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15 East

  • Japanese, Sushi
  • 15 E 15th St, New York 10003 40.736292 -73.99219
  • (Btwn 5th Ave & Union Sq W)
  • click map to interact
  • (212) 647-0015
  • 0

From Our Sushi Bar - Appetizer

Tako Yawarakani slow-poached octopus    15.00
Three Varieties Of Japanese Oysters kummato, kusshi, shigoku    22.00
Sashimi & Tartare Of Bluefin Tuna akami sashimi, toro tartare, caviar sauce    25.00
Yellowtail Sashimi Four Ways hamachi, kanpachi, shimaaji, buri    36.00

From Our Sushi Bar - Main Course

Sushi Omakase seven pieces plus a half roll chef's choice    35.00
Sashimi Omakase seven kinds of chef's choice    38.00
Runa Flight three different cuts, two pieces of each negitoro roll    60.00
Sashimi And Sushi Omakase five kinds of sashimi, five kinds of sushi, plus a half roll    60.00

From Our Sushi Bar - Main Course

Chefs Tasting Menu    (5) 95.00

From Our Kitchen - Appetizer

Salad Of Market Greens mizuna, mushroom, radish, asian pear, yuzu-avocado dressing    14.00
Degustation Of Sea Lettuces eleven varieties of authentic japanese seaweed    14.00
Grilled Gindara kaji sake marina black cod uni sauce    18.00
Kuruma Prawn Tempura seasonal vegetables    18.00

From Our Kitchen - Main Course

Handmade & Handcut Soba Noodles With Fresh Wasabi $14. Additional Toppings For Cold Soba: Toasted Seaweed & Shiso Leaf $4, Ikura, Salmon Roe $5, Uni, Sea Urchin $7, Caviar $9, Caviar, Ikura & Uni $15. Additional Toppings For Hot Soba: Seasona

Matsutake Uni Risotto sea urchin, mushrooms, chives, pickled wasabi leaf    32.00
Seared Sea Scallops spinach & shiitake, edamame potato spring roll sea urchini butter    36.00
Smoked Wild Scottish Salmon cauliflower mustard puree, fried burdock roots, soy ikura butter    32.00
Cherry Wood Smoked Duck shiitake mushroom, satsuma yam    32.00
Ribeye Of Texas Kobe Beef wasabi-celery root-potato puree, homemade ponzu    55.00

First Course

One Of Three Options.

Seasonal Soup   
Mizuna Salad   
Homemade Tofu   

Second Course

One Of Three Options.

Sushi   
Soba hot seasonal mushrooms  
Risotto   

Second Course

Dessert   

Traditional Rolls

Salmon Skin     6.00
Unagi fresh water eel    8.00
Anago sea eel    10.00
Hamachi yellowtail    10.00
Sake king salmon    10.00
Tekka lean tuna    14.00
Negitoro toro and scallion    18.00
Ebi Oboro shiba shrimp    10.00
Market Vegetables     8.00
Kappa cucumber  
Avocado     5.00
Kanpyo soy braised squash    6.00
Yamaimo mountain potato    6.00
Oshinko pickled daikon    6.00
Ume & Shiso plum leaf    6.00

From Our Sushi Bar - Appetizer

Tako Yawarakani slow-poached octopus    15.00
Ikura Shoyu-Zuke marinated salmon roe, shoyu dashi    12.00
Tai Arai ice cured red snapper sashimi, ponzu sauce    22.00
Three Varieties Of Japanese Oysters kumamoto, kusshi, shigoku    22.00
Sashimi & Tartare Of Bluefin Tuna akami, sashimi, toro tartare, caviar sauce    25.00
Yellowtail Sashimi Four Ways hamachi, kanpachi, shimaji, buri    36.00

From Our Sushi Bar - Main Course

Sushi Omakase ten pieces chef's choice    65.00
Sashimi Omakase ten kinds of chef's choice    65.00
Tuna Flight five different cuts, two pieces of each    80.00
Sashimi And Sushi Omakase sixteen varieties of seasonal selection    110.00

From Our Kitchen - Appetizer

Degustation Of Sea Lettuces eleven varieties of authentic japanese seaweed    14.00
Salad Of Market Greens mizuna, mushroom, radish, asian pear, yuzu-avocado dressing    14.00
Mishima Beef Tartare pickled daikon, quail egg, gochujang, honey, pinenuts.    24.00
Charcoal Grilled Gindara koji marinated black cod uni sauce    18.00
Smoked Kurobuta berkshire pork belly, smoked cherrywood tea, mushroom, apple    18.00
Foie Gras Chawan Mushi egg custard, mushrooms, black truffle    18.00
Foie Gras Terrine miso infused duck, raisin, brioche    21.00
Kuruma Prawn Tempura seasonal vegetables    18.00

From Our Sushi Bar - Main Course

Handmade & Handcut Soba Noodles With Fresh Wasabi $14. Additional Toppings For Cold Soba: Toasted Seaweed & Shiso Leaf $4, Ikura, Salmon Roe $5, Uni, Sea Urchin $7, Caviar $9, Caviar, Ikura & Uni $15. Additional Toppings For Hot Soba: Seasona

Matsutake Uni Risotto sea urchin, mushrooms, chives, pickled wasabi leaf    32.00
Seared Sea Scallops spinach & shiitake, edamame potato spring roll sea urchini butter    36.00
Smoked Wild Scottish Salmon cauliflower mustard puree, fried burdock roots, soy ikura butter    32.00
Braised Oxtail simmered daikon, grilled tofu, red wine reduction    30.00
Rack Of New Zealand Lamb red miso reduction, garlic thyme, taro root    42.00
Cherry Wood Smoked Duck shiitake, satsuma yam    32.00
Ribeye Of Texas Kobe Beef wasabi-celery root-potato puree, homemade ponzu    55.00

