Kiko

Kiko is a restaurant located on Spring Street, known for its innovative culinary offerings that creatively blend flavors and ingredients. The menu features an array of unique dishes, including razor clams served with mango dashi and preserved mandarinquat, as well as white peach accompanied by Rainier cherries, ume, lovage, and goat’s milk gouda. Seafood lovers can enjoy delicacies such as sea bream paired with nama soy and yuzu ponzu alongside purple radish oroshi. A standout dish includes Iberico cabacero served with littleneck clam nabe, complemented by wakame butter and hand-cut noodles. For dessert enthusiasts, the lemon verbena custard with cucumber and genmaicha granita mixed with mango offers a refreshing finish. The chilled squid alongside white asparagus, green almond, and Kristal caviar exemplifies the restaurant's commitment to exquisite presentations.

Recent social media posts

06/26/2026

Ume Manhattan. Mitcher’s 10 year Rye, Matsui Umeshu Japanese Whisky, Kombu and Vermouth.

06/17/2026

Ume Manhattan. Mitcher’s 10 year Rye, Matsui Umeshu Japanese Whisky, Kombucha and Vermouth. The classic Manhattan, Kiko style.

Available at the bar. Walk ins welcome.

06/12/2026

Celebrate Dad on Sunday, June 21st at Kiko. Now featuring Westholme Wagyu (Westholme ), the renowned Australian producer known for exceptional marbling, served with beef fat fried rice, garlic, horseradish and shiso. Plus special by-the-glass wines curated for the occasion by sommelier Lina Goujjane.

Reservations available on Resy.

06/10/2026

White peach and cherry salad, ume dressing, goats milk gouda and lovage. Available this season.

05/29/2026

Last week, we hosted Feast for the Future, a roaming feast with Kiko & Progressive Hedonist built around a simple question: what does it actually take to put a sustainable bird and a regenerative pour on the table?

Over fried chicken, farm vegetables and Champagne, chef Alex Chang, Lina Goujjane, and Dana Cowin discussed the intentionality behind the sourcing of the ingredients.
Thank you to Dana Cowin () for sharing the table and her perspective with us and to every guest who showed up to eat, drink and converse about a more sustainable future.

05/26/2026

A private room behind the sliding door, kept for dinners, celebrations, and nights that call for their own space. Get in touch to reserve [email protected]

05/22/2026

Looking back on an evening at Kiko in celebration of Simply Donabe, the new book from Naoko Takei Moore ( ).

The donabe is a Japanese clay pot, used for centuries to cook slowly over an open flame and gather everyone around a single dish.

Our menu was built entirely around it: one pot, one table, the way it’s meant to be cooked.

Thank you, Naoko, for bringing the donabe to our table and for sharing your craft with us.

05/21/2026

OPEN CALL FOR ALL COOKS. Please come to Noury between 11 AM-3 PM, Sunday May 24th. 137 Sullivan St.

05/15/2026

Coming this June: .newyork — we’re so excited to share our newest concept opening in SoHo this summer, a Japanese izakaya wine bar featuring rare sakes and dishes built for sharing, inside a space designed by . Follow along for updates.

05/12/2026

On May 19th Kiko welcomes Dana Cowin & for a roaming feast celebrating ethical sourcing and regenerative viticulture. Dana is the former Editor-in-Chief of Food & Wine, an author and founder of Progressive Hedonist – a platform dedicated to creating joy and connection through food, while fighting the climate crisis. The evening centers on fried chicken and champagne, with passed welcome bites, stationary fried chicken and seasonal sides, with free-flowing pours all night.

Link in bio.

05/07/2026

Monday, May 11 – Kiko x The Portrait Bar

Kiko is teaming up with The Portrait Bar — located inside the Fifth Avenue Hotel and recently featured on the North America’s World’s 50 Best Bars extended list for a consecutive year — for an evening of cocktails and small bites. The Portrait Bar director Darryl Chan will showcase a selection of signature cocktails alongside Piedmontese wines curated by Master Sommelier and NoHo Hospitality Beverage Director Josh Nadel. Kiko’s own bar team, led by Gio Giambrone, will showcase creative libations, and chef and co-owner Alex Chang will round out the evening with small plates and bar bites, with Kiko’s regular a la carte menu also available throughout the night.

The pop-up runs from 5pm - 10pm. Reservations are available on Resy.

Address

307 Spring Street
New York, NY
10013

**Travel Directions to Spring Street, New York**

**Public Transport:**

1. **Subway:**
- Take the **1 train** to the **Spring Street Station**. Exit the station and walk east on Spring Street.
- Alternatively, you can take the **A, C, E trains** to the **Canal Street Station**, then transfer to the **1 train** at Canal Street and head one stop south to Spring Street.

2. **Bus:**
- You can take the M20 or M21 bus lines that stop near Spring Street. Check local schedules for exact stops and times.

**Driving/Parking:**

- If you're driving, head towards lower Manhattan and navigate to Spring Street.
- There are several parking garages in the area:
- Look for parking options at locations such as 100 Varick St or 77 Hudson St.
- Be aware of street parking regulations; metered parking may be available but is limited.

Always check for real-time traffic updates and public transport schedules before your journey!

Opening Hours

Monday	5pm - 10:30pm
Tuesday	5pm - 10:30pm
Wednesday	5pm - 10:30pm
Thursday	5pm - 10:30pm
Friday	5pm - 11pm
Saturday	5pm - 11pm

Website

http://www.kikonewyork.com/

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What people say

Kiko on Spring Street is a culinary gem that showcases an innovative approach to dining. The menu features a delightful array of dishes that highlight fresh, high-quality ingredients and bold flavors.

One standout offering is the razor clams paired with mango dashi and preserved mandarinquat, which beautifully balances sweetness and umami. Another must-try is the combination of white peach and Rainier cherries with ume, lovage, and goat’s milk gouda—an exquisite blend that tantalizes the taste buds.

Sea bream served with nama soy and yuzu ponzu, accompanied by purple radish oroshi, exemplifies Kiko's commitment to freshness and creativity. For those seeking something heartier, the Iberico cabacero and littleneck clam nabe with wakame butter and hand-cut noodles promises a comforting yet refined experience.

Dessert enthusiasts will be delighted by the lemon verbena custard complemented by cucumber and genmaicha granita alongside mango—a refreshing finish to any meal. Additionally, the chilled squid dish featuring white asparagus, green almond, and Kristal caviar offers a luxurious touch that elevates the dining experience.

Kiko's dedication to crafting unique flavor profiles in each dish makes it a must-visit destination for food lovers in New York City.

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