which made the overall experience a bit underwhelming

Beautiful plating and presentation, but the food itself was fairly average. Aside from the visuals, there wasn’t much that stood out or felt memorable, which made the overall experience a bit underwhelming

Beautiful plating and presentation, but the food itself was fairly average. Aside from the visuals, there wasn’t much that stood out or felt memorable, which made the overall experience a bit underwhelming

Beautiful plating and presentation, but the food itself was fairly average. Aside from the visuals, there wasn’t much that stood out or felt memorable, which made the overall experience a bit underwhelming

Beautiful plating and presentation, but the food itself was fairly average. Aside from the visuals, there wasn’t much that stood out or felt memorable, which made the overall experience a bit underwhelming

Beautiful plating and presentation, but the food itself was fairly average. Aside from the visuals, there wasn’t much that stood out or felt memorable, which made the overall experience a bit underwhelming

Beautiful plating and presentation, but the food itself was fairly average. Aside from the visuals, there wasn’t much that stood out or felt memorable, which made the overall experience a bit underwhelming

Ruit L 2026.01.28

This is a very late review because I was too lazy to write reviews. But even after more than half a year, this restaurant is still easily in my top five places in NYC after a few years of living here. The food was excellent. I had the best caviar I’ve ever had at this place. I remember the server specifically mentioned that the caviar was carefully sourced and brought in from Europe, though I’ve forgotten the exact details over time. Everything else on the menu was also very well executed. The only dish I personally couldn’t finish was the venison—not because it wasn’t good or fresh, but simply because it’s not a protein I enjoy. What truly stood out was the service. I was unsure about which wine or cocktail to order, and the server patiently offered multiple tastings of different wines and cocktails before I made a decision. At one point, my friend and I were discussing the beautiful tableware in another language and I briefly picked up a plate to look at it. At the end of the meal, the server brought us a dedicated tableware menu without us asking, simply because she noticed my interest. A friend who visited on another occasion mentioned feeling slightly cold, and a server immediately brought a blanket without being asked. I have never experienced this level of attentiveness at any other Michelin-starred restaurant—whether in NYC, elsewhere in the US or in Europe. Even now, the service still stands out in my memory as genuinely impressive. Many restaurants blur together for me after the meal is over, but this one hasn’t. The presentation of the dishes was distinctive, and the overall experience left a lasting impression. It’s one of the very few places in NYC that I still remember clearly—and one of the even fewer that made me want to write a review at all.

This is a very late review because I was too lazy to write reviews. But even after more than half a year, this restaurant is still easily in my top five places in NYC after a few years of living here.

The food was excellent. I had the best caviar I’ve ever had at this place. I remember the server specifically mentioned that the caviar was carefully sourced and brought in from Europe, though I’ve forgotten the exact details over time. Everything else on the menu was also very well executed. The only dish I personally couldn’t finish was the venison—not because it wasn’t good or fresh, but simply because it’s not a protein I enjoy.

What truly stood out was the service. I was unsure about which wine or cocktail to order, and the server patiently offered multiple tastings of different wines and cocktails before I made a decision. At one point, my friend and I were discussing the beautiful tableware in another language and I briefly picked up a plate to look at it. At the end of the meal, the server brought us a dedicated tableware menu without us asking, simply because she noticed my interest.

A friend who visited on another occasion mentioned feeling slightly cold, and a server immediately brought a blanket without being asked. I have never experienced this level of attentiveness at any other Michelin-starred restaurant—whether in NYC, elsewhere in the US or in Europe. Even now, the service still stands out in my memory as genuinely impressive.

Many restaurants blur together for me after the meal is over, but this one hasn’t. The presentation of the dishes was distinctive, and the overall experience left a lasting impression. It’s one of the very few places in NYC that I still remember clearly—and one of the even fewer that made me want to write a review at all.

This is a very late review because I was too lazy to write reviews. But even after more than half a year, this restaurant is still easily in my top five places in NYC after a few years of living here.

The food was excellent. I had the best caviar I’ve ever had at this place. I remember the server specifically mentioned that the caviar was carefully sourced and brought in from Europe, though I’ve forgotten the exact details over time. Everything else on the menu was also very well executed. The only dish I personally couldn’t finish was the venison—not because it wasn’t good or fresh, but simply because it’s not a protein I enjoy.

What truly stood out was the service. I was unsure about which wine or cocktail to order, and the server patiently offered multiple tastings of different wines and cocktails before I made a decision. At one point, my friend and I were discussing the beautiful tableware in another language and I briefly picked up a plate to look at it. At the end of the meal, the server brought us a dedicated tableware menu without us asking, simply because she noticed my interest.

A friend who visited on another occasion mentioned feeling slightly cold, and a server immediately brought a blanket without being asked. I have never experienced this level of attentiveness at any other Michelin-starred restaurant—whether in NYC, elsewhere in the US or in Europe. Even now, the service still stands out in my memory as genuinely impressive.

Many restaurants blur together for me after the meal is over, but this one hasn’t. The presentation of the dishes was distinctive, and the overall experience left a lasting impression. It’s one of the very few places in NYC that I still remember clearly—and one of the even fewer that made me want to write a review at all.

This is a very late review because I was too lazy to write reviews. But even after more than half a year, this restaurant is still easily in my top five places in NYC after a few years of living here.

The food was excellent. I had the best caviar I’ve ever had at this place. I remember the server specifically mentioned that the caviar was carefully sourced and brought in from Europe, though I’ve forgotten the exact details over time. Everything else on the menu was also very well executed. The only dish I personally couldn’t finish was the venison—not because it wasn’t good or fresh, but simply because it’s not a protein I enjoy.

What truly stood out was the service. I was unsure about which wine or cocktail to order, and the server patiently offered multiple tastings of different wines and cocktails before I made a decision. At one point, my friend and I were discussing the beautiful tableware in another language and I briefly picked up a plate to look at it. At the end of the meal, the server brought us a dedicated tableware menu without us asking, simply because she noticed my interest.

A friend who visited on another occasion mentioned feeling slightly cold, and a server immediately brought a blanket without being asked. I have never experienced this level of attentiveness at any other Michelin-starred restaurant—whether in NYC, elsewhere in the US or in Europe. Even now, the service still stands out in my memory as genuinely impressive.

Many restaurants blur together for me after the meal is over, but this one hasn’t. The presentation of the dishes was distinctive, and the overall experience left a lasting impression. It’s one of the very few places in NYC that I still remember clearly—and one of the even fewer that made me want to write a review at all.

This is a very late review because I was too lazy to write reviews. But even after more than half a year, this restaurant is still easily in my top five places in NYC after a few years of living here.

The food was excellent. I had the best caviar I’ve ever had at this place. I remember the server specifically mentioned that the caviar was carefully sourced and brought in from Europe, though I’ve forgotten the exact details over time. Everything else on the menu was also very well executed. The only dish I personally couldn’t finish was the venison—not because it wasn’t good or fresh, but simply because it’s not a protein I enjoy.

What truly stood out was the service. I was unsure about which wine or cocktail to order, and the server patiently offered multiple tastings of different wines and cocktails before I made a decision. At one point, my friend and I were discussing the beautiful tableware in another language and I briefly picked up a plate to look at it. At the end of the meal, the server brought us a dedicated tableware menu without us asking, simply because she noticed my interest.

A friend who visited on another occasion mentioned feeling slightly cold, and a server immediately brought a blanket without being asked. I have never experienced this level of attentiveness at any other Michelin-starred restaurant—whether in NYC, elsewhere in the US or in Europe. Even now, the service still stands out in my memory as genuinely impressive.

Many restaurants blur together for me after the meal is over, but this one hasn’t. The presentation of the dishes was distinctive, and the overall experience left a lasting impression. It’s one of the very few places in NYC that I still remember clearly—and one of the even fewer that made me want to write a review at all.

This is a very late review because I was too lazy to write reviews. But even after more than half a year, this restaurant is still easily in my top five places in NYC after a few years of living here.

The food was excellent. I had the best caviar I’ve ever had at this place. I remember the server specifically mentioned that the caviar was carefully sourced and brought in from Europe, though I’ve forgotten the exact details over time. Everything else on the menu was also very well executed. The only dish I personally couldn’t finish was the venison—not because it wasn’t good or fresh, but simply because it’s not a protein I enjoy.

What truly stood out was the service. I was unsure about which wine or cocktail to order, and the server patiently offered multiple tastings of different wines and cocktails before I made a decision. At one point, my friend and I were discussing the beautiful tableware in another language and I briefly picked up a plate to look at it. At the end of the meal, the server brought us a dedicated tableware menu without us asking, simply because she noticed my interest.

A friend who visited on another occasion mentioned feeling slightly cold, and a server immediately brought a blanket without being asked. I have never experienced this level of attentiveness at any other Michelin-starred restaurant—whether in NYC, elsewhere in the US or in Europe. Even now, the service still stands out in my memory as genuinely impressive.

Many restaurants blur together for me after the meal is over, but this one hasn’t. The presentation of the dishes was distinctive, and the overall experience left a lasting impression. It’s one of the very few places in NYC that I still remember clearly—and one of the even fewer that made me want to write a review at all.

This is a very late review because I was too lazy to write reviews. But even after more than half a year, this restaurant is still easily in my top five places in NYC after a few years of living here.

The food was excellent. I had the best caviar I’ve ever had at this place. I remember the server specifically mentioned that the caviar was carefully sourced and brought in from Europe, though I’ve forgotten the exact details over time. Everything else on the menu was also very well executed. The only dish I personally couldn’t finish was the venison—not because it wasn’t good or fresh, but simply because it’s not a protein I enjoy.

What truly stood out was the service. I was unsure about which wine or cocktail to order, and the server patiently offered multiple tastings of different wines and cocktails before I made a decision. At one point, my friend and I were discussing the beautiful tableware in another language and I briefly picked up a plate to look at it. At the end of the meal, the server brought us a dedicated tableware menu without us asking, simply because she noticed my interest.

A friend who visited on another occasion mentioned feeling slightly cold, and a server immediately brought a blanket without being asked. I have never experienced this level of attentiveness at any other Michelin-starred restaurant—whether in NYC, elsewhere in the US or in Europe. Even now, the service still stands out in my memory as genuinely impressive.

Many restaurants blur together for me after the meal is over, but this one hasn’t. The presentation of the dishes was distinctive, and the overall experience left a lasting impression. It’s one of the very few places in NYC that I still remember clearly—and one of the even fewer that made me want to write a review at all.

This is a very late review because I was too lazy to write reviews. But even after more than half a year, this restaurant is still easily in my top five places in NYC after a few years of living here.

The food was excellent. I had the best caviar I’ve ever had at this place. I remember the server specifically mentioned that the caviar was carefully sourced and brought in from Europe, though I’ve forgotten the exact details over time. Everything else on the menu was also very well executed. The only dish I personally couldn’t finish was the venison—not because it wasn’t good or fresh, but simply because it’s not a protein I enjoy.

What truly stood out was the service. I was unsure about which wine or cocktail to order, and the server patiently offered multiple tastings of different wines and cocktails before I made a decision. At one point, my friend and I were discussing the beautiful tableware in another language and I briefly picked up a plate to look at it. At the end of the meal, the server brought us a dedicated tableware menu without us asking, simply because she noticed my interest.

A friend who visited on another occasion mentioned feeling slightly cold, and a server immediately brought a blanket without being asked. I have never experienced this level of attentiveness at any other Michelin-starred restaurant—whether in NYC, elsewhere in the US or in Europe. Even now, the service still stands out in my memory as genuinely impressive.

Many restaurants blur together for me after the meal is over, but this one hasn’t. The presentation of the dishes was distinctive, and the overall experience left a lasting impression. It’s one of the very few places in NYC that I still remember clearly—and one of the even fewer that made me want to write a review at all.

Ingalena Bengtsson 2026.01.15

Fantastic!

Dianne Fabby 2026.01.13

The meal at Aska felt thoughtful, intimate, and deeply artistic. Each dish was subtle yet complex, making the experience feel truly special.

AC Slater 2026.01.12

Had what I feel to be the best Michelin experience in NYC to date. Every dish was so incredibly on point with a few that will be stored in the memory food bank forever. The majority of the ingredients are sourced within 60 miles of the restaurant with the exception of a few items (mostly Nordic) that were imported. I thought the notes of each dish were clean, delicate, and beautifully balanced. Nothing was a smack to the palette with too much intensity which I think is exactly the story that Aska is trying to tell, it's clearly hyper-focused on the seasonality and quality of the ingredients. I will say there was a Madagascar caviar used in a dish that tasted like Serrano ham- like nothing I've ever had before. We did both the wine and non-alc pairing and both were very well suited for each course. A million extra points for continuously topping us off throughout the night. Ambiance is dark and intimate with an open kitchen to admire throughout the evening. Service was next level, with Missy the beverage director and her team seamlessly flowing about throughout the evening. The team was so warm, kind, and genuine- absolutely nothing felt sterile or forced, which is always a breath of fresh air. Not sure what more a restaurant needs to do to merit that third star. Also an awesome touch, my wife has a thing for beautiful dinnerware/flatware and was admiring theirs for the entirety of the meal. To our surprise, they printed out an extra menu with each dinnerware vendor they used for each dish. Pretty cool stuff.

Had what I feel to be the best Michelin experience in NYC to date. Every dish was so incredibly on point with a few that will be stored in the memory food bank forever. The majority of the ingredients are sourced within 60 miles of the restaurant with the exception of a few items (mostly Nordic) that were imported. I thought the notes of each dish were clean, delicate, and beautifully balanced. Nothing was a smack to the palette with too much intensity which I think is exactly the story that Aska is trying to tell, it's clearly hyper-focused on the seasonality and quality of the ingredients. I will say there was a Madagascar caviar used in a dish that tasted like Serrano ham- like nothing I've ever had before.

We did both the wine and non-alc pairing and both were very well suited for each course. A million extra points for continuously topping us off throughout the night.

Ambiance is dark and intimate with an open kitchen to admire throughout the evening. Service was next level, with Missy the beverage director and her team seamlessly flowing about throughout the evening. The team was so warm, kind, and genuine- absolutely nothing felt sterile or forced, which is always a breath of fresh air. Not sure what more a restaurant needs to do to merit that third star.

Also an awesome touch, my wife has a thing for beautiful dinnerware/flatware and was admiring theirs for the entirety of the meal. To our surprise, they printed out an extra menu with each dinnerware vendor they used for each dish. Pretty cool stuff.

Had what I feel to be the best Michelin experience in NYC to date. Every dish was so incredibly on point with a few that will be stored in the memory food bank forever. The majority of the ingredients are sourced within 60 miles of the restaurant with the exception of a few items (mostly Nordic) that were imported. I thought the notes of each dish were clean, delicate, and beautifully balanced. Nothing was a smack to the palette with too much intensity which I think is exactly the story that Aska is trying to tell, it's clearly hyper-focused on the seasonality and quality of the ingredients. I will say there was a Madagascar caviar used in a dish that tasted like Serrano ham- like nothing I've ever had before.

We did both the wine and non-alc pairing and both were very well suited for each course. A million extra points for continuously topping us off throughout the night.

Ambiance is dark and intimate with an open kitchen to admire throughout the evening. Service was next level, with Missy the beverage director and her team seamlessly flowing about throughout the evening. The team was so warm, kind, and genuine- absolutely nothing felt sterile or forced, which is always a breath of fresh air. Not sure what more a restaurant needs to do to merit that third star.

Also an awesome touch, my wife has a thing for beautiful dinnerware/flatware and was admiring theirs for the entirety of the meal. To our surprise, they printed out an extra menu with each dinnerware vendor they used for each dish. Pretty cool stuff.

Had what I feel to be the best Michelin experience in NYC to date. Every dish was so incredibly on point with a few that will be stored in the memory food bank forever. The majority of the ingredients are sourced within 60 miles of the restaurant with the exception of a few items (mostly Nordic) that were imported. I thought the notes of each dish were clean, delicate, and beautifully balanced. Nothing was a smack to the palette with too much intensity which I think is exactly the story that Aska is trying to tell, it's clearly hyper-focused on the seasonality and quality of the ingredients. I will say there was a Madagascar caviar used in a dish that tasted like Serrano ham- like nothing I've ever had before.

We did both the wine and non-alc pairing and both were very well suited for each course. A million extra points for continuously topping us off throughout the night.

Ambiance is dark and intimate with an open kitchen to admire throughout the evening. Service was next level, with Missy the beverage director and her team seamlessly flowing about throughout the evening. The team was so warm, kind, and genuine- absolutely nothing felt sterile or forced, which is always a breath of fresh air. Not sure what more a restaurant needs to do to merit that third star.

Also an awesome touch, my wife has a thing for beautiful dinnerware/flatware and was admiring theirs for the entirety of the meal. To our surprise, they printed out an extra menu with each dinnerware vendor they used for each dish. Pretty cool stuff.

Had what I feel to be the best Michelin experience in NYC to date. Every dish was so incredibly on point with a few that will be stored in the memory food bank forever. The majority of the ingredients are sourced within 60 miles of the restaurant with the exception of a few items (mostly Nordic) that were imported. I thought the notes of each dish were clean, delicate, and beautifully balanced. Nothing was a smack to the palette with too much intensity which I think is exactly the story that Aska is trying to tell, it's clearly hyper-focused on the seasonality and quality of the ingredients. I will say there was a Madagascar caviar used in a dish that tasted like Serrano ham- like nothing I've ever had before.

We did both the wine and non-alc pairing and both were very well suited for each course. A million extra points for continuously topping us off throughout the night.

Ambiance is dark and intimate with an open kitchen to admire throughout the evening. Service was next level, with Missy the beverage director and her team seamlessly flowing about throughout the evening. The team was so warm, kind, and genuine- absolutely nothing felt sterile or forced, which is always a breath of fresh air. Not sure what more a restaurant needs to do to merit that third star.

Also an awesome touch, my wife has a thing for beautiful dinnerware/flatware and was admiring theirs for the entirety of the meal. To our surprise, they printed out an extra menu with each dinnerware vendor they used for each dish. Pretty cool stuff.

Had what I feel to be the best Michelin experience in NYC to date. Every dish was so incredibly on point with a few that will be stored in the memory food bank forever. The majority of the ingredients are sourced within 60 miles of the restaurant with the exception of a few items (mostly Nordic) that were imported. I thought the notes of each dish were clean, delicate, and beautifully balanced. Nothing was a smack to the palette with too much intensity which I think is exactly the story that Aska is trying to tell, it's clearly hyper-focused on the seasonality and quality of the ingredients. I will say there was a Madagascar caviar used in a dish that tasted like Serrano ham- like nothing I've ever had before.

We did both the wine and non-alc pairing and both were very well suited for each course. A million extra points for continuously topping us off throughout the night.

Ambiance is dark and intimate with an open kitchen to admire throughout the evening. Service was next level, with Missy the beverage director and her team seamlessly flowing about throughout the evening. The team was so warm, kind, and genuine- absolutely nothing felt sterile or forced, which is always a breath of fresh air. Not sure what more a restaurant needs to do to merit that third star.

Also an awesome touch, my wife has a thing for beautiful dinnerware/flatware and was admiring theirs for the entirety of the meal. To our surprise, they printed out an extra menu with each dinnerware vendor they used for each dish. Pretty cool stuff.

Had what I feel to be the best Michelin experience in NYC to date. Every dish was so incredibly on point with a few that will be stored in the memory food bank forever. The majority of the ingredients are sourced within 60 miles of the restaurant with the exception of a few items (mostly Nordic) that were imported. I thought the notes of each dish were clean, delicate, and beautifully balanced. Nothing was a smack to the palette with too much intensity which I think is exactly the story that Aska is trying to tell, it's clearly hyper-focused on the seasonality and quality of the ingredients. I will say there was a Madagascar caviar used in a dish that tasted like Serrano ham- like nothing I've ever had before.

