★★★ Michelin · 2024 14° 35′ N — Manhattan
Chapter One — The Flame

Where fire meets silence.

A seventeen-seat steakhouse where wagyu meets binchōtan and the night unfolds in twelve courses of stillness and smoke.

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Binchōtan✦ A5 Wagyu✦ Hinoki Smoke✦ Dry-Aged 60 Days✦ Open Flame✦ Kaiseki Precision✦ Binchōtan✦ A5 Wagyu✦ Hinoki Smoke✦ Dry-Aged 60 Days✦ Open Flame✦ Kaiseki Precision✦
Open Kitchen Open fire kitchen
III — The Evening

Four hours.
One memory.

The unmarked door on Mercer Street opens into darkness. A host in indigo linen offers a hot towel scented with hinoki and lemon zest. You take your seat at the seventeen-seat counter. The chef bows. White-oak charcoal glows at 800°C, six feet from your face.

Two hours later, a whole loin is presented and carved with a single-bevel knife forged in Sakai. One hundred grams, sliced for you alone. The room falls silent around the sound of the blade.

12
Course Omakase
500+
Wine Labels
17
Counter Seats
IV
The Chef

Kenji Arai.

Tokyo · Copenhagen · New York.

★★★ Michelin Chef Kenji Arai

Fire is the oldest tool. We've just spent twenty years learning to listen to it again.

Born in Hokkaido and trained under Yoshihiro Murata at Kikunoi in Kyoto, Chef Arai refined his philosophy in the open kitchens of Geranium and Frantzén before opening EMBER. He brings two decades of obsession to a single ingredient: heat.

At EMBER, he has abandoned everything but flame and silence. There are no sauces hidden behind technique. No cuts disguised by garnish. Only the cow, the coal, and the cook.

2019
Michelin ★
First Star
2022
Michelin ★★★
Three Stars
2024
World's 50 Best
No. 14 · Asia
VI — Reserve

Seventeen
seats.
One night.

Hours

Tue — Thu · 17:30 — 22:00
Fri — Sat · 17:00 — 23:00
Closed Sun & Mon

Private Dining

The Vault · up to 12 guests
The Cellar · up to 24 guests

Address

247 Mercer Street
New York · NY 10012

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