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    Kaisen

    3.7 (88 reviews)
    ModerateJapanese, Seafood
    Open 10:00 am - 8:00 pm

    Order Kaisen Takeout or Delivery

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    Manasa A.

    We got the chicken tendo set which came with shrimp, broccoli and sweetpotato too. It was very tasty

    Thomas L.

    Delicious. They are located in Mituwa supermarket. I ordered an unagi set dish: eel with different toppings on the rice, dilled vegetables, and miso soup. It was so good, and I look forward to returning. Unagi is one of my favorites, and the way they made it with some tuna, cucumber, and other toppings made it even nicer. The price was not bad either. I recommend this place for anyone to check out if you want nice seafood topped with a bed of rice. The service was nice and quick. You order and wait for food; there is hardly any ambiance. It's in the food court area of Mituwa, which can be very packed on the weekends. More and more people have come to this place over the years. Mituwa is a wonderful place to eat Japanese food. We go there about once a month. All the food is delicious there, and I have not had any bad meals here.

    Super Deluxe Bowl
    Timothy C.

    I hadn't seen this stall at Mitsuwa before, so I decided to give it a try. I was underwhelmed. There was a decent variety of seafood and fish, but most of them didn't taste that fresh. The sashimi tasted quite fishy. The uni was probably the best part, but this isn't something I would bother ordering again.

    Spicy poke
    Stephanie P.

    Great food for a good price. Ordered the spicy poke, fresh poke is hard to find in the NYC area.

    Tempura Tteokbokki
    CHat C.

    FALSE ADVERTISEMENT. I wish could give 0 star instead. I placed my order at 3:10 PM and didn't receive it until 3:36 PM. It was clear they had forgotten about it--no apology, no explanation, just bad attitude from the staff. On top of that, the food looked nothing like what was advertised. Very disappointed. I won't be coming back.

    Delicious
    Mei Mei L.

    The food was so good. I loved the tofu skin and the meat was nice. The rice was nice and soft too.

    Brandon Y.

    Always heard a lot about Mitsuwa Marketplace as well as the food court there, so when I finally stopped by, I had to order some food from the stalls there. This place serves both tempura-dons and kaisen-dons so naturally we had to get a Kaisen Don set and a Black Tiger Shrimp Don Set. The set comes with soup and some pickles. Aesthetically speaking, the food was on point when it came out. Looks pretty much identical to the images and super appetizing. The actual taste of the food was just alright though, nothing special. The sashimi in the kaisen-don didn't have as much flavor as I expected it to honestly. I'm not sure why, I'm used to the tuna and salmon just tasting better though. The tempura don I got also specified that this more "premium" set used Black Tiger Shrimp as opposed to regular ones for Shrimp Tempura, but overall, it tasted about the same as regular shrimp to me. I added on a piece of whitefish and that was quite good, soft, buttery and flakey. It might have also been because it was near end of the day but the color of the tempura was a little on the dark side, and the flavor had a bit too much of the "old oil" flavor to it that comes about when you reuse oil/leave it out for a prolonged period of time. Overall, pretty decent, and good that the stall is open later than most.

    That's all the uni I got & see that giant clump of fake crab just below it?
    Ryan R.

    So sad!! I just got home with my Hokkaido Chirashi bowl and the itty bit of uni that they gave me is so old and chemical tasting that my cat won't even eat it. The real crab in my bowl is watered down with fake crab. There's about 2lbs of rice and the tiniest bit of toppings. This place used to be SO good!! What happened?! Why are there angsty teens working here now instead of people who actually appreciate providing a meal for patrons. Obviously there's no ambiance because it's a food hall. But man, the food is so bad now. I spent $20 on a lunch for my trash can. (Because even my cats won't eat it!)

    Great service and amazing quality. I always come here for fresh chirashi.

    Always my go-to at Mitsuwa! Uni chirashi is fresh, tasty, and great value every time.

    Menu
    Bryan K.

