Cagen

Chef has his own thoughts with creations in food. He uses ingredients from different areas and made some sushi that I have never tasted anywhere else. But mind that the portion may be small for some who got used to American entree size. I would recommend it

I visit Cagen three times, they have high quality fishes. Chef is cold, but it's ok.:) As long as the food kicks. I love that they showed the pictures of fishes so you know exactly what you eating, that's great for omakase beginners. I definitely recommend this place for omakase

Amazing sushi omakase. The fish was amazing. Super fresh and fresh ground wasabi were amazing. Loved that they had whole photos of the fish. Otoro was amazing. Great presentation and explanations by the chef. We finished with the waygu japanese curry which was amazing

Although vaccination proof isn’t a requirement for dining in NYC anymore they were still checking vaccination upon entry. We had the pleasure of dining with Chef Tomito in his back room intimate 6 seat omakase. They offered a trio of uni as an add on appetizer which we did not regret. I chose the sake flight which was a nicely portioned and perfectly semi dry sake tasting for our courses. Chef Tomito isn’t a showman chef that you see a lot of these days at all these omakase counters. He is a chef who is serious about his craft. Each bite was perfectly sized and rice to fish ratio perfect as well. No crazy toppings and sauces, each piece is made to bring out the flavor of the different fish with just a hint of a complimenting garnish. Do not come here if you’re looking for a showmakase, but do come if you’re a fan of quality and unique pieces in a simple and intimate setting.

We love this place. We went a few years before it converted to a sake bar and now it is back! And it's better than ever. Fresh sushi, impeccable service and delicious sake. They popped my omakase cherry, will always have a special spot for them.

One of the best omakase experiences I’ve ever had in the world including nyc. Chef Tomita is truly a world class artist. He approaches every single dish with so much craftsmanship and it taste out of this world. If you have a special occasion to celebrate, it’ll be an unforgettable experience!

Love this place! Amazing omakase with interesting selection of fishes and flavor combinations. They are very fresh and delicious especially the uni.

Beautiful atmosphere and amazing service. The Omakase was incredible. One of my favorite details is that they have little index cards with photos of the fish you are having. I would love to return for the omakase.

Probably the best omakase restaurant in the city at this tier. I had the one with Chef Tomita and it was worth every penny. They say it is 18 course but in reality you'd get 23. Fresh fish, even some non sushi items such as carpaccio or dessert were on point. The chef is obviously very knowledgeable and liked the fact that he'd show what kind of fish we'd be getting using picture panels. Cozy and intimate atmosphere would give you some exclusive feels to it and I liked it Definitely returning. Highly recommended. Apparently Yelp only lets me post up to 10 pictures and I guess there's no way to show all items in the menu so you'd have to find out for yourself for the rest of 15 items Cagen is a Japanese word meaning "just about right". I can say this restaurant is so much more than just about right. I appreciate their humbleness

I left work earlier than usual to get the first reservation once the place opened up for dinner. Upon arrival, the entrance was literally a hole in a wall. In addition, I had to ring the bell for the host to open the door. All the staff were wearing masks and I was the only person in the restaurant. Service was awesome, and the chef that prepared my omakase gave a brief introduction of each sushi piece, which was very helpful. What I've learned from this omakase is that the order that each item was presented is significant. What I enjoyed about this experience is the difficulty I had choosing a favorite piece because every piece tasted was equally better than the previous piece consumed but also prepared my palate for the next piece. Other omakase spots I've tried prior, I was able to pick a favorite piece. This whole experience was about 90 minutes, which was perfect because I was able to hop into the subway to catch the express bus and get home in time to play and put my child to sleep.

Cagen, a spectacular hole in the wall omakase. I have a few friends that lived in NYC a few years ago and loved Cagen then. During their most recent visit, they had omakase everyday for several days straight, and still loved Cagen the most. With that raving review, I had to visit myself. Cagen is a small, intimate sushi bar located in the East Village. All the fish we had were fresh and most importantly, unique. We tried many new fishes that night that we haven't had before. I mean ... I've had Bonito flakes on my Takoyaki ... but I had never even seen the fish in it's whole form until tonight. We spent the night admiring the chef preparing each course and letting our tastebuds go on an adventurous journey, We were lucky enough to be served by Chef Tomita himself. Chef was meticulous with each course and kept a a clean station all throughout the meal. Before each course, he would introduce the dish with pairing ingredients or present a photo of the whole fish. At $150/pp,the 18-course omakase included 15 pieces of fish along with steamed egg, soup, dessert nigiri, and handrolls. Steamed egg with white fish and edamame Suzuki / Japanese Sea Bass Fluke and jalapeño Aka Yagara / Cornetfish Kamasu / Baby Baracuda Shima Aji / Striped Jack King Salmon with Japanese Chimichurri sauce Ikura / Kurage / Jelly Fish with salmon eggs Akagai / Bloody Clam Saba / Mackerel Kelp soup with mushroom and Foie Gras Botan Ebi with Uni Kinmedai / Golden Eye Snapper Katsuo / Bonito Chu toro / Medium Fatty Tuna Tuna Toro Takuan Handroll with daikon, otoro, tuna, and jalapeño Tamaga / Tamago brûlée with Yuzu, sesame, and wasabi If you want to treat yourself, I'd say splurge here.

Cagen serves a very solid omakase menu, from a top tier chef, for a somewhat reasonable price (I'd argue it's 10-15% too expensive). It's really cute from the sidewalk, but when you walk in the atmosphere just wasn't quite there. It feels a bit sad, overly quiet, and missing a personality. I hate to say it (because the sushi was pretty decent), but it feels like it is passed it's glory days. In terms of the food, the salmon, tuna, and many pieces of white fish were all carefully made and delicious. The diversity of fish is also well beyond average for nyc. Pretty extensive sake menu available as well.

