TEISUI is designed to recreate the experience of a Japanese Ryokan* hotel in New York City.
It’s a long way from Japan, and yet TEISUI restaurant is on the same latitude (40 degrees North)
as its sister hotel of the same name in the Akita province in Japan.

The food is prepared by a highly skilled team of Japanese chefs,
including Nobutaka Watanabe, who studied and taught at Hattori Nutritional Culinary School,
a top-rated Culinary Institute in Tokyo,
and was also Head Chef of the Hapa Izakaya restaurant in Vancouver,Canada,
and Yuichiro Yoshimura, who is an experienced yakitori chef and until recently, worked at the TEISUI Hotel.
The team works in concert and is supported by a roster of visiting chefs from the hotel in Akita, Japan.


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