    Stopped through Mitsuwa and decided to grab a quick lunch. I ended up opting for the soba combo. Soba noodles came out super cold which I loved. Only thing I wished they gave with the soba noodles were minced radish, which I thought was the basic standard when eating soba. The bowl that came with the soba noodles were un proportioned. Rice ratio was too much compared to the food it came out with. Egg was cooked perfectly and shrimp was fried and tasted good, but like I stated way too much rice and too little food. I guess with the inflation it's not a bad deal but most likely wont order this set next time I decide to eat here. Wait time was also rather long but at the same time lots of customers. Typical food court set up inside a supermarket.

    -9.Jewelry Chirashi Bowl
    Benjamin T.

    We went out yesterday and overindulged so when we decided to come to Mitsuwa for a sushi bowl, I was excited to eat something fresh! I got the Jewelry Chirashi bowl and it was pretty much what I was looking for. Bits of salmon, bits of tuna, shrimp, various vegetables, pickled ginger on top of a bed of rice hit the spot. Everything tasted fresh and there was a good bit of protein to start my day. For $15, I was expecting a little more raw fish but hey, I get it, times are hard, everything is more expensive now! If you're looking for something fresh to kick start your day, I'd stop by to get a bowl!

    Shoyu Poke bowl $13.48

    Food came out quickly even on a busy Sunday evening! Poke bowl was plated very aesthetically! Super fresh salmon, tuna and avocado! Perfect portion!

    Eunice K.

    Service is great Tried one of each temaki roll except for you cus they didn't have it It was okay. Most were okay but the California one had way too much mayo. I def prefer DOMO DOMO. I'd prob get a poke bowl instead Instead mitsuwa

    Scallop, eel, uni eel boxes

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    4 months ago

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    6 months ago

    KAISEN HANNOSUKE is my all around go to place.you can't go wrong with any dish,but my favorite dish is the salmon!

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    4 years ago

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    1 year ago

    My favorite go to place. Quick and fast and best quality. My kids love it too. Hidden gem inside mitsuwa. Must order #20

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    1 year ago

    Food was great and tasted fresh. Good value too, with shrimp and vegetables, and full size bowl of soba

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    1 year ago

    I got the shrimp tendon. The food was sooo goooood! 100% recommended! fresh and delish!!

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    Page 1 of 3

    Ask the Community - Kaisen

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    HAVEN Riverfront Restaurant & Bar

    HAVEN Riverfront Restaurant & Bar

    4.0
    (1.4k reviews)
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    FOOD- was absolutely delicious! SERVICE-I was DISAPPOINTED…read morethat our server right after we put in the order we got our server right away bc we wanted the truffle fries instead of regular fries and he said the order was in and couldn't switch meanwhile $40+ a plate being forced to eat something I don't want. Doesn't sit right. I've dined here before that's why I came back. Ambiance- was great eating on the terrace definitely set the mood.

    My bestie and I stumbled upon this gem because we had to pivot. The place we had in mind was not…read moreopened on this day. Honestly, I was happy because HAVEN was the first for BOTH of US . It's definitely up my alley! It gave the feel of being in Miami on a waterfront property. The Pisces in me had a ball! 1. Being by the Hudson River 2. Great view of Manhattan Skyline 3. Awesome seafood & selections 4. Great customer service 5. To top it off, creating great memories with the bestie You can't go wrong with any of their selections. Honestly, their menu does little to no justice in depicting their specialties. I really love that their selections are limited. In my opinion, it allows room to perfect their crafts. Room for improvements: A small suggestion for the lobster croquettes, I could not taste the lobster; however, my friend said she did. I also jokingly told my friend that the only thing missing from this restaurant is a restroom attendant serving me warm towels lol. The restroom also had a vibe to it with dimmed lighting and reusable washcloths. I already told bestie that when I visit again, "this will be our spot." Check it them out!

