A rare and refined dining experience has arrived on Long Island with the opening of House of Yoshin in Huntington. The modern Japanese restaurant is offering an authentic kaiseki tasting experience, as well as a seasonal cocktail bar with Japanese-inspired plates, and a members-only whiskey lounge. Led by Chef Tadaaki “Zack” Ishizaki, with a background in Michelin-starred kitchens, the restaurant invites guests into the quiet precision and poetic beauty of Japan’s most celebrated culinary tradition.
Kaiseki is a centuries-old, multi-course dining practice rooted in Zen Buddhist philosophy and imperial court customs. Unlike omakase, which centers on raw fish, kaiseki is a cooked and composed tasting menu that flows with the rhythm of the seasons. Served at a 10-seat counter with two seatings per evening, the multi-course experience offers a rare opportunity to witness the full expression of Japan’s highest culinary art.
Executive Chef Tadaaki Ishizaki has a distinguished career at some of the most acclaimed kitchens in Tokyo and New York. His journey spans the three Michelin-starred Château Restaurant Joël Robuchon in Tokyo, the two Michelin-starred ODO in Manhattan, and Brooklyn’s Salt and Charcoal. At Yoshin, he draws on this deep well of classical technique and global experience, pairing it with Long Island’s coastal richness to create a dining experience that is both deeply rooted and emotionally resonant.
“Kaiseki is more than a meal—it’s a reflection of care, season, and sensibility,” says chef Ishizaki in a statement. “We’re so proud to introduce this authentic experience to Long Island and share this beautiful Japanese tradition with our guests.”
In addition to the kaiseki counter, House of Yoshin offers a stylish bar and cocktail lounge, where guests can enjoy an à la carte menu of Japanese-inspired small plates, raw bar offerings, and signature large-format dishes, such as Wagyu Katsu Bliss (minced wagyu sandwich), Japanese Fried Chicken, and Chirashi bowls, alongside playful snacks such as Zack’s Wagyu Jerky, Fire-Kissed Olives, and Deviled Eggs with Salmon Caviar. The bar program highlights Japanese spirits and seasonal ingredients, crafted to complement the food’s precision and nuance.
Above the main dining room sits a members-only Japanese whiskey lounge, currently limited to just 30 members. Designed as a relaxed yet elegant space for gathering, the lounge offers a selection of rare and small-batch Japanese whiskeys, shochus, and imported spirits — many unavailable elsewhere in the region. Membership is $3,000 annually, with the full amount applied toward all food and beverage purchases. Members can entertain guests in an intimate setting and have preferred access to special tastings and other events.
The restaurant’s design and tableware are sourced from both Japanese and regional artisans, Every detail—down to the shape of a plate or the arc of a serving sequence—reinforces the spirit of “Yoshin,” a concept that expresses lingering beauty, unspoken emotion, and a deep connection to nature.
House of Yoshin is open Tuesday through Saturday from 4 – 10 p.m. There are two kaiseki seatings, at 6 and 8 p.m. The bar is walk-in only, Reservations can be made on the restaurant’s website.
