Restaurant Review: Cagen Japan Restaurant, NYC (Japanese)

Cory and I went to Cagen (Yelp, Website), and enjoyed the $120 "Cagen" Omakase which is a kappo-style omakase (meaning cooked food in addition to sushi). Chef Toshio Tomita previously worked at Nobu, so the food here does carry a bit of fushion flare, IMO.

We ate at the counter (when you call to make your reservation, you need to request this, and apparently it is only for those ordering the Cagen Omakase).

Every course was delicious and memorable. Service was attentive, but not suffocating, and the chef and servers explained each course in detail (both in terms of ingredients and cooking method), which I like very much (especially at omakase).

Most memorable dishes for me: the sashimi and nigiri (along with the chimichurri sauce), and the soft shell crab dish (I love soft shell crab!)

Bottom Line: 5*, I will definitely be back (hopefully sooner rather than later)!

Entrance

Sake flight

Amuse bouche - sweet corn, daikon, gazpacho, yuzu

1st course - fried ham (reminded us of schnitzel!), ceviche-esque thing with a super tasty, marinated tomato, something else yummy (can't remember what it was), and the little parcel was goat cheese & white chocolate & wasabi about the size of a hazelnut (tastes about as it sounds)

2nd course - sashimi with two dipping sauces. 

The asian "chimichurri" was fantastic! I want it with everything!!

3rd course - soba (plain, topped with yuzu, topped with shichimi - I think)

plus soba-yu (with green onion, wasabi, and toasted soba grain)

4th course - fried and grilled fish (the meat was grilled, the rest was deep fried). With a cilantro dipping sauce. Some cauliflower and burdock

5th course - deep fried soft shell crab, salad with apple and red onions, a yuzu based vinaigrette (I think)

6th course - It's nigiri time!

fatty tuna

seared bluefin tuna

Hokkaido uni (I think I prefer Santa Barbara / San Diego uni)

tuna handroll

7th course - dessert: lemon sorbet with fresh mango, yuzu oil (??) and a dot of wasabi