3 stars for the Nadeshiko option ($150 at front sushi counter for 12 pieces and a hand roll, as opposed to the Tomita option, which is $250 in the back room for 17 pieces and a hand roll). The chef was not interactive at all, which is usually part of the fun of sitting at the sushi bar. The individual pieces were the tiniest I have ever seen, and I have done my fair share of Omakases. The pieces were about as thin as my index finger and much shorter and very little rice. I left very hungry and capable of eating an entire supersize McDonald's meal. They were also out of uni that day, which is my absolute favorite. That said, the quality of the fish seemed good and I appreciated being able to try unique pieces of fish. I may try the Tomita option to see if a different chef will solve the problem but otherwise, probably wouldn't recommend this place. Plenty of other good sushi places that give you more reasonable sized pieces for the same if not less money.

Good omakase spot in East Village. The 13 course $150 menu is a great combination of traditional with a surprising modern twist. The creative twists are done with great restraint - you're not going to get the wacky combos you see at some other experimental-leaning spots like Sushi Blossoms. Nothing is done for shock value here, but with purpose and precision. At $150 Cagen sits in my tier 2 omakase category (100-250) which has many strong comparables like the famous 20 course $150 offering from Sushi Nakazawa. Still a solid option and worth a repeat visit in the future to validate consistency. Food: 8/10 Value: 7/10 Service: 8/10 Atmosphere: 9/10

Be sure to make reservations..the staff were all very welcoming and provided white glove treatment. My sake glass was never empty and she kept pouring. I wish I could have omakase every day but this experience was a pretty penny..at $250 per person. We went for a special occasion and they did not disappoint. The fish was so fresh and the way each sushi was prepared was hands down one of the best omakase I've ever had. Every bite was exquisite. The bottle of Dassai 23 paired very well with the meal as well. Chef Hiromi was best in class- she's so humble and one of the first female sushi chefs I've come across. Most regulars like Chef Tomita who made an appearance during our meal. The pics I took of every sushi we had- note- the uni and wagyu were not part of the omakase and were add ons at the end..SO good tho. Come here ready to splurge- everything was delicious!

I went here with my friend who was visiting from our of town. I've always heard of this place but never dined here, it was a pleasant forst experience. It was a Sunday night at 7PM and the place was empty so it was just us and another table of two. This place follows proper covid procedures like temperature checking and asking for contact tracing information. The chef started the omakase off with a mushroom and fish chawanmushi 2hich had perfect texture and I enjoyed the flavor. We got 12 pieces of Nigiri and a toro handroll. What's nice about this restaurant is they give you a card that shows you what the exotic fish you might not have heard of are and look like. They did serve quite a few things I've never tried like Jellyfish, firefly squid which was put of this world. The one thing I must add is uni does not come with the $110 omakase which was slightly disappointing. Chef Tomita did offer us uni and wagyu afterwards that we didn't try so we opted to try each and both were delicious. Overall this restaurant is worth a try if your in the area and what to try something different.

It warms my heart to see Cagen still in business today. One of my most intimate and enjoyable dining experiences. From perfectly marinated sushi slices to in-house hand made soba (varieties including yuzu). A restaurant that cannot seat more than 8 on the sushi bar and a private "Tatami" room that seats about 8 off to the side, you will receive the most cared for pieces of sushi heaven that you can imagine. It's fun seeing the pictures of the fish before serving, so you can recognize and imagine exactly what you are eating. You are literally presented pictures... You could say that "what makes food special is the love that the person has preparing it", while a person that has so much passion about the culture and the craft is on a completely different level. You feel and taste the seasons (not seasoning) in these well manicured little gems Gagan calls "Nigiri". Thank you Cagen! You make it hard to enjoy sushi anywhere else. (noted as a compliment)

Loved the chef and the fish was fresh and flavorful. However, the location is dark and dingey and does not match the price. We paid $150 each for 12 pieces - we would have been happy to pay the price for a better atmosphere. We liked how the chef Included photos and the names of the fish so we could keep track of which we were eating. The food was delicious but the overall experience should be better for the price. Cagen needs a serious refresh.

I really enjoy the omakase at this place! The price is reasonable 12 pieces for $150. If you are really hungry and feeling fancy you can book the main chef for 18 pieces at $250. I tried both and I liked them both. I find myself going back for the $150 just because i just go too often. What i love about this place is you get different fishes not like the same couple of fishes you get at most places like sushi on the jones or sushi m. This is more traditional spot not the fusion places with all the extra toppings. Some people might not like the fact they show a picture of the fish before they consume it but I appreciate it. This is my 6th time there and I still get some new fishes. The nice lady chef told me its all flew in from Japan. I love the handroll and my chutoro. How they prep all the fishes is just superb. The only thing is about this place is the sushi pieces are small i always get extra add-ons. Also, i went on a Wednesday once and i felt like Thursdays-sunday is better.

I had my first omakase experience here and loved it! I got to try fish that I normally wouldn't find elsewhere and I liked that each piece wasn't overly dressed. Every piece was super fresh and did not taste fishy at all. The gazpacho was also super yummy. Would highly recommend!

I first visited Cagen back in 2017 with three friends, and we had a very hearty meal that I recall I waddled home from: it was certainly 18+ pieces and I was extremely full. I recall our sushi chef was an older gentlemen who chatted a bit with us. I recently came back to try Cagen again as it was so memorable the prior time. This time, I went for the 15 piece sushi menu, with the uni boat add on ($70; it was delicious!). I didn't add on any of the wagyu or higher-end sushi options at the end. One thing that I really enjoyed about Cagen is that they tell you exactly what you are eating, along with a photo of the fish, so it's an educational experience as well. Some of the pieces were misses for me: either too salty, or not flavored to my liking. I would say I enjoyed about 75% of the sushi they offered. Overall, an enjoyable experience, but not as great as I remembered unfortunately from my experience back in 2017. Perhaps they changed chefs or ownership. I would still recommend it, but it's now middle of the pack for me, rather than one of the best sushi experiences I've had.

