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15 East

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  • $$$$$
  • Japanese, Sushi
  • 15 E 15th St, New York NY10003 40.736669 -73.992639
  • (Btwn 5th Ave & Union Sq W)
  • google maps Subway Directions
  • Phone: (212) 647-0015

Lunch

Seasonal Prix Fixe Japanese Lunch - Three Courses $29.

Appetizer - From Our Sushi Bar

Tako Yawarakani slow-poached octopus   15.00
Fukko "Daiginjo Sake Arai " ice-cured wild sea bass sashimi   18.00
Summer Rock Oyster ponzu & fresh lemon   14.00
Kumamoto Oysters ponzu granite, mitsuba leaf, house-pickled turnip   21.00
Sashimi & Tartare Of Bluefin Tuna akami sashimi, toro tartare, caviar sauce   25.00
Yellowtail Sashimi Three Ways kanpachi, shimaaji, hamachi   27.00

Appetizer - From The Kitchen

Pumpkin Vichyssoise kabocha-squash soup   8.00
Home-Made Tofu ginger soy   12.00
Salad Of Market Greens mizuna, shiitake, shimeji, beets, grapefruit-avocado dressing   14.00
Degustation Of Sea Lettuces eleven varieties of authentic japanese seaweed   14.00
Basil Soba kibinago anchovy, tomato confit, pickled cabbage   18.00
Lobster Americana mushrooms, miso butter rice   22.00
Kuruma Prawn Tempura seasonal vegetables   18.00
Awabi Risotto abalone, pickled wasabi leaf   20.00

Main Course - From Our Sushi Bar

Sushi Omakase seven pieces plus a half roll chef's choice   28.00
Sashimi Omakase ten kinds of chef's choice   38.00
Tuna Flight three different cuts, two pieces of each, negitoro roll   55.00
Sashimi And Sushi Omakase    65.00

Main Course - From The Kitchen

Sea Scallops & Squid Ink Risotto spinach & shiitake, sea urchin butter  22.00 36.00
Wild Salmon And Yellow Tail infused with sweet saikyo miso, soy-ikura butter  18.00 32.00
Ribeye Of Texas Mishima Beef wasabi-celery root-potato puree, homemade ponzu   49.00

Tasting Plate $10

With Any Entree.

Chawanmushi    
Tako Yawarakani    
Sashimi Tartare    
Kumamoto Oysters    
Homemade Tofu    
Seasonal Tempura    

 

Lunch - Handmade & Handcut Soba Noodles $14

With Fresh Wasabi.

Topping For Cold Soba

Toasted Seaweed & Shiso Leaf    4.00
Ikura salmon roe   5.00
Uni sea urchin   7.00
Caviar    9.00
Caviar, Ikura & Uni    15.00

Topping For Hot Soba

Seasonal Mushrooms    5.00
Kuruma Prawn Tempura    9.00
Anago Tempura    10.00
Duck with green onions   12.00

 

Dinner

Appetizer - From Our Sushi Bar

Tako Yawarakani slow-poached octopus   15.00
Ikura Shoyu-Zuke salmon roe marinated in dashi & sake-soy   12.00
Fukko "Daiginjo Sake Arai" ice-cured wild sea bass sashimi   18.00
Kumamoto Oysters ponzu granite, mitsuba leaf, house-pickled turnip   21.00
Sashimi & Tartare Of Bluefin Tuna akami sashimi, toro tartare, caviar sauce   25.00
Yellowtail Sashimi Three Ways kanpachi, shimaaji, hamachi   27.00

Appetizer - From Our Kitchen

Degustation Of Sea Lettuces eleven varieties of authentic japanese seaweed   14.00
Lobster Salad avocado, pickled cucumber, black olive tapenade, soy vinegar gelee   22.00
Salad Of Market Greens mizuna, shiitake, shimeji, beets, grapefruit-avocado dressing   14.00
Home-Made Tofu ginger soy   12.00
Hojicha-Tea Smoked Kurobuta berkshire pork belly, potato puree   14.00
Crab Croquette dijon mustard, foie gras hollandaise   16.00
Kobe Beef Tartare pickled daikon, quail egg, gochujang, honey   23.00
Foie Gras Terrine miso infused duck, raisin, brioche   21.00
Porcini & Kabocha Flan vegetable consommé   14.00
Grilled Matsutake & Sanma kuruma shrimp, sawagani-crab, ginko nuts, foie butter   20.00

Main Course - From Our Sushi Bar

Sushi Omakase ten pieces of chef’s choice   55.00
Sashimi Omakase ten kinds of chef’s choice   60.00
Tuna Flight five different cuts, two pieces of each   75.00
Sashimi And Sushi Omakase sixteen varieties of seasonal selection   95.00

Main Course - From Our Kitchen

Matsutake & Uni Risotto sea urchin and grilled mushroom   30.00
Seared Sea Scallops squid ink risotto, spinach & shiitake, sea urchin butter  22.00 36.00
Wild Salmon And Yellow Tail infused with sweet saikyo miso, soy-ikura butter  18.00 32.00
Slow Roasted Country Chicken "yu-an" with sweet sake, citrus caramelized mirepoix, glazed burdock   32.00
Cherry Wood Smoked Duck red miso & veal reduction   35.00
Kuruma Prawn Tempura seasonal vegetables   34.00
Ribeye Of Texas Kobe Beef wasabi-celery root-potato puree, homemade ponzu   49.00

 

Dinner - Handmade & Handcut Soba Noodles $14

With Fresh Wasabi.

