From March 7–9, 2025, Daiki Miyazawa, founder of the premium strawberry farm Yushiya in Iga, Mie Prefecture, visited New York City. Seizing this opportunity, RESOBOX organized a tasting tour to introduce his luxury strawberries—BERRY—to some of the city’s top chefs. Over the course of two days, we visited seven handpicked fine-dining restaurants and retail shops. All the venues showed a strong interest in Japanese ingredients, and the conversations with chefs and buyers proved to be both fruitful and inspiring.
Below, we highlight five of the featured locations:
1. CORIMA (Lower East Side)
The first stop was CORIMA, a Michelin-starred Mexican restaurant located in the Lower East Side. The restaurant blends the culinary traditions of Northern Mexico with a contemporary New York twist, and it was selected as one of Bon Appétit’s Best New Restaurants of 2024.
The chef sampled BERRY and was highly impressed by its sweetness, aroma, and delicate texture. Our conversation quickly turned to the potential for a fusion dessert incorporating traditional Mexican elements with Japanese strawberries.
CORIMA：https://www.corimanyc.com/
2. abcV (Flatiron District)
Next, we visited abcV, the plant-forward vegetarian restaurant produced by Jean-Georges Vongerichten. Since opening in 2017, it has been known for its creative use of organic and sustainable ingredients.
Chefs Neal Harden, Ayaka Guido, and Ashley Drum joined the tasting session. They praised BERRY as an “ideal ingredient” due to its sweetness, fragrance, and stunning appearance—perfectly suited to their produce-focused menu.
Because of their mission of shifting the public consciousness towards more plant-based cuisine, we at RESOBOX feel that abcV is one of the most compatible restaurants for showcasing premium Japanese ingredients.
abcV: https://abckitchens.nyc/
3. Dubrovnik (New Rochelle)
Our third stop took us to New Rochelle and Dubrovnik, a renowned Croatian restaurant with strong community ties and frequent features in culinary magazines.
We were warmly welcomed by manager Matija Zarak and his staff. It was our team’s first exposure to Croatian cuisine, and we suggested incorporating BERRY into dishes like “palacinke,” a traditional Croatian-style crepe.
The peaceful charm of New Rochelle left a lasting impression, and RESOBOX looks forward to visiting again in the future.
Dubrovnik: https://dubrovnikny.com/
4. Nudibranch (East Village)
Located in the East Village, Nudibranch is an increasingly-popular spot that blends elements of Asian, Spanish, and Scandinavian cuisines into a unique contemporary experience. The restaurant has won much acclaim, and is featured in the Michelin Guide.
Chefs Jeffrey Kim and Matthew Lee welcomed us in a friendly, relaxed environment that encouraged genuine conversation. Mr. Miyazawa, fluent in English, conveyed his passion for strawberry farming, which resonated deeply with the chefs.
Since this restaurant is located near RESOBOX’s East Village location, we hope to introduce not only BERRY but other premium Japanese ingredients there in the future.
Nudibranch: https://nudibranchnyc.com/
5. Shion 69 Leonard Street (Tribeca)
Our final stop was Shion 69 Leonard Street, a hidden gem of Edomae-style sushi in Tribeca, led by Chef Taisho Uino. Despite its Michelin star, it maintains an under-the-radar reputation and attracts sushi aficionados.
Chef Uino, in his early 30s, is a rising star shaping the future of New York’s sushi scene. Mr. Miyazawa, also in his early 30s, is doing the same for Japanese strawberries. Watching these two young talents connect over their craft was a moving experience—a glimpse into the future of global culinary innovation.
Shion 69 Leonard Street: https://www.69leonardstreet.com/
This project—to introduce the BERRY brand and Mr. Miyazawa’s passion to the heart of New York’s culinary world—has only just begun. The journey of BERRY in America continues, and we’re excited to see where it leads next.
