Cagen (414 East 9th St, 212-358-8800, New York, NY, CagenRestaurant.com) an elegantly understated Kappo Ryori 30-seater restaurant (10 also fit in at an imported Japanese Keyaki wood counter), brings formidable Chef Toshio Tomita's upscale, traditional Japanese cuisine to the East Village in Manhattan. His considerable credits include managing Nobu New York, Nobu Next Door and Nobu 57 and serving as a corporate chef for Nobu Restaurants. Cagen translates to “adjusting,” which is fitting as this is the first time kaiseki Chef Tomita has taken center stage.
Seven-course tasting menu with a seasonal vegetable dish before sashimi (with chimichurri sauce!); handmade soba follows, as does a steamed, grilled, fried fish or shellfish course; rounds of sushi placed on U.S.-exclusive black and saltwater green sushi (nori); sweet ice cream or fruit dessert
Six-piece plate of sushi or three handrolls, a three-course tasting menu, or Osusume (a la carte items)
Tailored sake and wine menu
Until Next Time:
When can we go next?
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