We did both the wine and non-alc pairing and both were very well suited for each course. A million extra points for continuously topping us off throughout the night.

Ambiance is dark and intimate with an open kitchen to admire throughout the evening. Service was next level, with Missy the beverage director and her team seamlessly flowing about throughout the evening. The team was so warm, kind, and genuine- absolutely nothing felt sterile or forced, which is always a breath of fresh air. Not sure what more a restaurant needs to do to merit that third star.

Also an awesome touch, my wife has a thing for beautiful dinnerware/flatware and was admiring theirs for the entirety of the meal. To our surprise, they printed out an extra menu with each dinnerware vendor they used for each dish. Pretty cool stuff.

Had what I feel to be the best Michelin experience in NYC to date. Every dish was so incredibly on point with a few that will be stored in the memory food bank forever. The majority of the ingredients are sourced within 60 miles of the restaurant with the exception of a few items (mostly Nordic) that were imported. I thought the notes of each dish were clean, delicate, and beautifully balanced. Nothing was a smack to the palette with too much intensity which I think is exactly the story that Aska is trying to tell, it's clearly hyper-focused on the seasonality and quality of the ingredients. I will say there was a Madagascar caviar used in a dish that tasted like Serrano ham- like nothing I've ever had before.

We did both the wine and non-alc pairing and both were very well suited for each course. A million extra points for continuously topping us off throughout the night.

Ambiance is dark and intimate with an open kitchen to admire throughout the evening. Service was next level, with Missy the beverage director and her team seamlessly flowing about throughout the evening. The team was so warm, kind, and genuine- absolutely nothing felt sterile or forced, which is always a breath of fresh air. Not sure what more a restaurant needs to do to merit that third star.

Also an awesome touch, my wife has a thing for beautiful dinnerware/flatware and was admiring theirs for the entirety of the meal. To our surprise, they printed out an extra menu with each dinnerware vendor they used for each dish. Pretty cool stuff.

Had what I feel to be the best Michelin experience in NYC to date. Every dish was so incredibly on point with a few that will be stored in the memory food bank forever. The majority of the ingredients are sourced within 60 miles of the restaurant with the exception of a few items (mostly Nordic) that were imported. I thought the notes of each dish were clean, delicate, and beautifully balanced. Nothing was a smack to the palette with too much intensity which I think is exactly the story that Aska is trying to tell, it's clearly hyper-focused on the seasonality and quality of the ingredients. I will say there was a Madagascar caviar used in a dish that tasted like Serrano ham- like nothing I've ever had before.

We did both the wine and non-alc pairing and both were very well suited for each course. A million extra points for continuously topping us off throughout the night.

Ambiance is dark and intimate with an open kitchen to admire throughout the evening. Service was next level, with Missy the beverage director and her team seamlessly flowing about throughout the evening. The team was so warm, kind, and genuine- absolutely nothing felt sterile or forced, which is always a breath of fresh air. Not sure what more a restaurant needs to do to merit that third star.

Also an awesome touch, my wife has a thing for beautiful dinnerware/flatware and was admiring theirs for the entirety of the meal. To our surprise, they printed out an extra menu with each dinnerware vendor they used for each dish. Pretty cool stuff.

Had what I feel to be the best Michelin experience in NYC to date. Every dish was so incredibly on point with a few that will be stored in the memory food bank forever. The majority of the ingredients are sourced within 60 miles of the restaurant with the exception of a few items (mostly Nordic) that were imported. I thought the notes of each dish were clean, delicate, and beautifully balanced. Nothing was a smack to the palette with too much intensity which I think is exactly the story that Aska is trying to tell, it's clearly hyper-focused on the seasonality and quality of the ingredients. I will say there was a Madagascar caviar used in a dish that tasted like Serrano ham- like nothing I've ever had before.

We did both the wine and non-alc pairing and both were very well suited for each course. A million extra points for continuously topping us off throughout the night.

Ambiance is dark and intimate with an open kitchen to admire throughout the evening. Service was next level, with Missy the beverage director and her team seamlessly flowing about throughout the evening. The team was so warm, kind, and genuine- absolutely nothing felt sterile or forced, which is always a breath of fresh air. Not sure what more a restaurant needs to do to merit that third star.

Also an awesome touch, my wife has a thing for beautiful dinnerware/flatware and was admiring theirs for the entirety of the meal. To our surprise, they printed out an extra menu with each dinnerware vendor they used for each dish. Pretty cool stuff.

Had what I feel to be the best Michelin experience in NYC to date. Every dish was so incredibly on point with a few that will be stored in the memory food bank forever. The majority of the ingredients are sourced within 60 miles of the restaurant with the exception of a few items (mostly Nordic) that were imported. I thought the notes of each dish were clean, delicate, and beautifully balanced. Nothing was a smack to the palette with too much intensity which I think is exactly the story that Aska is trying to tell, it's clearly hyper-focused on the seasonality and quality of the ingredients. I will say there was a Madagascar caviar used in a dish that tasted like Serrano ham- like nothing I've ever had before.

We did both the wine and non-alc pairing and both were very well suited for each course. A million extra points for continuously topping us off throughout the night.

Ambiance is dark and intimate with an open kitchen to admire throughout the evening. Service was next level, with Missy the beverage director and her team seamlessly flowing about throughout the evening. The team was so warm, kind, and genuine- absolutely nothing felt sterile or forced, which is always a breath of fresh air. Not sure what more a restaurant needs to do to merit that third star.

Also an awesome touch, my wife has a thing for beautiful dinnerware/flatware and was admiring theirs for the entirety of the meal. To our surprise, they printed out an extra menu with each dinnerware vendor they used for each dish. Pretty cool stuff.

Had what I feel to be the best Michelin experience in NYC to date. Every dish was so incredibly on point with a few that will be stored in the memory food bank forever. The majority of the ingredients are sourced within 60 miles of the restaurant with the exception of a few items (mostly Nordic) that were imported. I thought the notes of each dish were clean, delicate, and beautifully balanced. Nothing was a smack to the palette with too much intensity which I think is exactly the story that Aska is trying to tell, it's clearly hyper-focused on the seasonality and quality of the ingredients. I will say there was a Madagascar caviar used in a dish that tasted like Serrano ham- like nothing I've ever had before.

We did both the wine and non-alc pairing and both were very well suited for each course. A million extra points for continuously topping us off throughout the night.

Ambiance is dark and intimate with an open kitchen to admire throughout the evening. Service was next level, with Missy the beverage director and her team seamlessly flowing about throughout the evening. The team was so warm, kind, and genuine- absolutely nothing felt sterile or forced, which is always a breath of fresh air. Not sure what more a restaurant needs to do to merit that third star.

Also an awesome touch, my wife has a thing for beautiful dinnerware/flatware and was admiring theirs for the entirety of the meal. To our surprise, they printed out an extra menu with each dinnerware vendor they used for each dish. Pretty cool stuff.

Had what I feel to be the best Michelin experience in NYC to date. Every dish was so incredibly on point with a few that will be stored in the memory food bank forever. The majority of the ingredients are sourced within 60 miles of the restaurant with the exception of a few items (mostly Nordic) that were imported. I thought the notes of each dish were clean, delicate, and beautifully balanced. Nothing was a smack to the palette with too much intensity which I think is exactly the story that Aska is trying to tell, it's clearly hyper-focused on the seasonality and quality of the ingredients. I will say there was a Madagascar caviar used in a dish that tasted like Serrano ham- like nothing I've ever had before.

We did both the wine and non-alc pairing and both were very well suited for each course. A million extra points for continuously topping us off throughout the night.

Ambiance is dark and intimate with an open kitchen to admire throughout the evening. Service was next level, with Missy the beverage director and her team seamlessly flowing about throughout the evening. The team was so warm, kind, and genuine- absolutely nothing felt sterile or forced, which is always a breath of fresh air. Not sure what more a restaurant needs to do to merit that third star.

Also an awesome touch, my wife has a thing for beautiful dinnerware/flatware and was admiring theirs for the entirety of the meal. To our surprise, they printed out an extra menu with each dinnerware vendor they used for each dish. Pretty cool stuff.

Had what I feel to be the best Michelin experience in NYC to date. Every dish was so incredibly on point with a few that will be stored in the memory food bank forever. The majority of the ingredients are sourced within 60 miles of the restaurant with the exception of a few items (mostly Nordic) that were imported. I thought the notes of each dish were clean, delicate, and beautifully balanced. Nothing was a smack to the palette with too much intensity which I think is exactly the story that Aska is trying to tell, it's clearly hyper-focused on the seasonality and quality of the ingredients. I will say there was a Madagascar caviar used in a dish that tasted like Serrano ham- like nothing I've ever had before.

We did both the wine and non-alc pairing and both were very well suited for each course. A million extra points for continuously topping us off throughout the night.

Ambiance is dark and intimate with an open kitchen to admire throughout the evening. Service was next level, with Missy the beverage director and her team seamlessly flowing about throughout the evening. The team was so warm, kind, and genuine- absolutely nothing felt sterile or forced, which is always a breath of fresh air. Not sure what more a restaurant needs to do to merit that third star.

Also an awesome touch, my wife has a thing for beautiful dinnerware/flatware and was admiring theirs for the entirety of the meal. To our surprise, they printed out an extra menu with each dinnerware vendor they used for each dish. Pretty cool stuff.

Had what I feel to be the best Michelin experience in NYC to date. Every dish was so incredibly on point with a few that will be stored in the memory food bank forever. The majority of the ingredients are sourced within 60 miles of the restaurant with the exception of a few items (mostly Nordic) that were imported. I thought the notes of each dish were clean, delicate, and beautifully balanced. Nothing was a smack to the palette with too much intensity which I think is exactly the story that Aska is trying to tell, it's clearly hyper-focused on the seasonality and quality of the ingredients. I will say there was a Madagascar caviar used in a dish that tasted like Serrano ham- like nothing I've ever had before.

We did both the wine and non-alc pairing and both were very well suited for each course. A million extra points for continuously topping us off throughout the night.

Ambiance is dark and intimate with an open kitchen to admire throughout the evening. Service was next level, with Missy the beverage director and her team seamlessly flowing about throughout the evening. The team was so warm, kind, and genuine- absolutely nothing felt sterile or forced, which is always a breath of fresh air. Not sure what more a restaurant needs to do to merit that third star.

Also an awesome touch, my wife has a thing for beautiful dinnerware/flatware and was admiring theirs for the entirety of the meal. To our surprise, they printed out an extra menu with each dinnerware vendor they used for each dish. Pretty cool stuff.

Had what I feel to be the best Michelin experience in NYC to date. Every dish was so incredibly on point with a few that will be stored in the memory food bank forever. The majority of the ingredients are sourced within 60 miles of the restaurant with the exception of a few items (mostly Nordic) that were imported. I thought the notes of each dish were clean, delicate, and beautifully balanced. Nothing was a smack to the palette with too much intensity which I think is exactly the story that Aska is trying to tell, it's clearly hyper-focused on the seasonality and quality of the ingredients. I will say there was a Madagascar caviar used in a dish that tasted like Serrano ham- like nothing I've ever had before.

We did both the wine and non-alc pairing and both were very well suited for each course. A million extra points for continuously topping us off throughout the night.

Ambiance is dark and intimate with an open kitchen to admire throughout the evening. Service was next level, with Missy the beverage director and her team seamlessly flowing about throughout the evening. The team was so warm, kind, and genuine- absolutely nothing felt sterile or forced, which is always a breath of fresh air. Not sure what more a restaurant needs to do to merit that third star.

Also an awesome touch, my wife has a thing for beautiful dinnerware/flatware and was admiring theirs for the entirety of the meal. To our surprise, they printed out an extra menu with each dinnerware vendor they used for each dish. Pretty cool stuff.

Had what I feel to be the best Michelin experience in NYC to date. Every dish was so incredibly on point with a few that will be stored in the memory food bank forever. The majority of the ingredients are sourced within 60 miles of the restaurant with the exception of a few items (mostly Nordic) that were imported. I thought the notes of each dish were clean, delicate, and beautifully balanced. Nothing was a smack to the palette with too much intensity which I think is exactly the story that Aska is trying to tell, it's clearly hyper-focused on the seasonality and quality of the ingredients. I will say there was a Madagascar caviar used in a dish that tasted like Serrano ham- like nothing I've ever had before.

We did both the wine and non-alc pairing and both were very well suited for each course. A million extra points for continuously topping us off throughout the night.

Ambiance is dark and intimate with an open kitchen to admire throughout the evening. Service was next level, with Missy the beverage director and her team seamlessly flowing about throughout the evening. The team was so warm, kind, and genuine- absolutely nothing felt sterile or forced, which is always a breath of fresh air. Not sure what more a restaurant needs to do to merit that third star.

Also an awesome touch, my wife has a thing for beautiful dinnerware/flatware and was admiring theirs for the entirety of the meal. To our surprise, they printed out an extra menu with each dinnerware vendor they used for each dish. Pretty cool stuff.

Had what I feel to be the best Michelin experience in NYC to date. Every dish was so incredibly on point with a few that will be stored in the memory food bank forever. The majority of the ingredients are sourced within 60 miles of the restaurant with the exception of a few items (mostly Nordic) that were imported. I thought the notes of each dish were clean, delicate, and beautifully balanced. Nothing was a smack to the palette with too much intensity which I think is exactly the story that Aska is trying to tell, it's clearly hyper-focused on the seasonality and quality of the ingredients. I will say there was a Madagascar caviar used in a dish that tasted like Serrano ham- like nothing I've ever had before.

We did both the wine and non-alc pairing and both were very well suited for each course. A million extra points for continuously topping us off throughout the night.

Ambiance is dark and intimate with an open kitchen to admire throughout the evening. Service was next level, with Missy the beverage director and her team seamlessly flowing about throughout the evening. The team was so warm, kind, and genuine- absolutely nothing felt sterile or forced, which is always a breath of fresh air. Not sure what more a restaurant needs to do to merit that third star.

Also an awesome touch, my wife has a thing for beautiful dinnerware/flatware and was admiring theirs for the entirety of the meal. To our surprise, they printed out an extra menu with each dinnerware vendor they used for each dish. Pretty cool stuff.

Had what I feel to be the best Michelin experience in NYC to date. Every dish was so incredibly on point with a few that will be stored in the memory food bank forever. The majority of the ingredients are sourced within 60 miles of the restaurant with the exception of a few items (mostly Nordic) that were imported. I thought the notes of each dish were clean, delicate, and beautifully balanced. Nothing was a smack to the palette with too much intensity which I think is exactly the story that Aska is trying to tell, it's clearly hyper-focused on the seasonality and quality of the ingredients. I will say there was a Madagascar caviar used in a dish that tasted like Serrano ham- like nothing I've ever had before.

We did both the wine and non-alc pairing and both were very well suited for each course. A million extra points for continuously topping us off throughout the night.

Ambiance is dark and intimate with an open kitchen to admire throughout the evening. Service was next level, with Missy the beverage director and her team seamlessly flowing about throughout the evening. The team was so warm, kind, and genuine- absolutely nothing felt sterile or forced, which is always a breath of fresh air. Not sure what more a restaurant needs to do to merit that third star.

Also an awesome touch, my wife has a thing for beautiful dinnerware/flatware and was admiring theirs for the entirety of the meal. To our surprise, they printed out an extra menu with each dinnerware vendor they used for each dish. Pretty cool stuff.

Had what I feel to be the best Michelin experience in NYC to date. Every dish was so incredibly on point with a few that will be stored in the memory food bank forever. The majority of the ingredients are sourced within 60 miles of the restaurant with the exception of a few items (mostly Nordic) that were imported. I thought the notes of each dish were clean, delicate, and beautifully balanced. Nothing was a smack to the palette with too much intensity which I think is exactly the story that Aska is trying to tell, it's clearly hyper-focused on the seasonality and quality of the ingredients. I will say there was a Madagascar caviar used in a dish that tasted like Serrano ham- like nothing I've ever had before.

We did both the wine and non-alc pairing and both were very well suited for each course. A million extra points for continuously topping us off throughout the night.

Ambiance is dark and intimate with an open kitchen to admire throughout the evening. Service was next level, with Missy the beverage director and her team seamlessly flowing about throughout the evening. The team was so warm, kind, and genuine- absolutely nothing felt sterile or forced, which is always a breath of fresh air. Not sure what more a restaurant needs to do to merit that third star.

Also an awesome touch, my wife has a thing for beautiful dinnerware/flatware and was admiring theirs for the entirety of the meal. To our surprise, they printed out an extra menu with each dinnerware vendor they used for each dish. Pretty cool stuff.

Had what I feel to be the best Michelin experience in NYC to date. Every dish was so incredibly on point with a few that will be stored in the memory food bank forever. The majority of the ingredients are sourced within 60 miles of the restaurant with the exception of a few items (mostly Nordic) that were imported. I thought the notes of each dish were clean, delicate, and beautifully balanced. Nothing was a smack to the palette with too much intensity which I think is exactly the story that Aska is trying to tell, it's clearly hyper-focused on the seasonality and quality of the ingredients. I will say there was a Madagascar caviar used in a dish that tasted like Serrano ham- like nothing I've ever had before.

We did both the wine and non-alc pairing and both were very well suited for each course. A million extra points for continuously topping us off throughout the night.

Ambiance is dark and intimate with an open kitchen to admire throughout the evening. Service was next level, with Missy the beverage director and her team seamlessly flowing about throughout the evening. The team was so warm, kind, and genuine- absolutely nothing felt sterile or forced, which is always a breath of fresh air. Not sure what more a restaurant needs to do to merit that third star.

Also an awesome touch, my wife has a thing for beautiful dinnerware/flatware and was admiring theirs for the entirety of the meal. To our surprise, they printed out an extra menu with each dinnerware vendor they used for each dish. Pretty cool stuff.

Had what I feel to be the best Michelin experience in NYC to date. Every dish was so incredibly on point with a few that will be stored in the memory food bank forever. The majority of the ingredients are sourced within 60 miles of the restaurant with the exception of a few items (mostly Nordic) that were imported. I thought the notes of each dish were clean, delicate, and beautifully balanced. Nothing was a smack to the palette with too much intensity which I think is exactly the story that Aska is trying to tell, it's clearly hyper-focused on the seasonality and quality of the ingredients. I will say there was a Madagascar caviar used in a dish that tasted like Serrano ham- like nothing I've ever had before.

We did both the wine and non-alc pairing and both were very well suited for each course. A million extra points for continuously topping us off throughout the night.

Ambiance is dark and intimate with an open kitchen to admire throughout the evening. Service was next level, with Missy the beverage director and her team seamlessly flowing about throughout the evening. The team was so warm, kind, and genuine- absolutely nothing felt sterile or forced, which is always a breath of fresh air. Not sure what more a restaurant needs to do to merit that third star.

Also an awesome touch, my wife has a thing for beautiful dinnerware/flatware and was admiring theirs for the entirety of the meal. To our surprise, they printed out an extra menu with each dinnerware vendor they used for each dish. Pretty cool stuff.

Had what I feel to be the best Michelin experience in NYC to date. Every dish was so incredibly on point with a few that will be stored in the memory food bank forever. The majority of the ingredients are sourced within 60 miles of the restaurant with the exception of a few items (mostly Nordic) that were imported. I thought the notes of each dish were clean, delicate, and beautifully balanced. Nothing was a smack to the palette with too much intensity which I think is exactly the story that Aska is trying to tell, it's clearly hyper-focused on the seasonality and quality of the ingredients. I will say there was a Madagascar caviar used in a dish that tasted like Serrano ham- like nothing I've ever had before.

