Muku (“無垢”), meaning “purity” or “innocence,” is a Japanese restaurant 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).