Shun
New York, NY
Photo credit: Liz Clayman
Shun
Fine Dining, Midtown East
Dinner Monday through Saturday
Lunch service will begin soon
Three Course Prix Fixe: $145
Four Course Prix Fixe: $165
Chef’s Tasting “The Path of Nature”: $225
Modern French Cuisine
Dinner Monday through Saturday
Lunch service will begin soon
Three Course Prix Fixe: $145
Four Course Prix Fixe: $165
Chef’s Tasting “The Path of Nature”: $225
Modern French Cuisine
Shun: a Japanese word which has no equivalent in English. It describes a Japanese tradition which celebrates seasonality and harmony with nature and embraces the idea that every food should be eaten only in its proper season, at the peak of its flavor.
After two decades working with late Chef Joël Robuchon, Alain Verzeroli opened Le Jardinier in May 2019, his first own project, located on the ground floor of the luxury condominium 100 East 53rd Street in NYC.
Shun is Chef Verzeroli’s second restaurant in NYC, located at the same address, one floor above Le Jardinier.
Although both restaurants are inspired by nature and the rhythm of the seasons, Le Jardiner offers a casual-chic experience in a space which evokes a verdant garden, whilst Shun’s promise is more elevated and linked to Chef Verzeroli’s 18-year experience in Japan.
A stunning marble staircase marks the transition between the two spaces, leading the guests to Shun’s 58-seat dining room, an elegant Art-Deco inspired space designed by renowned French architect Joseph Dirand, where every detail has been meticulously thought out to calm the senses and set the tone to a memorable experience.
For whom
Refined palates in search of a meaningful dining experience in a refined and intimate atmosphere.
Shun is an ideal destination for a romantic dinner or a special occasion.
After two decades working with late Chef Joël Robuchon, Alain Verzeroli opened Le Jardinier in May 2019, his first own project, located on the ground floor of the luxury condominium 100 East 53rd Street in NYC.
Shun is Chef Verzeroli’s second restaurant in NYC, located at the same address, one floor above Le Jardinier.
Although both restaurants are inspired by nature and the rhythm of the seasons, Le Jardiner offers a casual-chic experience in a space which evokes a verdant garden, whilst Shun’s promise is more elevated and linked to Chef Verzeroli’s 18-year experience in Japan.
A stunning marble staircase marks the transition between the two spaces, leading the guests to Shun’s 58-seat dining room, an elegant Art-Deco inspired space designed by renowned French architect Joseph Dirand, where every detail has been meticulously thought out to calm the senses and set the tone to a memorable experience.
For whom
Refined palates in search of a meaningful dining experience in a refined and intimate atmosphere.
Shun is an ideal destination for a romantic dinner or a special occasion.
Scallop Crudo, Beets & Radishes, Citrus
Story
Alain Verzeroli began his career in Paris where he worked for some of the most famous chefs and restaurants, including Michelin 3-star Taillevent, Michelin 3-star Guy Savoy and Alain Passard’s Michelin 3-star Arpège where he served as Executive Sous-Chef just before starting work with Joël Robuchon 21 years ago. Before coming to NYC, his most recent position was as Director of Culinary Operations at the acclaimed Château Restaurant Joël Robuchon in Tokyo, where he maintained 3 Michelin Stars for 11 consecutive years.
My Experience
I was at Shun in June, in the first days of its opening and fell in love with both the place and Chef Verzeroli’s sublime cuisine!
I was with my husband and we chose to go for the eight-course tasting menu “The Path of Nature”. The whole dinner was a delight and we were amazed by Chef Verzeroli’s cuisine inspired by beautiful seasonal ingredients. Each dish felt at the same time exquisite, creative and harmonious with just the right combination of flavors and textures.
I still clearly remember the divine taste of the Spring Onion Panna Cotta, served with peas and caviar, as well as the artistic beauty of the King Crab, paired with daikon, herbs and honey.
The Asparagus, married with morels, scallop and vin d’Arbois transported me to the heart of Jura in France, while the Sea Urchin Custard with fennel emulsion had a more Asian flair. The two last savory dishes, an Icelandic Cod with Dassai Sake and Caviar cream sauce and a grilled Wagyu Fillet, with black garlic, broccolini and braised carrots, were just as divine.
