Our Story
Muku (“無垢”), meaning “purity” or “innocence,” is a Japanese restaurant in New York City devoted to the art of nihonryori - or simply, “Japanese cuisine.” Led by award-winning Chef Manabu Asanuma, whose background includes acclaimed kitchens in New York such as o.d.o., Uchu, and top counters in Japan and Taiwan, Muku is rooted in seasonality, simplicity, and intention.
While inspired by the beauty of kaiseki, Muku is not bound by its formal structure. Instead, the restaurant celebrates goho (“五法”) - the five classical techniques of Japanese cooking: raw (nama), grilled (yaki), simmered (ni), steamed (mushi), and fried (age). Each dish reflects a deep understanding of these methods, applied with restraint and purpose.
At Muku, nothing is superfluous. No ingredient is used for decoration or complexity alone - only to reveal and support the true character of the food. Flavors are clear, direct, and seasonal. The result is a focused, expressive cuisine that honors tradition while remaining quietly inventive. Muku is not just a name - it’s a philosophy of purity, carried through every detail, built for harmony - creating a new category for Japanese dining in New York.
Chef Manabu Asanuma
Executive Chef
Born and raised in Yamagata Prefecture, Chef Manabu Asanuma began his culinary path studying nihonryori (Japanese cuisine) at culinary school in Miyagi. In Japan, he trained under some of the country’s most respected masters - learning kappo cuisine from Iron Chef Koumei Nakamura, Kyoto-style cuisine from Chef Iwasaki of Akasaka Eigetsu, and the art of seasonal shitate cooking from a master trained at Tokyo Kitcho. This diverse foundation has allowed Chef Manabu to excel in the art of nihonryori - blending elegant, seasonally crafted dishes with top-notch ingredients served in their purest forms.
Chef Asanuma’s talent was recognized early when he won the Silver Egg award in Japan’s prestigious RED U-35 competition and was selected as the representative chef for Oceania and the Americas.
After building his career in Tokyo and Taiwan, Chef Asanuma moved to New York, where he worked at acclaimed restaurants including Uchu, Odo, and Sushi Ichimura. Now as the executive chef of Muku, he continues to express his philosophy of seasonality, purity, and intention - embracing all five techniques of Japanese cooking (Goho) to create dishes that honor tradition while reflecting his own refined sensibility.