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Is 15 East on par with the other top-of-the-line sushi restaurants? I'm weirded it out that it's not owned by a Japanese guy.
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Is 15 East on par with the other top-of-the-line sushi restaurants?
Newsflash, most of the well known places are owned by non Japanese people.Is 15 East on par with the other top-of-the-line sushi restaurants? I'm weirded it out that it's not owned by a Japanese guy.
I like how you rattle off a bunch of places no one is talking about...Jewel Bako, Brushstroke? We're talking real sushi here man. Even Gari is obviously chain-like and gimmicky. Granted, Yasuda is an anomaly on the list...did Yasuda own it when he was in the States and sell it when he moved back o Japan, or has it always been owned by "a white guy?" Anyway, I went to 15 East today. A bit of a joke, really, The fish isn't even close to some of the top-tier places. I did like that they ground wasabi root at the sushi bar, and the staff was very pleasant. I think their problem is that they focus on simple, traditional sushi but their fish isn't the same level of quality as the top-flight restaurants in NYC.Newsflash, most of the well known places are owned by non Japanese people. Ichimura@brushstroke is owned by David Bouley Seki himself happens to be chinese I think, Kayakou. Gari, one of the owners is Chinese. Jewel Bako is owned by a white guy and korean lady. Yasuda is owned by a white guy too.
I like how you rattle off a bunch of places no one is talking about...Jewel Bako, Brushstroke? We're talking real sushi here man. Even Gari is obviously chain-like and gimmicky. Granted, Yasuda is an anomaly on the list...did Yasuda own it when he was in the States and sell it when he moved back o Japan, or has it always been owned by "a white guy?"
Anyway, I went to 15 East today. A bit of a joke, really, The fish isn't even close to some of the top-tier places. I did like that they ground wasabi root at the sushi bar, and the staff was very pleasant. I think their problem is that they focus on simple, traditional sushi but their fish isn't the same level of quality as the top-flight restaurants in NYC.
I went at lunch
a white guy did my omakase.
This is true.I spend most of my year on the west coast, so for the four months or whatever that I'm in NYC, I usually just say **** sushi because it's hella expensive and not very good, at least compared to back home. so nyc, halal carts and cheap pizza all day 'er day. that said, I still get it occasionally. maybe i'll give some of these recs a shot.