As at Le Jardinier the bread at Shun is the work of Master Baker Tetsuya Yamaguchi who also worked with Joël Robuchon for over 20 years. His creations include Seaweed Bread, Miso and Rosemary Brioche, Sourdough country Bread, Cereal Epi and a beautiful Whole Wheat Escargot. They all perfectly complement Chef Alain Verzeroli’s beautiful cuisine.
Alain Verzeroli began his career in Paris where he worked for some of the most famous chefs and restaurants, including Michelin 3-star Taillevent, Michelin 3-star Guy Savoy and Alain Passard’s Michelin 3-star Arpège where he served as Executive Sous-Chef just before starting work with Joël Robuchon 21 years ago. Before coming to NYC, his most recent position was as Director of Culinary Operations at the acclaimed Château Restaurant Joël Robuchon in Tokyo, where he maintained 3 Michelin Stars for 11 consecutive years.
My Experience
I was at Shun in June, in the first days of its opening and fell in love with both the place and Chef Verzeroli’s sublime cuisine!
I was with my husband and we chose to go for the eight-course tasting menu “The Path of Nature”. The whole dinner was a delight and we were amazed by Chef Verzeroli’s cuisine inspired by beautiful seasonal ingredients. Each dish felt at the same time exquisite, creative and harmonious with just the right combination of flavors and textures.
I still clearly remember the divine taste of the Spring Onion Panna Cotta, served with peas and caviar, as well as the artistic beauty of the King Crab, paired with daikon, herbs and honey.
The Asparagus, married with morels, scallop and vin d’Arbois transported me to the heart of Jura in France, while the Sea Urchin Custard with fennel emulsion had a more Asian flair. The two last savory dishes, an Icelandic Cod with Dassai Sake and Caviar cream sauce and a grilled Wagyu Fillet, with black garlic, broccolini and braised carrots, were just as divine.
As at Le Jardinier the bread at Shun is the work of Master Baker Tetsuya Yamaguchi who also worked with Joël Robuchon for over 20 years. His creations include Seaweed Bread, Miso and Rosemary Brioche, Sourdough country Bread, Cereal Epi and a beautiful Whole Wheat Escargot. They all perfectly complement Chef Alain Verzeroli’s beautiful cuisine.
Spring Onion Panna Cotta, Peas and Caviar
When it came to dessert, we were once again enchanted by Chef Salvatore Martone’s work! He is the Executive Pastry Chef at Shun and you may also know him from Restaurant Joël Robuchon in Las Vegas or l’Atelier de Joël Robuchon in NYC. His creations at Shun definitely have the same artistic aesthetic and elegance characteristic of Robuchon’s desserts. That night, the Path of Nature menu ended with a splendid Passion Fruit Vacherin, which looked like a white rose made with thin meringue, white chocolate and elderflower gelée.
Besides the exquisite cuisine, we were won over by the modern and minimalistic aesthetic of the space based on beautiful materials and colors which have been chosen with great care to create a relaxing experience. The open kitchen is a plus, allowing the guests to see Chef Verzeroli’s amazing team at work. We also greatly appreciated the service, which was at the same time attentive and warm.
I would say harmony is the guiding thread at Shun. You’ll find it on your plate, in the décor, in the meticulously chosen tableware imported from France and Japan and the way you are taken care of. You’ll find it in the way Chef Verzeroli succeeded in bringing French cuisine and Japanese culture together.
Nathalie T.
November 6, 2019
Besides the exquisite cuisine, we were won over by the modern and minimalistic aesthetic of the space based on beautiful materials and colors which have been chosen with great care to create a relaxing experience. The open kitchen is a plus, allowing the guests to see Chef Verzeroli’s amazing team at work. We also greatly appreciated the service, which was at the same time attentive and warm.
I would say harmony is the guiding thread at Shun. You’ll find it on your plate, in the décor, in the meticulously chosen tableware imported from France and Japan and the way you are taken care of. You’ll find it in the way Chef Verzeroli succeeded in bringing French cuisine and Japanese culture together.
Nathalie T.
November 6, 2019
Passion Fruit Vacherin, White Chocolate Chantilly, Elderflower
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Shun
610 Lexington Avenue New York, NY 10022 (212) 451-9228 https://shun-nyc.com/ Monday-Saturday 5:30pm-9:00pm |
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