ABOUT CHEF
TASUKU MURAKAMI
Master of Tradition. Champion of Innovation.
Always Unfolding.
Trained in Tokyo’s esteemed Edomae-style kitchens such as Tsukiji Sushi Iwa and Ginza Iwa, Chef Tasuku Murakami brings meticulous technique and a deep reverence for craft to every night at Fifteen East.
His Michelin-starred legacy began at Sushi Azabu, where he led the kitchen to earn and maintain a star over six consecutive years—a testament to his unwavering standards of excellence.
Building on that acclaim, Chef Murakami expanded his culinary vision at Major Food Group’s The Lobster Club, and later designed immersive omakase chapters at acclaimed venues, including intimate counters that filled quickly upon pre‑opening.
At Fifteen East, his nightly service isn’t a one-off performance—it’s a living, evolving dialogue. Against the backdrop of an eight-seat hinoki counter, he merges daily-flown seafood and Greenmarket harvests with ancestral techniques like sake kasu fermentation—drawing inspiration from 1,000‑year‑old narezushi. From elegant sake kasu ceviche to refined sake cheese, each dish evolves subtly from one evening to the next.
This is more than a meal—it’s a nightly recital of seasonal finesse, textural drama, and culinary storytelling. A return visit isn’t just welcome—it’s the next chapter in a connection that deepens with each service.
OUR STORY
At Fifteen East, every detail—from the cut of the fish to the grain of the rice—is a tribute to precision, passion, and the quiet beauty of Japanese omakase tradition.
Our journey began with a singular vision: to create an intimate dining experience where craftsmanship meets storytelling. Located in the heart of Union Square, we blend Tokyo’s timeless Edomae techniques with a distinctly New York sense of refinement.
Guided by Michelin-starred Chef Tasuku Murakami, whose culinary roots trace back to the famed kitchens of Tsukiji and Ginza, our omakase is not simply a meal—it is a curated sequence of moments. Each dish is an evolving dialogue between tradition and innovation, built on the freshest seasonal ingredients and a deep respect for the diner.
At the heart of it all is connection—between chef and guest, nature and flavor, the past and what’s to come.
We invite you to take a seat at our counter and experience the story as it unfolds—bite by bite.
