HIBINO day by day is a Japanese home cooking pop-up based in Newburgh, NY, by Chef Yasuyo Hibino. In 2021, upon finding herself in the midst of the pandemic with limited food options in the area, especially Japanese and Asian cuisine, HIBINO decided to step up and offer its home-cooked delights every Monday at Lodger Newburgh, a creative food space led by Chef Leon Johnson.
Our specialty is creating colorful Onigiri (rice balls) using a mix of Japanese white rice, organic brown rice, and black rice, along with seasonal ingredients, as well as edible flowers and micro-greens, adding a touch of everyday magic to each meal.
The name "HIBINO" belongs to Chef Yasuyo Hibino and reflects the idea of savoring life day by day through Japanese everyday home cooking. My passion for cooking comes from helping my grandmother prepare daily meals for our family and seeing my mother’s example as a chef at her own Kushiage restaurant in Japan.
In the Hudson Valley, we're fortunate to have access to fresh, local ingredients from nearby farms. HIBINO's mission is to blend these locally sourced products with organic and traditional Japanese ingredients. For example, we use organic tamari shoyu (a gluten-free soy sauce), genuine mirin (Japanese cooking wine) made with koji, and our dashi is prepared with kombu and katsuo fish flakes, or kombu for our vegetarian friends.
You can find HIBINO's delicious offerings at various locations, including Bivona Simply Pasta in Newburgh; Marbled Meat Shop in Cold Spring; Cold Spring Farmers Market; as well as other Hudson Valley spots. Join us in savoring the flavors of everyday life, one bite at a time.
Follow us on Instagram @hibino_daybyday for our latest pop-up locations and seasonal menus!