My husband and I got an unanticipated toddler-free dinner during a recent trip to New York. The only catch was we had to make a same-day reservation for 8:30 on a Friday night, not exactly the easiest time to book a meal at a destination restaurant. Thankfully, we found availability at Cagen, a sushi joint that had been in my bookmarks for ages, and that showed up on a Resy guide of omakase spots in the city. I guess this place has been around long enough that it's no longer a tough reservation. Good news for us. Our dinner here was outstanding. Cagen is a small, intimate sushi bar, situated slightly below ground on 9th Street in the East Village. We were one of three couples getting omakase in the front room that night (there's also a back room with a more expensive omakase), and the vibe was comfortable and relaxed, but not without ceremony. Service was great, both from the server and Chef Hiromi, who took time to make sure we knew what we were eating even as she prepared each piece of fish with meticulous care. There were several unusual offerings on the menu, and the chef had laminated print-outs ready to dispense, with names and pictures of these less common fish. The food was delicious. Dinner started with a teacup of gazpacho with whitefish, watermelon, edamame, corn, and cilantro, a refreshing little appetizer on a warm night. Then the chef sliced and dispensed pickled young ginger--incredibly tasty and addictive, with a softer bite than the usual, both in flavor and texture--and started dispensing top quality sushi. The omakase included twelve nigiri and one hand roll for $150. Definitely expensive, and not a hulking amount of food, but you can do much worse when it comes to high-end sushi. My husband had a flight of sake with his dinner, and I added an extra nigiri at the end of the meal, and both add-ons were well worthwhile. All of the fish was fresh and flavorful and lovingly, delicately prepared. There was kue, or kelp grouper, finished with a little bit of pickled plum, real wasabi, yuzu, and Himalayan rock salt. Konbu-marinated fluke came with a ponzu and a dab of jalapeño. Yokoshima sawara, a Spanish mackerel, came with a combination of Japanese mustard and honey mustard, a flavor I'd never had with sushi but which made perfect sense with this fish. Next, there was takabe, or yellow strip, gently seared and brushed with soy sauce, then king salmon with Japanese-style ginger and yuzu juice. Shima aji, or striped jack, came simply with a bit of soy sauce, and then there was a beautiful, sweet spotted prawn finished with yuzu. Kinmedai and bonito came with soy sauce, silky scallop with yuzu and truffle salt. The omakase ended with tuna three different ways: a gorgeous bluefin tuna nigiri on a freshly toasted piece of nori, a melting piece of soft pink toro, and a toro hand roll with daikon and jalapeño. At this point, we were asked if we wanted to add any more nigiri, and I ordered the Hokkaido uni (this was also available as a full tray for a lot more money, but my husband, alas, does not eat uni). This was stellar, a sweet, creamy bite, with plenty of uni and a band of Cagen's very nice nori. I see now that you can in fact get dessert at this restaurant, but this was never presented as an option. I certainly wouldn't have minded a piece of tamago, or a cup of ice cream or sorbet. In any case, we enjoyed the hell out of this omakase dinner. I'd recommend Cagen if you're looking for an easy reservation at a restaurant worthy of a fuck-it-I'm-on-vacation splurge.

Came here for my birthday dinner. Wife insisted on a "lower budget" omakase restaurant, so we chose here with guarded expectation. Oh did it exceed our expectations. Chef Hiromi prepared each sushi with expertise and grace. We can feel the care and thought in the design of each piece of sushi and overall menu composition. There is a big variety of preparation style, garnish and season. Not to the point of avant garde or "fusion" style but also not so "traditional" to the point of being boring. The fishes were carefully selected and many of which are seasonal (summer, in our case) and many are very Japan-specific that are shipped or flown in. The quality of all the fishes were supreme. Even the regular maguro you can tell its fresher and better grade from the sushi places in the city. I actually enjoyed the dinner more than another Michelin-starred sushi restaurant which was more expensive and more tradition. Thank you Chef Hiromi! We will come back Autumn/winter for the seasonal fishes!!

Extremely good!!! Looking for one new spot we found this place! One word, amazing!!! We came only for drinks and the service was awesome!! The place is small but very cozy , we sat down at the bar and the bartender/chef was very amicable. We order one bottle of sake and one beer. We were talking about the difference of sakes and plum wines. He was an expert and explained why the plum wine tastes different with the years. We were looking for sweet sake , they don't sale those but they have a huge different selection of sake. The menu is not big but is very good. They have 1,000 thousand dollar sake bottles! So look the prices before ordering lol. Is a little bit expensive but worth it. The bathroom is extremely clean , while I was in the bathroom I was thinking "wow is the first time I am seeing one extremely clean bathroom in NYC lol" Extremely recommended!!

TLDR: High-end omakase restaurant in the East Village. Chef Tomita will give you an lengthy dining experience that you will remember. Definitely recommended. So to be honest, I had heard of Cagen while browsing for omakase restaurants but it's the Omakase Series video he did with Eater that got me to go. I'm so glad I did. I've been to Cagen twice now and both times, it's such a memorable experience. Fortunately, I sat with Chef Tomita on both occasions and I will say - he is a serious man. He skillfully gives you each piece, along with a picture card so you can see what kind of fish it is and with an explanation of the dressing. This is one of those sushi restaurants where I probably had never seen half the pieces and this is a 15+ menu. There are real unique things that he does though. He serves a miniature handroll twice (at least when I was there). One with a soy sauce marinated tuna and another with eel. His tamago is a show to see, he will prepare each piece with sugar and then proceed to torch the egg until the sugar is bruleed. Another thing I've never seen is he serves a soba course, these noodles are handmade. If you like soba, these are incredible - three piles with all different flavors. The handroll is a fatty tuna with scallion, pickled radish and jalapenos (he will ask you if you are okay with spicy). Very unique and super good. Lastly, you can choose a dessert. I opt for the yuzu sorbet with a drizzle of olive oil. The tartness of the fruit and the richness of that oil.. it's a great way to end such an awesome meal. Looks like they're running with a new concept that opens literally tomorrow. I'll have to see what it is for myself. I strongly recommend Cagen, it's definitely in my top 5 omakase restaurants.

