[αmεlισcrαcγ] en-credible.

[Nicole Woon]

At EN Japanese Brasserie, Chef Abe Hiroki brings a modern approach to washoku, a relaxed style of dining centered around a procession of small plates. The restaurant embraces a modern Tokyo aesthetic, from the restaurant’s soaring ceilings and oversized windows to the warm woods and antique panels.

EN's menu reflects the fundamentals of Japanese cooking: respecting the ingredients and their natural flavors, "cooking in the moment" (shun), and not doing too much.

Freshly-made Scooped Tofu.

Served warm with wari joyu. Made regularly every hour.

{$11.00}

Wakame Udon.

Warm wheat noodles with a shitake broth and seaweed. Mizuna and watercress salad with ponzu dressing.

{$17.00}

Saikyo Miso Black Cod.
Freshly-made tofu with wari joyu, hijiki (seaweed and soy bean simmered in shoyu), oshinko (housemade Asa-Zuké pickles), housemade miso soup, steamed white rice, mizuna and watercress salad with ponzu dressing.

{$19.00}

EN Japanese Brasserie; New York, NY.

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Posted By Nicole Woon to αmεlισcrαcγ at 7/05/2012 06:00:00 AM