For half a decade now, EN Japanese Brasserie has been broadening New York’s knowledge of Japanese cuisine. The kitchen puts out simple and hearty dishes, along the lines of home cooking. Of course, this being a Japanese import, home cooking is a little more refined than the chicken fried steak or tuna casserole you may have grown up with. The results are modern, with a Japanese attention to detail. The tofu is fresh, miso is handmade, and the soy is the house’s own recipe. EN Shochu Bar has been performing a similar horizon-broadening on the liquid side, introducing New Yorkers to a drink less familiar than sake. Shochu is Japan’s aquavit, more or less, a distilled spirit that’s steadily gaining in popularity. You can sample some 20 iterations at EN, or try one in cocktail form.
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