I was really disappointed in the omakase here because I chose it for a special occasion for a friends birthday. The pieces of fish were really small compared to SF where I'm from and the overall quantity and quality were so little for the price. Compared to Hinata in SF for the same price, you can get a 10x better experience and hopefully somewhere else in nyc too. The food was pretty bland as well and there was nothing that wowed me. Last thing that bugged me was the vibe was so lame? It was one chef and the rest of the restaurant was empty and there was barely any music. I felt like I walked into a hole in the wall that no one else was dying to eat at. So disappointed The only reason I'm giving it 2 stars is because it was a female sushi chef and I've never seen that before.

Although vaccination proof isn't a requirement for dining in NYC anymore they were still checking vaccination upon entry. We had the pleasure of dining with Chef Tomito in his back room intimate 6 seat omakase. They offered a trio of uni as an add on appetizer which we did not regret. I chose the sake flight which was a nicely portioned and perfectly semi dry sake tasting for our courses. Chef Tomito isn't a showman chef that you see a lot of these days at all these omakase counters. He is a chef who is serious about his craft. Each bite was perfectly sized and rice to fish ratio perfect as well. No crazy toppings and sauces, each piece is made to bring out the flavor of the different fish with just a hint of a complimenting garnish. Do not come here if you're looking for a showmakase, but do come if you're a fan of quality and unique pieces in a simple and intimate setting.

This was one of my favorite omakase experiences so far. The restaurant was empty on a Wednesday night, so it was a bit too quiet with just the two of us. However it gave it an interesting ambiance where we got to watch the sushi chef prepare each piece meticulously without any distraction. The place is also very simply decorated which gave it a simplistic, Japanese feel. I liked how she showed us pictures of each fish before she served it, since I often can't hear clearly when other chefs serve each piece. Everything was fresh and I liked the various ways each piece was prepared- one had honey mustard, jalapeño, chili oil, etc. The noodles at the end and grilled eel from Japan was delicious too. I appreciated the jazz music instead of the pop music they play at some sushi places.

Was really disappointed in this place and would not recommend to anyone. I've been to plenty of omakase restaurants and I went here for a special dinner so it felt even worse that we spent so much money on something that was not worth it. The fish: yes, there were pieces of fish that were unusual that you don't find on other omakase menus but none of them wow'ed me. For the price of $150 per person, there was no uni or wagyu included either. The rice was often cold although we watched the chef take the rice fresh out of the steamer. Sometimes the rice was too wet and didn't hold together under the fish. At times, I felt like the sushi piece was a little too bland/not very flavorful. Again, disappointing for the price. The chef: he didn't speak to us the entire time, except to show us a card with the name of the fish or say the name. He didn't make eye contact. Meanwhile, the female chef seemed to get along joyfully with her guests?? Not sure why such a discrepancy. The servers: one was nice, the other was gruff and slightly rude. I've been in NYC for a while now so I get being curt but for an upscale restaurant, would expect better service. You can find plenty of other better omakase restaurants in NYC.

The tiniest pieces at this price point + no uni, wagyu, or toro. Got a supplementary wagyu piece - it was cold. Save your money.

Phenomenal. Purely phenomenal. Really appreciate the diversity in the menu, and finding something different than every other omakase place that just has otoro and other common items. Have never had such elegant preparations of sushi before, with incredible tastes from each one. Comparing this to many of the top omakase places in the city, this one definitely earns the Michelin star and is at the top of my very short list for return visits.

We came early for our 6:00 reservation, but didn't get seated/started until around 6:10. The hostess/waiting area situation could be improved, but let's get to the food and dining experience. I would say around 80% of the fish selection were actually first-times for us. That's insane considering this was our 4-5th omakase in nyc. They serve less of your traditional fishes (salmon, tuna) and more local fishes from Japan. We chose the $160 omakase course, which contains around 20 pieces of sushi, and a few cooked dishes. I really enjoy the delicate pairings they put on top of the fish, whether it be a glaze, or a little bit of sauce or condiment. The rice was also surprisingly well-seasoned. The highlight of course was the different types of fishes: he dai, fluke, cornet fish, rainbow runner, skewband, pipe fish, striped jack, bonito, golden eye snapper, kumamoto oyster, angry rock fish, wagyu, blue fin tuna, marinated tuna, hokkaido uni, squid, eel. I had a lot of favorites that night. The tamago egg was a little to sweet and heavy for me. The cooked food wasn't as great as the sushi, but nothing to complain about. I think overall they deserve the one Michelin star for the sushi itself. Dessert round was also something to rave about. I particularly enjoyed my yuzu sorbet, it's one of the best I've had. Green tea ice cream with mochi was rich and decadent. Overall, I think the value to price is reasonable. We were super full and satisfied with our meal. Definitely one of the better omakases experiences.

I know there are a lot of Omakase places in New York, but this might be my favorite and I recommend you to check it out. We were promptly seated at our reserved time. The service is very organized that you don't really feel slow or rushed at any time. The sake flight goes really well with each piece of sushi. There is also uni special you can order. We ended up ordering because everyone else did but it was worth the price. There isn't much conversation because chef doesn't speak a lot of English but whats interactive is that he hands out cards that introduces and does scribes the fish served. Even though I no longer remember anything, it was interesting for certain. I hope you enjoy as much as I did.

