Chef Jung Ho Young merged his two previous restaurants—Sushi Caden and Robadaya Caden—to open Caden in May, 2016. Asked why, the chef explains that he needed a unified space that allows him to pay closer attention to his customers. His signature dish is the sea bream, grilled to crispy perfection over fine charcoal. The freshness of the ingredients goes without saying. A wide range of Japanese shochu are served by the glass at affordable prices.