chloe's lifebox

Two desserts! oh well… why not, if a dessert menu had more than three things I’d like to try, you got to go for it.

The almond tofu sort of shows the essence of Japanese cooking - pure, simple, quality-ingredients, perfectly balanced flavor, and artistic presentation

15 East @ NYC

Uni Soba - MUST HAVE If you open the pic in high-res, it speaks for itself. The uni, the soba, the finely chopped scallions. You don’t even need much sauce as uni just melted into your mouth. This is why you splurge in a upscale restaurant 15 East @ NYC

Uni Soba - MUST HAVE

If you open the pic in high-res, it speaks for itself. The uni, the soba, the finely chopped scallions. You don’t even need much sauce as uni just melted into your mouth.

This is why you splurge in a upscale restaurant

15 East @ NYC

The scallop was heavenly! Seared right and flavored but the sauce was not too overpowering. The shiitake mushroom was not annoying firm and not bitter - i think due to the wonderful sauce and sauteing.  15 East @ NYC

The scallop was heavenly! Seared right and flavored but the sauce was not too overpowering. The shiitake mushroom was not annoying firm and not bitter - i think due to the wonderful sauce and sauteing. 

15 East @ NYC

the second from the left is fatty tuna! it used to be so pricey in hong kong, but here it’s only double of the regular tuna (to the right). well, my first encounter with white tuna - it’s really fatty… maybe i’ll like something in the middle more

the really memorable one is the sweet shrimp. best-ever-had! the texture was delicate but not soft or pale - mouthful of sweet shrimp goodness

i really need to work on my knowledge of white fish

15 East @ NYC

The famous housemade tofu with ginger sauce split for two - the tofu was soft but not gel-like. You can still taste the authentic ‘tofu’ flavor that usually only firm tofu had. The scallions and ginger were very finely chopped - I usually don’t like to taste any ginger in my food but this was a happy exception. 15 East @ NYC

The famous housemade tofu with ginger sauce split for two - the tofu was soft but not gel-like. You can still taste the authentic ‘tofu’ flavor that usually only firm tofu had. The scallions and ginger were very finely chopped - I usually don’t like to taste any ginger in my food but this was a happy exception.

15 East @ NYC