The Current State of "Kaiseki" in America — Trends for 2026 Seen Through Leading Restaurants —
In recent years, interest in Japanese cuisine in the U.S. has quietly begun to shift from a singular focus on sushi and "Omakase" toward a more multi-layered experience.
This is symbolized by the Michelin Guide’s expansion into various regional cities and the diverse styles of Japanese cuisine being recognized there.
Amidst this diversification, "Kaiseki" is gaining renewed attention. As we move through 2026, we see a tangible synergy between the choices of chefs and the deepening understanding of guests.
Odo: The Modern Frontier of Kaiseki in NYC
Leading the scene in New York’s Flatiron District is Odo. Chef Odo maintains the traditional structure of kaiseki while optimizing the "tempo" and "volume" for the American dining scene. In 2026, Odo is praised for its flexible approach—not imposing rigid formality, but rather finding ways to weave the philosophy of kaiseki into modern life.
Their balance of honoring core techniques like nimono (simmered dishes) and mushimono (steamed dishes) while keeping the overall meal light resonates perfectly with New Yorkers seeking a sophisticated yet "non-heavy" dining experience.
Kappo Sono: Re-evaluating the Value of "Not Changing"
Conversely, establishments that steadfastly adhere to traditional kappo and kaiseki contexts without modern arrangements are being re-evaluated. Kappo Sono in Midtown is a prime example. By stripping away flashy performances and infusing the essence of the changing seasons into soups and grilled dishes, it stands as the "most luxurious standard" from a 2026 perspective. For guests who have mastered the world of Omakase sushi and now seek to understand non-fish cooking methods and the "flow" of a full course, Kappo Sono serves as an essential "textbook" for Kaiseki.
Uka: A West Coast Reinterpretation
In Los Angeles, Uka is drawing attention by evolving the kaiseki format through an approach rooted in "place." Rather than strict reproduction of form, Uka focuses on how to "narrate the seasons" using Californian ingredients. By maintaining the structure of kaiseki while elevating local produce through Japanese techniques, they are transforming kaiseki from an "imported culture" into a cuisine "nurtured by the local land."
Nodoguro: Fusing Regionality and Philosophy
Nodoguro in Portland, Oregon, is another excellent example of kaiseki philosophy being localized. While they may not strictly label themselves a "Kaiseki" restaurant, their multi-course structure and obsession with seasonality are clearly infused with its principles. This flexibility—fusing the soul of kaiseki with local food culture rather than just mimicking Japanese forms—is the realistic shape of its acceptance across America today.
Why "Kaiseki" Now?
As of 2026, two structural changes drive this interest:
- Guest Maturity: Having experienced the sushi boom, diners now seek comprehensive courses that combine diverse cooking methods beyond just raw fish.
- Chef Self-Expression: Chefs are choosing Kaiseki/Kappo as a platform to showcase their total mastery of Japanese culinary arts beyond a single genre.
Summary: The Trends of 2026
What is happening in America today is not a fleeting boom. It is a process of "translation and integration," as Kaiseki culture takes deep root in American culinary soil.
The year 2026 will be remembered as the moment when guest understanding shifted—elevating Kaiseki from simply "expensive Japanese food" to a "sophisticated dining experience that honors technique and seasonality." The change is quiet, but the true value of Japanese food culture is undeniably permeating the United States.
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