We did both the wine and non-alc pairing and both were very well suited for each course. A million extra points for continuously topping us off throughout the night.

Ambiance is dark and intimate with an open kitchen to admire throughout the evening. Service was next level, with Missy the beverage director and her team seamlessly flowing about throughout the evening. The team was so warm, kind, and genuine- absolutely nothing felt sterile or forced, which is always a breath of fresh air. Not sure what more a restaurant needs to do to merit that third star.

Also an awesome touch, my wife has a thing for beautiful dinnerware/flatware and was admiring theirs for the entirety of the meal. To our surprise, they printed out an extra menu with each dinnerware vendor they used for each dish. Pretty cool stuff.

Had what I feel to be the best Michelin experience in NYC to date. Every dish was so incredibly on point with a few that will be stored in the memory food bank forever. The majority of the ingredients are sourced within 60 miles of the restaurant with the exception of a few items (mostly Nordic) that were imported. I thought the notes of each dish were clean, delicate, and beautifully balanced. Nothing was a smack to the palette with too much intensity which I think is exactly the story that Aska is trying to tell, it's clearly hyper-focused on the seasonality and quality of the ingredients. I will say there was a Madagascar caviar used in a dish that tasted like Serrano ham- like nothing I've ever had before.

We did both the wine and non-alc pairing and both were very well suited for each course. A million extra points for continuously topping us off throughout the night.

Ambiance is dark and intimate with an open kitchen to admire throughout the evening. Service was next level, with Missy the beverage director and her team seamlessly flowing about throughout the evening. The team was so warm, kind, and genuine- absolutely nothing felt sterile or forced, which is always a breath of fresh air. Not sure what more a restaurant needs to do to merit that third star.

Also an awesome touch, my wife has a thing for beautiful dinnerware/flatware and was admiring theirs for the entirety of the meal. To our surprise, they printed out an extra menu with each dinnerware vendor they used for each dish. Pretty cool stuff.

Had what I feel to be the best Michelin experience in NYC to date. Every dish was so incredibly on point with a few that will be stored in the memory food bank forever. The majority of the ingredients are sourced within 60 miles of the restaurant with the exception of a few items (mostly Nordic) that were imported. I thought the notes of each dish were clean, delicate, and beautifully balanced. Nothing was a smack to the palette with too much intensity which I think is exactly the story that Aska is trying to tell, it's clearly hyper-focused on the seasonality and quality of the ingredients. I will say there was a Madagascar caviar used in a dish that tasted like Serrano ham- like nothing I've ever had before.

We did both the wine and non-alc pairing and both were very well suited for each course. A million extra points for continuously topping us off throughout the night.

Ambiance is dark and intimate with an open kitchen to admire throughout the evening. Service was next level, with Missy the beverage director and her team seamlessly flowing about throughout the evening. The team was so warm, kind, and genuine- absolutely nothing felt sterile or forced, which is always a breath of fresh air. Not sure what more a restaurant needs to do to merit that third star.

Also an awesome touch, my wife has a thing for beautiful dinnerware/flatware and was admiring theirs for the entirety of the meal. To our surprise, they printed out an extra menu with each dinnerware vendor they used for each dish. Pretty cool stuff.

Had what I feel to be the best Michelin experience in NYC to date. Every dish was so incredibly on point with a few that will be stored in the memory food bank forever. The majority of the ingredients are sourced within 60 miles of the restaurant with the exception of a few items (mostly Nordic) that were imported. I thought the notes of each dish were clean, delicate, and beautifully balanced. Nothing was a smack to the palette with too much intensity which I think is exactly the story that Aska is trying to tell, it's clearly hyper-focused on the seasonality and quality of the ingredients. I will say there was a Madagascar caviar used in a dish that tasted like Serrano ham- like nothing I've ever had before.

We did both the wine and non-alc pairing and both were very well suited for each course. A million extra points for continuously topping us off throughout the night.

Ambiance is dark and intimate with an open kitchen to admire throughout the evening. Service was next level, with Missy the beverage director and her team seamlessly flowing about throughout the evening. The team was so warm, kind, and genuine- absolutely nothing felt sterile or forced, which is always a breath of fresh air. Not sure what more a restaurant needs to do to merit that third star.

Also an awesome touch, my wife has a thing for beautiful dinnerware/flatware and was admiring theirs for the entirety of the meal. To our surprise, they printed out an extra menu with each dinnerware vendor they used for each dish. Pretty cool stuff.

Had what I feel to be the best Michelin experience in NYC to date. Every dish was so incredibly on point with a few that will be stored in the memory food bank forever. The majority of the ingredients are sourced within 60 miles of the restaurant with the exception of a few items (mostly Nordic) that were imported. I thought the notes of each dish were clean, delicate, and beautifully balanced. Nothing was a smack to the palette with too much intensity which I think is exactly the story that Aska is trying to tell, it's clearly hyper-focused on the seasonality and quality of the ingredients. I will say there was a Madagascar caviar used in a dish that tasted like Serrano ham- like nothing I've ever had before.

We did both the wine and non-alc pairing and both were very well suited for each course. A million extra points for continuously topping us off throughout the night.

Ambiance is dark and intimate with an open kitchen to admire throughout the evening. Service was next level, with Missy the beverage director and her team seamlessly flowing about throughout the evening. The team was so warm, kind, and genuine- absolutely nothing felt sterile or forced, which is always a breath of fresh air. Not sure what more a restaurant needs to do to merit that third star.

Also an awesome touch, my wife has a thing for beautiful dinnerware/flatware and was admiring theirs for the entirety of the meal. To our surprise, they printed out an extra menu with each dinnerware vendor they used for each dish. Pretty cool stuff.

Had what I feel to be the best Michelin experience in NYC to date. Every dish was so incredibly on point with a few that will be stored in the memory food bank forever. The majority of the ingredients are sourced within 60 miles of the restaurant with the exception of a few items (mostly Nordic) that were imported. I thought the notes of each dish were clean, delicate, and beautifully balanced. Nothing was a smack to the palette with too much intensity which I think is exactly the story that Aska is trying to tell, it's clearly hyper-focused on the seasonality and quality of the ingredients. I will say there was a Madagascar caviar used in a dish that tasted like Serrano ham- like nothing I've ever had before.

We did both the wine and non-alc pairing and both were very well suited for each course. A million extra points for continuously topping us off throughout the night.

Ambiance is dark and intimate with an open kitchen to admire throughout the evening. Service was next level, with Missy the beverage director and her team seamlessly flowing about throughout the evening. The team was so warm, kind, and genuine- absolutely nothing felt sterile or forced, which is always a breath of fresh air. Not sure what more a restaurant needs to do to merit that third star.

Also an awesome touch, my wife has a thing for beautiful dinnerware/flatware and was admiring theirs for the entirety of the meal. To our surprise, they printed out an extra menu with each dinnerware vendor they used for each dish. Pretty cool stuff.

Had what I feel to be the best Michelin experience in NYC to date. Every dish was so incredibly on point with a few that will be stored in the memory food bank forever. The majority of the ingredients are sourced within 60 miles of the restaurant with the exception of a few items (mostly Nordic) that were imported. I thought the notes of each dish were clean, delicate, and beautifully balanced. Nothing was a smack to the palette with too much intensity which I think is exactly the story that Aska is trying to tell, it's clearly hyper-focused on the seasonality and quality of the ingredients. I will say there was a Madagascar caviar used in a dish that tasted like Serrano ham- like nothing I've ever had before.

We did both the wine and non-alc pairing and both were very well suited for each course. A million extra points for continuously topping us off throughout the night.

Ambiance is dark and intimate with an open kitchen to admire throughout the evening. Service was next level, with Missy the beverage director and her team seamlessly flowing about throughout the evening. The team was so warm, kind, and genuine- absolutely nothing felt sterile or forced, which is always a breath of fresh air. Not sure what more a restaurant needs to do to merit that third star.

Also an awesome touch, my wife has a thing for beautiful dinnerware/flatware and was admiring theirs for the entirety of the meal. To our surprise, they printed out an extra menu with each dinnerware vendor they used for each dish. Pretty cool stuff.

Had what I feel to be the best Michelin experience in NYC to date. Every dish was so incredibly on point with a few that will be stored in the memory food bank forever. The majority of the ingredients are sourced within 60 miles of the restaurant with the exception of a few items (mostly Nordic) that were imported. I thought the notes of each dish were clean, delicate, and beautifully balanced. Nothing was a smack to the palette with too much intensity which I think is exactly the story that Aska is trying to tell, it's clearly hyper-focused on the seasonality and quality of the ingredients. I will say there was a Madagascar caviar used in a dish that tasted like Serrano ham- like nothing I've ever had before.

We did both the wine and non-alc pairing and both were very well suited for each course. A million extra points for continuously topping us off throughout the night.

Ambiance is dark and intimate with an open kitchen to admire throughout the evening. Service was next level, with Missy the beverage director and her team seamlessly flowing about throughout the evening. The team was so warm, kind, and genuine- absolutely nothing felt sterile or forced, which is always a breath of fresh air. Not sure what more a restaurant needs to do to merit that third star.

Also an awesome touch, my wife has a thing for beautiful dinnerware/flatware and was admiring theirs for the entirety of the meal. To our surprise, they printed out an extra menu with each dinnerware vendor they used for each dish. Pretty cool stuff.

N 2026.01.11

Jason Xiu 2026.01.11

If I have to pick one word to describe my overall experience, it is a SCAM! The service is OK, average among Michelin stared restaurants. The food is on the lower side tho - I love Scandinavian food, Aquavit is one of my favorite places. Aska is nowhere close to Aquavit, nothing surprising just so so. Worth to mention, 14 courses sound good but tiny portions with 6-7 desserts, really? The scam-y part is the price. First of all, the prefixed menu is overpriced compared to other Michelin restaurants. Secondly, they charge something called admin fee. According to their website, it is for non-tipped employees and this is NOT the gratuity. I guess they may start charging ingredients separately some time in the future or you may bring your own groceries and pay hundreds of $ for them to cook. Why don't you put your rent and electricity/gas bill in the charge as well? Thirdly, once you book the place, a cancellation or reschedule will cost you full price + admin fee + tax, according to their website. I caught cold/flu yesterday, but I still made to the dinner due to this crazy policy. I am sorry that I might have passed the virus to others in the restaurant but I just had to attend.

Shachar Ashkenazi 2026.01.04

An absolutely exceptional experience. The service was truly top-notch, and most of the dishes weren’t just delicious - they were genuinely MIND-BLOWING! A memorable evening from start to finish, it is definitely one of the best dining experiences we had in the city. We can't wait for an excuse to be back here for another magical evening!

An absolutely exceptional experience.

The service was truly top-notch, and most of the dishes weren’t just delicious - they were genuinely MIND-BLOWING!

A memorable evening from start to finish, it is definitely one of the best dining experiences we had in the city.

We can't wait for an excuse to be back here for another magical evening!

An absolutely exceptional experience.

The service was truly top-notch, and most of the dishes weren’t just delicious - they were genuinely MIND-BLOWING!

A memorable evening from start to finish, it is definitely one of the best dining experiences we had in the city.

We can't wait for an excuse to be back here for another magical evening!

An absolutely exceptional experience.

The service was truly top-notch, and most of the dishes weren’t just delicious - they were genuinely MIND-BLOWING!

A memorable evening from start to finish, it is definitely one of the best dining experiences we had in the city.

We can't wait for an excuse to be back here for another magical evening!

An absolutely exceptional experience.

The service was truly top-notch, and most of the dishes weren’t just delicious - they were genuinely MIND-BLOWING!

A memorable evening from start to finish, it is definitely one of the best dining experiences we had in the city.

We can't wait for an excuse to be back here for another magical evening!

An absolutely exceptional experience.

The service was truly top-notch, and most of the dishes weren’t just delicious - they were genuinely MIND-BLOWING!

A memorable evening from start to finish, it is definitely one of the best dining experiences we had in the city.

We can't wait for an excuse to be back here for another magical evening!

An absolutely exceptional experience.

The service was truly top-notch, and most of the dishes weren’t just delicious - they were genuinely MIND-BLOWING!

A memorable evening from start to finish, it is definitely one of the best dining experiences we had in the city.

We can't wait for an excuse to be back here for another magical evening!

An absolutely exceptional experience.

The service was truly top-notch, and most of the dishes weren’t just delicious - they were genuinely MIND-BLOWING!

A memorable evening from start to finish, it is definitely one of the best dining experiences we had in the city.

We can't wait for an excuse to be back here for another magical evening!

An absolutely exceptional experience.

The service was truly top-notch, and most of the dishes weren’t just delicious - they were genuinely MIND-BLOWING!

A memorable evening from start to finish, it is definitely one of the best dining experiences we had in the city.

We can't wait for an excuse to be back here for another magical evening!

An absolutely exceptional experience.

The service was truly top-notch, and most of the dishes weren’t just delicious - they were genuinely MIND-BLOWING!

A memorable evening from start to finish, it is definitely one of the best dining experiences we had in the city.

We can't wait for an excuse to be back here for another magical evening!

An absolutely exceptional experience.

The service was truly top-notch, and most of the dishes weren’t just delicious - they were genuinely MIND-BLOWING!

A memorable evening from start to finish, it is definitely one of the best dining experiences we had in the city.

We can't wait for an excuse to be back here for another magical evening!

An absolutely exceptional experience.

The service was truly top-notch, and most of the dishes weren’t just delicious - they were genuinely MIND-BLOWING!

A memorable evening from start to finish, it is definitely one of the best dining experiences we had in the city.

We can't wait for an excuse to be back here for another magical evening!

An absolutely exceptional experience.

The service was truly top-notch, and most of the dishes weren’t just delicious - they were genuinely MIND-BLOWING!

A memorable evening from start to finish, it is definitely one of the best dining experiences we had in the city.

We can't wait for an excuse to be back here for another magical evening!

An absolutely exceptional experience.

The service was truly top-notch, and most of the dishes weren’t just delicious - they were genuinely MIND-BLOWING!

A memorable evening from start to finish, it is definitely one of the best dining experiences we had in the city.

We can't wait for an excuse to be back here for another magical evening!

An absolutely exceptional experience.

The service was truly top-notch, and most of the dishes weren’t just delicious - they were genuinely MIND-BLOWING!

A memorable evening from start to finish, it is definitely one of the best dining experiences we had in the city.

We can't wait for an excuse to be back here for another magical evening!

An absolutely exceptional experience.

The service was truly top-notch, and most of the dishes weren’t just delicious - they were genuinely MIND-BLOWING!

A memorable evening from start to finish, it is definitely one of the best dining experiences we had in the city.

We can't wait for an excuse to be back here for another magical evening!

An absolutely exceptional experience.

The service was truly top-notch, and most of the dishes weren’t just delicious - they were genuinely MIND-BLOWING!

A memorable evening from start to finish, it is definitely one of the best dining experiences we had in the city.

We can't wait for an excuse to be back here for another magical evening!

An absolutely exceptional experience.

The service was truly top-notch, and most of the dishes weren’t just delicious - they were genuinely MIND-BLOWING!

A memorable evening from start to finish, it is definitely one of the best dining experiences we had in the city.

We can't wait for an excuse to be back here for another magical evening!

An absolutely exceptional experience.

The service was truly top-notch, and most of the dishes weren’t just delicious - they were genuinely MIND-BLOWING!

A memorable evening from start to finish, it is definitely one of the best dining experiences we had in the city.

We can't wait for an excuse to be back here for another magical evening!

An absolutely exceptional experience.

The service was truly top-notch, and most of the dishes weren’t just delicious - they were genuinely MIND-BLOWING!

A memorable evening from start to finish, it is definitely one of the best dining experiences we had in the city.

We can't wait for an excuse to be back here for another magical evening!

An absolutely exceptional experience.

The service was truly top-notch, and most of the dishes weren’t just delicious - they were genuinely MIND-BLOWING!

A memorable evening from start to finish, it is definitely one of the best dining experiences we had in the city.

We can't wait for an excuse to be back here for another magical evening!

An absolutely exceptional experience.

The service was truly top-notch, and most of the dishes weren’t just delicious - they were genuinely MIND-BLOWING!

A memorable evening from start to finish, it is definitely one of the best dining experiences we had in the city.

We can't wait for an excuse to be back here for another magical evening!

An absolutely exceptional experience.

The service was truly top-notch, and most of the dishes weren’t just delicious - they were genuinely MIND-BLOWING!

A memorable evening from start to finish, it is definitely one of the best dining experiences we had in the city.

We can't wait for an excuse to be back here for another magical evening!

An absolutely exceptional experience.

The service was truly top-notch, and most of the dishes weren’t just delicious - they were genuinely MIND-BLOWING!

A memorable evening from start to finish, it is definitely one of the best dining experiences we had in the city.

We can't wait for an excuse to be back here for another magical evening!

An absolutely exceptional experience.

The service was truly top-notch, and most of the dishes weren’t just delicious - they were genuinely MIND-BLOWING!

A memorable evening from start to finish, it is definitely one of the best dining experiences we had in the city.

We can't wait for an excuse to be back here for another magical evening!

An absolutely exceptional experience.

The service was truly top-notch, and most of the dishes weren’t just delicious - they were genuinely MIND-BLOWING!

A memorable evening from start to finish, it is definitely one of the best dining experiences we had in the city.

We can't wait for an excuse to be back here for another magical evening!

An absolutely exceptional experience.

The service was truly top-notch, and most of the dishes weren’t just delicious - they were genuinely MIND-BLOWING!

A memorable evening from start to finish, it is definitely one of the best dining experiences we had in the city.

We can't wait for an excuse to be back here for another magical evening!

An absolutely exceptional experience.

The service was truly top-notch, and most of the dishes weren’t just delicious - they were genuinely MIND-BLOWING!

A memorable evening from start to finish, it is definitely one of the best dining experiences we had in the city.

We can't wait for an excuse to be back here for another magical evening!

An absolutely exceptional experience.

The service was truly top-notch, and most of the dishes weren’t just delicious - they were genuinely MIND-BLOWING!

A memorable evening from start to finish, it is definitely one of the best dining experiences we had in the city.

We can't wait for an excuse to be back here for another magical evening!

An absolutely exceptional experience.

The service was truly top-notch, and most of the dishes weren’t just delicious - they were genuinely MIND-BLOWING!

A memorable evening from start to finish, it is definitely one of the best dining experiences we had in the city.

We can't wait for an excuse to be back here for another magical evening!

An absolutely exceptional experience.

The service was truly top-notch, and most of the dishes weren’t just delicious - they were genuinely MIND-BLOWING!

A memorable evening from start to finish, it is definitely one of the best dining experiences we had in the city.

We can't wait for an excuse to be back here for another magical evening!

An absolutely exceptional experience.

The service was truly top-notch, and most of the dishes weren’t just delicious - they were genuinely MIND-BLOWING!

A memorable evening from start to finish, it is definitely one of the best dining experiences we had in the city.

We can't wait for an excuse to be back here for another magical evening!

An absolutely exceptional experience.

The service was truly top-notch, and most of the dishes weren’t just delicious - they were genuinely MIND-BLOWING!

A memorable evening from start to finish, it is definitely one of the best dining experiences we had in the city.

We can't wait for an excuse to be back here for another magical evening!

An absolutely exceptional experience.

The service was truly top-notch, and most of the dishes weren’t just delicious - they were genuinely MIND-BLOWING!

A memorable evening from start to finish, it is definitely one of the best dining experiences we had in the city.

We can't wait for an excuse to be back here for another magical evening!

An absolutely exceptional experience.

