After about 3 weeks I started this blog, one of my friends asked me, “what happen to 15 East? I’m surprise you don’t have it up yet.” The reason this was a question is because anyone who knows me knows that I’m crazy about sushi, and 15 East is my favorite sushi place in NYC so far. The truth was there are too much materials and I don’t even know how or where to start.
Over the years, we have been to numerous sushi places in the city, but not one has satisfy us the way that 15 East does. Time after time, we keep going back and Chef Masato continues to impress us. Like most Japanese sushi chef, Chef Masato devoted a lifetime to his skill and never stops thriving for better. That was very well communicated via his food. Every time, there was always something new, something exciting, something better.
May it be a new taste innovation, a new presentation, a new flavor combination or something we have never seen before, Chef Masato never failed to surprise us. Before the meal even ends, we were already planning our next visit.
If you have watch the film “Jiro Dreams of Sushi”, you would know just how important and how much time it takes to master a simple tamago or the crispiness of the seaweed. To some places, they were almost afterthoughts, which they don’t pay attention to. But at 15 East, these were just the two of many examples proving they are continue to improve. I have to be honest. Several years back when we first went to 15 East, the tomago was very ordinary, the hand roll lacked that crunchiness of the seaweed. But half a year later, when we went back, the seaweed was as crispy as a potato chip. The Tamago, although it was not yet the “Jiro/Nakazawa” standard, it was petty close.
Omakase starts with Chef Masato’s signature soft poach octopus. Tender, juicy, full of favor, it was better than steak! The “30 minutes massage” preparation really pays off. If you are not having omakase at 15 East, please, order it, this is a must have! It would change your mind about octopus. But if you are at 15 East, why would you not grab the seat in front of Chef Masato and let him take care of you?! From the first piece on, he pays attention. He notices without asking what makes you smile and what kind of flavor and texture impress you, then he would go on and adjust/ tailor the omakase to fit your taste. I mean, isn’t that what omakase supposed to be?
Yes, you might be able to get the same kind, same grade of fish elsewhere, or even the same flavor combination, but you cannot get this kind of service and attentiveness. And the food is absolutely exceptional! Melt in your mouth Toro, crunchy sweet clams, everything was dreamy. Every piece was artfully crafted. Sushi rice was cooked just right and perfectly balanced; fishes were top grade, lightly press onto the rice and slightly brushed with soy sauce, or sea salt, or yuzu. And then, there were pieces that were so rare and exotic, that I have only had it here at 15 East on this side of the globe. Not only sushi is extraordinary, if you still have room for dessert, the tofu is must have. House made, dense but soft with red bean sauce pour over. And don’t forget the soba, freshly made in-house daily, the night I had it, it was pair with ikura and uni. Soba was just al dente, certainly better than some of the most raved ramen places in the city. We call it our bowl of happiness. At 15 East, every bite is memorable. We are in a sushi heaven when in 15 East and I can’t wait to go back.
