Located near New York’s bustling Union Square, the sleek and modern 15 East restaurant is one of New York’s best traditional Japanese eateries offering exceptionally fresh seafood, a modest size dining space, and minimalist, elegant modern decor. Marco Moreira, also the owner of nearby Tocqueville, has placed talented Japanese chef Masato Shimizu in the kitchen. Chef Shimizu creates perfectly executed, no-nonsense sushi in the authentic way. The a la carte menu boasts seven varieties of silver fish, a wide variety of fresh sashimi and sushi options, and delicacies such as sayori (needlefish) with scallion for a rare treat. Another signature dish is the anago (poached sea eel), along with the “tuna flight” with five cuts and qualities of fresh bluefin tuna. However, the real treat is the tender octopus, cut into thick ribbons and arranged by a mound of sea salt. Exceptional quality seafood, affable and helpful service and a prime location make this well worth the price.
