New York highly level omakase restruant--15 EAST @ Tocqueville

🍣 Omakase room: The akami (lean part) has a firm texture, and those who enjoy the fish's natural flavor might not even need to dip it in soy sauce; the chū-toro (medium fatty part) is my favorite! It's tender and smooth, with just the right balance of fat and a subtle sweetness; the ō-toro (fatty part) has beautiful marbling, and its texture is incredibly velvety, melting in your mouth. 1️⃣ Truffle Foie Gras Steamed Egg: Large pieces of foie gras rest on a soft steamed egg, with the rich aroma of truffle and the fat of the foie gras intertwining in your mouth, creating an incredibly fragrant experience! 2️⃣ Sea Urchin Pasta: The pasta is piled high with an abundance of sea urchin! The thin noodles underneath are soaked in a creamy sauce, which is also incredibly flavorful. 3️⃣ Wagyu + New York Strip Steak: The steak has beautiful marbling, and the tender, slow-cooked beef in the center pairs perfectly with the smooth and delicate mashed potatoes. 4️⃣ Dry-Aged Duck: The dry-aging process preserves the tenderness of the duck, and the skin, once pan-fried, is both crispy and fragrant. 5️⃣ Mascarpone Pineapple with Coconut Sorbet: The presentation is stunning – you need to crack the sugar shell with a spoon before eating. The lime coconut sorbet offers a rich yet refreshing taste. 📍 15 EAST @ Tocqueville 1 E 15th St, New York, NY 10003 #New York#15 EAST @ Tocqueville #food diary#omakase