| |  | 15 East | | | “A modern Japanese-inspired menu courtesy of chef-partner Marco Moreira and Jewel Bako veteran Masato Shimizu.” —nymag | | Cuisine: Sushi, Japanese |
| |  | | Posts (30) | |
| | | | | | 15 East is one of my favorite Sushi restaurants in NY. There are only about 9 seats at sushi counter, so you must make reservation in advance. Interior is very simple yet modern. I always order "omakase" which is chef tasting menu. Sushi chef is Makoto Shimizu from Japan. He used to w... Read More | | | | | | 15 East is the Japanese restaurant that blossomed out of the old Tocqueville space, when co-owners Marco Moreira and Jo-Ann Makovitzky moved that Union Square standout two years ago to larger digs down the block. The odd-shaped room always seemed too small for Tocqueville—the owners obviously thoug... Read More | | | | | | Toqueville is a successful under the radar restaurant. The first location was at 15 East 15th and then they moved to new digs a little farther down the street. The restaurant is beautiful and the food is quite good too. The owners of Toqueville, took the old location and turned it into a Japan... Read More | | | | | | [Pigging by Wilfrid: August 11, 2008]When the city scorches, thoughts turn briefly away from pork belly and blood sausage. I recently ate very enjoyable seafood dinners at quite contrasting restaurants - 15 East, the Japanese partner of Tocqueville, on the same block east of Union Square and the Ky... Read More | | | | | | | | | | | | [Kalina, 1/15/07.] 15 East opened rather quietly in late December, in the space that was home to the first incarnation of Tocqueville. The owners of Tocqueville, Jo-Ann Makovitzky and Marco A. Moreira (also the Executive Chef), moved that restaurant down the street and are now using the 15 East ... Read More | | | | | | 15 East is a little place that just opened about a year ago not far from my office. It’s a sushi place, and the guy who works behind the bar is a real authentic sushi chef. When you’re sitting in front of him, he literally makes the sushi and hands it to you—in my mind, that’s the way to eat sushi. ... Read More | | | | | | By Executive Sushi Chef Masato Shimizu (Serves 4) Ingredients for the ikura: 4 oz ikura (salmon roe) Salt Yuzu zest Ingredients for dashi jiru: 6 ½ oz katsuo dashi (bonito broth) 0.3 oz mirin 0.3 oz soy sauce To prepare ikura: In a medium bowl, wash roe in salted ice water... Read More | | | | | | 15 East, Tocqueville’s long-planned sister restaurant, has made a lot of fans with its excellent sushi and sashimi. But owner Marco Moreira’s proudest achievement may be the “degustation of sea lettuces,” a $14 appetizer that presents New Yorkers with eleven varieties of authentic Japanese seaweed.... Read More | | | | | | Peter Meehan gives a highly thought-out, admiring review (probably the most knowledgeable one so far) of Fette Sau, taking pain to mention the place’s few but significant shortcomings. [NYT] Related: Fette Sau’s Weird Williamsburg Barbecue Palace [Grub Street] Alan Richman, a person with highly... Read More | | | |
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