$300 gift certificate to Wall Street Grill.

Steven Traube and Tarik Ghadouani met each other in 2003 at the famous Kosher Steakhouse The Prime Grill. The two highly talented and passionate people who made Prime Grill into the institution it once was, teamed up to present the ultimate kosher fine-dining experience, WALL STREET GRILL.
Traube and Ghadouani are driven by an enthusiasm to bring and give only the best. Known for their fierce commitment to provide excellent food and service this team is striving to bring upscale kosher fine dining to a new level. Ghadouani has a strong front of house and fine service background whereas Traube's strengths lie in the back of house and overall operations of the restaurant.

Chef Makoto was born in Tokyo, Japan. After graduating college, he started in the world of sushi at a sushi restaurant in Tokyo.
Though his father owned a sushi restaurant, he didn't want to spoil his son so he sent him to apprentice at a different restaurant. Three years later, his mentor asked him to come to America. At that time his brother quit the university in order to take over their fathers sushi restaurant. It was then that Makoto at 23, finally decided to come to America. His mentor was working at a Japanese restaurant in Los Angeles. That was where Makoto began his illustrious career in America. Following his mentor he came to New York in 1984. He worked at Enka, a Japanese restaurant in the theater district. The owner of the restaurant recognized his skills and character as a sushi chef. He made Makoto chef at Enka 30 though Makoto had only three years experience as a sushi chef. Makoto was raised in a family of sushi chefs and it came naturally to him. There were many sushi chefs in New York City. Unlike most sushi chefs who are trained in America, He was one of the few who studied authentic Edo-Mae Sushi (Tokyo style sushi) in Japan. While working at several restaurants he gained enough experience to go out on his own. In 1989 he and a partner opened Kameda. He was able to open the restaurant he had been dreaming of since coming to America. He decorated his restaurant to be both natural and modern by using both wood and stone to help relax and refresh the customers. He compiled a menu with authentic cuisine with a modern taste with a specialization of regional sushi and saki, which would change through the seasons.

https://wallstreetgrill.com/