Few addresses in New York City carry the weight of history and creative legend like Hotel Chelsea. For over a century, this landmark has been a haven for artists, writers, and free spirits, its walls echoing with stories of genius and rebellion. Now, as the hotel enters a new era, it unveils Teruko, an intimate Japanese restaurant and sushi bar that feels both a tribute to its past and a bold step forward.
Continue reading for a review from DSCENE Editors:
Down the Stairs, Into Another World
You don’t stumble upon Teruko by accident. The entrance is tucked away, almost easy to miss if you’re not looking for it. Down a narrow staircase, past the echoes of the old Serena nightclub, the city noise fades. The air shifts. There’s a sense you’ve found something personal, a place that isn’t trying to shout for attention.
The room is low-lit, anchored by the original backbar from Tokyo’s Hotel Okura, a piece of history with its own journey. Antique limestone floors and salvaged wood walls give the space a lived-in feeling, as if Teruko has always been here, waiting for the right moment. Indigo-dyed denim panels catch the light, a nod to the wabi-sabi philosophy that values the imperfect and the handmade. Teruko Yokoi’s paintings hang along the walls, her brushwork bringing quiet energy to the space. It’s an environment that invites you to slow down and look around.
Sushi Tradition, Contemporary Curiosity
At the heart of Teruko’s kitchen is Executive Chef Tadashi Ono, whose reputation was built at Matsuri, another beloved New York institution. Here, his focus is on traditional ingredients and techniques, but with a willingness to explore new ideas. The menu is a dialogue between classic and contemporary: Smoked and Seared Kampachi with scallion and jalapeño, Whole Dover Sole Karaage with ponzu, Robata Grilled Ozaki Wagyu with fresh wasabi. The sushi bar, overseen by Head Sushi Chef Hideaki Watanabe, is a destination in itself, edomae style, rigorously executed, each piece a small meditation on balance and flavor.
A Bar for the Curious
For those who care about what’s in their glass, Teruko is a destination. Teruko’s beverage program is as meticulously curated as its food. Over the years leading up to opening, George Padilla (of Sunday Hospitality’s Rule of Thirds) and Brian Evans, Hotel Chelsea’s award-winning Director of Bars, have assembled what is now the largest collection of Japanese whisky in North America. Sake lovers will find rare and classic bottles, while the wine list, shaped by Claire Paparazzo, is a study in thoughtful pairing. The result is a drinks menu that feels as carefully considered as the food itself, offering new discoveries for both aficionados and curious newcomers.
RESTAURANTS TO VISIT CURATED BY DSCENE
Pastry chef Paty Zamarripa brings her own artistry to the meal’s conclusion. Her desserts echo the dual nature of Teruko: rooted in tradition, but never afraid to surprise. Whether it’s a delicate matcha creation or a playful spin on a classic, each dish is crafted with the same attention to detail that defines the entire experience.
The Welcome Makes the Difference
What lingers after a night at Teruko isn’t just the food or the setting, but the way you’re made to feel. The team is warm, knowledgeable, and genuinely glad you’re there.. There’s a sense of ease in the room, a feeling that you’re being welcomed into a community rather than just served a meal. It’s rare to find a place where hospitality feels so natural, and it’s clear that this is no accident: it’s part of the DNA of both Teruko and the Chelsea Hotel itself.
The Chelsea’s Ongoing Story
Sunday Hospitality’s Philosophy
If You Go
Teruko is open for dinner Tuesday and Wednesday from 5:30pm to 10:00pm, and Thursday through Friday until 11:00pm. Reservations are available via Resy. More details at hotelchelsea.com or on Instagram @terukonyc.
Address: Teruko at The Hotel Chelsea
222 West Twenty-Third Street
New York, N. Y. 10011
Phone: +1 212-518–4245