Tuna

Akami lean tuna    7.00
Zuke soy-marinated tuna    7.00
Chu-Toro med-fatty tuna    9.00
Oh-Toro fatty tuna    12.00

White Fish

Kobujime seasonal fish    6.00
Tai japanese snapper    6.00
Isaki grunt    6.00
Ike Hirame fluke    6.00
Kinmedai golden eye    7.00
Akamutsu sea perch    7.00

Yellowtail Family

Hamachi yellowtail    5.00
Kanpachi amber jack    6.00
Shimaaji striped jack    7.00
Buri king yellowtail    8.00

Silver Fish

Sawara spanish mackerel    5.00
Kohada gizzard shad    6.00
Aji horse mackerel    6.00
Iwashi japanese sardine    6.00
Saba japanese mackerel    6.00
Namero aji tartar with shiso    6.00
Sayori needle fish    7.00

Salmon $5

Wild Scottish   
Arctic Char greenland  

Eel

Unagi fresh water eel    5.00
Anago sea eel    6.00

Shel Shellfish Clam

Aoyagi orange clam    5.00
Hotate live scallop    5.00
Ni-Hamaguri littleneck clam    5.00
Awabi abalone    7.00
Tairagai penshell scallop    7.00
Torigai beakneck clam    7.00
Mirugai giant clam    8.00
Baigai japanese snail    8.00

Shrimp & Crab

Zuwaigani snow crab    5.00
Ebi boiled shrimp    5.00
Botanebi spotted sweet shrimp    6.00
Shiroebi sweet white shrimp    8.00
Kuruma Ebi     10.00

Octopus & Squid

Namadako live octopus    5.00
Nidako poached octopus    5.00
Yariika spear squid    5.00
Sumiika golden cuttlefish    7.00

Roe

Ikura salmon roe    6.00
Uni maine    6.00
Uni santa barbara    8.00
Uni hokkaido, japan    15.00

Roe

Tamago egg omelet    5.00

Traditional Rolls

Salmon Skin     6.00
Unagi fresh water eel    8.00
Anago sea eel    10.00
Hamachi yellowtail    10.00
Sake king salmon    10.00
Tekka lean tuna    14.00
Negitoro toro and scallion    18.00
Ebi Oboro shiba shrimp    10.00
Market Vegetables     8.00
Kappa cucumber    5.00
Avocado     5.00
Kanpyo soy braised squash    6.00
Yamaimo mountain potato    6.00
Oshinko pickled daikon    6.00
Ume & Shiso plum & leaf    6.00

Appetizer

Ikura Shoyu-Zuke marinated salmon roe, shoyu dashi    12.00
Tako Yawarakani slow-poached octopus    15.00
Tai Arai ice cure japanese snapper sashimi, ponzu sauce    22.00
Three Varieties Of Japanese Oysters kumamoto, kusshi, shigoku    22.00
Sashimi & Tartare Of Bluefin Tuna akami sashimi, toro tartare, caviar sauce    25.00
Yellowtail Sashimi Four Ways hamachi, kanpachi, shimaaji, buri    36.00

Main Course

Sushi Omakase ten pieces of chef's choice   from 65.00
Sashimi Omakase ten kinds of chef's choice   from 65.00
Tuna Flight two pieces of each, five different cuts    80.00
Sashimi And Sushi Omakase    from 110.00

Main Course

Tasting Menus (from $140 and up). our chefs will design a special seasonal menu for you to enjoy  

Tasting Menu $140

(7 Courses)

Hassun chef's seasonal surprise  
Seasonal Soup   
Chawan Mushi foie gras, mushroom, gingko nut  
Sashimi chef's seasonal selection  
Choice Of Fish Or Meat   
Nigiri chef's selection of sushi  
Soba homemade buckwheat noodle  
Dessert   

Dessert

Kabocha Crème Caramel coconut ice cream, pumpkin sugar tuile    12.00
Minooka milk sesame pudding, kurosato syrup    12.00
Shiratama Coupe red beans, mochi, matcha jelly, green tea ice cream    12.00
Baked Fuji Apple sweet potato spring roll, maple ice cream    12.00
Dark Chocolate Bon Bon hazelnut ice cream    14.00
Trio Of Ice Cream Or Sorbet     12.00
Seasonal Fruit     14.00

Sparkling And Champagne

MV Champagne ayala, brut, ay    25.00
NV Rose billecart-salmon    38.00

White

2013 Riesling spatlese, selbach, saar    19.00
2011 Sauvignon Blanc cuveé tocqueville, domaine dyckerhoff, reuilly    18.00
2013 Sauvignon Blanc ‘cade', napa valley    22.00
2013 Assyrtiko pere sigalas, santorini    18.00
2012 Pinot Gris au bon climat, santa barbara county    19.00
2012 Koshu château mercian, yamanashi    18.00
2010 Bourgogne les herbeux, dom michel caillot    23.00

Rose

2013 Txakoli ameztoi, rubentis, basque    17.00

Red

2012 Hilberg pasquero, priocca    18.00
2010 Cabernet Blend "le cupole", tenuta di trinoro    25.00
2011 Pinot Noir chambolle musigny, lou dumont    29.00
MV Cabernet Blend cain cuvee, napa    27.00

 

15 East
15 E 15th St
Btwn 5th Ave & Union Sq W
(212) 647-0015
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