Masaharu Morimoto Opens Bisutoro in Tribeca

The bar at Bisutoro, in Tribeca.(Courtesy of Bisutoro)

Iron Chef Masaharu Morimoto recreated his Tribeca Canvas and renamed it Bisutoro—Japanese for bistro. 

Bisutoro opened in Tribeca at the end of October with a renovated interior and menu.

Morimoto partnered with Patrick Fahey and Emmanuelle LaSalle Hill, of the nearby Macao Trading Co., and Tommy Hill, of Los Americanos to open Bisutoro. 

Notable appetizers include Yuzu Baked Oysters with yuzu pepper chimichurri teriyaki foam ($12) and Tempura Lettuce Wraps made with baby shrimp, harusame gochujang aioli ($12).

The main course menu includes Miso Sea Bass made with braised Tuscan kale, fried gobo ($31), Tofu Steak with zucchini fettuccine, lemon butter ($18), and Sake Mussels with spicy lobster broth, chorizo, and hand-cut fries ($19).

Bisutoro also serves special Japanese whisky cocktails such as “Lost in Translation,” made with Hakushu 12 Yr, Carpano Antica, Cherry Heering, Absinthe Toast ($16). 

Bisutoro
212-727-0644 
313 Church St.
bisutoronyc.com