Not recommended for sushi. First of all, the lights in the restaurant are strange and look unspirited. Although the chef likes to delve into very special fish, sometimes there are even freshwater fish for sushi, which is fun but there are no taste surprises. Sushi is loose, the rice is scattered as soon as it bites but it will get stuck in the mouth. The seasoning of sushi is very innovative, but the addition of spicy oil and mustard makes me feel a little unkind. The most famous caramel Tamago is also a bit too sweet. The price is very low.

Cagen

The dessert shop in New York is popular. The palace is more Amway&#39;s raspberry white chocolate Earl tea cake. I personally feel that ladyM is slightly sweeter than chikalicious overall. I still like this one. Unfortunately, I didn&rsquo;t go to the signature thousand-layer cake this time.

Trip Gourmet Awards

Shabu-Tatsu is such an amazing place that I will definitely go for sukiyaki every time when I visit the city during the winter. As a meat lover, I always have their prime rib sukiyaki but never get bored. The prime rib in that sukiyaki tastes sweet with a slight flavor of milk. As a traditional sukiyaki restaurant, Shabu-Tatsu offers eggs, and you can use the fresh egg liquid as dipping dressing for your sukiyaki. (I like this way of having sukiyaki, since it can make the beef taste smooth). After the meal, they will offer you ice cream. Though a lot of Japanese restaurants serve green tea ice cream, Shabu-Tatsu&#39;s impressed me. Their green tea ice cream with strong matcha flavor refreshes me after I have much meat. Make sure to reserve or arrive earlier.

🖼 The popular Sichuan restaurant in the East Village of Man Island, New York, was once known as &quot;New York&#39;s most authentic and pure Sichuan restaurant&quot;. From the taste to the design and decoration of the store, their home is full of strong Chinese style, even the display and shape are full of charm, antique, and extremely elegant. The first time I ate their home, I was deeply encircled by the authentic taste. New York&#39;s favorite authentic Sichuan restaurant was quickly certified. Whenever their home is full of queue diners. 🍽✨ Jinneedle Soup Fat Niu ✨ A classic dish, must be ordered, the shape of the plate can also be circled, antique. The soup made with pickled pepper, pickles, and peppers is hot and sour. It is delicious, dipped in a spoonful of soup, and drizzled on the rice. It can&#39;t stop at all. The fat cows are also handled very well. It is completely not greasy. Their spicy chicken is also a signature series, but they prefer this practice. The bone-destroying chicken thighs and millet pepper are fried. The chicken also absorbs the spicy flavor of millet pepper. The taste is full. It is very good to go to the Sichuan restaurant for dinner. You must order Mapo tofu, so you can&#39;t avoid the customs. Must also come a, tofu chooses tender tofu made, fragrant, strong, spicy, slippery, tender, is also a classic choice for dinner

The popular Michelin Thai restaurant in the East Village has a small amount of dishes for raw mantis shrimp. There are many choices. It is very suitable for friends to ask for dinner. You can punch in to more dishes. There are also many dishes in Thai cuisine. His family focuses on isan. A flavor cuisine from northeast Thailand. It is very hot when the dinner is reseasoned, you can make an online reservation in advance to agree to me! This Thai-style oyster in their family can&#39;t miss the shrimp flavor, the meaty bullet teeth, the sweet and sour shrimp meat store of Thai spices has a intimate treatment, and directly tear the shell stew.

Izakaya, a more authentic Japanese restaurant, but I think many of the dishes on their menu still belong to Western style, such as Orleans roast chicken wings, Italian tomato sauce noodles, but their salmon salad is not bad, And chocolate ice cream is also cold, especially refreshing,

Even in New York, the design of the fine dining package that can be counted is very variable. The surprise of the blind box will be kept. There will be a lot of explanations. The idea of the package from the food to the selection of materials tells a clear and common classic ingredients is to support the set menu. Core sea urchin fish seeds and cattle and various fresh fish and guests have communicated in advance ingredients preferences so that the menu may be fine-tuned but the design and appearance are quite good. I really hope to go to Tokyo to eat soon [tears]