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    Essential by Christophe

    Essential by Christophe

    4.7
    (145 reviews)
    2.4 mi

    The Pardner and I recently celebrated an anniversary at Essential by Christophe, a Michelin-starred…read morerestaurant on the Upper West Side. The beige walls and neutral tones in the space gave us flashbacks to when we used to dine at Dovetail, the restaurant in this space many, many years ago (before children). Of course, our dinner at Essential far outshone any we had at Dovetail, both because this was a "date with the whole family" as the progeny puts it, and because the kitchen at Essential is unusually precise and deliberate, distilling onto each plate the pure, fresh, unadulterated flavors of premium ingredients. You can choose a four or seven course "experience", with or without wine pairings. Children may order à la carte or from an unpublished children's menu that includes burgers and pasta for picky eaters. Three of us went with the four course experience and chose our own wine and mocktails to accompany; the 11-year-old went à la carte. Our meal began with a more-substantial-than-usual amuse bouche of mushroom cappuccino. We were advised to sink our spoons all the way down to the bottom of the cup for each bite, so we could experience all three layers at once: sweet potato purée at the base, topped with Madeira reduction and umami-rich mushroom foam. First courses: Dorade Royale (artichoke / gold ossetra caviar / bouillon tiède gourmand): A neatly presented square of layered raw dorade and tender slivers of artichoke hearts came topped with a generous mound of caviar. Bouillon tiède was poured around the square tableside, which slightly warmed the dorade and intensified its delicate flavor. Hokkaido Uni (crustacean royal / sora pickles / wasabi velour): Despite the brilliant green of the gently creamy wasabi sauce / soup, there was no heat and little, if any, of fresh wasabi's distinctive scent. This was just as well, since the bits of Hokkaido uni in the dish were sweet and delicious, and a stronger sauce may have overwhelmed. Toro Saku (mi cuit / tamarind / mandarinquats / sea condiment): A fair sized slab of toro was probably prepared sous vide and very soft, but not flakey, reminiscent of aged sashimi. It was quite difficult to cut given the sometimes fibrous texture and the large slab felt clunky, monotonous, and indelicate, quite unlike our other dishes. Lovely little loaves of warm, brown kalamata bread were brought to the table after our first course was cleared, with little volcano-shaped ramekins of good butter alongside, sprinkled with perhaps Maldon sea salt. Second courses: Celtuce (grilled / cucumber / buddha's hand) -- I didn't get to try more than a teeny bite. But what I tried of it (mostly the sauce) was slightly citrusy, very complex and pleasantly light on the palate. Scallop (lightly smoked / gold ossetra caviar / champagne hazelnut) -- Two generously sized, sweet and delicate sea scallops were served with more of that excellent caviar (an ingredient that makes frequent cameos). This was my favorite dish and probably one of the best scallop preparations in the City. Langoustine (slightly cooked / stuffed zita / swarnadwipa / green curry): I could not pin it to any specific culinary tradition, but the curry worked well and not compete with with sweet langoustine. Third courses: Kampachi (barely grilled / combawa / château-chalon): A generous portion of what was essentially kampachi sashimi was very gently dressed with the tiniest touch of lime, cilantro, scallion, and (I think) sea beans, with a light drizzle of a thin, umami-rich, savory sauce. Squab (racan / roasted / fukushu kumquat / toast à gratin / sauce diable): Pigeonneau de Racan was exceptionally tender and juicy, the liver pate in a pastry shell rich. A pretty orange quenelle of something kumquat-y balanced the fat. Iberico Pork (presa de bellota / sweet peas & chorizo / jalapeño condiment / omija berries jus): A well raised, high quality product from acorn-fed, free-range pigs. Sweet, tart omija berry jus was the perfect foil, a bit reminiscent of cranberry sauce. Desserts: La Tarte au Chocolat (warm / roasted vanilla ice cream): Classic and uncomplicated, the ice cream was scented with pleasantly rounded and understated natural vanilla. La Framboise (crispy fine feuilles / linzer / madagascar vanilla): This confection was simple, yet elegant, strongly leading with the pure flavors of fresh raspberries. Le Soufflé (orange marmalade / green cardamom ice cream): The soufflé was beautifully made, impossibly light and airy, delicately scented with bitter orange. The accompanying green cardamom ice cream stole the show. All around a lovely meal and a lovely evening. We love Chef Christophe Bellanca's mashups of culinary cultures. They're fun and they work!

