Sushi & Sashimi
2 Piece Sushi, 3 Piece Sashimi per order.
Kani (Crab Meat)
Tobiko (Flying Fish)
Ikura (Salmon Roe)
Sushi & Sashimi Platters
8 Piece of Chef’s Choice Sushi
Served with a California Roll
15 Piece of Chef’s Choice Sashimi
Cucumber & Avocado
Eel & Avocado
Spicy Tuna / Salmon / Avocado / Mango / Soy Paper / Spicy Mayo
Crunchy Spicy Tuna / Black Pepper / Tuna / Avocado / Jalapeño
King Crab / Avocado / Cucumber/ Topped with Mango / Soy Paper / Mango Yuzu Sauce
Tuna / Yellowtail / Salmon / Jalapeno / Soy Paper / Tobiko / Seaweed Salad
Shrimp Tempura / Cucumber / Avocado Topped with Lobster Salad / Eel Sauce
Tuna / Shrimp / Avocado / Salmon
Shrimp Tempura / Avocado / Asparagus / Wasabi Sauce / Soy Paper / Topped with Kani
Tuna / Avocado / Topped with Kani / Tobiko / Scallion / Spicy Mayo
Pepper Tuna / Avocado / Mango / Topped with Spicy Tuna Crunch & Spicy Mayo
Cucumber/ Asparagus / Avocado / Topped with Seaweed Salad
Please note menu items are subject to change.
Consuming raw or under cooked meats, fish, shellfish, or fresh shell eggs may increase your risk of food borne illness, especially if you have certain medical conditions.
Only "House Rolls" are available for Happy Hour. Cold Appetizers, Signature Rolls, Sushi & Sashimi Platters and by the piece are all excluded from Happy Hour and special menus
Northeast Meets the Far East in the Hamptons.
Seasonal, Locally Sourced Ingredients & Sushi Bar.
Located in the heart of Montauk on the Fort Pond waterfront, East by Northeast sources the freshest ingredients the East End has to offer with a Far East influence.
Creative seasonal menus offer an excellent variety of ingredients on the plate and in the glass. East by Northeast offers a taste of Japan with the freshest quality seafood, including your favorite house and specialty sushi rolls.
Executive Chef Jeremy Blutstein brings over a decade of regional New York City talent to our kitchen. His resume includes a restaurant nomination for a James Beard Award while working at Tremont in the West Village, the opening of Margaux at the Marlton Hotel near Union Square, Mario Batali’s Eataly and his most recent work locally at the Crow’s Nest in Montauk.
Join us at "ENE" and enjoy Chef Blutstein’s creations. We hope you will walk away with an appreciation for his “Food is Bond” philosophy.