MODERN JAPANESE COMFORT FOOD
Find home away from home with Bessou’s inspired take on family food traditions.
Bessou at Market 57
Visit Bessou at Market 57, a dining destination on the Hudson River, committed to celebrating New York City’s local, independent food culture.
Curated under the guidance and mentorship of The James Beard Foundation, the market is committed to championing the Good Food For Good™ mission by supporting and elevating the people behind our vital food community, promoting a more equitable industry.
Open daily 11:00 a.m to 8:00 p.m.
25 11th Avenue, New York, NY 10011
Home Away From Home
Loosely translated from Japanese, that’s what Bessou means. We offer a modern take on everyday Japanese comfort food with dishes that are prepared with care, inspired by family recipes and the diverse flavors of New York. We are committed to wasting minimally and sourcing responsibly.Bessou has been critically acclaimed by the New York Times, Zagat and Tasting Table, and featured in ‘Best of’ lists for New York Magazine, Grub Street and Time Out.Meet the Team
Maiko Kyogoku
Founder
Maiko Kyogoku grew up in New York in a restaurant-owning family, so she was never a stranger to food and hospitality. After 15 years honing her experience leading operations for Daniel Boulud, the Bromberg Brothers and the Thompson Hotel group, Kyogoku opened Bessou Restaurant in 2016, a love letter to her Japanese heritage and the Japanese home cooking of her childhood.
Elena Yamamoto
Executive Chef
Elena Yamamoto is a chef with a background in art. After leaping into the culinary world with back-of-house jobs at Momofuku Milk Bar and Mission Chinese, she moved to Japan to truly pursue cooking and learning the magic of using hyper-seasonal and fresh ingredients. She brought her experience back to the US and became co-chef at Karasu. Elena’s philosophy is centered around using authentic Japanese ingredients and creating artful dishes.
A Note from Maiko
“Bessou was conceived from a desire to share my family’s food traditions. My love of Japanese food comes from my mother, a passionate home cook who introduced me to the beauty and bounty of Japanese food. Meals were a way for her to teach me and my sister about our Japanese heritage. In summer we enjoyed chilled inaniwa udon native to my mother’s hometown with all of the traditional accoutrements, and in winter we would gather in the kitchen, taking turns pounding rice into kiritanpo rice dumplings for her famous hotpot stew. It’s my hope that our food and hospitality will make you feel the warmth of home, wherever that may be.”
–Maiko