The service was truly top-notch, and most of the dishes weren’t just delicious - they were genuinely MIND-BLOWING!

A memorable evening from start to finish, it is definitely one of the best dining experiences we had in the city.

We can't wait for an excuse to be back here for another magical evening!

An absolutely exceptional experience.

The service was truly top-notch, and most of the dishes weren’t just delicious - they were genuinely MIND-BLOWING!

A memorable evening from start to finish, it is definitely one of the best dining experiences we had in the city.

We can't wait for an excuse to be back here for another magical evening!

An absolutely exceptional experience.

The service was truly top-notch, and most of the dishes weren’t just delicious - they were genuinely MIND-BLOWING!

A memorable evening from start to finish, it is definitely one of the best dining experiences we had in the city.

We can't wait for an excuse to be back here for another magical evening!

Camille Zhang 2026.01.01

Each course was personally introduced by the chef, adding a thoughtful and intimate touch to the dining experience. Every plate was presented like a piece of art, and the ambiance was refined and serene. Most importantly, the flavors were truly stunning — delicate, fresh, and beautifully balanced. It was an unforgettable and deeply satisfying meal.

Each course was personally introduced by the chef, adding a thoughtful and intimate touch to the dining experience. Every plate was presented like a piece of art, and the ambiance was refined and serene. Most importantly, the flavors were truly stunning — delicate, fresh, and beautifully balanced. It was an unforgettable and deeply satisfying meal.

Each course was personally introduced by the chef, adding a thoughtful and intimate touch to the dining experience. Every plate was presented like a piece of art, and the ambiance was refined and serene. Most importantly, the flavors were truly stunning — delicate, fresh, and beautifully balanced. It was an unforgettable and deeply satisfying meal.

Each course was personally introduced by the chef, adding a thoughtful and intimate touch to the dining experience. Every plate was presented like a piece of art, and the ambiance was refined and serene. Most importantly, the flavors were truly stunning — delicate, fresh, and beautifully balanced. It was an unforgettable and deeply satisfying meal.

Each course was personally introduced by the chef, adding a thoughtful and intimate touch to the dining experience. Every plate was presented like a piece of art, and the ambiance was refined and serene. Most importantly, the flavors were truly stunning — delicate, fresh, and beautifully balanced. It was an unforgettable and deeply satisfying meal.

Each course was personally introduced by the chef, adding a thoughtful and intimate touch to the dining experience. Every plate was presented like a piece of art, and the ambiance was refined and serene. Most importantly, the flavors were truly stunning — delicate, fresh, and beautifully balanced. It was an unforgettable and deeply satisfying meal.

Each course was personally introduced by the chef, adding a thoughtful and intimate touch to the dining experience. Every plate was presented like a piece of art, and the ambiance was refined and serene. Most importantly, the flavors were truly stunning — delicate, fresh, and beautifully balanced. It was an unforgettable and deeply satisfying meal.

Each course was personally introduced by the chef, adding a thoughtful and intimate touch to the dining experience. Every plate was presented like a piece of art, and the ambiance was refined and serene. Most importantly, the flavors were truly stunning — delicate, fresh, and beautifully balanced. It was an unforgettable and deeply satisfying meal.

Each course was personally introduced by the chef, adding a thoughtful and intimate touch to the dining experience. Every plate was presented like a piece of art, and the ambiance was refined and serene. Most importantly, the flavors were truly stunning — delicate, fresh, and beautifully balanced. It was an unforgettable and deeply satisfying meal.

Each course was personally introduced by the chef, adding a thoughtful and intimate touch to the dining experience. Every plate was presented like a piece of art, and the ambiance was refined and serene. Most importantly, the flavors were truly stunning — delicate, fresh, and beautifully balanced. It was an unforgettable and deeply satisfying meal.

Each course was personally introduced by the chef, adding a thoughtful and intimate touch to the dining experience. Every plate was presented like a piece of art, and the ambiance was refined and serene. Most importantly, the flavors were truly stunning — delicate, fresh, and beautifully balanced. It was an unforgettable and deeply satisfying meal.

Each course was personally introduced by the chef, adding a thoughtful and intimate touch to the dining experience. Every plate was presented like a piece of art, and the ambiance was refined and serene. Most importantly, the flavors were truly stunning — delicate, fresh, and beautifully balanced. It was an unforgettable and deeply satisfying meal.

Each course was personally introduced by the chef, adding a thoughtful and intimate touch to the dining experience. Every plate was presented like a piece of art, and the ambiance was refined and serene. Most importantly, the flavors were truly stunning — delicate, fresh, and beautifully balanced. It was an unforgettable and deeply satisfying meal.

Each course was personally introduced by the chef, adding a thoughtful and intimate touch to the dining experience. Every plate was presented like a piece of art, and the ambiance was refined and serene. Most importantly, the flavors were truly stunning — delicate, fresh, and beautifully balanced. It was an unforgettable and deeply satisfying meal.

Each course was personally introduced by the chef, adding a thoughtful and intimate touch to the dining experience. Every plate was presented like a piece of art, and the ambiance was refined and serene. Most importantly, the flavors were truly stunning — delicate, fresh, and beautifully balanced. It was an unforgettable and deeply satisfying meal.

Each course was personally introduced by the chef, adding a thoughtful and intimate touch to the dining experience. Every plate was presented like a piece of art, and the ambiance was refined and serene. Most importantly, the flavors were truly stunning — delicate, fresh, and beautifully balanced. It was an unforgettable and deeply satisfying meal.

Each course was personally introduced by the chef, adding a thoughtful and intimate touch to the dining experience. Every plate was presented like a piece of art, and the ambiance was refined and serene. Most importantly, the flavors were truly stunning — delicate, fresh, and beautifully balanced. It was an unforgettable and deeply satisfying meal.

Each course was personally introduced by the chef, adding a thoughtful and intimate touch to the dining experience. Every plate was presented like a piece of art, and the ambiance was refined and serene. Most importantly, the flavors were truly stunning — delicate, fresh, and beautifully balanced. It was an unforgettable and deeply satisfying meal.

Brandon Ynayan 2025.12.31

Really good meal! My favorite dishes were the quail, venison and custard dishes. Carmen, Andrew in FOH were super hospitable. Chefs Isaac, Brian, Namha and Keenan were gracious enough to explain each dish thoroughly. It was a 100 minute tasting for me which was the fastest I’ve ever experienced. Chill service and nice team. Ambiance is date night with dim lighting with lots of good casual music.

Really good meal! My favorite dishes were the quail, venison and custard dishes. Carmen, Andrew in FOH were super hospitable. Chefs Isaac, Brian, Namha and Keenan were gracious enough to explain each dish thoroughly. It was a 100 minute tasting for me which was the fastest I’ve ever experienced. Chill service and nice team. Ambiance is date night with dim lighting with lots of good casual music.

Really good meal! My favorite dishes were the quail, venison and custard dishes. Carmen, Andrew in FOH were super hospitable. Chefs Isaac, Brian, Namha and Keenan were gracious enough to explain each dish thoroughly. It was a 100 minute tasting for me which was the fastest I’ve ever experienced. Chill service and nice team. Ambiance is date night with dim lighting with lots of good casual music.

Really good meal! My favorite dishes were the quail, venison and custard dishes. Carmen, Andrew in FOH were super hospitable. Chefs Isaac, Brian, Namha and Keenan were gracious enough to explain each dish thoroughly. It was a 100 minute tasting for me which was the fastest I’ve ever experienced. Chill service and nice team. Ambiance is date night with dim lighting with lots of good casual music.

Really good meal! My favorite dishes were the quail, venison and custard dishes. Carmen, Andrew in FOH were super hospitable. Chefs Isaac, Brian, Namha and Keenan were gracious enough to explain each dish thoroughly. It was a 100 minute tasting for me which was the fastest I’ve ever experienced. Chill service and nice team. Ambiance is date night with dim lighting with lots of good casual music.

Really good meal! My favorite dishes were the quail, venison and custard dishes. Carmen, Andrew in FOH were super hospitable. Chefs Isaac, Brian, Namha and Keenan were gracious enough to explain each dish thoroughly. It was a 100 minute tasting for me which was the fastest I’ve ever experienced. Chill service and nice team. Ambiance is date night with dim lighting with lots of good casual music.

Really good meal! My favorite dishes were the quail, venison and custard dishes. Carmen, Andrew in FOH were super hospitable. Chefs Isaac, Brian, Namha and Keenan were gracious enough to explain each dish thoroughly. It was a 100 minute tasting for me which was the fastest I’ve ever experienced. Chill service and nice team. Ambiance is date night with dim lighting with lots of good casual music.

Really good meal! My favorite dishes were the quail, venison and custard dishes. Carmen, Andrew in FOH were super hospitable. Chefs Isaac, Brian, Namha and Keenan were gracious enough to explain each dish thoroughly. It was a 100 minute tasting for me which was the fastest I’ve ever experienced. Chill service and nice team. Ambiance is date night with dim lighting with lots of good casual music.

Really good meal! My favorite dishes were the quail, venison and custard dishes. Carmen, Andrew in FOH were super hospitable. Chefs Isaac, Brian, Namha and Keenan were gracious enough to explain each dish thoroughly. It was a 100 minute tasting for me which was the fastest I’ve ever experienced. Chill service and nice team. Ambiance is date night with dim lighting with lots of good casual music.

Really good meal! My favorite dishes were the quail, venison and custard dishes. Carmen, Andrew in FOH were super hospitable. Chefs Isaac, Brian, Namha and Keenan were gracious enough to explain each dish thoroughly. It was a 100 minute tasting for me which was the fastest I’ve ever experienced. Chill service and nice team. Ambiance is date night with dim lighting with lots of good casual music.

Really good meal! My favorite dishes were the quail, venison and custard dishes. Carmen, Andrew in FOH were super hospitable. Chefs Isaac, Brian, Namha and Keenan were gracious enough to explain each dish thoroughly. It was a 100 minute tasting for me which was the fastest I’ve ever experienced. Chill service and nice team. Ambiance is date night with dim lighting with lots of good casual music.

Really good meal! My favorite dishes were the quail, venison and custard dishes. Carmen, Andrew in FOH were super hospitable. Chefs Isaac, Brian, Namha and Keenan were gracious enough to explain each dish thoroughly. It was a 100 minute tasting for me which was the fastest I’ve ever experienced. Chill service and nice team. Ambiance is date night with dim lighting with lots of good casual music.

Really good meal! My favorite dishes were the quail, venison and custard dishes. Carmen, Andrew in FOH were super hospitable. Chefs Isaac, Brian, Namha and Keenan were gracious enough to explain each dish thoroughly. It was a 100 minute tasting for me which was the fastest I’ve ever experienced. Chill service and nice team. Ambiance is date night with dim lighting with lots of good casual music.

Really good meal! My favorite dishes were the quail, venison and custard dishes. Carmen, Andrew in FOH were super hospitable. Chefs Isaac, Brian, Namha and Keenan were gracious enough to explain each dish thoroughly. It was a 100 minute tasting for me which was the fastest I’ve ever experienced. Chill service and nice team. Ambiance is date night with dim lighting with lots of good casual music.

Really good meal! My favorite dishes were the quail, venison and custard dishes. Carmen, Andrew in FOH were super hospitable. Chefs Isaac, Brian, Namha and Keenan were gracious enough to explain each dish thoroughly. It was a 100 minute tasting for me which was the fastest I’ve ever experienced. Chill service and nice team. Ambiance is date night with dim lighting with lots of good casual music.

Really good meal! My favorite dishes were the quail, venison and custard dishes. Carmen, Andrew in FOH were super hospitable. Chefs Isaac, Brian, Namha and Keenan were gracious enough to explain each dish thoroughly. It was a 100 minute tasting for me which was the fastest I’ve ever experienced. Chill service and nice team. Ambiance is date night with dim lighting with lots of good casual music.

Really good meal! My favorite dishes were the quail, venison and custard dishes. Carmen, Andrew in FOH were super hospitable. Chefs Isaac, Brian, Namha and Keenan were gracious enough to explain each dish thoroughly. It was a 100 minute tasting for me which was the fastest I’ve ever experienced. Chill service and nice team. Ambiance is date night with dim lighting with lots of good casual music.

Really good meal! My favorite dishes were the quail, venison and custard dishes. Carmen, Andrew in FOH were super hospitable. Chefs Isaac, Brian, Namha and Keenan were gracious enough to explain each dish thoroughly. It was a 100 minute tasting for me which was the fastest I’ve ever experienced. Chill service and nice team. Ambiance is date night with dim lighting with lots of good casual music.

Jack Ferrando 2025.12.23

Incredible, exquisite dining experience. Highly recommend

Incredible, exquisite dining experience. Highly recommend

Incredible, exquisite dining experience. Highly recommend

Incredible, exquisite dining experience. Highly recommend

Incredible, exquisite dining experience. Highly recommend

Incredible, exquisite dining experience. Highly recommend

Incredible, exquisite dining experience. Highly recommend

Incredible, exquisite dining experience. Highly recommend

Incredible, exquisite dining experience. Highly recommend

Incredible, exquisite dining experience. Highly recommend

Incredible, exquisite dining experience. Highly recommend

Lean Sullivan 2025.12.23

What an amazing experience! One of my favorite tasting menus, so far.

What an amazing experience! One of my favorite tasting menus, so far.

What an amazing experience! One of my favorite tasting menus, so far.

What an amazing experience! One of my favorite tasting menus, so far.

What an amazing experience! One of my favorite tasting menus, so far.

What an amazing experience! One of my favorite tasting menus, so far.

What an amazing experience! One of my favorite tasting menus, so far.

What an amazing experience! One of my favorite tasting menus, so far.

What an amazing experience! One of my favorite tasting menus, so far.

What an amazing experience! One of my favorite tasting menus, so far.

What an amazing experience! One of my favorite tasting menus, so far.

What an amazing experience! One of my favorite tasting menus, so far.

What an amazing experience! One of my favorite tasting menus, so far.

Shab N 2025.12.18

The BEST tasting experience I’ve had and easily my favorite NYC restaurant. We went with a foodie friend and didn’t expect anything spectacular. The restaurant looks very lowkey, the decor is very minimalistic and Scandinavian. But the food… wow!! Aska is where food meets art. The flavor combinations were unbelievable, service very friendly and seamless, the desserts out of this world.. each small ingredient used had a story - “picked last year at our farm and preserved all year round”, “imported from a village in Sweden”, “grown by an upstate farm”… I can’t wait to go back again. We paid $1300 for two, but so worth it!

The BEST tasting experience I’ve had and easily my favorite NYC restaurant.
We went with a foodie friend and didn’t expect anything spectacular. The restaurant looks very lowkey, the decor is very minimalistic and Scandinavian. But the food… wow!! Aska is where food meets art. The flavor combinations were unbelievable, service very friendly and seamless, the desserts out of this world.. each small ingredient used had a story - “picked last year at our farm and preserved all year round”, “imported from a village in Sweden”, “grown by an upstate farm”… I can’t wait to go back again. We paid $1300 for two, but so worth it!

The BEST tasting experience I’ve had and easily my favorite NYC restaurant.
We went with a foodie friend and didn’t expect anything spectacular. The restaurant looks very lowkey, the decor is very minimalistic and Scandinavian. But the food… wow!! Aska is where food meets art. The flavor combinations were unbelievable, service very friendly and seamless, the desserts out of this world.. each small ingredient used had a story - “picked last year at our farm and preserved all year round”, “imported from a village in Sweden”, “grown by an upstate farm”… I can’t wait to go back again. We paid $1300 for two, but so worth it!

The BEST tasting experience I’ve had and easily my favorite NYC restaurant.
We went with a foodie friend and didn’t expect anything spectacular. The restaurant looks very lowkey, the decor is very minimalistic and Scandinavian. But the food… wow!! Aska is where food meets art. The flavor combinations were unbelievable, service very friendly and seamless, the desserts out of this world.. each small ingredient used had a story - “picked last year at our farm and preserved all year round”, “imported from a village in Sweden”, “grown by an upstate farm”… I can’t wait to go back again. We paid $1300 for two, but so worth it!

The BEST tasting experience I’ve had and easily my favorite NYC restaurant.
We went with a foodie friend and didn’t expect anything spectacular. The restaurant looks very lowkey, the decor is very minimalistic and Scandinavian. But the food… wow!! Aska is where food meets art. The flavor combinations were unbelievable, service very friendly and seamless, the desserts out of this world.. each small ingredient used had a story - “picked last year at our farm and preserved all year round”, “imported from a village in Sweden”, “grown by an upstate farm”… I can’t wait to go back again. We paid $1300 for two, but so worth it!

The BEST tasting experience I’ve had and easily my favorite NYC restaurant.
We went with a foodie friend and didn’t expect anything spectacular. The restaurant looks very lowkey, the decor is very minimalistic and Scandinavian. But the food… wow!! Aska is where food meets art. The flavor combinations were unbelievable, service very friendly and seamless, the desserts out of this world.. each small ingredient used had a story - “picked last year at our farm and preserved all year round”, “imported from a village in Sweden”, “grown by an upstate farm”… I can’t wait to go back again. We paid $1300 for two, but so worth it!

The BEST tasting experience I’ve had and easily my favorite NYC restaurant.
We went with a foodie friend and didn’t expect anything spectacular. The restaurant looks very lowkey, the decor is very minimalistic and Scandinavian. But the food… wow!! Aska is where food meets art. The flavor combinations were unbelievable, service very friendly and seamless, the desserts out of this world.. each small ingredient used had a story - “picked last year at our farm and preserved all year round”, “imported from a village in Sweden”, “grown by an upstate farm”… I can’t wait to go back again. We paid $1300 for two, but so worth it!

The BEST tasting experience I’ve had and easily my favorite NYC restaurant.
We went with a foodie friend and didn’t expect anything spectacular. The restaurant looks very lowkey, the decor is very minimalistic and Scandinavian. But the food… wow!! Aska is where food meets art. The flavor combinations were unbelievable, service very friendly and seamless, the desserts out of this world.. each small ingredient used had a story - “picked last year at our farm and preserved all year round”, “imported from a village in Sweden”, “grown by an upstate farm”… I can’t wait to go back again. We paid $1300 for two, but so worth it!

The BEST tasting experience I’ve had and easily my favorite NYC restaurant.
We went with a foodie friend and didn’t expect anything spectacular. The restaurant looks very lowkey, the decor is very minimalistic and Scandinavian. But the food… wow!! Aska is where food meets art. The flavor combinations were unbelievable, service very friendly and seamless, the desserts out of this world.. each small ingredient used had a story - “picked last year at our farm and preserved all year round”, “imported from a village in Sweden”, “grown by an upstate farm”… I can’t wait to go back again. We paid $1300 for two, but so worth it!

The BEST tasting experience I’ve had and easily my favorite NYC restaurant.
We went with a foodie friend and didn’t expect anything spectacular. The restaurant looks very lowkey, the decor is very minimalistic and Scandinavian. But the food… wow!! Aska is where food meets art. The flavor combinations were unbelievable, service very friendly and seamless, the desserts out of this world.. each small ingredient used had a story - “picked last year at our farm and preserved all year round”, “imported from a village in Sweden”, “grown by an upstate farm”… I can’t wait to go back again. We paid $1300 for two, but so worth it!

