Today we're continuing our review of Cagen, and focusing in on the meal itself. The omakase begins with a singular small dish, in our case, gazpacho served in a martini glass. From there chef serves 15 pieces of nigiri, a hand roll, along with soba and dessert. From an array of white fishes to stronger flavored fishes like the sanma we featured in our last post, Chef composed a journey of interesting and exotic #neta that we don't see so often. Another of our favorite pieces and our featured piece today is fuefuki dai otherwise known as pig faced snapper. Despite its unattractive name, the fish was delicate, but deep in flavor speaking to the treatment of the ingredient. Chef also is fond of slicing his fish thin and doubling up on layers for mouthfeel and that was evident in this piece amongst others. General observations about the meal are that there is good focus on the #shari, which was about as good as any we have seen in NYC. The unusual variety of ingredients was also appreciated. Stay tuned tomorrow for the final leg of our Cagen #review!