    Absolutely blown away by my experience at Essential by Christophe. From the moment we walked in,…read morethe level of service was nothing short of exceptional warm, precise, and completely effortless. Not a single detail was overlooked. The attention to every meticulous element, from pacing to presentation, created a dining experience that felt truly special. The meal itself was extraordinary. Each course was not only beautifully executed but deeply flavorful and thoughtfully composed. The Mushroom Cappuccino was a perfect start rich, earthy, and comforting with incredible depth. The sweet potato with madeira reduction was a standout, balancing sweetness and richness with elegance. Le Royale was indulgent and refined, while the blue prawns were cooked to perfection delicate and bursting with flavor. Le Tropical brought a bright, refreshing contrast that tied the progression of the meal together beautifully. Even the bread service deserves recognition often overlooked, but here it was exceptional. Paired with the Winter Harvest Highball and the No. 3, the beverage program matched the food in both creativity and execution. What truly elevated the evening was having the pleasure of meeting Chef Christophe and touring the kitchen. He was incredibly down to earth, and his philosophy about food thoughtful, intentional, and rooted in passion clearly shines through in every dish. Every bite was delicious, every detail intentional. This is dining at the highest level refined, memorable, and truly deserving of its Michelin star. I can't wait to return.

    Photos
    Elegant dining room at a fine dining restaurant near Lincoln Center on the Upper West Side
    Elegant dining room at a fine dining restaurant near Lincoln Center on the Upper West Side
    Artfully prepared octopus course featured during our Michelin tasting menu experience.
    Artfully prepared octopus course featured during our Michelin tasting menu experience.
    House-made bread service at a Michelin-recognized restaurant near Lincoln Center

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    El Fish Marisquería

    El Fish Marisquería

    4.2
    (134 reviews)
    2.8 mi

    I've recently been in a bit of seafood phase, and despite the fact that my expectations were pretty…read morehigh, my parents and I really enjoyed our dinner at El Fish! None of the dishes were a miss: Tostada Ensenada (4/5): Was she a tad petite for $27? Perhaps. Was she overflowing with seafood? Pretty damn close, because I was not disappointed and in fact had many juicy chunks of shrimp and octopus on that tostada. Baked Clams (5/5): I mean, chorizo, garlic, breadcrumbs - literally all I could dream for in a baked clam. Would order a whole platter of them if I could. Branzino a las Brasas (4/5): taste-wise, the fish itself was pretty bland, but texture-wise it was perfectly moist, and the cook on it made for the silkiest and softest fillet. Now what REALLY exceeded our expectations were the TORTILLAS that came with the branzino. Nothing complex, but it was the best tortilla I've ever had. Fideo Seco (5/5): did not expect pasta to steal the spotlight, but this was undeniably delicious. There's something about that cream sauce, which worked really well with the lobster. The fideo pasta they use is also so fascinating, like smaller strands of angel hair. Passionfruit sorbet (4/5): I love passionfruit so you can't go wrong with this - refreshingly tangy and acidic, maybe could've been a little less icy imo. Molten chocolate cake (5/5): didn't expect to splurge on dessert but did not regret it - the chocolate was so decadent without being overpoweringly sweet + moist cake! The interior is clean and has a rustic charm to it, would definitely recommend for a nice dinner date. Service was super attentive and friendly, really appreciated that - would love to come back when my wallet recovers!

    Food 4/5 Service 4.5/5…read more Ambiance 4.5/5 Value 2/5 Discovered El Fish through the red dining and had an overall solid experience. It's definitely a more elevated take on Mexican coastal cuisine. Fideo Seco (4.5/5): The highlight of the night. The creaminess paired with the lobster was great. Grilled Octopus (4.25/5): cooked just right and paired with a unique, crispy sweet potato which made it fun to eat. Baked Clams (4/5): Delicious, though $21 for only 5 pieces felt a bit steep. Fajitas Nortenas (4/5): The steak could have been more tender, but the flavor was great--especially when paired with their excellent corn tortillas. Tacos de Langosta (4/5): A solid taco, but not exactly a "must-order." For $28, getting only two tacos felt a bit steep for what it was Skip the Drinks: Both the Watermelon Margarita and Passion Fruit Mojito felt overly strong and lacked a unique flavor profile Save Room for Dessert: Surprisingly impressive! The Chocolate Molten wasn't overly sweet, and the Strawberry Flan featured rhubarb that paired perfectly with the custard. A great spot for a high-end seafood dinner, though the drinks didn't quite live up to the food.

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    Whole fried black bass, creative and good.
    Whole fried black bass, creative and good.
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    Verdolagas, delicious and interesting.

    Kaisen - japanese - Updated August 2026

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