Cuisine:

• Japanese
• Sushi bar
• East and West

15 East Description:
The elegant, understated space that was once Tocqueville has been transformed into...an elegant, understated Japanese-inspired space. Which leaves diners to focus all of their sensory feelers on the food. Sushi chef Masato Shimizu, late of Jewel Bako and Tokyo's renowned Sukeroku, doesn't disappoint. The menu boasts creative cooked dishes, like steaming bowls of homemade, hand-cut soba noodles; rich squid ink risotto; and smoked magret duck with hojicha tea. But it's the sushi that will bring you back for more. Sit at the bar and let Shimizu surprise you with a procession of sushi. The chef is even known to pull out his book of fish, explaining to patrons exactly what they're eating. The slow-poached octopus, sprinkled with sea salt, might be one of the most savory items to come out of any kitchen in New York. The sea eel, Shimizu's signature sushi and not easy to find on these shores, is melt-in-the-mouth goodness, rivaling the lemony raw scallops and the dégustation of sea lettuces, all of which are crowd-pleasers.


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