STRIKING THE PERFECT BALANCE OF CLASSIC AND CONTEMPORARY JAPANESE CUISINE.

Cagen, it means "just right".


Owner and Chef, Toshio Tomita, brings to Cagen over 16 years of experience at Nobu and a lifelong dedication to Japanese cuisine.

Cagen [加減] means "just right”: it speaks to an unwavering commitment to striking the perfect balance between classic and contemporary, between bowing to one's roots while bending and shaping one’s own path... 

At Cagen, Chef Tomita blends the refined art of traditional Kappo cuisine with the culinary innovation he perfected at Nobu. Each omakase meal is an ongoing process of refinement and discovery.
Dining at Cagen is a personal culinary experience shared with Chef Tomita working with his son by his side; it is a continual dialogue about food and about life.

"The Best Restaurant Dishes of 2014" 
– Pete Welles, NY TIMES CRITIC’S PICK

 

 

Phone

(212) 358-8800

Hours

Tuesday through Sunday
5:30pm - 11:00pm

Location

414 E 9th St. (between 1st and Avenue A), New York, NY 10009

The Cuisine »

 

"One minute Mr. Tomita will do the unadorned, noninterventionist thing you expect from a Japanese chef. His ingredients, especially the fish he brings in from Japan, are often exceptional. Three broiled fillets of ayu, a Japanese trout, wore nothing but their shimmering skins, the better to show off their delicate freshwater taste ...
... the next he will throw a curve. A plate of small appetizers offered ham deep-fried katsu style with a splotch of Worcestershire on its panko crust, along with a single mouthful of the Nobu classic, miso-marinated black cod, as irresistible as ever."

"Either way, I wanted more." - Pete Wells, NYT Restaurant Review

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Chef Toshio Tomita

was born and raised in Tokyo, Japan. He started apprenticing at the age of 15 in Japanese restaurants in the Tochigi and Niigata prefectures and Tokyo, where he learned the culinary art of kaiseki: up-scale, multi-course meals that utilize only the most premium of parts from the freshest ingredients, with a focus on seasonality, balance, and presentation.

Chef Tomita came to the United States 28 years ago and first worked as a sushi chef at Manhattan restaurant 212, which served French Japanese cuisine. Next he worked at Yamaguchi, a Japanese restaurant with midtown and New Jersey locations, and at Hiro-chan, a Japanese restaurant in Yaohan New Jersey (now Mitsuwa).

Chef Tomita then began to work at the world famous Nobu in 1996. He became an integral part of the restaurant, bringing with him a vast knowledge of Japanese cuisine, which is quite unusual for a sushi chef. He managed Nobu New York, Nobu Next Door and Nobu 57th and served as corporate chef for Nobu Restaurants.

His experiences in special events includes star studded fundraisers and corporate parties - Bill and Hillary Clinton, Al Gore, the Dalai Lama, Conde Nast, American Express, City Meals on Wheels and Jackson Hole Wine Auction - and intimate celebrity gatherings - Robert DeNiro, Emma Bloomberg (Michael Bloomberg’s daughter), Fred Wilpon (Mets Owner), Natasha Richardson and Liam Neeson to name a few.

Sushi Omakase

$140 Per Person

Your reservation includes a seat at the Chef's Counter where you'll experience our sushi omakase tasting menu as you observe the culinary process of Chef Tomita. Our Sushi Omakase (meaning "leave it to the Chef") is a 15 piece tasting of especially prepared sushi.

Available Only:

Tuesday - Saturday.

Seating times:

6pm or 8:30pm

Please call to make your reservation at least 3 days in advance.

We cannot take Sushi Omakase request day of or walk ins, Reservation must be made.

Thank you