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Date & Time

May 18, 2017
12:00pm - 3:00pm


Blender Workspace
135 Madison Avenue
8th floor
New York, NY 10016
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Bessou will be serving lunch in the Cafe periodically for our F&B pop-up series.

/ ‘beso- / n. Japenese

Holiday villa; home away from home

Bessou was conceived from a desire to share my family’s food traditions. My love of Japanese food comes from my mother, a passionate home cook who introduced me to the beauty and bounty of Japanese food. Meals were a way for her to teach me and my sister about our Japanese heritage. In summer we often enjoyed chilled inaniwa udon native to my mother’s hometown with all of the traditional accoutrements, and in winter we would gather in the kitchen, taking turns pounding rice into kiritanpo rice dumplings for her famous hotpot stew.

Our dishes are a modern take on everyday Japanese comfort food.  Our ingredients are responsibly sourced and prepared with care, with a menu that is seasonal and changing year round.

Contact & Reservations:

konnichiwa@bessou.nyc  |  212 228 8502

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Bessou is open for dinner Tuesday through Sunday from 5:30PM and brunch Saturday and Sunday from 12PM to 3PM. Tables are available on a walk-in basis with a limited number of reservations available online



Owner, Maiko Kyogoku and executive chef, Emily Yuen became friends in 2013 while honing their skills at Boulud Sud. Yuen served as sous chef at Boulud Sud after three years as executive sous chef at DB Bistro in Singapore and stints at Le Gavroche in London and Vue de Monde in Australia. Kyogoku served as director of private dining for Bar Boulud and Boulud Sud. Kyogoku’s taste and love of Japanese food developed from an early age cooking with her mother and chef father. Bessou — which means holiday home in Japanese — opened its doors in August 2016 and features modern Japanese dishes inspired by Kyogoku’s family’s meals.



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Or call (212) 994-0230