不太推荐的一家寿司。首先整个餐厅灯光就很奇怪, 看起来很不精神。虽然主厨喜欢钻研很特殊的鱼，有时候甚至会有淡水鱼做寿司，很有趣但是却没有什么味觉上的惊喜。寿司捏的比较松散，米粒一咬就散开但是会卡在口腔各处。寿司的调味很创新，但是辣油、mustard的加入让我觉得有些不伦不类。最出名的焦糖Tamago也有些过甜了。性价比很低。

纽约东村的这家日料店，不是传统和风，创意式日料。走高端路线。可以散叫，也可以点omakase,价格较高。单点更贵。性价比不是太高，有些鱼生比较特别，来自日本。不推荐散叫，如果舍得花钱，可以试试160美元一个人的sushi Omakase.

This Japanese food store in the East Village of New York is not traditional and windy, creative Japanese food. Take a high-end route. You can call or order makase, the price is higher. A single point is more expensive. The price is not too high, some fish are more special, from Japan. It is not recommended to call, if you are willing to spend money, you can try 160 dollars per person sushi Omakase.

small and not in your face on the street, this place has excellent food and quality. the chef and staff are so dedicated to their customers and it&#39;s one of the best japanese restaurants I&#39;ve eaten in

We chose this restaurant, recommended by our son, being fully aware of this Japanese experience with the high level of expense involved and must admit that it was no regret! We booked the chef&#39;s menu with our two adult children and dug on to our surprises at the bar prepared by the chef while watching him prepare every thing with such enthusiasm and love. The (multiple course) dishes were presented like pieces of art and everything you put in your mouth just melted! We manged to break the ice with the chef who seemed very quiet and reserved at first but later learnt a lot from him! The only down thing is that after that experience it&#39;s hard to enjoy even the best Japanese meals anywhere else! Apart from the chefs table one can sit in this tiny restaurant also and order a la carte but most count on an expensive meal! Reservation is highly recommended.

纽约东村的餐厅很密集，走几步路就一个馆子，大多不大。东村的餐厅以特色见长，平价著称，但这里也不乏价格不菲的餐厅，Cagen就算一个。这家日本餐厅隐藏在街边的半地下室，比地面还要低几层台阶，但也还挺明亮。走进去，拐一个弯会看见寿司吧台和散桌。在这里，寿司吧台只提供omakase,散桌可以单点。 Cagen让人有些疑惑的地方，这里不是居酒屋，也不是单纯的寿司餐厅，主打寿司，又有类似怀石的套餐、还有Soba和Yakitori。来的客人，大多冲着他家的寿司或omakase。 Cagen（加减）意思是&ldquo;刚刚好&rdquo;。Cagen的老板和主厨Toshio Tomita，在Nobu Matsuhisa工作了16年，在法式日料餐厅也工作多年。他的寿司餐点并非传统和风，他用自己的方式，融合了纽约本地特色，带有很强融合风，传统与现代的结合。CAGEN SASHIMI拼盘 这种改良创意体现在寿司的设计上。他使用的蘸酱也不是传统的芥末、酱油，有墨西哥辣椒的Jalapeno,生姜柚子汁。 除了蘸酱有些特别之外，鱼生的种类也与传统的寿司店不大一样，用了不少日本产的鱼种，skipjack,sea robin,suzuki。 服务员在介绍鱼生时，还会特意拿出这种鱼的图片给客人看。我们一般很难记住鱼生的日文名字，看图食菜倒是方便。SPECIAL SUSHI拼盘，按当天主厨新鲜鱼货来设计 在这家餐厅，你多多少少还是会看到Nobu的影子，毕竟师傅在纽约已经呆了28年。可以说，这里是一家典型的纽约式高档日料餐厅。他用一种更容易让美国主流，或者说，外国人可以接受的方式，来介绍高档日料。 这里的鱼生很多都是日本本土运来的，所以有很多日本客人前来。如果不吃Omakase，其他的菜单并没有太多好的选择。 Sushi Omakase的价位在纽约算比较高的，每人$160,15块寿司。另外还有一种类怀石的套餐Omakase，前菜、Sashimi、Soba、烤物、蒸物、寿司、甜点，7道套餐，每人是$150。KING SALMON $24 这款三文鱼刺身明显带有fusion的特色，鱼肉上佐以chimichurri酱料。这是一种源自于南部的酱料，多用于腌制肉食。用parsley欧芹, 蒜末、白醋等调制，带有一丝清香。SCALLOP烤仙贝 $18 仙贝微微炙出炭火香气，但质地依然是微热的刺身口感，很是奇妙，以柚子汁芥末调味，滑爽嫩弹中又有焦香的果酸辛辣。这里的Sake的品种比较多，店家还特意做了一款Forzen Sake，将清酒冰冻结晶，感觉在吃酒精冰沙，酒精的浓度与常温下更高。如果有兴趣试试纽约式的高档和风日料，可以来Cagen.但不建议散叫，第一，没有吃到精华，吃不出风格，第二，也比较贵，分量也不大。地点：414 East Ninth Street(First Avenue)East Village 电话：212-358-8800 价格：$160/每人 Sushi Omakase

