L’abeille à Côté

The story

L’abeille à Côté New York City – French-Japanese Dining in Tribeca

A Playful Take on French-Japanese Cuisine

In Tribeca, L’abeille à Côté offers a more relaxed counterpart to its Michelin-starred sibling, L’abeille. Here, Chef Mitsunobu Nagae reimagines his refined French-Japanese dishes through a playful lens. The result is a menu that respects French technique while embracing Japanese sensibilities—a natural expression of the chef’s own journey from Japan to Lyon and Tokyo.

Chef Nagae’s path began at 15, cooking for his family in Japan. After culinary school at the esteemed Tsuji Institute in Lyon, he worked at three-Michelin-starred restaurants in France and Tokyo, including Château Restaurant Joël Robuchon. Today, he finds inspiration at the farmer’s market, building dishes around seasonal ingredients.

A Curated Wine List and BYOB Welcome

The beverage program mirrors the restaurant’s approach: focused and adventurous. Alongside the award-winning list from L’abeille, L’abeille à Côté presents a selection of 10 sparkling, 10 white, and 10 red wines. The list highlights distinctive indigenous varieties like Debina from Greece and Zweigelt from Austria, as well as classics like Albariño from Spain and Syrah from South Africa.

Guests are welcome to bring their own bottle—a single 750ml per party—for a corkage fee of $100. This policy, along with the restaurant’s warm and sophisticated atmosphere, makes it a fitting choice for both special occasions and unhurried evenings.

Michelin Recognition

L’abeille à Côté has earned a Michelin Recommended distinction, a testament to its confident, ingredient-driven cooking and the skill of Chef Nagae. It’s a place where French-Asian cuisine feels both precise and inviting, and where the wine list encourages discovery.