Rabbit House is a sophisticated tapas restaurant with a vibe of the most sought-after, secret eateries in Tokyo; the kind of place where a world-class chef serves exquisite dishes to those lucky enough to find it. Tucked inconspicuously in a hustle & bustle row of stores is one of Lower East Side’s little-known treasures. This nine-seat restaurant and bar helmed by chef and sake sommelier Yoshiko Sakuma, is a cozy Japanese eatery and features a Japanese influenced menu comprised of items reflecting her 15 years of working in Western cuisine. Due to Sakuma’s sommelier background, Rabbit House has a stellar sake collection, that pairs well with her creative culinary creations.
Chef Yoshiko Sakuma, born in Japan, and raised in a culinary family. As the daughter of restaurant owners and the grandchild of farmers of Fukushima, she was raised to learn, value and appreciate quality ingredients before pursuing her culinary path. After advancing her education in NYC, Chef Yoshiko continued to pursue her passion towards fine dining and worked for many restaurants and bakeries. As she worked under many reputable chefs and eateries, Yoshiko became more inspired, stemming away to begin a new chapter... The Rabbit House. After valuable experiences with Chef David Bouley at Bouley Restaurant, Michelin-starred restaurant Danube, Charlie Palmer's progressive American restaurant, Aureole, and many more, Yoshiko brings her passion of fine dining to the local scale as she creates European influenced Japanese style tapas. As a Sake sommelier, her carefully selected pairings brings a new and innovative experience of quality food & drink to her patrons.