Toppings For Cold Soba

Toasted Seaweed & Shiso Leaf    4.00
Ikura salmon roe   5.00
Uni sea urchin   7.00
Caviar    9.00
Caviar, Ikura & Uni    15.00

Toppings For Hot Soba

Seasonal Mushrooms    5.00
Kuruma Prawn Tempura    9.00
Anago Tempura    10.00
Duck with green onions   12.00

Matsutake Soba & Ten-Seiro $30

Served Hot with grilled mushroom   
Served Cold with tempura   

 

Dessert

Peach Parfait custard cream, peach compote, peach sorbet   7.00
Coffee Jelly vanilla ice cream   7.00
Apricot Compote ricotta cheese sorbet, rhubarb sauce   8.00
Trio Of Home-Made Ice Cream & Sorbet    8.00
Shiratama Parfait red beans, green tea ice cream   8.00
Sweet Potato Tiramisu mango sorbet   9.00
Almond Tofu sake syrup, almond tuille, passion fruit sorbet   9.00
Rice Pudding Tempura A La Mode sake-kasu ice cream   10.00
Flourless Bitter-Sweet Chocolate Cake vanilla ice cream   10.00
Matcha-Chocolate Cremaux lychee sorbet   10.00

Special Cocktails

Lychee Martini lychee, vision vodka, sake   16.00
Marconi aperol, beefeater gin, lemon juice and sparkling wine   
Passion Fruit Sake Caipirinha hoyo genji, passion fruit infused iichiko, fresh lime   14.00
Watermelon Shiso Mojito fresh watermelon, mount gay eclipse, shiso, lime   15.00
Ginger Storm house infused gosling’s rum, canton ginger liqueur, grilled oranges   13.00
Tokyo Manhattan yamazaki 12 year, sweet vermouth, bitters, japanese plum   15.00
Sparkling Yuzu hou hou shu, yuzu   18.00

Drinks

Hitachino Nest Ale white ale, red rice ale, classic ale   9.00
Yebisu   (11.3oz) 10.00
Echigo Stout   (11.15oz) 11.00
Sapporo   (16oz) 12.00
Echigo Koshihikari Rice Beer   (17oz) 16.00

Wines By The Glass

Sparkling

NV Cava, ‘Brut Reserve’, Segura Viudas, Penedes, Spain    11.00
2007 Blanc De Blancs, Schramsberg, North Coast, USA    18.00
NV Champagne, ‘Special Cuvee’, Bollinger, France    25.00

White

2009 Cote Du Rhone, ‘Belleruche’, M.Chapoutier, Rhone, France    9.00
2009 Riesling, ‘Terrasen’, Tegernseerhof, Wachau, Austria    13.00
2009 Gruner Veltliner, ‘Grand Gru’, Steininger, Kamptal, Austria    16.00
2008 Sancerre, La Poussie, Loire, France    18.00
2008 St. Aubin, Patrick Miolane, Burgundy, France    20.00

Rose

2010 Zweigelt Rose, Mittelbach, Sudosterreich, Austria    11.00

Red

2005 Chateau Vignol, Bordeaux, France    11.00
2008 Blaufrankish, Leo Hillinger, Burgenland, Austria    13.00
2008 Santenay, ‘Vieilles Vignes’, Bruno Colin, Burgundy, France    16.00
2009 Pinot Noir, Evening Land, Aola-Amity Hills, Oregon, USA    17.00

Sweet

2007 Sauternes, Chateau De Cosse, Bordeaux, France    15.00

Dessert

Kikusui Funaguchi Honjozo sweet   13.00
Mito No Kairakuen plum liquor   8.00

 

New Year's Eve & Six Course Chef 's Tasting Menu

1st Seating: 5 Courses $110 / 6 Courses $125 (5:30-7:15pm To Start). 2nd Seating: 5 Courses $125 / 6 Courses $140 (8:15-10:00pm To Start). Seasonal Hassun (5 Signature Ingredients Showcased On The Plate).

Assorted Sashimi    
Handmade Soba with the choice of topping   
Sushi    
Steak Or Lobster    
Dessert    
15 East
15 E 15th St
Btwn 5th Ave & Union Sq W
(212) 647-0015
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