Food: was fresh, tasty, and diverse, with many fish not usually available in America. Preparation was decent, but could have been more tight and artistic. Service: was prompt and friendly. However, it lacks the formality and tradition of most Omakase places. Ambiance: is a small sushi bar style with small group seatings. Overall, it is cozy. Value: is average for omakase, which is about $200/person.

Love this small restaurant. Reservations a must. It was packed on a Sunday night. Our group did the Omakase, every single piece was so good! Some specialty fish was flown in from Japan Tsukiji Market. Sushi chef owner have pictures for some of the pieces that he is serving, makes it a more interesting dinning experience.

Cagen is a calm unassuming sushi bar and restaurant found in the East village. We went for a birthday dinner. Their 22 piece sushi omakase offered variety and satiety for a decent price ($160 pp). Sometimes you go out to eat sushi and leave hungry. This was not the case. Our sushi chef was quiet and very focused on his craft. He placed placards on the table, explaining the fish from which the sushi came. His quiet mannerisms allowed us to chat among ourselves. The most amazing unique bites were the housemade Yuba skin soba, the Yuzu sorbet, the tsumubri (rainbow runner), otoro, waygu, the eel, and the kumamoto oyster. The Yuba skin soba was grain-ground that morning and kneaded into soba. It was so soft, silky and savory. The great: The Yuzu sorbet was surprisingly good- with the sweet citrusy sorbet and dab of freshly grated wasabi. Wasabi with sorbet? I've never had it and I was dubious about the flavor contrast but the wasabi really brought out the brightness of the sorbet! It was a lovely end to the meal. The tsumubri was fatty savory richness that melted in your mouth. It tasted like otoro! I wanted more and more! The otoro and waygu were also fatty and savory but the otoro melted while the waygu had a good mouth feel. The waygu was pan seared on the outside and rare inside. The eel was fluffy generous cut of cooked eel. Kumamoto oyster- this was amazing! Briny silky oyster with wasabi and rice. This was one of most unique ways to enjoy oyster- as a sushi piece! I wanted 10 of these. The good: We had a tuna hand roll with yellow pepper pickles. The tuna was great quality and the sourness of the peppers paired well with the fatty tuna. The slipper lobster had a fluffy rich oceanic taste to it. The not so great: The squid was a little fishy tasting. It was beautiful but I didn't love the flavors. And the uni was a little bland, it tasted too soft and missing the briny salinity of a bright uni. The nori for the hand rolls were missing a crispness to them. The soba dipping sauce was very salty. After we finished the soba, the waiter gave us soba stock to add to the soba sauce and it was still a little salty. Despite all these little misgivings, the sushi overall was very good. I loved how the chef sliced each sushi piece so to expose more surface area of the sushi for tasting. I would definitely come back.

nice ambience, great food would recommend the wagyu sushi add on (definitely expensive but worth it) all the sushi tasted great

My sister took me here for our annual birthday splurge. We were the only people in the restaurant on the Thursday after Memorial Day weekend. That was kind of nice. Our sushi chef was a woman which is pretty cool. The omakase was amazing. I tried so many unique and different fish I had never heard of. The preparations were delicate but flavorful. We ordered the uni tray as well and that was 5 stars amazing. I recently read online the cagen is not longer going to be service sushi. I understand why but am so saddened by that news! I really enjoyed my meal here and I'm glad I was able to experience it before they shifted gears. Overall great experience. All the staff are so kind and hospitable. I really appreciated the service at Cagen.

Cuisine: 10 Service: 10 Decor: 9 Value: 10 Overall: 10 Having been to one Michelin star rated Cagen for more than 30 omakase dinners, I have decided to write my third review for my favorite restaurant. Since I have spoke about many reason why I cherish this place in the previous two reviews, I will not repeat some of the points I have hit upon. Please feel free to read them and discover how I fell in love with this beautiful gift from the heavens. Instead, let me tell you why I love this restaurant even more today than ever did before. First of all, Chef Tomita (formerly 16 years head chef at Nobu) always provides me with something new to try, every single time. For example, two visits ago, I got to taste Moukasame Sinzo (Salmon Shark Heart) and Higesoridai (Skewband Grunt). Last time I was here, I experienced the Kuromutsu (Big Eye Blue Fish). And tonight, there were two more new pieces of sushi I never had before, here or anywhere else in the world (including Japan). No other sushi bar in NYC provides me with this type of experience. I listed my most recent meal below. $150 SUSHI OMAKASE - 2/18/2017 (*add on to meal, **first time experience) Appetizer: White Fish w/ Japanese Yam Sashimi: Kumomoto Oyster w/ Caviar & Young Peach Puree* Sushi: Hemidai (Princess Snapper) Suzuki (Japanese Striped Bass) Tsumburi (Rainbow Runner) Sen Nen Dai (Red Emperor)** Hirame (Fluke) Tai (Red Snapper) Amaebi (Sweet Shrimp) Abura-Bouzu (Skilfish) Kawahagi (Leather Fish w/ Liver)** Moukasame Sinzo (Salmon Shark Heart) Fish Soup: Sen Nan Dai (Red Emperor)* Sushi: Kinmedai (Golden Eye Snapper) Menuke (Angry Rock Fish) Miyazaki A5 Wagyu (Miyazaki A5 Beef) Kumomoto Oyster Otoro (Fatty Bluefin Tuna) Zuke (Marinated Lean Bluefin Tuna) Hokkaido Uni (Hokkaido Sea Urchin) Anago (Conger Eel) Hand Roll: Toro Temaki (Fatty Bluefin Tuna & Daikon Radish) Miscellaneous: Tamago Brûlée (Egg Omelette Brûlée) Noodle: Homemade Soba w/ Herring Dessert: Green Tea Ice Cream w/ Homemade Mochi & Berries Yuzu Sorbet w/ Wasabi & Olive Oil* Second, the price ($150) for the omakase is not cheap, but it's average (or even below average) for the highest level of sushi in NYC and you sure get your money's worth. I have never left Cagen hungry, unlike many sushi bars around the city. To me, just because you are expecting to pay for quality, doesn't mean that you should need to stop by a taco truck on your way home. Well, maybe I'm wrong and a few people can do 18 pieces of sushi plus all the extras, but most people will be full. In our case last night, we had a few freebies from the chef and it totally put us over the top. In addition, Rei Tomita (son of the chef) is a fantastic host/sommelier. He is the voice of Cagen and brings a youthful and enthusiastic energy to the room. He can share with customers knowledge about sushi, stories about his father, preparation that goes into your meal, and so much more. Along with Rei, the rest of the staff provides a warm atmosphere and truly excellent service. They listen to the suggestions of their customers and constantly strives to improve. One good example is my complaint about small cups for green tea and how it sometimes doesn't get refilled when empty. Well, that is no longer an issue and I am very happy for it. Furthermore, as I have become friendly with Chef Tomita, I began to recognize how his stern looks does not necessarily match his humorous personality. My favorite quote from him to date is when I asked him, "Chef, where is the sweet shrimp from?" With a smirk on his face as he walks toward the kitchen, he turns his head and said, "From the ocean!" Lol. Funny man. So don't be shy, talk to him. He won't bite. All in all, the combination of super high quality Japanese cuisine served by a chef I have come to respect, a host that makes me feel right at home, a staff that provides top notch service, and a sushi bar built for an unparalleled omakase experience, I am where I belong whenever I'm in the mood for a mind blowing meal. Trust me, you're not a true sushi snob until you have tasted the awesomeness that is Cagen. Go claim your status!