Xin Zhang (billsonzzz) 2025.12.15

Due to heavy snowfall in New York on the day of our reservation, travel conditions were severely affected and we were unable to arrive on time. We contacted Aska as soon as possible to explain the situation and hoped for some understanding or flexibility. Unfortunately, the response from the restaurant was extremely rigid and rude. We were refused service outright, with no willingness to communicate or accommodate the circumstances. Despite the weather being clearly beyond our control, the restaurant proceeded to charge our credit card in full. For a restaurant of this reputation and price point, this lack of empathy and professionalism toward guests is deeply disappointing. Fine dining should reflect not only culinary excellence but also respect and basic human understanding. This experience fell far short of that standard.

andrew wong 2025.12.11

Dylan Prévost 2025.12.10

Aska’s Scandinavian craft honors its ingredients with a command of time; their seasonality expresses the importance of short timescales for some ingredients, while its masterful use of fermentation/preservation emphasizes the reward of working on long timescales for others. Though Nordic food preservation techniques were borne out of necessity and survival for long and harsh winters, their implementation in the present day yields exciting prospects for culinary innovation. The atmosphere of the restaurant is dark and serene, a cozy minimalism. As you enter, the bustle of the city fades away and you find yourself in an intimate dining room, in view of a kitchen that hums with a calm business. In the back, behind a large glass wall, you can see a small outdoor courtyard which has patio-style seating, a garden for seasonal ingredients, and a greenhouse. We visited in December, a season which a Scandinavian kitchen such as Aska kitchen is well-suited to express culinarily. Given the emphasis on fresh seafood, the highly technical and refined nature of the dishes, and the 15-course format, the dining experience feels much like a western formulation of omakase. Special highlights from the menu: (1) Madagascar caviar (the only caviar in the entree continent of Africa), (2) the second pairing, which followed after the amuse bouche: “Muri”, a non-alcoholic drink made simply of rice, koji, and lavender by a former master fermenter at Noma; incredibly smooth and beautifully complex, something you drink all night (3) a few species of fish previously thought to be extinct or are newly discovered, (4) the hake dish with a captivating green and white sauce made of flowering dill and Swedish dark beer, which was very thoughtfully paired with a complex, dill-forward non-alcoholic beverage, (5) the final savory course which was a crossbreed of red deer and elk, with a mind-blowing sauce made using the bones of the animal, and composed of mushrooms, preserved gooseberries, with a little finish of citrus; it was complex, intense umami, peppery, warm, a true master-craft

Aska’s Scandinavian craft honors its ingredients with a command of time; their seasonality expresses the importance of short timescales for some ingredients, while its masterful use of fermentation/preservation emphasizes the reward of working on long timescales for others. Though Nordic food preservation techniques were borne out of necessity and survival for long and harsh winters, their implementation in the present day yields exciting prospects for culinary innovation. The atmosphere of the restaurant is dark and serene, a cozy minimalism. As you enter, the bustle of the city fades away and you find yourself in an intimate dining room, in view of a kitchen that hums with a calm business. In the back, behind a large glass wall, you can see a small outdoor courtyard which has patio-style seating, a garden for seasonal ingredients, and a greenhouse. We visited in December, a season which a Scandinavian kitchen such as Aska kitchen is well-suited to express culinarily. Given the emphasis on fresh seafood, the highly technical and refined nature of the dishes, and the 15-course format, the dining experience feels much like a western formulation of omakase. Special highlights from the menu: (1) Madagascar caviar (the only caviar in the entree continent of Africa), (2) the second pairing, which followed after the amuse bouche: “Muri”, a non-alcoholic drink made simply of rice, koji, and lavender by a former master fermenter at Noma; incredibly smooth and beautifully complex, something you drink all night (3) a few species of fish previously thought to be extinct or are newly discovered, (4) the hake dish with a captivating green and white sauce made of flowering dill and Swedish dark beer, which was very thoughtfully paired with a complex, dill-forward non-alcoholic beverage, (5) the final savory course which was a crossbreed of red deer and elk, with a mind-blowing sauce made using the bones of the animal, and composed of mushrooms, preserved gooseberries, with a little finish of citrus; it was complex, intense umami, peppery, warm, a true master-craft

Aska’s Scandinavian craft honors its ingredients with a command of time; their seasonality expresses the importance of short timescales for some ingredients, while its masterful use of fermentation/preservation emphasizes the reward of working on long timescales for others. Though Nordic food preservation techniques were borne out of necessity and survival for long and harsh winters, their implementation in the present day yields exciting prospects for culinary innovation. The atmosphere of the restaurant is dark and serene, a cozy minimalism. As you enter, the bustle of the city fades away and you find yourself in an intimate dining room, in view of a kitchen that hums with a calm business. In the back, behind a large glass wall, you can see a small outdoor courtyard which has patio-style seating, a garden for seasonal ingredients, and a greenhouse. We visited in December, a season which a Scandinavian kitchen such as Aska kitchen is well-suited to express culinarily. Given the emphasis on fresh seafood, the highly technical and refined nature of the dishes, and the 15-course format, the dining experience feels much like a western formulation of omakase. Special highlights from the menu: (1) Madagascar caviar (the only caviar in the entree continent of Africa), (2) the second pairing, which followed after the amuse bouche: “Muri”, a non-alcoholic drink made simply of rice, koji, and lavender by a former master fermenter at Noma; incredibly smooth and beautifully complex, something you drink all night (3) a few species of fish previously thought to be extinct or are newly discovered, (4) the hake dish with a captivating green and white sauce made of flowering dill and Swedish dark beer, which was very thoughtfully paired with a complex, dill-forward non-alcoholic beverage, (5) the final savory course which was a crossbreed of red deer and elk, with a mind-blowing sauce made using the bones of the animal, and composed of mushrooms, preserved gooseberries, with a little finish of citrus; it was complex, intense umami, peppery, warm, a true master-craft

Aska’s Scandinavian craft honors its ingredients with a command of time; their seasonality expresses the importance of short timescales for some ingredients, while its masterful use of fermentation/preservation emphasizes the reward of working on long timescales for others. Though Nordic food preservation techniques were borne out of necessity and survival for long and harsh winters, their implementation in the present day yields exciting prospects for culinary innovation. The atmosphere of the restaurant is dark and serene, a cozy minimalism. As you enter, the bustle of the city fades away and you find yourself in an intimate dining room, in view of a kitchen that hums with a calm business. In the back, behind a large glass wall, you can see a small outdoor courtyard which has patio-style seating, a garden for seasonal ingredients, and a greenhouse. We visited in December, a season which a Scandinavian kitchen such as Aska kitchen is well-suited to express culinarily. Given the emphasis on fresh seafood, the highly technical and refined nature of the dishes, and the 15-course format, the dining experience feels much like a western formulation of omakase. Special highlights from the menu: (1) Madagascar caviar (the only caviar in the entree continent of Africa), (2) the second pairing, which followed after the amuse bouche: “Muri”, a non-alcoholic drink made simply of rice, koji, and lavender by a former master fermenter at Noma; incredibly smooth and beautifully complex, something you drink all night (3) a few species of fish previously thought to be extinct or are newly discovered, (4) the hake dish with a captivating green and white sauce made of flowering dill and Swedish dark beer, which was very thoughtfully paired with a complex, dill-forward non-alcoholic beverage, (5) the final savory course which was a crossbreed of red deer and elk, with a mind-blowing sauce made using the bones of the animal, and composed of mushrooms, preserved gooseberries, with a little finish of citrus; it was complex, intense umami, peppery, warm, a true master-craft

Aska’s Scandinavian craft honors its ingredients with a command of time; their seasonality expresses the importance of short timescales for some ingredients, while its masterful use of fermentation/preservation emphasizes the reward of working on long timescales for others. Though Nordic food preservation techniques were borne out of necessity and survival for long and harsh winters, their implementation in the present day yields exciting prospects for culinary innovation. The atmosphere of the restaurant is dark and serene, a cozy minimalism. As you enter, the bustle of the city fades away and you find yourself in an intimate dining room, in view of a kitchen that hums with a calm business. In the back, behind a large glass wall, you can see a small outdoor courtyard which has patio-style seating, a garden for seasonal ingredients, and a greenhouse. We visited in December, a season which a Scandinavian kitchen such as Aska kitchen is well-suited to express culinarily. Given the emphasis on fresh seafood, the highly technical and refined nature of the dishes, and the 15-course format, the dining experience feels much like a western formulation of omakase. Special highlights from the menu: (1) Madagascar caviar (the only caviar in the entree continent of Africa), (2) the second pairing, which followed after the amuse bouche: “Muri”, a non-alcoholic drink made simply of rice, koji, and lavender by a former master fermenter at Noma; incredibly smooth and beautifully complex, something you drink all night (3) a few species of fish previously thought to be extinct or are newly discovered, (4) the hake dish with a captivating green and white sauce made of flowering dill and Swedish dark beer, which was very thoughtfully paired with a complex, dill-forward non-alcoholic beverage, (5) the final savory course which was a crossbreed of red deer and elk, with a mind-blowing sauce made using the bones of the animal, and composed of mushrooms, preserved gooseberries, with a little finish of citrus; it was complex, intense umami, peppery, warm, a true master-craft

Aska’s Scandinavian craft honors its ingredients with a command of time; their seasonality expresses the importance of short timescales for some ingredients, while its masterful use of fermentation/preservation emphasizes the reward of working on long timescales for others. Though Nordic food preservation techniques were borne out of necessity and survival for long and harsh winters, their implementation in the present day yields exciting prospects for culinary innovation. The atmosphere of the restaurant is dark and serene, a cozy minimalism. As you enter, the bustle of the city fades away and you find yourself in an intimate dining room, in view of a kitchen that hums with a calm business. In the back, behind a large glass wall, you can see a small outdoor courtyard which has patio-style seating, a garden for seasonal ingredients, and a greenhouse. We visited in December, a season which a Scandinavian kitchen such as Aska kitchen is well-suited to express culinarily. Given the emphasis on fresh seafood, the highly technical and refined nature of the dishes, and the 15-course format, the dining experience feels much like a western formulation of omakase. Special highlights from the menu: (1) Madagascar caviar (the only caviar in the entree continent of Africa), (2) the second pairing, which followed after the amuse bouche: “Muri”, a non-alcoholic drink made simply of rice, koji, and lavender by a former master fermenter at Noma; incredibly smooth and beautifully complex, something you drink all night (3) a few species of fish previously thought to be extinct or are newly discovered, (4) the hake dish with a captivating green and white sauce made of flowering dill and Swedish dark beer, which was very thoughtfully paired with a complex, dill-forward non-alcoholic beverage, (5) the final savory course which was a crossbreed of red deer and elk, with a mind-blowing sauce made using the bones of the animal, and composed of mushrooms, preserved gooseberries, with a little finish of citrus; it was complex, intense umami, peppery, warm, a true master-craft

Aska’s Scandinavian craft honors its ingredients with a command of time; their seasonality expresses the importance of short timescales for some ingredients, while its masterful use of fermentation/preservation emphasizes the reward of working on long timescales for others. Though Nordic food preservation techniques were borne out of necessity and survival for long and harsh winters, their implementation in the present day yields exciting prospects for culinary innovation. The atmosphere of the restaurant is dark and serene, a cozy minimalism. As you enter, the bustle of the city fades away and you find yourself in an intimate dining room, in view of a kitchen that hums with a calm business. In the back, behind a large glass wall, you can see a small outdoor courtyard which has patio-style seating, a garden for seasonal ingredients, and a greenhouse. We visited in December, a season which a Scandinavian kitchen such as Aska kitchen is well-suited to express culinarily. Given the emphasis on fresh seafood, the highly technical and refined nature of the dishes, and the 15-course format, the dining experience feels much like a western formulation of omakase. Special highlights from the menu: (1) Madagascar caviar (the only caviar in the entree continent of Africa), (2) the second pairing, which followed after the amuse bouche: “Muri”, a non-alcoholic drink made simply of rice, koji, and lavender by a former master fermenter at Noma; incredibly smooth and beautifully complex, something you drink all night (3) a few species of fish previously thought to be extinct or are newly discovered, (4) the hake dish with a captivating green and white sauce made of flowering dill and Swedish dark beer, which was very thoughtfully paired with a complex, dill-forward non-alcoholic beverage, (5) the final savory course which was a crossbreed of red deer and elk, with a mind-blowing sauce made using the bones of the animal, and composed of mushrooms, preserved gooseberries, with a little finish of citrus; it was complex, intense umami, peppery, warm, a true master-craft

Aska’s Scandinavian craft honors its ingredients with a command of time; their seasonality expresses the importance of short timescales for some ingredients, while its masterful use of fermentation/preservation emphasizes the reward of working on long timescales for others. Though Nordic food preservation techniques were borne out of necessity and survival for long and harsh winters, their implementation in the present day yields exciting prospects for culinary innovation. The atmosphere of the restaurant is dark and serene, a cozy minimalism. As you enter, the bustle of the city fades away and you find yourself in an intimate dining room, in view of a kitchen that hums with a calm business. In the back, behind a large glass wall, you can see a small outdoor courtyard which has patio-style seating, a garden for seasonal ingredients, and a greenhouse. We visited in December, a season which a Scandinavian kitchen such as Aska kitchen is well-suited to express culinarily. Given the emphasis on fresh seafood, the highly technical and refined nature of the dishes, and the 15-course format, the dining experience feels much like a western formulation of omakase. Special highlights from the menu: (1) Madagascar caviar (the only caviar in the entree continent of Africa), (2) the second pairing, which followed after the amuse bouche: “Muri”, a non-alcoholic drink made simply of rice, koji, and lavender by a former master fermenter at Noma; incredibly smooth and beautifully complex, something you drink all night (3) a few species of fish previously thought to be extinct or are newly discovered, (4) the hake dish with a captivating green and white sauce made of flowering dill and Swedish dark beer, which was very thoughtfully paired with a complex, dill-forward non-alcoholic beverage, (5) the final savory course which was a crossbreed of red deer and elk, with a mind-blowing sauce made using the bones of the animal, and composed of mushrooms, preserved gooseberries, with a little finish of citrus; it was complex, intense umami, peppery, warm, a true master-craft

Aska’s Scandinavian craft honors its ingredients with a command of time; their seasonality expresses the importance of short timescales for some ingredients, while its masterful use of fermentation/preservation emphasizes the reward of working on long timescales for others. Though Nordic food preservation techniques were borne out of necessity and survival for long and harsh winters, their implementation in the present day yields exciting prospects for culinary innovation. The atmosphere of the restaurant is dark and serene, a cozy minimalism. As you enter, the bustle of the city fades away and you find yourself in an intimate dining room, in view of a kitchen that hums with a calm business. In the back, behind a large glass wall, you can see a small outdoor courtyard which has patio-style seating, a garden for seasonal ingredients, and a greenhouse. We visited in December, a season which a Scandinavian kitchen such as Aska kitchen is well-suited to express culinarily. Given the emphasis on fresh seafood, the highly technical and refined nature of the dishes, and the 15-course format, the dining experience feels much like a western formulation of omakase. Special highlights from the menu: (1) Madagascar caviar (the only caviar in the entree continent of Africa), (2) the second pairing, which followed after the amuse bouche: “Muri”, a non-alcoholic drink made simply of rice, koji, and lavender by a former master fermenter at Noma; incredibly smooth and beautifully complex, something you drink all night (3) a few species of fish previously thought to be extinct or are newly discovered, (4) the hake dish with a captivating green and white sauce made of flowering dill and Swedish dark beer, which was very thoughtfully paired with a complex, dill-forward non-alcoholic beverage, (5) the final savory course which was a crossbreed of red deer and elk, with a mind-blowing sauce made using the bones of the animal, and composed of mushrooms, preserved gooseberries, with a little finish of citrus; it was complex, intense umami, peppery, warm, a true master-craft

Aska’s Scandinavian craft honors its ingredients with a command of time; their seasonality expresses the importance of short timescales for some ingredients, while its masterful use of fermentation/preservation emphasizes the reward of working on long timescales for others. Though Nordic food preservation techniques were borne out of necessity and survival for long and harsh winters, their implementation in the present day yields exciting prospects for culinary innovation. The atmosphere of the restaurant is dark and serene, a cozy minimalism. As you enter, the bustle of the city fades away and you find yourself in an intimate dining room, in view of a kitchen that hums with a calm business. In the back, behind a large glass wall, you can see a small outdoor courtyard which has patio-style seating, a garden for seasonal ingredients, and a greenhouse. We visited in December, a season which a Scandinavian kitchen such as Aska kitchen is well-suited to express culinarily. Given the emphasis on fresh seafood, the highly technical and refined nature of the dishes, and the 15-course format, the dining experience feels much like a western formulation of omakase. Special highlights from the menu: (1) Madagascar caviar (the only caviar in the entree continent of Africa), (2) the second pairing, which followed after the amuse bouche: “Muri”, a non-alcoholic drink made simply of rice, koji, and lavender by a former master fermenter at Noma; incredibly smooth and beautifully complex, something you drink all night (3) a few species of fish previously thought to be extinct or are newly discovered, (4) the hake dish with a captivating green and white sauce made of flowering dill and Swedish dark beer, which was very thoughtfully paired with a complex, dill-forward non-alcoholic beverage, (5) the final savory course which was a crossbreed of red deer and elk, with a mind-blowing sauce made using the bones of the animal, and composed of mushrooms, preserved gooseberries, with a little finish of citrus; it was complex, intense umami, peppery, warm, a true master-craft

Aska’s Scandinavian craft honors its ingredients with a command of time; their seasonality expresses the importance of short timescales for some ingredients, while its masterful use of fermentation/preservation emphasizes the reward of working on long timescales for others. Though Nordic food preservation techniques were borne out of necessity and survival for long and harsh winters, their implementation in the present day yields exciting prospects for culinary innovation. The atmosphere of the restaurant is dark and serene, a cozy minimalism. As you enter, the bustle of the city fades away and you find yourself in an intimate dining room, in view of a kitchen that hums with a calm business. In the back, behind a large glass wall, you can see a small outdoor courtyard which has patio-style seating, a garden for seasonal ingredients, and a greenhouse. We visited in December, a season which a Scandinavian kitchen such as Aska kitchen is well-suited to express culinarily. Given the emphasis on fresh seafood, the highly technical and refined nature of the dishes, and the 15-course format, the dining experience feels much like a western formulation of omakase. Special highlights from the menu: (1) Madagascar caviar (the only caviar in the entree continent of Africa), (2) the second pairing, which followed after the amuse bouche: “Muri”, a non-alcoholic drink made simply of rice, koji, and lavender by a former master fermenter at Noma; incredibly smooth and beautifully complex, something you drink all night (3) a few species of fish previously thought to be extinct or are newly discovered, (4) the hake dish with a captivating green and white sauce made of flowering dill and Swedish dark beer, which was very thoughtfully paired with a complex, dill-forward non-alcoholic beverage, (5) the final savory course which was a crossbreed of red deer and elk, with a mind-blowing sauce made using the bones of the animal, and composed of mushrooms, preserved gooseberries, with a little finish of citrus; it was complex, intense umami, peppery, warm, a true master-craft

Aska’s Scandinavian craft honors its ingredients with a command of time; their seasonality expresses the importance of short timescales for some ingredients, while its masterful use of fermentation/preservation emphasizes the reward of working on long timescales for others. Though Nordic food preservation techniques were borne out of necessity and survival for long and harsh winters, their implementation in the present day yields exciting prospects for culinary innovation. The atmosphere of the restaurant is dark and serene, a cozy minimalism. As you enter, the bustle of the city fades away and you find yourself in an intimate dining room, in view of a kitchen that hums with a calm business. In the back, behind a large glass wall, you can see a small outdoor courtyard which has patio-style seating, a garden for seasonal ingredients, and a greenhouse. We visited in December, a season which a Scandinavian kitchen such as Aska kitchen is well-suited to express culinarily. Given the emphasis on fresh seafood, the highly technical and refined nature of the dishes, and the 15-course format, the dining experience feels much like a western formulation of omakase. Special highlights from the menu: (1) Madagascar caviar (the only caviar in the entree continent of Africa), (2) the second pairing, which followed after the amuse bouche: “Muri”, a non-alcoholic drink made simply of rice, koji, and lavender by a former master fermenter at Noma; incredibly smooth and beautifully complex, something you drink all night (3) a few species of fish previously thought to be extinct or are newly discovered, (4) the hake dish with a captivating green and white sauce made of flowering dill and Swedish dark beer, which was very thoughtfully paired with a complex, dill-forward non-alcoholic beverage, (5) the final savory course which was a crossbreed of red deer and elk, with a mind-blowing sauce made using the bones of the animal, and composed of mushrooms, preserved gooseberries, with a little finish of citrus; it was complex, intense umami, peppery, warm, a true master-craft

