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Home > Restaurants > 15 East

15 East Menu

lunch

Seasonal Prix Fixe Japanese Lunch - Three Courses $29

appetizer - from our sushi bar
Tako Yawarakani slow-poached octopus       15
Fukko "daiginjo Sake Arai " ice-cured wild sea bass sashimi       18
Summer Rock Oyster ponzu & fresh lemon       14
Kumamoto Oysters ponzu granite, mitsuba leaf, house-pickled turnip       21
Sashimi & Tartare of Bluefin Tuna akami sashimi, toro tartare, caviar sauce       25
Yellowtail Sashimi Three Ways kanpachi, shimaaji, hamachi       27
appetizer - from the kitchen
Pumpkin Vichyssoise kabocha-squash soup       8
Home-made Tofu ginger soy       12
Salad of Market Greens mizuna, shiitake, shimeji, beets, grapefruit-avocado dressing       14
Degustation of Sea Lettuces eleven varieties of authentic japanese seaweed       14
Basil Soba kibinago anchovy, tomato confit, pickled cabbage       18
Lobster Americana mushrooms, miso butter rice       22
Kuruma Prawn Tempura seasonal vegetables       18
Awabi Risotto abalone, pickled wasabi leaf       20
main course - from our sushi bar
Sushi Omakase seven pieces plus a half roll chef's choice       28
Sashimi Omakase ten kinds of chef's choice       38
Tuna Flight three different cuts, two pieces of each, negitoro roll       55
Sashimi and Sushi Omakase       65
main course - from the kitchen
Sea Scallops & Squid Ink Risotto spinach & shiitake, sea urchin butter     22   36
Wild Salmon and Yellow Tail infused with sweet saikyo miso, soy-ikura butter     18   32
Ribeye of Texas Mishima Beef wasabi-celery root-potato puree, homemade ponzu       49
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
Ikura salmon roe       5
Uni sea urchin       7
Caviar       9
Caviar, Ikura & Uni       15
topping for hot soba
Seasonal Mushrooms       5
Kuruma Prawn Tempura       9
Anago Tempura       10
Duck with green onions       12

dinner

appetizer - from our sushi bar
Tako Yawarakani slow-poached octopus       15
Ikura Shoyu-zuke salmon roe marinated in dashi & sake-soy       12
Fukko "daiginjo Sake arai" ice-cured wild sea bass sashimi       18
Kumamoto Oysters ponzu granite, mitsuba leaf, house-pickled turnip       21
Sashimi & Tartare of Bluefin Tuna akami sashimi, toro tartare, caviar sauce       25
Yellowtail Sashimi Three Ways kanpachi, shimaaji, hamachi       27
appetizer - from our kitchen
Degustation of Sea Lettuces eleven varieties of authentic japanese seaweed       14
Lobster Salad avocado, pickled cucumber, black olive tapenade, soy vinegar gelee       22
Salad of Market Greens mizuna, shiitake, shimeji, beets, grapefruit-avocado dressing       14
Home-made Tofu ginger soy       12
Hojicha-tea Smoked Kurobuta berkshire pork belly, potato puree       14
Crab Croquette dijon mustard, foie gras hollandaise       16
Kobe Beef Tartare pickled daikon, quail egg, gochujang, honey       23
Foie Gras Terrine miso infused duck, raisin, brioche       21
Porcini & Kabocha Flan vegetable consommé       14
Grilled Matsutake & Sanma kuruma shrimp, sawagani-crab, ginko nuts, foie butter       20
main course - from our sushi bar
Sushi Omakase ten pieces of chef’s choice       55
Sashimi Omakase ten kinds of chef’s choice       60
Tuna Flight five different cuts, two pieces of each       75
Sashimi and Sushi Omakase sixteen varieties of seasonal selection       95
main course - from our kitchen
Matsutake & Uni Risotto sea urchin and grilled mushroom       30
Seared Sea Scallops squid ink risotto, spinach & shiitake, sea urchin butter     22   36
Wild Salmon and Yellow Tail infused with sweet saikyo miso, soy-ikura butter     18   32
Slow Roasted Country Chicken "yu-an" with sweet sake, citrus caramelized mirepoix, glazed burdock       32
Cherry Wood Smoked Duck red miso & veal reduction       35
Kuruma Prawn Tempura seasonal vegetables       34
Ribeye of Texas Kobe Beef wasabi-celery root-potato puree, homemade ponzu       49

dinner - handmade & handcut soba noodles $14

With Fresh Wasabi

toppings for cold soba
Toasted Seaweed & Shiso Leaf       4
Ikura salmon roe       5
Uni sea urchin       7
Caviar       9
Caviar, Ikura & Uni       15
toppings for hot soba
Seasonal Mushrooms       5
Kuruma Prawn Tempura       9
Anago Tempura       10
Duck with green onions       12
matsutake soba & ten-seiro $30
Served Hot with grilled mushroom      
Served Cold with tempura      
dessert
Peach Parfait custard cream, peach compote, peach sorbet       7
Coffee Jelly vanilla ice cream       7
Apricot Compote ricotta cheese sorbet, rhubarb sauce       8
Trio of Home-made Ice Cream & Sorbet       8
Shiratama Parfait red beans, green tea ice cream       8
Sweet Potato Tiramisu mango sorbet       9
Almond Tofu sake syrup, almond tuille, passion fruit sorbet       9
Rice Pudding Tempura a la Mode sake-kasu ice cream       10
Flourless Bitter-sweet Chocolate Cake vanilla ice cream       10
Matcha-chocolate Cremaux lychee sorbet       10
special cocktails
Lychee Martini lychee, vision vodka, sake       16
Marconi aperol, beefeater gin, lemon juice and sparkling wine      
Passion Fruit Sake Caipirinha hoyo genji, passion fruit infused iichiko, fresh lime       14
Watermelon Shiso Mojito fresh watermelon, mount gay eclipse, shiso, lime       15
Ginger Storm house infused gosling’s rum, canton ginger liqueur, grilled oranges       13
Tokyo Manhattan yamazaki 12 year, sweet vermouth, bitters, japanese plum       15
Sparkling Yuzu hou hou shu, yuzu       18
drinks
Hitachino Nest Ale white ale, red rice ale, classic ale       9
Yebisu       (11.3oz) 10
Echigo Stout       (11.15oz) 11
Sapporo       (16oz) 12
Echigo Koshihikari Rice Beer       (17oz) 16

wines by the glass

sparkling
Nv cava, ‘brut reserve’, Segura viudas, penedes, Spain       11
2007 Blanc de blancs, schramsberg, North coast, Usa       18
Nv champagne, ‘special cuvee’, bollinger, France       25
white
2009 Cote Du rhone, ‘belleruche’, m.chapoutier, rhone, France       9
2009 Riesling, ‘terrasen’, tegernseerhof, wachau, Austria       13
2009 Gruner veltliner, ‘grand gru’, steininger, kamptal, Austria       16
2008 Sancerre, la poussie, loire, France       18
2008 St. aubin, Patrick miolane, burgundy, France       20
rose
2010 Zweigelt rose, mittelbach, sudosterreich, Austria       11
red
2005 Chateau vignol, bordeaux, France       11
2008 Blaufrankish, Leo hillinger, burgenland, Austria       13
2008 Santenay, ‘vieilles vignes’, Bruno colin, burgundy, France       16
2009 Pinot noir, Evening land, Aola-amity hills, oregon, Usa       17
sweet
2007 Sauternes, Chateau de cosse, bordeaux, France       15
dessert
Kikusui Funaguchi Honjozo sweet       13
Mito No Kairakuen plum liquor       8
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      
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