Kabawa

Kabawa is a Caribbean restaurant in East Village, bookable through Chase Dining with $300/year via the Sapphire Reserve Dining Credit.

Location: East Village, United States, East Village, North America, United States

Cuisine: Caribbean

Rating: 4.7★

Card credits that apply at Kabawa

Up to $300 a year in Chase Dining statement credits can go toward the bill here.

Sapphire Reserve Dining Credit — $300 a year (Chase Sapphire Reserve)

$150 credit January–June and $150 July–December for dining at Sapphire Reserve Dining Collection restaurants. Exclusive access to priority reservations at top restaurants via Chase Dining and OpenTable. Tip: Book Chase Dining restaurants in major metros before special occasions.

Booking: tables at Kabawa book through the Chase Dining program — use the booking link on this page.

More dining near East Village

More New York City restaurants for card dining credits

Frequently asked questions

Which card dining credit can I use at Kabawa?

Kabawa is bookable through Chase Dining, so the Sapphire Reserve Dining Credit statement credit applies — up to $300 a year toward the bill.

How do I book a table at Kabawa?

Reserve through the Chase Dining booking link on this page. The statement credit reimburses qualifying dining charges on your card automatically.

What kind of restaurant is Kabawa?

Kabawa in East Village serves caribbean and carries a 4.7-star rating.

Kabawa, a deeply personal restaurant from Chef Paul Carmichael and Momofuku, offers a nuanced and distinct perspective on Caribbean cuisine. Built around a set menu with plenty of choices, it’s a place to take your time, enjoy a meal, and discover something new each time you visit. Kabawa’s menu is a three-course, $150 prix fixe experience, exclusive of beverage, tax, and gratuity. The restaurant is divided between kitchen counter seating, an immersive experience with direct chef service, or more secluded table seating. Structured to showcase the depth and diversity of Caribbean cuisine, our ingredients are thoughtfully procured, fusing local produce from neighborhoods right here in New York with specialty items sourced directly from the Caribbean. Every touch point — from the custom mosaics to the ingredient sourcing to the instrumental music — is intentional, tapping into Chef Paul’s u

Updated 2026-08-07