HIBINO day by day is a Japanese home cooking pop-up based in Newburgh, NY, started 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 began offering 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", which means “day by day” or “daily” in Japanese, reflects the philosophy of savoring life through everyday home cooking. It is also the family name of Chef Yasuyo Hibino, who draws inspiration from her childhood, helping her grandmother prepare daily meals and learning from her mother, who ran a Kushiage and Tonkatsu 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 combine these locally sourced products with organic and traditional Japanese ingredients. For example, we use organic tamari shoyu (gluten-free soy sauce), authentic mirin (Japanese cooking wine) made with koji, and dashi prepared with kombu and hana katsuo(shaved dry bonito), or kombu alone for vegetarian options.
You can enjoy HIBINO's offerings at various locations, including Little King in Beacon; Marbled Meat Shop in Cold Spring; Cold Spring Farmers Market at Boscobel House and Gardens in Garrison; and other spots across the Hudson Valley, NY.
Join us in savoring the flavors of everyday life, one bite at a time.
Follow us on Instagram @hibino_daybyday for update on pop-up locations and seasonal menus!