Food was great but the ambience and vibe was eh. I don't think I'll be going back Food was fresh and yummy. The chef was attentive. But the restaurant felt a little dirty-- the bar table was a bit sticky, the chair was also sticky lol, and it just had a weird bathroom smell even when the bathroom was quite far from where we were sitting. Waiting service outside the counter was not attentive. It was only four people total at the session that day and drinks/napkins/other asks were just slow. The waiter was missing for the most part of the meal. I think he was also helping the other room? Also I love/hate the fact that they hand you little laminated flashcards that depicts the fish we're about to eat. Every. Time.

One of my favorite omakase establishments in the city. The chef seems adamant not to serve the American holy trinity of salmon, yellowtail, and low grade tuna which is truly appreciated. Most, if not all, of the selection of fish and other ingredients comes from Japan. When each course or nigiri is served, the chef presents a "flash" card with the name of the fish. This may seem a bit odd but I actually like the practice so that It may be reference later when I desire to partake in additional items. Note to self: control yourself! I'm a little fatty so, YES to adding more portions. It helps me to recall the delicious meal I just had. The fish along with the chef accoutrements are texturally sensational and flavors divine. I enjoy the pickled ginger offered for cleansing between each serving. The staff are attentive throughout the meal and may assist with selection of the proper beverage for your meal. The overall experience is personal and generally a low key atmosphere. A wonderful culinary experience...indeed!

Cagen takes the grand prize for being the worst pleasure-2-money ratio experience. The rice was dry and bland, fish was in such tiny portions and unremarkable. No uni or wagyu in a $150 Omakase. Walking out with a $500 bill for 2, I was left with wanting more not because it was so good, but because I was still hungry.

TL;DR: This place has gone downhill in quality and egregiously so in terms of service. Save your money and go somewhere else at the same price point for higher quality nigiri and service that won't spike your cortisol levels. Cagen used to be one of my favorite, if not my absolute favorite, omakase experiences in the city. I have dined here several times (both pre-covid and since) and have always had a wonderful experience. Normally I don't go out of my way to write a bad review especially for a place that I have really loved in the past. But this was so egregious - truly one of the most disappointing dining experiences I have ever had - that I feel compelled to share so that others don't drop the money on coming here when there are other stellar omakase meals to be had in New York. When it used to be just Chef Tomita the food was always excellent, he is truly an artist. Yesterday we dined with one of the other chefs. I would say the food was okay, enjoyable overall but just nowhere near the quality of many other places at this price point and nowhere near what it used to be. Some of the pieces were really excellent (the ebi and the shima aji stood out), others were decent, and others were just not nearly the quality you would expect from this level of establishment. The pieces were also very small compared to other places and compared to what they used to be. Most importantly the pacing was mind boggling. Several times we were literally still chewing the previous bite when he set the next piece down in front of us. If it weren't so infuriating it would have been comical. This was supposed to be a birthday celebration dinner not an SNL sketch. It felt very careless and very rushed. With omakase you are paying for expertise/artistry and an experience and this was none of that. I actually noted this to our server at the end when we wanted to order additional pieces that were not included in the omakase and requested that they space these pieces out so that we could enjoy them and not feel rushed. Of course they did not listen to this request at all and we were served our 4 extra pieces each over the course of about 2 minutes. The service was just truly awful. I'm not even a nitpicky person when it comes to service I mostly just care about the food, but when you're going out for a nice meal you want to at least not feel angry and annoyed the entire time, it really takes away from the enjoyment of the food. I had mentioned that we were celebrating a birthday and this was never acknowledged in any way. We arrived a little early and they made us wait (no water, no sake list to peruse) until even later than our reservation time and it turns out no one had been seated in our seats, they could easily have just seated us earlier at the omakase counter and let us wait there. Another party had had been seated earlier than us at an earlier reservation time (They were probably on the 7th or 8th course when we were seated) and we overtook them (in terms of which course we were on) within about 25 minutes of being there. I mentioned this to our waiter as well and he said "Well there are 6 of them" as though it is just their standard practice to crank out the nigiri as fast as humanly possible and the saving grace for the pacing of the other group's meal is that there were more people in their group. Overall I would say this team would be very well suited to working at McDonalds. But certainly not at an omakase sushi restaurant. There were many other instances of startlingly bad service. When I was describing the profile of the kind of sake I enjoy in order to request a recommendation the waiter straight up interrupted me only to point out the bottles that they happened to be out of. After we had already been brought our check we noticed that the other group had dessert and I asked about that and the waiter said "oh yeah, we have green tea ice cream". No one ever told us or asked us about dessert. I love good omakase and I am happy to spend the money on a good dining experience. This was just not that at all. I am shocked that Chef Tomita allows this sort of amateur hour to take place at his restaurant. I was very sad to see it but this place is just no longer worth the expense, especially when there are so many other wonderful options in the city at the same price point.