Aska’s Scandinavian craft honors its ingredients with a command of time; their seasonality expresses the importance of short timescales for some ingredients, while its masterful use of fermentation/preservation emphasizes the reward of working on long timescales for others. Though Nordic food preservation techniques were borne out of necessity and survival for long and harsh winters, their implementation in the present day yields exciting prospects for culinary innovation. The atmosphere of the restaurant is dark and serene, a cozy minimalism. As you enter, the bustle of the city fades away and you find yourself in an intimate dining room, in view of a kitchen that hums with a calm business. In the back, behind a large glass wall, you can see a small outdoor courtyard which has patio-style seating, a garden for seasonal ingredients, and a greenhouse. We visited in December, a season which a Scandinavian kitchen such as Aska kitchen is well-suited to express culinarily. Given the emphasis on fresh seafood, the highly technical and refined nature of the dishes, and the 15-course format, the dining experience feels much like a western formulation of omakase. Special highlights from the menu: (1) Madagascar caviar (the only caviar in the entree continent of Africa), (2) the second pairing, which followed after the amuse bouche: “Muri”, a non-alcoholic drink made simply of rice, koji, and lavender by a former master fermenter at Noma; incredibly smooth and beautifully complex, something you drink all night (3) a few species of fish previously thought to be extinct or are newly discovered, (4) the hake dish with a captivating green and white sauce made of flowering dill and Swedish dark beer, which was very thoughtfully paired with a complex, dill-forward non-alcoholic beverage, (5) the final savory course which was a crossbreed of red deer and elk, with a mind-blowing sauce made using the bones of the animal, and composed of mushrooms, preserved gooseberries, with a little finish of citrus; it was complex, intense umami, peppery, warm, a true master-craft

Aska’s Scandinavian craft honors its ingredients with a command of time; their seasonality expresses the importance of short timescales for some ingredients, while its masterful use of fermentation/preservation emphasizes the reward of working on long timescales for others. Though Nordic food preservation techniques were borne out of necessity and survival for long and harsh winters, their implementation in the present day yields exciting prospects for culinary innovation. The atmosphere of the restaurant is dark and serene, a cozy minimalism. As you enter, the bustle of the city fades away and you find yourself in an intimate dining room, in view of a kitchen that hums with a calm business. In the back, behind a large glass wall, you can see a small outdoor courtyard which has patio-style seating, a garden for seasonal ingredients, and a greenhouse. We visited in December, a season which a Scandinavian kitchen such as Aska kitchen is well-suited to express culinarily. Given the emphasis on fresh seafood, the highly technical and refined nature of the dishes, and the 15-course format, the dining experience feels much like a western formulation of omakase. Special highlights from the menu: (1) Madagascar caviar (the only caviar in the entree continent of Africa), (2) the second pairing, which followed after the amuse bouche: “Muri”, a non-alcoholic drink made simply of rice, koji, and lavender by a former master fermenter at Noma; incredibly smooth and beautifully complex, something you drink all night (3) a few species of fish previously thought to be extinct or are newly discovered, (4) the hake dish with a captivating green and white sauce made of flowering dill and Swedish dark beer, which was very thoughtfully paired with a complex, dill-forward non-alcoholic beverage, (5) the final savory course which was a crossbreed of red deer and elk, with a mind-blowing sauce made using the bones of the animal, and composed of mushrooms, preserved gooseberries, with a little finish of citrus; it was complex, intense umami, peppery, warm, a true master-craft

Aska’s Scandinavian craft honors its ingredients with a command of time; their seasonality expresses the importance of short timescales for some ingredients, while its masterful use of fermentation/preservation emphasizes the reward of working on long timescales for others. Though Nordic food preservation techniques were borne out of necessity and survival for long and harsh winters, their implementation in the present day yields exciting prospects for culinary innovation. The atmosphere of the restaurant is dark and serene, a cozy minimalism. As you enter, the bustle of the city fades away and you find yourself in an intimate dining room, in view of a kitchen that hums with a calm business. In the back, behind a large glass wall, you can see a small outdoor courtyard which has patio-style seating, a garden for seasonal ingredients, and a greenhouse. We visited in December, a season which a Scandinavian kitchen such as Aska kitchen is well-suited to express culinarily. Given the emphasis on fresh seafood, the highly technical and refined nature of the dishes, and the 15-course format, the dining experience feels much like a western formulation of omakase. Special highlights from the menu: (1) Madagascar caviar (the only caviar in the entree continent of Africa), (2) the second pairing, which followed after the amuse bouche: “Muri”, a non-alcoholic drink made simply of rice, koji, and lavender by a former master fermenter at Noma; incredibly smooth and beautifully complex, something you drink all night (3) a few species of fish previously thought to be extinct or are newly discovered, (4) the hake dish with a captivating green and white sauce made of flowering dill and Swedish dark beer, which was very thoughtfully paired with a complex, dill-forward non-alcoholic beverage, (5) the final savory course which was a crossbreed of red deer and elk, with a mind-blowing sauce made using the bones of the animal, and composed of mushrooms, preserved gooseberries, with a little finish of citrus; it was complex, intense umami, peppery, warm, a true master-craft

Aska’s Scandinavian craft honors its ingredients with a command of time; their seasonality expresses the importance of short timescales for some ingredients, while its masterful use of fermentation/preservation emphasizes the reward of working on long timescales for others. Though Nordic food preservation techniques were borne out of necessity and survival for long and harsh winters, their implementation in the present day yields exciting prospects for culinary innovation. The atmosphere of the restaurant is dark and serene, a cozy minimalism. As you enter, the bustle of the city fades away and you find yourself in an intimate dining room, in view of a kitchen that hums with a calm business. In the back, behind a large glass wall, you can see a small outdoor courtyard which has patio-style seating, a garden for seasonal ingredients, and a greenhouse. We visited in December, a season which a Scandinavian kitchen such as Aska kitchen is well-suited to express culinarily. Given the emphasis on fresh seafood, the highly technical and refined nature of the dishes, and the 15-course format, the dining experience feels much like a western formulation of omakase. Special highlights from the menu: (1) Madagascar caviar (the only caviar in the entree continent of Africa), (2) the second pairing, which followed after the amuse bouche: “Muri”, a non-alcoholic drink made simply of rice, koji, and lavender by a former master fermenter at Noma; incredibly smooth and beautifully complex, something you drink all night (3) a few species of fish previously thought to be extinct or are newly discovered, (4) the hake dish with a captivating green and white sauce made of flowering dill and Swedish dark beer, which was very thoughtfully paired with a complex, dill-forward non-alcoholic beverage, (5) the final savory course which was a crossbreed of red deer and elk, with a mind-blowing sauce made using the bones of the animal, and composed of mushrooms, preserved gooseberries, with a little finish of citrus; it was complex, intense umami, peppery, warm, a true master-craft

Aska’s Scandinavian craft honors its ingredients with a command of time; their seasonality expresses the importance of short timescales for some ingredients, while its masterful use of fermentation/preservation emphasizes the reward of working on long timescales for others. Though Nordic food preservation techniques were borne out of necessity and survival for long and harsh winters, their implementation in the present day yields exciting prospects for culinary innovation. The atmosphere of the restaurant is dark and serene, a cozy minimalism. As you enter, the bustle of the city fades away and you find yourself in an intimate dining room, in view of a kitchen that hums with a calm business. In the back, behind a large glass wall, you can see a small outdoor courtyard which has patio-style seating, a garden for seasonal ingredients, and a greenhouse. We visited in December, a season which a Scandinavian kitchen such as Aska kitchen is well-suited to express culinarily. Given the emphasis on fresh seafood, the highly technical and refined nature of the dishes, and the 15-course format, the dining experience feels much like a western formulation of omakase. Special highlights from the menu: (1) Madagascar caviar (the only caviar in the entree continent of Africa), (2) the second pairing, which followed after the amuse bouche: “Muri”, a non-alcoholic drink made simply of rice, koji, and lavender by a former master fermenter at Noma; incredibly smooth and beautifully complex, something you drink all night (3) a few species of fish previously thought to be extinct or are newly discovered, (4) the hake dish with a captivating green and white sauce made of flowering dill and Swedish dark beer, which was very thoughtfully paired with a complex, dill-forward non-alcoholic beverage, (5) the final savory course which was a crossbreed of red deer and elk, with a mind-blowing sauce made using the bones of the animal, and composed of mushrooms, preserved gooseberries, with a little finish of citrus; it was complex, intense umami, peppery, warm, a true master-craft

Aska’s Scandinavian craft honors its ingredients with a command of time; their seasonality expresses the importance of short timescales for some ingredients, while its masterful use of fermentation/preservation emphasizes the reward of working on long timescales for others. Though Nordic food preservation techniques were borne out of necessity and survival for long and harsh winters, their implementation in the present day yields exciting prospects for culinary innovation. The atmosphere of the restaurant is dark and serene, a cozy minimalism. As you enter, the bustle of the city fades away and you find yourself in an intimate dining room, in view of a kitchen that hums with a calm business. In the back, behind a large glass wall, you can see a small outdoor courtyard which has patio-style seating, a garden for seasonal ingredients, and a greenhouse. We visited in December, a season which a Scandinavian kitchen such as Aska kitchen is well-suited to express culinarily. Given the emphasis on fresh seafood, the highly technical and refined nature of the dishes, and the 15-course format, the dining experience feels much like a western formulation of omakase. Special highlights from the menu: (1) Madagascar caviar (the only caviar in the entree continent of Africa), (2) the second pairing, which followed after the amuse bouche: “Muri”, a non-alcoholic drink made simply of rice, koji, and lavender by a former master fermenter at Noma; incredibly smooth and beautifully complex, something you drink all night (3) a few species of fish previously thought to be extinct or are newly discovered, (4) the hake dish with a captivating green and white sauce made of flowering dill and Swedish dark beer, which was very thoughtfully paired with a complex, dill-forward non-alcoholic beverage, (5) the final savory course which was a crossbreed of red deer and elk, with a mind-blowing sauce made using the bones of the animal, and composed of mushrooms, preserved gooseberries, with a little finish of citrus; it was complex, intense umami, peppery, warm, a true master-craft

Aska’s Scandinavian craft honors its ingredients with a command of time; their seasonality expresses the importance of short timescales for some ingredients, while its masterful use of fermentation/preservation emphasizes the reward of working on long timescales for others. Though Nordic food preservation techniques were borne out of necessity and survival for long and harsh winters, their implementation in the present day yields exciting prospects for culinary innovation. The atmosphere of the restaurant is dark and serene, a cozy minimalism. As you enter, the bustle of the city fades away and you find yourself in an intimate dining room, in view of a kitchen that hums with a calm business. In the back, behind a large glass wall, you can see a small outdoor courtyard which has patio-style seating, a garden for seasonal ingredients, and a greenhouse. We visited in December, a season which a Scandinavian kitchen such as Aska kitchen is well-suited to express culinarily. Given the emphasis on fresh seafood, the highly technical and refined nature of the dishes, and the 15-course format, the dining experience feels much like a western formulation of omakase. Special highlights from the menu: (1) Madagascar caviar (the only caviar in the entree continent of Africa), (2) the second pairing, which followed after the amuse bouche: “Muri”, a non-alcoholic drink made simply of rice, koji, and lavender by a former master fermenter at Noma; incredibly smooth and beautifully complex, something you drink all night (3) a few species of fish previously thought to be extinct or are newly discovered, (4) the hake dish with a captivating green and white sauce made of flowering dill and Swedish dark beer, which was very thoughtfully paired with a complex, dill-forward non-alcoholic beverage, (5) the final savory course which was a crossbreed of red deer and elk, with a mind-blowing sauce made using the bones of the animal, and composed of mushrooms, preserved gooseberries, with a little finish of citrus; it was complex, intense umami, peppery, warm, a true master-craft

Aska’s Scandinavian craft honors its ingredients with a command of time; their seasonality expresses the importance of short timescales for some ingredients, while its masterful use of fermentation/preservation emphasizes the reward of working on long timescales for others. Though Nordic food preservation techniques were borne out of necessity and survival for long and harsh winters, their implementation in the present day yields exciting prospects for culinary innovation. The atmosphere of the restaurant is dark and serene, a cozy minimalism. As you enter, the bustle of the city fades away and you find yourself in an intimate dining room, in view of a kitchen that hums with a calm business. In the back, behind a large glass wall, you can see a small outdoor courtyard which has patio-style seating, a garden for seasonal ingredients, and a greenhouse. We visited in December, a season which a Scandinavian kitchen such as Aska kitchen is well-suited to express culinarily. Given the emphasis on fresh seafood, the highly technical and refined nature of the dishes, and the 15-course format, the dining experience feels much like a western formulation of omakase. Special highlights from the menu: (1) Madagascar caviar (the only caviar in the entree continent of Africa), (2) the second pairing, which followed after the amuse bouche: “Muri”, a non-alcoholic drink made simply of rice, koji, and lavender by a former master fermenter at Noma; incredibly smooth and beautifully complex, something you drink all night (3) a few species of fish previously thought to be extinct or are newly discovered, (4) the hake dish with a captivating green and white sauce made of flowering dill and Swedish dark beer, which was very thoughtfully paired with a complex, dill-forward non-alcoholic beverage, (5) the final savory course which was a crossbreed of red deer and elk, with a mind-blowing sauce made using the bones of the animal, and composed of mushrooms, preserved gooseberries, with a little finish of citrus; it was complex, intense umami, peppery, warm, a true master-craft

Aska’s Scandinavian craft honors its ingredients with a command of time; their seasonality expresses the importance of short timescales for some ingredients, while its masterful use of fermentation/preservation emphasizes the reward of working on long timescales for others. Though Nordic food preservation techniques were borne out of necessity and survival for long and harsh winters, their implementation in the present day yields exciting prospects for culinary innovation. The atmosphere of the restaurant is dark and serene, a cozy minimalism. As you enter, the bustle of the city fades away and you find yourself in an intimate dining room, in view of a kitchen that hums with a calm business. In the back, behind a large glass wall, you can see a small outdoor courtyard which has patio-style seating, a garden for seasonal ingredients, and a greenhouse. We visited in December, a season which a Scandinavian kitchen such as Aska kitchen is well-suited to express culinarily. Given the emphasis on fresh seafood, the highly technical and refined nature of the dishes, and the 15-course format, the dining experience feels much like a western formulation of omakase. Special highlights from the menu: (1) Madagascar caviar (the only caviar in the entree continent of Africa), (2) the second pairing, which followed after the amuse bouche: “Muri”, a non-alcoholic drink made simply of rice, koji, and lavender by a former master fermenter at Noma; incredibly smooth and beautifully complex, something you drink all night (3) a few species of fish previously thought to be extinct or are newly discovered, (4) the hake dish with a captivating green and white sauce made of flowering dill and Swedish dark beer, which was very thoughtfully paired with a complex, dill-forward non-alcoholic beverage, (5) the final savory course which was a crossbreed of red deer and elk, with a mind-blowing sauce made using the bones of the animal, and composed of mushrooms, preserved gooseberries, with a little finish of citrus; it was complex, intense umami, peppery, warm, a true master-craft

Aska’s Scandinavian craft honors its ingredients with a command of time; their seasonality expresses the importance of short timescales for some ingredients, while its masterful use of fermentation/preservation emphasizes the reward of working on long timescales for others. Though Nordic food preservation techniques were borne out of necessity and survival for long and harsh winters, their implementation in the present day yields exciting prospects for culinary innovation. The atmosphere of the restaurant is dark and serene, a cozy minimalism. As you enter, the bustle of the city fades away and you find yourself in an intimate dining room, in view of a kitchen that hums with a calm business. In the back, behind a large glass wall, you can see a small outdoor courtyard which has patio-style seating, a garden for seasonal ingredients, and a greenhouse. We visited in December, a season which a Scandinavian kitchen such as Aska kitchen is well-suited to express culinarily. Given the emphasis on fresh seafood, the highly technical and refined nature of the dishes, and the 15-course format, the dining experience feels much like a western formulation of omakase. Special highlights from the menu: (1) Madagascar caviar (the only caviar in the entree continent of Africa), (2) the second pairing, which followed after the amuse bouche: “Muri”, a non-alcoholic drink made simply of rice, koji, and lavender by a former master fermenter at Noma; incredibly smooth and beautifully complex, something you drink all night (3) a few species of fish previously thought to be extinct or are newly discovered, (4) the hake dish with a captivating green and white sauce made of flowering dill and Swedish dark beer, which was very thoughtfully paired with a complex, dill-forward non-alcoholic beverage, (5) the final savory course which was a crossbreed of red deer and elk, with a mind-blowing sauce made using the bones of the animal, and composed of mushrooms, preserved gooseberries, with a little finish of citrus; it was complex, intense umami, peppery, warm, a true master-craft

Aska’s Scandinavian craft honors its ingredients with a command of time; their seasonality expresses the importance of short timescales for some ingredients, while its masterful use of fermentation/preservation emphasizes the reward of working on long timescales for others. Though Nordic food preservation techniques were borne out of necessity and survival for long and harsh winters, their implementation in the present day yields exciting prospects for culinary innovation. The atmosphere of the restaurant is dark and serene, a cozy minimalism. As you enter, the bustle of the city fades away and you find yourself in an intimate dining room, in view of a kitchen that hums with a calm business. In the back, behind a large glass wall, you can see a small outdoor courtyard which has patio-style seating, a garden for seasonal ingredients, and a greenhouse. We visited in December, a season which a Scandinavian kitchen such as Aska kitchen is well-suited to express culinarily. Given the emphasis on fresh seafood, the highly technical and refined nature of the dishes, and the 15-course format, the dining experience feels much like a western formulation of omakase. Special highlights from the menu: (1) Madagascar caviar (the only caviar in the entree continent of Africa), (2) the second pairing, which followed after the amuse bouche: “Muri”, a non-alcoholic drink made simply of rice, koji, and lavender by a former master fermenter at Noma; incredibly smooth and beautifully complex, something you drink all night (3) a few species of fish previously thought to be extinct or are newly discovered, (4) the hake dish with a captivating green and white sauce made of flowering dill and Swedish dark beer, which was very thoughtfully paired with a complex, dill-forward non-alcoholic beverage, (5) the final savory course which was a crossbreed of red deer and elk, with a mind-blowing sauce made using the bones of the animal, and composed of mushrooms, preserved gooseberries, with a little finish of citrus; it was complex, intense umami, peppery, warm, a true master-craft

