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15 East

Critic's Pick Critics' Pick

15 E. 15th St., New York, NY 10003 40.736589 -73.992806
nr. Union Sq. West  See Map | Subway Directions Hopstop Popup
212-647-0015 Send to Phone

    Reserve a Table

  • Cuisine: Japanese/Sushi
  • Price Range: $$$$

    Key to Prices and ratings

    Upscale
    • Almost Perfect
    • Exceptional
    • Generally Excellent
    • Very Good
    • Good
    Cheap Eats
    • Best in Category
    • Excellent
    • Delicious
    • Very Good
    • Noteworthy
    • Very Expensive
    • Expensive
    • Moderate
    • Cheap
  • Critics' Rating: **

    Key to Prices and ratings

    Upscale
    • Almost Perfect
    • Exceptional
    • Generally Excellent
    • Very Good
    • Good
    Cheap Eats
    • Best in Category
    • Excellent
    • Delicious
    • Very Good
    • Noteworthy
    • Very Expensive
    • Expensive
    • Moderate
    • Cheap
  • Reader Rating:

    5 out of 10

      |  

    11 Reviews | Write a Review

Photo by RJ Mickelson

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Official Website

15eastrestaurant.com

Hours

Mon-Fri, noon-1:30pm and 6pm-10:30pm; Sat, 5:30pm-10:30pm; Sun, closed

Nearby Subway Stops

4, 5, 6, L, N, Q, R 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 Soju
  • Full Bar

Reservations

Recommended

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-Fixe

Omakase, $85-$125; seven-course tasting menu, price varies

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