The way they handle their reservation makes me wonder if they have something not so great going on. I have now had a few instances where they cancel my reservation on Resy after I book it.

Bland, underwhelming sushi for insane prices. For two people, $500. Which would be ok if the food was excellent. But the fish was so unexceptional, with dry rice and tiny pieces lacking any umami. We were in and out in 50 mins. Do yourself a favor and go to Shinn East instead on E7th where for a fraction of the price you will get absolutely splendid sushi.

Honestly been a while since I've had a treat of a meal that reminded me why I enjoy food SO much. Everything about my meal was unitedly wonderful - from Chef Tomita's knife precision to the host who gave us seats with Tomita even though we didn't confirm (woops sorry!!) to the large range of fish served (I've gotten to a point where I can recognize most fish during omakase, but here I was like ???¿???) to the customer in mind (Tomita slides in laminated photos and names of the unusual fish when he serves it). The sake list is not long, but it is quite good. I came here with a friend and demolished the 18pc sushi omakase with amuse (we had a gazpacho with whitefish), a handroll (toro oshinko jalapeno roll - actually turned out to be one of my favorites!), tamagoyaki, 3 types of soba, soup, and dessert! It was definitely one of the most filling omakases I've done. My friend and I shared a full bottle of the Gasanryu sake - nice, clean Junmai Daiginjo. We had two extra pieces each (even though I'm sure I could've eaten another 18 pieces). Don't look into it too much! Let yourself be whisked away on this lovely journey. But do make sure to make a reservation and come early (and ask for Chef Tomita).

Came here with husband and other friends. I would give 3.5 stars overall if I can. Due to the size of the group (4ppl) we got seated at the table (not the bar area). The place is cute and small. We ordered the 15 piece omakase, and it was $150/person. It comes five pieces at a time (as you can see in the photos I have attached) and that may be the way they serve for the table seating. The server was nice, and he came with a photo of a fish to explain the names of unfamiliar pieces as he served. Sounded rehearsed but was very courteous and friendly. We weren't blown away by most of the pieces we got (last plate was good compared to the other two). They tasted good overall, but we've definitely had fresher sushi. We had good time with friends, but if I were to strictly look at the sushi pieces for the night, it may be closer to three stars or lower.

Amazing! Had the best experience. I came here with my boyfriend for our 1 year anniversary. I was very nervous because the only raw fish I'm comfortable to eat is salmon. I can definitely tell you, don't be nervous! Their fish is fresh and beautiful. Every sushi the chef made for us was delicious and amazing. I was surprised by how every fish taste. Every sushi left me speechless. My boyfriend and I kept saying "Mmmm so good" after every bite. Our chef was the head chef. He's so sweet and experienced! He cared about how we felt about each sushi. He gave us advice on how to eat his sushi to get the best experience as possible. We made our reservation at 8:30 and was seated around 8:40. Our hostess and waitress was very kind. All the employees here are amazing. I recommend you to try this place if you're into fresh and authentic sushi! I definitely will come back here again someday!

I came here with A to celebrate our second anniversary and had one of the best omakase meals of recent past. Cagen lost their Michelin star recently because Chef Tomita changed his omakase from kaiseki to edomae style (I believe these are the terms, correct me if I'm wrong), but I am confident that once Michelin reviews the restaurant again, they have a good chance of earning that star back. The restaurant is decorated very minimally with no frills but is very clean. There's a cute Tomago doll at the sushi bar which almost seems out of place in the sparsely decorated space, but it's adorable and charming. We sat at the sushi bar (of course) and received excellent service all night. Chef Tomita isn't a very chatty man, but that's of little consequence to me. The pace of the meal was good and the sake that was recommended was wonderful; completely spot on to the flavor profile that I requested. At the end of the sushi pieces, we were served a small serving of the soba noodles which was really, really good. I had high expectations after reading Pete Well's review of the dish and it did not disappoint. Would definitely come again and recommend it to everyone who loves sushi!

After debating for a month about where we should have our 2nd anniversary dinner, we finally agreed on Cagen. We reserved a 9:30pm seating at the counter on a Saturday night. The Food: 5/5. There were many pieces of fish that were quite unique. A few of our favorite pieces of the night included: wagyu, jellyfish, kumamoto oyster, and mejino rudder fish. The Service: 5/5. From the moment we walked in, every member of the staff was very attentive, but not overbearing. Sometimes you can feel like "just another seat" at pricier establishments in Manhattan, but it was definitely not the case here. Overall, we thoroughly enjoyed our experience at Cagen. The restaurant is small and understated, with an intimate and refined vibe. No bells or whistles, just excellent sushi served by people who have clearly spent years developing their craft. For 16 pieces of high quality fish, a handroll, house made soba, and dessert, we felt our meal was well worth the $160/pp. We'd definitely recommend this place for a date night or special occasion with a small group.