Aska’s Scandinavian craft honors its ingredients with a command of time; their seasonality expresses the importance of short timescales for some ingredients, while its masterful use of fermentation/preservation emphasizes the reward of working on long timescales for others. Though Nordic food preservation techniques were borne out of necessity and survival for long and harsh winters, their implementation in the present day yields exciting prospects for culinary innovation. The atmosphere of the restaurant is dark and serene, a cozy minimalism. As you enter, the bustle of the city fades away and you find yourself in an intimate dining room, in view of a kitchen that hums with a calm business. In the back, behind a large glass wall, you can see a small outdoor courtyard which has patio-style seating, a garden for seasonal ingredients, and a greenhouse. We visited in December, a season which a Scandinavian kitchen such as Aska kitchen is well-suited to express culinarily. Given the emphasis on fresh seafood, the highly technical and refined nature of the dishes, and the 15-course format, the dining experience feels much like a western formulation of omakase. Special highlights from the menu: (1) Madagascar caviar (the only caviar in the entree continent of Africa), (2) the second pairing, which followed after the amuse bouche: “Muri”, a non-alcoholic drink made simply of rice, koji, and lavender by a former master fermenter at Noma; incredibly smooth and beautifully complex, something you drink all night (3) a few species of fish previously thought to be extinct or are newly discovered, (4) the hake dish with a captivating green and white sauce made of flowering dill and Swedish dark beer, which was very thoughtfully paired with a complex, dill-forward non-alcoholic beverage, (5) the final savory course which was a crossbreed of red deer and elk, with a mind-blowing sauce made using the bones of the animal, and composed of mushrooms, preserved gooseberries, with a little finish of citrus; it was complex, intense umami, peppery, warm, a true master-craft

Aska’s Scandinavian craft honors its ingredients with a command of time; their seasonality expresses the importance of short timescales for some ingredients, while its masterful use of fermentation/preservation emphasizes the reward of working on long timescales for others. Though Nordic food preservation techniques were borne out of necessity and survival for long and harsh winters, their implementation in the present day yields exciting prospects for culinary innovation. The atmosphere of the restaurant is dark and serene, a cozy minimalism. As you enter, the bustle of the city fades away and you find yourself in an intimate dining room, in view of a kitchen that hums with a calm business. In the back, behind a large glass wall, you can see a small outdoor courtyard which has patio-style seating, a garden for seasonal ingredients, and a greenhouse. We visited in December, a season which a Scandinavian kitchen such as Aska kitchen is well-suited to express culinarily. Given the emphasis on fresh seafood, the highly technical and refined nature of the dishes, and the 15-course format, the dining experience feels much like a western formulation of omakase. Special highlights from the menu: (1) Madagascar caviar (the only caviar in the entree continent of Africa), (2) the second pairing, which followed after the amuse bouche: “Muri”, a non-alcoholic drink made simply of rice, koji, and lavender by a former master fermenter at Noma; incredibly smooth and beautifully complex, something you drink all night (3) a few species of fish previously thought to be extinct or are newly discovered, (4) the hake dish with a captivating green and white sauce made of flowering dill and Swedish dark beer, which was very thoughtfully paired with a complex, dill-forward non-alcoholic beverage, (5) the final savory course which was a crossbreed of red deer and elk, with a mind-blowing sauce made using the bones of the animal, and composed of mushrooms, preserved gooseberries, with a little finish of citrus; it was complex, intense umami, peppery, warm, a true master-craft

Aska’s Scandinavian craft honors its ingredients with a command of time; their seasonality expresses the importance of short timescales for some ingredients, while its masterful use of fermentation/preservation emphasizes the reward of working on long timescales for others. Though Nordic food preservation techniques were borne out of necessity and survival for long and harsh winters, their implementation in the present day yields exciting prospects for culinary innovation. The atmosphere of the restaurant is dark and serene, a cozy minimalism. As you enter, the bustle of the city fades away and you find yourself in an intimate dining room, in view of a kitchen that hums with a calm business. In the back, behind a large glass wall, you can see a small outdoor courtyard which has patio-style seating, a garden for seasonal ingredients, and a greenhouse. We visited in December, a season which a Scandinavian kitchen such as Aska kitchen is well-suited to express culinarily. Given the emphasis on fresh seafood, the highly technical and refined nature of the dishes, and the 15-course format, the dining experience feels much like a western formulation of omakase. Special highlights from the menu: (1) Madagascar caviar (the only caviar in the entree continent of Africa), (2) the second pairing, which followed after the amuse bouche: “Muri”, a non-alcoholic drink made simply of rice, koji, and lavender by a former master fermenter at Noma; incredibly smooth and beautifully complex, something you drink all night (3) a few species of fish previously thought to be extinct or are newly discovered, (4) the hake dish with a captivating green and white sauce made of flowering dill and Swedish dark beer, which was very thoughtfully paired with a complex, dill-forward non-alcoholic beverage, (5) the final savory course which was a crossbreed of red deer and elk, with a mind-blowing sauce made using the bones of the animal, and composed of mushrooms, preserved gooseberries, with a little finish of citrus; it was complex, intense umami, peppery, warm, a true master-craft

Aska’s Scandinavian craft honors its ingredients with a command of time; their seasonality expresses the importance of short timescales for some ingredients, while its masterful use of fermentation/preservation emphasizes the reward of working on long timescales for others. Though Nordic food preservation techniques were borne out of necessity and survival for long and harsh winters, their implementation in the present day yields exciting prospects for culinary innovation. The atmosphere of the restaurant is dark and serene, a cozy minimalism. As you enter, the bustle of the city fades away and you find yourself in an intimate dining room, in view of a kitchen that hums with a calm business. In the back, behind a large glass wall, you can see a small outdoor courtyard which has patio-style seating, a garden for seasonal ingredients, and a greenhouse. We visited in December, a season which a Scandinavian kitchen such as Aska kitchen is well-suited to express culinarily. Given the emphasis on fresh seafood, the highly technical and refined nature of the dishes, and the 15-course format, the dining experience feels much like a western formulation of omakase. Special highlights from the menu: (1) Madagascar caviar (the only caviar in the entree continent of Africa), (2) the second pairing, which followed after the amuse bouche: “Muri”, a non-alcoholic drink made simply of rice, koji, and lavender by a former master fermenter at Noma; incredibly smooth and beautifully complex, something you drink all night (3) a few species of fish previously thought to be extinct or are newly discovered, (4) the hake dish with a captivating green and white sauce made of flowering dill and Swedish dark beer, which was very thoughtfully paired with a complex, dill-forward non-alcoholic beverage, (5) the final savory course which was a crossbreed of red deer and elk, with a mind-blowing sauce made using the bones of the animal, and composed of mushrooms, preserved gooseberries, with a little finish of citrus; it was complex, intense umami, peppery, warm, a true master-craft

Aska’s Scandinavian craft honors its ingredients with a command of time; their seasonality expresses the importance of short timescales for some ingredients, while its masterful use of fermentation/preservation emphasizes the reward of working on long timescales for others. Though Nordic food preservation techniques were borne out of necessity and survival for long and harsh winters, their implementation in the present day yields exciting prospects for culinary innovation. The atmosphere of the restaurant is dark and serene, a cozy minimalism. As you enter, the bustle of the city fades away and you find yourself in an intimate dining room, in view of a kitchen that hums with a calm business. In the back, behind a large glass wall, you can see a small outdoor courtyard which has patio-style seating, a garden for seasonal ingredients, and a greenhouse. We visited in December, a season which a Scandinavian kitchen such as Aska kitchen is well-suited to express culinarily. Given the emphasis on fresh seafood, the highly technical and refined nature of the dishes, and the 15-course format, the dining experience feels much like a western formulation of omakase. Special highlights from the menu: (1) Madagascar caviar (the only caviar in the entree continent of Africa), (2) the second pairing, which followed after the amuse bouche: “Muri”, a non-alcoholic drink made simply of rice, koji, and lavender by a former master fermenter at Noma; incredibly smooth and beautifully complex, something you drink all night (3) a few species of fish previously thought to be extinct or are newly discovered, (4) the hake dish with a captivating green and white sauce made of flowering dill and Swedish dark beer, which was very thoughtfully paired with a complex, dill-forward non-alcoholic beverage, (5) the final savory course which was a crossbreed of red deer and elk, with a mind-blowing sauce made using the bones of the animal, and composed of mushrooms, preserved gooseberries, with a little finish of citrus; it was complex, intense umami, peppery, warm, a true master-craft

Aska’s Scandinavian craft honors its ingredients with a command of time; their seasonality expresses the importance of short timescales for some ingredients, while its masterful use of fermentation/preservation emphasizes the reward of working on long timescales for others. Though Nordic food preservation techniques were borne out of necessity and survival for long and harsh winters, their implementation in the present day yields exciting prospects for culinary innovation. The atmosphere of the restaurant is dark and serene, a cozy minimalism. As you enter, the bustle of the city fades away and you find yourself in an intimate dining room, in view of a kitchen that hums with a calm business. In the back, behind a large glass wall, you can see a small outdoor courtyard which has patio-style seating, a garden for seasonal ingredients, and a greenhouse. We visited in December, a season which a Scandinavian kitchen such as Aska kitchen is well-suited to express culinarily. Given the emphasis on fresh seafood, the highly technical and refined nature of the dishes, and the 15-course format, the dining experience feels much like a western formulation of omakase. Special highlights from the menu: (1) Madagascar caviar (the only caviar in the entree continent of Africa), (2) the second pairing, which followed after the amuse bouche: “Muri”, a non-alcoholic drink made simply of rice, koji, and lavender by a former master fermenter at Noma; incredibly smooth and beautifully complex, something you drink all night (3) a few species of fish previously thought to be extinct or are newly discovered, (4) the hake dish with a captivating green and white sauce made of flowering dill and Swedish dark beer, which was very thoughtfully paired with a complex, dill-forward non-alcoholic beverage, (5) the final savory course which was a crossbreed of red deer and elk, with a mind-blowing sauce made using the bones of the animal, and composed of mushrooms, preserved gooseberries, with a little finish of citrus; it was complex, intense umami, peppery, warm, a true master-craft

Aska’s Scandinavian craft honors its ingredients with a command of time; their seasonality expresses the importance of short timescales for some ingredients, while its masterful use of fermentation/preservation emphasizes the reward of working on long timescales for others. Though Nordic food preservation techniques were borne out of necessity and survival for long and harsh winters, their implementation in the present day yields exciting prospects for culinary innovation. The atmosphere of the restaurant is dark and serene, a cozy minimalism. As you enter, the bustle of the city fades away and you find yourself in an intimate dining room, in view of a kitchen that hums with a calm business. In the back, behind a large glass wall, you can see a small outdoor courtyard which has patio-style seating, a garden for seasonal ingredients, and a greenhouse. We visited in December, a season which a Scandinavian kitchen such as Aska kitchen is well-suited to express culinarily. Given the emphasis on fresh seafood, the highly technical and refined nature of the dishes, and the 15-course format, the dining experience feels much like a western formulation of omakase. Special highlights from the menu: (1) Madagascar caviar (the only caviar in the entree continent of Africa), (2) the second pairing, which followed after the amuse bouche: “Muri”, a non-alcoholic drink made simply of rice, koji, and lavender by a former master fermenter at Noma; incredibly smooth and beautifully complex, something you drink all night (3) a few species of fish previously thought to be extinct or are newly discovered, (4) the hake dish with a captivating green and white sauce made of flowering dill and Swedish dark beer, which was very thoughtfully paired with a complex, dill-forward non-alcoholic beverage, (5) the final savory course which was a crossbreed of red deer and elk, with a mind-blowing sauce made using the bones of the animal, and composed of mushrooms, preserved gooseberries, with a little finish of citrus; it was complex, intense umami, peppery, warm, a true master-craft

Aska’s Scandinavian craft honors its ingredients with a command of time; their seasonality expresses the importance of short timescales for some ingredients, while its masterful use of fermentation/preservation emphasizes the reward of working on long timescales for others. Though Nordic food preservation techniques were borne out of necessity and survival for long and harsh winters, their implementation in the present day yields exciting prospects for culinary innovation. The atmosphere of the restaurant is dark and serene, a cozy minimalism. As you enter, the bustle of the city fades away and you find yourself in an intimate dining room, in view of a kitchen that hums with a calm business. In the back, behind a large glass wall, you can see a small outdoor courtyard which has patio-style seating, a garden for seasonal ingredients, and a greenhouse. We visited in December, a season which a Scandinavian kitchen such as Aska kitchen is well-suited to express culinarily. Given the emphasis on fresh seafood, the highly technical and refined nature of the dishes, and the 15-course format, the dining experience feels much like a western formulation of omakase. Special highlights from the menu: (1) Madagascar caviar (the only caviar in the entree continent of Africa), (2) the second pairing, which followed after the amuse bouche: “Muri”, a non-alcoholic drink made simply of rice, koji, and lavender by a former master fermenter at Noma; incredibly smooth and beautifully complex, something you drink all night (3) a few species of fish previously thought to be extinct or are newly discovered, (4) the hake dish with a captivating green and white sauce made of flowering dill and Swedish dark beer, which was very thoughtfully paired with a complex, dill-forward non-alcoholic beverage, (5) the final savory course which was a crossbreed of red deer and elk, with a mind-blowing sauce made using the bones of the animal, and composed of mushrooms, preserved gooseberries, with a little finish of citrus; it was complex, intense umami, peppery, warm, a true master-craft

Aska’s Scandinavian craft honors its ingredients with a command of time; their seasonality expresses the importance of short timescales for some ingredients, while its masterful use of fermentation/preservation emphasizes the reward of working on long timescales for others. Though Nordic food preservation techniques were borne out of necessity and survival for long and harsh winters, their implementation in the present day yields exciting prospects for culinary innovation. The atmosphere of the restaurant is dark and serene, a cozy minimalism. As you enter, the bustle of the city fades away and you find yourself in an intimate dining room, in view of a kitchen that hums with a calm business. In the back, behind a large glass wall, you can see a small outdoor courtyard which has patio-style seating, a garden for seasonal ingredients, and a greenhouse. We visited in December, a season which a Scandinavian kitchen such as Aska kitchen is well-suited to express culinarily. Given the emphasis on fresh seafood, the highly technical and refined nature of the dishes, and the 15-course format, the dining experience feels much like a western formulation of omakase. Special highlights from the menu: (1) Madagascar caviar (the only caviar in the entree continent of Africa), (2) the second pairing, which followed after the amuse bouche: “Muri”, a non-alcoholic drink made simply of rice, koji, and lavender by a former master fermenter at Noma; incredibly smooth and beautifully complex, something you drink all night (3) a few species of fish previously thought to be extinct or are newly discovered, (4) the hake dish with a captivating green and white sauce made of flowering dill and Swedish dark beer, which was very thoughtfully paired with a complex, dill-forward non-alcoholic beverage, (5) the final savory course which was a crossbreed of red deer and elk, with a mind-blowing sauce made using the bones of the animal, and composed of mushrooms, preserved gooseberries, with a little finish of citrus; it was complex, intense umami, peppery, warm, a true master-craft

Aska’s Scandinavian craft honors its ingredients with a command of time; their seasonality expresses the importance of short timescales for some ingredients, while its masterful use of fermentation/preservation emphasizes the reward of working on long timescales for others. Though Nordic food preservation techniques were borne out of necessity and survival for long and harsh winters, their implementation in the present day yields exciting prospects for culinary innovation. The atmosphere of the restaurant is dark and serene, a cozy minimalism. As you enter, the bustle of the city fades away and you find yourself in an intimate dining room, in view of a kitchen that hums with a calm business. In the back, behind a large glass wall, you can see a small outdoor courtyard which has patio-style seating, a garden for seasonal ingredients, and a greenhouse. We visited in December, a season which a Scandinavian kitchen such as Aska kitchen is well-suited to express culinarily. Given the emphasis on fresh seafood, the highly technical and refined nature of the dishes, and the 15-course format, the dining experience feels much like a western formulation of omakase. Special highlights from the menu: (1) Madagascar caviar (the only caviar in the entree continent of Africa), (2) the second pairing, which followed after the amuse bouche: “Muri”, a non-alcoholic drink made simply of rice, koji, and lavender by a former master fermenter at Noma; incredibly smooth and beautifully complex, something you drink all night (3) a few species of fish previously thought to be extinct or are newly discovered, (4) the hake dish with a captivating green and white sauce made of flowering dill and Swedish dark beer, which was very thoughtfully paired with a complex, dill-forward non-alcoholic beverage, (5) the final savory course which was a crossbreed of red deer and elk, with a mind-blowing sauce made using the bones of the animal, and composed of mushrooms, preserved gooseberries, with a little finish of citrus; it was complex, intense umami, peppery, warm, a true master-craft

Aska’s Scandinavian craft honors its ingredients with a command of time; their seasonality expresses the importance of short timescales for some ingredients, while its masterful use of fermentation/preservation emphasizes the reward of working on long timescales for others. Though Nordic food preservation techniques were borne out of necessity and survival for long and harsh winters, their implementation in the present day yields exciting prospects for culinary innovation. The atmosphere of the restaurant is dark and serene, a cozy minimalism. As you enter, the bustle of the city fades away and you find yourself in an intimate dining room, in view of a kitchen that hums with a calm business. In the back, behind a large glass wall, you can see a small outdoor courtyard which has patio-style seating, a garden for seasonal ingredients, and a greenhouse. We visited in December, a season which a Scandinavian kitchen such as Aska kitchen is well-suited to express culinarily. Given the emphasis on fresh seafood, the highly technical and refined nature of the dishes, and the 15-course format, the dining experience feels much like a western formulation of omakase. Special highlights from the menu: (1) Madagascar caviar (the only caviar in the entree continent of Africa), (2) the second pairing, which followed after the amuse bouche: “Muri”, a non-alcoholic drink made simply of rice, koji, and lavender by a former master fermenter at Noma; incredibly smooth and beautifully complex, something you drink all night (3) a few species of fish previously thought to be extinct or are newly discovered, (4) the hake dish with a captivating green and white sauce made of flowering dill and Swedish dark beer, which was very thoughtfully paired with a complex, dill-forward non-alcoholic beverage, (5) the final savory course which was a crossbreed of red deer and elk, with a mind-blowing sauce made using the bones of the animal, and composed of mushrooms, preserved gooseberries, with a little finish of citrus; it was complex, intense umami, peppery, warm, a true master-craft

Aska’s Scandinavian craft honors its ingredients with a command of time; their seasonality expresses the importance of short timescales for some ingredients, while its masterful use of fermentation/preservation emphasizes the reward of working on long timescales for others. Though Nordic food preservation techniques were borne out of necessity and survival for long and harsh winters, their implementation in the present day yields exciting prospects for culinary innovation. The atmosphere of the restaurant is dark and serene, a cozy minimalism. As you enter, the bustle of the city fades away and you find yourself in an intimate dining room, in view of a kitchen that hums with a calm business. In the back, behind a large glass wall, you can see a small outdoor courtyard which has patio-style seating, a garden for seasonal ingredients, and a greenhouse. We visited in December, a season which a Scandinavian kitchen such as Aska kitchen is well-suited to express culinarily. Given the emphasis on fresh seafood, the highly technical and refined nature of the dishes, and the 15-course format, the dining experience feels much like a western formulation of omakase. Special highlights from the menu: (1) Madagascar caviar (the only caviar in the entree continent of Africa), (2) the second pairing, which followed after the amuse bouche: “Muri”, a non-alcoholic drink made simply of rice, koji, and lavender by a former master fermenter at Noma; incredibly smooth and beautifully complex, something you drink all night (3) a few species of fish previously thought to be extinct or are newly discovered, (4) the hake dish with a captivating green and white sauce made of flowering dill and Swedish dark beer, which was very thoughtfully paired with a complex, dill-forward non-alcoholic beverage, (5) the final savory course which was a crossbreed of red deer and elk, with a mind-blowing sauce made using the bones of the animal, and composed of mushrooms, preserved gooseberries, with a little finish of citrus; it was complex, intense umami, peppery, warm, a true master-craft

