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
"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."