Tetsu, at 78 Leonard St., will specialize in robatayaki — meat, fish and vegetables grilled on skewers — and will also serve sushi and sashimi on a tapas-style menu, Takayama said Wednesday.
"Not like Masa — it's going to be more reasonable," Takayama said of the prices.
The three-level, 124-seat dining space will offer a trio of distinct menus and moods, from a vibrant bar and lounge on the mezzanine to an intimate subterranean room where the omakase, or chef's choice, prix fixe menu will be served.
In between, the ground floor will give diners the choice between traditional tables and seats along a grill bar, where they will be able to watch the chefs prepare their food.
A preliminary menu features spicy sizzling octopus ($24), Peking duck with foie gras fried rice ($28) and Victoria beef tataki with summer truffle ($120).
Tetsu will also offer an array of high-end sakes, wines and liquors, Takayama said.
Takayama, who was born near Tokyo and started out as a dishwasher before working his way up to a leading sushi chef, is also helping to design the 7,200-square-foot space on a quiet block of TriBeCa.
Together with Preeti Sriratana of Solomonoff Architecture Studio, Takayama envisions décor that "combines traditional Japanese aesthetics with the comfort and accessibility of a modern, world-class dining establishment," he said in a statement.
Tetsu will initially serve only dinner and is scheduled to open by January, Takayama said Wednesday after presenting his plans to Community Board 1's TriBeCa Committee.
When the committee expressed concern about Tetsu's requested closing time of 2 a.m. seven days a week, Takayama agreed to cut back the hours to midnight on weekdays and 1 a.m. on weekends, which pleased the restaurant's neighbors.
"We're very excited about a restaurant of this quality," said Rodman Moorhead, who lives above Tetsu and spoke on behalf of the building's residents.
"We'd much prefer this [to] almost anything else."
CB1's TriBeCa Committee unanimously supported Tetsu's liquor license, which will now go to the State Liquor Authority for final approval.