15 E 15th St
Gramercy & Flatiron
New York
tel: 212-647-0015
Website: http://15eastrestaurant.com/
New York is the city of self-invention. This is no more apparent than in today’s restaurant scene. March became Nish, Onera transformed into Kefi, and now two downtown gems, the old Tocqueville and Sumile, are the raw-fish hideaways 15 East and Sumile Sushi, respectively. The talented Josh DeChellis, who in 2003 started the innovative Japanese-French hybrid Sumile, helms the latter; Tocqueville co-owner Marco Moreira has returned to his aquatic roots—he was trained as a sushi chef—in that restaurant’s former space, where he’s assisted by Jewel Bako veteran Masato Shimizu.
Executive Sushi Chef Masato Shimizu oversees the sushi bar and collaborates with the kitchen to bring the customers at 15 East traditional Japanese cuisine with a modern perspective. Masato apprenticed with sushi master Rikio Kugo at Tokyo’s renowned Sukeroku for seven years before moving to New York. After working in popular sushi restaurants Masato collaborated with the owners of 15 East to create a New York dining must. Masato’s creativity is based on tradition and masterful technique, his virtuoso skills honoring the freshest ingredients. Extremely personable and a natural educator, Masato enjoys teaching customers about the fish he serves. He believes that customers should not be intimidated by the sushi bar and welcomes their questions.