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Kasadela
Japanese, Asian $$$$$
647 E 11th St. (b/w Avenue B & Avenue C)
New York , NY 10009
Japanese, Asian $$$$$
647 E 11th St. (b/w Avenue B & Avenue C)
New York , NY 10009
| (212) 777-1582 See all East Village, LES restaurants |
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2 reviews Kasadela
By Eat Drink One Woman May 10, 2006
The creamy little petit four sized goma tofu was very tahini-y and not very tofu-y. I was hoping for something more along the lines of the delicate black sesame flecked tofu I once got in a depachika, one of the fancy food basements in Tokyo department stores. At $10, the cod with yuzu could have used a little more cod. Our piece was about the size and thickness of a McDonald's hamburger patty. 5 golf ball potato croquettes were crispy and excellent. The little pyramid of fried squid rings was spicy and tart with plenty of ponzu. 6 tiles of eggplant tarred with hoisin sweet red miso couldn't be prettier. The tasting glass, like a long shot, of dai gin jo sake was a perfect Tuesday after work libation, but I'll be damned if I can remember what the sake was called. FULL REVIEW
- 6
Kasadela: A Reason to Go East
By NYC Nosh Dec 20, 2005
Japanese food, to most Anglo diners, is synonymous with one of three things: sushi, noodles, or tempura. We were as guilty as anyone of this conflation before we started exploring our old neighborhood in London, a little enclave near the Finchley Road Tube stop that brought together Serbs, Poles, Mancunians, and Japanese in approximately equal measure. Our favorite grocery store (especially where produce was concerned) was a place called ‘Natural Natural’ that always seemed to have scandalously good prices on onions and pumpkins. They also had a miniature cafe at the front, popular mainly with Japanese tourists and workers, where the shop’s chef prepared octopus (grilled and in balls), filets of fresh pork and chicken, and long caramelized tranches of eel with tiny tofu cubes dotting their tops. This little grocery is where we were taught just how much more there is to Japanese cuisine than salmon rolls and udon. FULL REVIEW
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