Sharing a space with CIBONE at 50 Norman, HOUSE Brooklyn is an intimate French-Japanese restaurant with just ten counter seats. The dishes served here are often presented on artisanal tableware, including works by Japanese ceramists like Morito Tatsuruhama, Ryuichi Haga, and Yoshio Kangawa, many of whom are represented at CIBONE.
When we asked HOUSE Brooklyn’s chef, Yuji Tani, why he chooses artisanal pottery, Utsuwa, he simply said, “Because they have character.” For serving “living ingredients” he believes it’s best to use “living” tableware. He prefers earthenware over porcelain and carefully selects plates and bowls based on the dish, enhancing not only the food's appeal but also the beauty of the tableware itself.
Artisanal Utsuwa are sometimes delicate and may chip over time, but at HOUSE Brooklyn, they practice Kintsugi—repairing and cherishing pieces even if chipped. Natural materials acquire a rich patina over years of use, becoming smoother to the touch and adding sentimental value. Why not experience the pleasure of nurturing your own tableware over time?
Kintsugi: A traditional Japanese technique for repairing chipped or broken ceramics and porcelain using natural lacquer and pure gold powder.
HOUSE Brooklyn
@house_brooklyn.restaurant
Food Concept
Chef Yuji’s Modern Japanese and Minimalistic French cuisine focuses on
finding the simplest way to introduce the naturally delicious taste
of each carefully selected ingredient.
HOUSE Brooklyn has a ‘waste not, want not’ motto and a desire
to respect all of nature. In appreciation of the work and effort of
farmers and vendors, Chef Yuji creates unique dishes that consider the
background and the roots of each element. Highlighting naturally
occurring subtle flavors and characteristics rather than covering them
in forced flavor is the key to his cuisine.
Chef Yuji Tani
Chef Yuji, born and raised in Kyoto, began his culinary career at
a French restaurant in Kyoto. After years of training and working at
several restaurants in Japan, he opened HOUSE NISHIAZABU
in Tokyo in 2007. As a Chef who finds great joy in watching
people's reactions and enjoyment of his food, both HOUSE locations
feature open kitchen layouts for easy observation benefiting both staff
and guests. His love for relative simplicity is evident in everything from HOUSE’s decor to the ceramics, highlighting natural elements
and techniques, with color palettes for food and furnishings featuring
no more than 3 hues at a time. Having worked in the design field,
he has honed his personal aesthetic sense and has a unique taste
in everything from cooking to tattoos to interior design.
Since 2019, Chef Yuji has been enjoying his Brooklyn life with
his wife, daughter and dog, Canelé.