The restaurants in the East Village of New York are very dense, and there is only a restaurant within a few steps, most of which are not big. The restaurants in the East Village are long-term and affordable, but there are no shortage of expensive restaurants here, Cagen is even one. This Japanese restaurant is hidden in the semi-basement on the street, several steps lower than the ground, but it is quite bright. Walk in and turn a corner to see the sushi bar and the scattered table. Here, the sushi bar only provides makase, and the scattered table can be ordered a la carte. Cagen is a bit of a puzzle, it is not an izakaya, nor a simple sushi restaurant, mainly sushi, there are kaiseki-like packages, as well as Soba and Yakitori. Most of the guests come to his sushi or okase. Cagen (add and subtract) means &quot;just right&quot;. Cagen&#39;s boss and chef, Toshio Tomita, worked in Nobu Matsuhisa for 16 years, and worked in French Japanese restaurants for many years. His sushi meal is not traditional and windy, he uses his own way, integrating New York&#39;s local characteristics, with a strong blend of wind, tradition and modernity. CAGEN SASHIMI platter This improved idea is reflected in the sushi design. He uses dips that are not traditional mustard, soy sauce, Jalapeno with Mexican chili, ginger dumpling juice. In addition to the special sauce, the types of fish are not the same as traditional sushi restaurants, using a lot of Japanese-made fish species, skipjack,sea robin,suzuki. When the waiter introduced the fish, he would also take out the pictures of this fish for the guests to see. We generally have a hard time remembering the Japanese name of fish raw, it is convenient to see the picture and eat food. SPECIAL SUSHI platter, designed according to the chef&#39;s fresh fish products on the same day In this restaurant, you will still see Nobu&#39;s shadow more or less. After all, the master has been in New York for 28 years. It can be said that this is a typical New York-style high-end Japanese restaurant. He introduces high-end Japanese food in a way that is easier to mainstream the United States, or foreigners can accept. Many of the fish here are shipped from Japan, so there are many Japanese guests coming. If you don&#39;t eat Omakase, there are not many good choices on the other menus. Sushi Omakase price is relatively high in New York, $160 per person, 15 sushi. There is also a kaiseki-like set Omakase, with fore-course, Sashimi, Soba, grilled, steamed, sushi, dessert, 7-course set, $150 per person. KING SALMON $24 This salmon sashimi has a distinct fusion feature, and the fish is served with chimichurri sauce. This is a southern sauce, mostly used for pickled meat. Make with parsley parsley, garlic, white vinegar and other, with a hint of fragrance. SCALLOP roasted cilantro $18 cilantro slightly charcoal aroma, but the texture is still slightly hot sashimi taste, very wonderful, with mustard juice seasoning, smooth and tender, and the fruity acid and spicy. There are more varieties of Sake here, and the store also specially made a Forzen Sake, which freezes the sake ice crystals, and feels that it is higher in the alcohol smoothie, the concentration of alcohol and room temperature. If you are interested in trying New York-style high-end and windy Japanese materials, you can come to Cagen. But it is not recommended to call. First, you don&#39;t eat the essence, you can&#39;t eat the style, and second, it is more expensive and the weight is not large. Location: 414 East Ninth Street(First Avenue)East Village Tel: 212-358-8800 Price: $160/person Sushi Omakase

Cagen

Attractions Near Cagen

Restaurants Near Cagen

Contact Us

About

Other Services