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15 East
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Hours
Mon-Fri, noon-2pm and 6pm-10:30pm; Sat, 6pm-10:30pm; Sun, closed
Nearby Subway Stops
4, 5, 6, L, N, Q, R, W at 14th St.-Union Sq.
Prices
$26-$120
Payment Methods
American Express, MasterCard, Visa
Special Features
- Notable Chef
- Open Kitchens / Watch the Chef
- Prix-Fixe
- Special Occasion
- Online Reservation
Alcohol
- Sake and Sojou
- Full Bar
Reservations
Recommended
- Make a Reservation with opentable.com
Profile
With its modest size and stark décor, 15 East feels like that rare and exotic thing: a traditional Japanese-run restaurant. The proprietor, Marco Moreira, owner of the nearby Tocqueville, had the good sense to hire Masato Shimizu, a talented young sushi chef who formerly worked at Jewel Bako. Shimizu is a purist who cures his own gari (ginger) and produces high-class, no-frills sushi in the classic style. There are no tricked-out maki rolls on his menu, and no newfangled sushi items containing seared foie gras or Kobe beef. You can get seven varieties of silver fish on the à la carte menu, however, and an impeccable example of sayori (needlefish) with scallion. The anago (poached sea eel) is another specialty, and if you’re feeling flush, order the $75 “tuna flight,” consisting of five different cuts and grades of fresh bluefin, which the gregarious Shimizu will illustrate for you with a special tuna chart.
Prix-FixeOmakase, $75; seven-course tasting menu, $120
Ideal Meal“Spaghettini” of yamaimo, kakiage, sushi omakase.
Related Stories
New York Magazine Reviews
- Adam Platt's Full Review (5/21/07)
Featured In
- Where to Eat 2008 (1/7/08)
- Where to Eat 2008: Best New Restaurants of the Year (1/7/08)
- Three New Sushi Bars:15 East, Sasabune, Sumile (12/18/06)
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