Aska’s Scandinavian craft honors its ingredients with a command of time; their seasonality expresses the importance of short timescales for some ingredients, while its masterful use of fermentation/preservation emphasizes the reward of working on long timescales for others. Though Nordic food preservation techniques were borne out of necessity and survival for long and harsh winters, their implementation in the present day yields exciting prospects for culinary innovation. The atmosphere of the restaurant is dark and serene, a cozy minimalism. As you enter, the bustle of the city fades away and you find yourself in an intimate dining room, in view of a kitchen that hums with a calm business. In the back, behind a large glass wall, you can see a small outdoor courtyard which has patio-style seating, a garden for seasonal ingredients, and a greenhouse. We visited in December, a season which a Scandinavian kitchen such as Aska kitchen is well-suited to express culinarily. Given the emphasis on fresh seafood, the highly technical and refined nature of the dishes, and the 15-course format, the dining experience feels much like a western formulation of omakase. Special highlights from the menu: (1) Madagascar caviar (the only caviar in the entree continent of Africa), (2) the second pairing, which followed after the amuse bouche: “Muri”, a non-alcoholic drink made simply of rice, koji, and lavender by a former master fermenter at Noma; incredibly smooth and beautifully complex, something you drink all night (3) a few species of fish previously thought to be extinct or are newly discovered, (4) the hake dish with a captivating green and white sauce made of flowering dill and Swedish dark beer, which was very thoughtfully paired with a complex, dill-forward non-alcoholic beverage, (5) the final savory course which was a crossbreed of red deer and elk, with a mind-blowing sauce made using the bones of the animal, and composed of mushrooms, preserved gooseberries, with a little finish of citrus; it was complex, intense umami, peppery, warm, a true master-craft

Aska’s Scandinavian craft honors its ingredients with a command of time; their seasonality expresses the importance of short timescales for some ingredients, while its masterful use of fermentation/preservation emphasizes the reward of working on long timescales for others. Though Nordic food preservation techniques were borne out of necessity and survival for long and harsh winters, their implementation in the present day yields exciting prospects for culinary innovation. The atmosphere of the restaurant is dark and serene, a cozy minimalism. As you enter, the bustle of the city fades away and you find yourself in an intimate dining room, in view of a kitchen that hums with a calm business. In the back, behind a large glass wall, you can see a small outdoor courtyard which has patio-style seating, a garden for seasonal ingredients, and a greenhouse. We visited in December, a season which a Scandinavian kitchen such as Aska kitchen is well-suited to express culinarily. Given the emphasis on fresh seafood, the highly technical and refined nature of the dishes, and the 15-course format, the dining experience feels much like a western formulation of omakase. Special highlights from the menu: (1) Madagascar caviar (the only caviar in the entree continent of Africa), (2) the second pairing, which followed after the amuse bouche: “Muri”, a non-alcoholic drink made simply of rice, koji, and lavender by a former master fermenter at Noma; incredibly smooth and beautifully complex, something you drink all night (3) a few species of fish previously thought to be extinct or are newly discovered, (4) the hake dish with a captivating green and white sauce made of flowering dill and Swedish dark beer, which was very thoughtfully paired with a complex, dill-forward non-alcoholic beverage, (5) the final savory course which was a crossbreed of red deer and elk, with a mind-blowing sauce made using the bones of the animal, and composed of mushrooms, preserved gooseberries, with a little finish of citrus; it was complex, intense umami, peppery, warm, a true master-craft

Aska’s Scandinavian craft honors its ingredients with a command of time; their seasonality expresses the importance of short timescales for some ingredients, while its masterful use of fermentation/preservation emphasizes the reward of working on long timescales for others. Though Nordic food preservation techniques were borne out of necessity and survival for long and harsh winters, their implementation in the present day yields exciting prospects for culinary innovation. The atmosphere of the restaurant is dark and serene, a cozy minimalism. As you enter, the bustle of the city fades away and you find yourself in an intimate dining room, in view of a kitchen that hums with a calm business. In the back, behind a large glass wall, you can see a small outdoor courtyard which has patio-style seating, a garden for seasonal ingredients, and a greenhouse. We visited in December, a season which a Scandinavian kitchen such as Aska kitchen is well-suited to express culinarily. Given the emphasis on fresh seafood, the highly technical and refined nature of the dishes, and the 15-course format, the dining experience feels much like a western formulation of omakase. Special highlights from the menu: (1) Madagascar caviar (the only caviar in the entree continent of Africa), (2) the second pairing, which followed after the amuse bouche: “Muri”, a non-alcoholic drink made simply of rice, koji, and lavender by a former master fermenter at Noma; incredibly smooth and beautifully complex, something you drink all night (3) a few species of fish previously thought to be extinct or are newly discovered, (4) the hake dish with a captivating green and white sauce made of flowering dill and Swedish dark beer, which was very thoughtfully paired with a complex, dill-forward non-alcoholic beverage, (5) the final savory course which was a crossbreed of red deer and elk, with a mind-blowing sauce made using the bones of the animal, and composed of mushrooms, preserved gooseberries, with a little finish of citrus; it was complex, intense umami, peppery, warm, a true master-craft

Aska’s Scandinavian craft honors its ingredients with a command of time; their seasonality expresses the importance of short timescales for some ingredients, while its masterful use of fermentation/preservation emphasizes the reward of working on long timescales for others. Though Nordic food preservation techniques were borne out of necessity and survival for long and harsh winters, their implementation in the present day yields exciting prospects for culinary innovation. The atmosphere of the restaurant is dark and serene, a cozy minimalism. As you enter, the bustle of the city fades away and you find yourself in an intimate dining room, in view of a kitchen that hums with a calm business. In the back, behind a large glass wall, you can see a small outdoor courtyard which has patio-style seating, a garden for seasonal ingredients, and a greenhouse. We visited in December, a season which a Scandinavian kitchen such as Aska kitchen is well-suited to express culinarily. Given the emphasis on fresh seafood, the highly technical and refined nature of the dishes, and the 15-course format, the dining experience feels much like a western formulation of omakase. Special highlights from the menu: (1) Madagascar caviar (the only caviar in the entree continent of Africa), (2) the second pairing, which followed after the amuse bouche: “Muri”, a non-alcoholic drink made simply of rice, koji, and lavender by a former master fermenter at Noma; incredibly smooth and beautifully complex, something you drink all night (3) a few species of fish previously thought to be extinct or are newly discovered, (4) the hake dish with a captivating green and white sauce made of flowering dill and Swedish dark beer, which was very thoughtfully paired with a complex, dill-forward non-alcoholic beverage, (5) the final savory course which was a crossbreed of red deer and elk, with a mind-blowing sauce made using the bones of the animal, and composed of mushrooms, preserved gooseberries, with a little finish of citrus; it was complex, intense umami, peppery, warm, a true master-craft

Aska’s Scandinavian craft honors its ingredients with a command of time; their seasonality expresses the importance of short timescales for some ingredients, while its masterful use of fermentation/preservation emphasizes the reward of working on long timescales for others. Though Nordic food preservation techniques were borne out of necessity and survival for long and harsh winters, their implementation in the present day yields exciting prospects for culinary innovation. The atmosphere of the restaurant is dark and serene, a cozy minimalism. As you enter, the bustle of the city fades away and you find yourself in an intimate dining room, in view of a kitchen that hums with a calm business. In the back, behind a large glass wall, you can see a small outdoor courtyard which has patio-style seating, a garden for seasonal ingredients, and a greenhouse. We visited in December, a season which a Scandinavian kitchen such as Aska kitchen is well-suited to express culinarily. Given the emphasis on fresh seafood, the highly technical and refined nature of the dishes, and the 15-course format, the dining experience feels much like a western formulation of omakase. Special highlights from the menu: (1) Madagascar caviar (the only caviar in the entree continent of Africa), (2) the second pairing, which followed after the amuse bouche: “Muri”, a non-alcoholic drink made simply of rice, koji, and lavender by a former master fermenter at Noma; incredibly smooth and beautifully complex, something you drink all night (3) a few species of fish previously thought to be extinct or are newly discovered, (4) the hake dish with a captivating green and white sauce made of flowering dill and Swedish dark beer, which was very thoughtfully paired with a complex, dill-forward non-alcoholic beverage, (5) the final savory course which was a crossbreed of red deer and elk, with a mind-blowing sauce made using the bones of the animal, and composed of mushrooms, preserved gooseberries, with a little finish of citrus; it was complex, intense umami, peppery, warm, a true master-craft

Aska’s Scandinavian craft honors its ingredients with a command of time; their seasonality expresses the importance of short timescales for some ingredients, while its masterful use of fermentation/preservation emphasizes the reward of working on long timescales for others. Though Nordic food preservation techniques were borne out of necessity and survival for long and harsh winters, their implementation in the present day yields exciting prospects for culinary innovation. The atmosphere of the restaurant is dark and serene, a cozy minimalism. As you enter, the bustle of the city fades away and you find yourself in an intimate dining room, in view of a kitchen that hums with a calm business. In the back, behind a large glass wall, you can see a small outdoor courtyard which has patio-style seating, a garden for seasonal ingredients, and a greenhouse. We visited in December, a season which a Scandinavian kitchen such as Aska kitchen is well-suited to express culinarily. Given the emphasis on fresh seafood, the highly technical and refined nature of the dishes, and the 15-course format, the dining experience feels much like a western formulation of omakase. Special highlights from the menu: (1) Madagascar caviar (the only caviar in the entree continent of Africa), (2) the second pairing, which followed after the amuse bouche: “Muri”, a non-alcoholic drink made simply of rice, koji, and lavender by a former master fermenter at Noma; incredibly smooth and beautifully complex, something you drink all night (3) a few species of fish previously thought to be extinct or are newly discovered, (4) the hake dish with a captivating green and white sauce made of flowering dill and Swedish dark beer, which was very thoughtfully paired with a complex, dill-forward non-alcoholic beverage, (5) the final savory course which was a crossbreed of red deer and elk, with a mind-blowing sauce made using the bones of the animal, and composed of mushrooms, preserved gooseberries, with a little finish of citrus; it was complex, intense umami, peppery, warm, a true master-craft

Laura Palmer 2025.12.04

I want everything marinated in lilacs from now on. A little awkward with the service fee + tip thing they got going on. Wish there were cocktails with the Aska sensibility. The somelier oddly did not like our choice of sake. We did 🤷‍♂️. Delicious food and amazing presentation. Great staff. Quiet and relaxed atmosphere. Lots of space between tables and other guests. Pricey but worth it for a special occasion.

Chelsea Cheng 2025.11.24

Audie Wang 2025.11.23

We loved our dinner at Aska. The food is incredibly refined and thoughtfully crafted: every component on the plate has a purpose. Nothing is there just for decoration; every ingredient adds a distinct layer of flavor, texture, or aroma. You can really taste the intention behind each course. Both the wine pairing and the non-alcoholic pairing were outstanding. The servers took great care in introducing each drink and each dish, explaining the background, the ingredients, and the idea behind the pairings. Their explanations made the whole experience feel even more curated and meaningful. Service throughout the evening was warm, attentive, and highly knowledgeable. The pacing was perfect, and the team made us feel genuinely cared for without ever being intrusive. Overall, Aska delivered a memorable, elegant, and deeply thoughtful dining experience. Highly recommend for anyone who appreciates meticulous cooking and beautifully designed tasting menus.

We loved our dinner at Aska. The food is incredibly refined and thoughtfully crafted: every component on the plate has a purpose. Nothing is there just for decoration; every ingredient adds a distinct layer of flavor, texture, or aroma. You can really taste the intention behind each course.

Both the wine pairing and the non-alcoholic pairing were outstanding. The servers took great care in introducing each drink and each dish, explaining the background, the ingredients, and the idea behind the pairings. Their explanations made the whole experience feel even more curated and meaningful.

Service throughout the evening was warm, attentive, and highly knowledgeable. The pacing was perfect, and the team made us feel genuinely cared for without ever being intrusive.

Overall, Aska delivered a memorable, elegant, and deeply thoughtful dining experience. Highly recommend for anyone who appreciates meticulous cooking and beautifully designed tasting menus.

We loved our dinner at Aska. The food is incredibly refined and thoughtfully crafted: every component on the plate has a purpose. Nothing is there just for decoration; every ingredient adds a distinct layer of flavor, texture, or aroma. You can really taste the intention behind each course.

Both the wine pairing and the non-alcoholic pairing were outstanding. The servers took great care in introducing each drink and each dish, explaining the background, the ingredients, and the idea behind the pairings. Their explanations made the whole experience feel even more curated and meaningful.

Service throughout the evening was warm, attentive, and highly knowledgeable. The pacing was perfect, and the team made us feel genuinely cared for without ever being intrusive.

Overall, Aska delivered a memorable, elegant, and deeply thoughtful dining experience. Highly recommend for anyone who appreciates meticulous cooking and beautifully designed tasting menus.

We loved our dinner at Aska. The food is incredibly refined and thoughtfully crafted: every component on the plate has a purpose. Nothing is there just for decoration; every ingredient adds a distinct layer of flavor, texture, or aroma. You can really taste the intention behind each course.

Both the wine pairing and the non-alcoholic pairing were outstanding. The servers took great care in introducing each drink and each dish, explaining the background, the ingredients, and the idea behind the pairings. Their explanations made the whole experience feel even more curated and meaningful.

Service throughout the evening was warm, attentive, and highly knowledgeable. The pacing was perfect, and the team made us feel genuinely cared for without ever being intrusive.

Overall, Aska delivered a memorable, elegant, and deeply thoughtful dining experience. Highly recommend for anyone who appreciates meticulous cooking and beautifully designed tasting menus.

We loved our dinner at Aska. The food is incredibly refined and thoughtfully crafted: every component on the plate has a purpose. Nothing is there just for decoration; every ingredient adds a distinct layer of flavor, texture, or aroma. You can really taste the intention behind each course.

Both the wine pairing and the non-alcoholic pairing were outstanding. The servers took great care in introducing each drink and each dish, explaining the background, the ingredients, and the idea behind the pairings. Their explanations made the whole experience feel even more curated and meaningful.

Service throughout the evening was warm, attentive, and highly knowledgeable. The pacing was perfect, and the team made us feel genuinely cared for without ever being intrusive.

Overall, Aska delivered a memorable, elegant, and deeply thoughtful dining experience. Highly recommend for anyone who appreciates meticulous cooking and beautifully designed tasting menus.

We loved our dinner at Aska. The food is incredibly refined and thoughtfully crafted: every component on the plate has a purpose. Nothing is there just for decoration; every ingredient adds a distinct layer of flavor, texture, or aroma. You can really taste the intention behind each course.

Both the wine pairing and the non-alcoholic pairing were outstanding. The servers took great care in introducing each drink and each dish, explaining the background, the ingredients, and the idea behind the pairings. Their explanations made the whole experience feel even more curated and meaningful.

Service throughout the evening was warm, attentive, and highly knowledgeable. The pacing was perfect, and the team made us feel genuinely cared for without ever being intrusive.

Overall, Aska delivered a memorable, elegant, and deeply thoughtful dining experience. Highly recommend for anyone who appreciates meticulous cooking and beautifully designed tasting menus.

We loved our dinner at Aska. The food is incredibly refined and thoughtfully crafted: every component on the plate has a purpose. Nothing is there just for decoration; every ingredient adds a distinct layer of flavor, texture, or aroma. You can really taste the intention behind each course.

Both the wine pairing and the non-alcoholic pairing were outstanding. The servers took great care in introducing each drink and each dish, explaining the background, the ingredients, and the idea behind the pairings. Their explanations made the whole experience feel even more curated and meaningful.

Service throughout the evening was warm, attentive, and highly knowledgeable. The pacing was perfect, and the team made us feel genuinely cared for without ever being intrusive.

Overall, Aska delivered a memorable, elegant, and deeply thoughtful dining experience. Highly recommend for anyone who appreciates meticulous cooking and beautifully designed tasting menus.

We loved our dinner at Aska. The food is incredibly refined and thoughtfully crafted: every component on the plate has a purpose. Nothing is there just for decoration; every ingredient adds a distinct layer of flavor, texture, or aroma. You can really taste the intention behind each course.

Both the wine pairing and the non-alcoholic pairing were outstanding. The servers took great care in introducing each drink and each dish, explaining the background, the ingredients, and the idea behind the pairings. Their explanations made the whole experience feel even more curated and meaningful.

Service throughout the evening was warm, attentive, and highly knowledgeable. The pacing was perfect, and the team made us feel genuinely cared for without ever being intrusive.

Overall, Aska delivered a memorable, elegant, and deeply thoughtful dining experience. Highly recommend for anyone who appreciates meticulous cooking and beautifully designed tasting menus.

We loved our dinner at Aska. The food is incredibly refined and thoughtfully crafted: every component on the plate has a purpose. Nothing is there just for decoration; every ingredient adds a distinct layer of flavor, texture, or aroma. You can really taste the intention behind each course.

Both the wine pairing and the non-alcoholic pairing were outstanding. The servers took great care in introducing each drink and each dish, explaining the background, the ingredients, and the idea behind the pairings. Their explanations made the whole experience feel even more curated and meaningful.

Service throughout the evening was warm, attentive, and highly knowledgeable. The pacing was perfect, and the team made us feel genuinely cared for without ever being intrusive.

Overall, Aska delivered a memorable, elegant, and deeply thoughtful dining experience. Highly recommend for anyone who appreciates meticulous cooking and beautifully designed tasting menus.

We loved our dinner at Aska. The food is incredibly refined and thoughtfully crafted: every component on the plate has a purpose. Nothing is there just for decoration; every ingredient adds a distinct layer of flavor, texture, or aroma. You can really taste the intention behind each course.

Both the wine pairing and the non-alcoholic pairing were outstanding. The servers took great care in introducing each drink and each dish, explaining the background, the ingredients, and the idea behind the pairings. Their explanations made the whole experience feel even more curated and meaningful.

Service throughout the evening was warm, attentive, and highly knowledgeable. The pacing was perfect, and the team made us feel genuinely cared for without ever being intrusive.

Overall, Aska delivered a memorable, elegant, and deeply thoughtful dining experience. Highly recommend for anyone who appreciates meticulous cooking and beautifully designed tasting menus.

We loved our dinner at Aska. The food is incredibly refined and thoughtfully crafted: every component on the plate has a purpose. Nothing is there just for decoration; every ingredient adds a distinct layer of flavor, texture, or aroma. You can really taste the intention behind each course.

Both the wine pairing and the non-alcoholic pairing were outstanding. The servers took great care in introducing each drink and each dish, explaining the background, the ingredients, and the idea behind the pairings. Their explanations made the whole experience feel even more curated and meaningful.

Service throughout the evening was warm, attentive, and highly knowledgeable. The pacing was perfect, and the team made us feel genuinely cared for without ever being intrusive.

Overall, Aska delivered a memorable, elegant, and deeply thoughtful dining experience. Highly recommend for anyone who appreciates meticulous cooking and beautifully designed tasting menus.

We loved our dinner at Aska. The food is incredibly refined and thoughtfully crafted: every component on the plate has a purpose. Nothing is there just for decoration; every ingredient adds a distinct layer of flavor, texture, or aroma. You can really taste the intention behind each course.

Both the wine pairing and the non-alcoholic pairing were outstanding. The servers took great care in introducing each drink and each dish, explaining the background, the ingredients, and the idea behind the pairings. Their explanations made the whole experience feel even more curated and meaningful.

Service throughout the evening was warm, attentive, and highly knowledgeable. The pacing was perfect, and the team made us feel genuinely cared for without ever being intrusive.

Overall, Aska delivered a memorable, elegant, and deeply thoughtful dining experience. Highly recommend for anyone who appreciates meticulous cooking and beautifully designed tasting menus.

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