Food

High-End Sushi Bar Cagen in NYC’s East Village

 

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.

 

Learn more at cagenrestaurant.com

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