Disappointed and overpriced We ordered omakase - small pieces of sushi and not fresh at all. Called in two weeks before with your credit card ready - they will charge you if no show. When we got there they still have space available not full house. We got the $130 omakase each. Nothing wow us here - save your money and go to Tomoe with bigger pieces of sushi or Nobu. Also hot green tea $5 a cup. This place is small and not pretty for date night or celebration. Will not return.

Wow, this is the second Sushi omakase I've been to and I had such a memorably time. I wasn't sure if I should give this a 4 or 5 star but the food was just remarkable! I can't wait to try more omakase. For an omakase place this was bigger than what I'm use too. They had the counter which had about 11/12 seats that were split up between the head sushi chef and the other sushi chef. They also had a bunch of small tables scattered around. I came for the 8:30 seating and everyone was at the counter. My boyfriend made the reservation about a month in advance and Cagen called a week before to confirm his reservation. They told us that they get all their fish from Japan! Also, if you don't show up they have a $50 penalty. So, make sure you show up or have someone to replace your seat. They ask you for your card when you make a reservation. We chose the chef counter experience because I love watching the chefs make everything it's so precise and artistic! My boyfriend and I actually arrived about 15 minutes early and they wouldn't let us sit until it was 8:30. They had a small waiting area that got a little cramped while more people were coming in for the 8:30 but the waiters were very sweet. They offered to hang out jackets and bags. Since we arrived kind of early the waiter gave us a choice to sit a little early with the chef or wait until 8:30 and still with the head chef. We both opted for the head chef. We were given a list of their drink menu since everyone at the table was choosing the omakase there was no option for food. They did have a special of oysters and uni though. My boyfriend and I chose to get the oysters. The drink menu is filled with a lot of sake but not so much wine. We opted for the two sake tastings to try out everything. I don't know a lot about sake so it was nice trying all the different kinds. If I went again I probably will opt for the carafe next time since I know which ones I preferred. They had this one that was kind of like a slush that tasted so good! The waiters are also good with giving you options and describing each sake. When the omakase started we were told that we traditionally use our hands. I found this odd but it actually made the experience more intimate. The way the chef makes all the sushi's and shows you a picture of the fish was really cool. I didn't know you could eat all of it. It seemed like the chef really enjoyed putting wasabi in everything which I'm a big fan of. The fish was so fresh and good I didn't want it to end! They space out each dish so that by the end you're really full. The whole experience was really good and I saw some people who came by themselves. I think it would be better to come with a friend because you can keep yourself more entertained. The whole meal was very quiet. The food was so delicious I'm still thinking about it! The service I received was also top notch! I never had an empty water glass, my plates were cleared very promptly, and they were super polite and respectful.

Omakase was underwhelming. I came here a few years ago and had a much better experience so I would say it's a hit or miss. It's pricey for an omakase of $130 without Uni!!!

I was super excited to have Cagen because I am a big omakase fan and $150 for the meal is not bad at all. A lot of my friends rave about it, but maybe it was just the whole atmosphere that I could not deal with. Blame it on the person that I am with, but I also blame it on the chef. I just couldn't get myself to enjoy the meal here. I didn't think that this was particularly better than any other omakase restaurant I have been to. They do offer the unique and more creative options which is probably why it sets itself from other restaurants. Make your own miso soup, soba dipping noodles as part of the omakase menu and an option for dessert are some to name, but dessert was my favorite because I just loved the seasonal gelato. With alcohol and a drink for the chef, our bill came out to a little over $500, but I'm just not sure if I would return again.

An underrated treasure in a city of overpriced sushi omakases, this is my favorite sushi restaurant to splurge on when I want to treat myself. I always get the $160 omakase set which amounts to about 20 pieces of sushi. What I love about this place is how every piece of sushi tastes great and stands out on its own. Chef Tomita makes it a point to bring a variety of fresh, seasonal fish to the table so the experience never gets boring. From cornet fish to amberjack to mackerel to grouper, your taste buds will be titillated for the 1.5+ hours you spend there. The chef is a master of umami as he brings out the best flavor of every fish with different preparation techniques, sauces and toppings. The shari is perfect as he prepares a small batch each time, making sure that the rice maintains its taste and consistency and every bite breaks perfectly in your mouth. The chef takes the time and effort to make sure every single component of the meal is sublime. Even the nori is a specially sourced aotobi that is always served crispy. To end the sushi portion of the meal, the chef serves tamagoyaki so rich and delicious it tastes more like custard than anything else. In case you are still hungry, they serve you three different types of homemade soba and an ice cream dessert of your choice. Definitely come here hungry as the dinner will fill you up. Also, when you make your reservations for the bar omakase, make sure to specify that you want to be served by Chef Tomita. Just looking at food, this place is as close as perfection as it gets for a sushi-only omakase. Five stars!!! P.S. This is not a restaurant with fancy decor and it is located in the basement of the building. Even so, the food more than makes up for the ambience.

Most legitimate omakase spot in NYC. Fresh selection of fish, good variety of fish and great service!! Chef T was dedicated to his art and I love the pieces we had. This review is long overdue but I came back to write this because after many omakase experiences, this is still my favorite. Even though it is on the pricier side, every dollar was well spent. No 1 omakase in nyc

Cagen was interesting, but we weren't blown away. We opted for the 12 piece omakase and was served by a female, Japanese chef (whose name I forget). The fish were unique, and she showed us photo cards of the fish when serving us the unfamiliar pieces. I felt that the sushi overall was quite bland and fairly small in size. Nonetheless the iterations were innovative and different, and definitely worth trying at least once. Something that slightly bothered me during the experience. We were the only non-Japanese guests at the sushi bar during our meal, and I felt that the chef did not give us as much attention as she did to her other Japanese guests. She was often distracted and busy chatting in Japanese with others. Although she was friendly in manner, I did not feel we received with the same level of care as some other folks at the sushi bar.