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Home > Restaurants > EN Japanese Brasserie

EN Japanese Brasserie

Critic's Pick Critics' Pick

435 Hudson St., New York, NY 10014 40.730619 -74.00682
at Leroy St.  See Map | Subway Directions Hopstop Popup
212-647-9196 Send to Phone

    Reserve a Table | Order Online

  • Cuisine: Japanese/Sushi
  • Price Range: $$$

    Key to Prices and ratings

    Upscale
    • Almost Perfect
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    • Generally Excellent
    • Very Good
    • Good
    Cheap Eats
    • Best in Category
    • Excellent
    • Delicious
    • Very Good
    • Noteworthy
    • Very Expensive
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    • Moderate
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  • Reader Rating:

    8 out of 10

      |  

    15 Reviews | Write a Review

Photo by Mike Rogers

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Official Website

enjb.com

Hours

Mon-Thu, noon-2:30pm and 5:30pm-10:30pm; Fri-Sat, noon-2:30pm and 5:30-11:30pm; Sun, 5:30pm-10:30pm

Nearby Subway Stops

1 at Christopher St.-Sheridan Sq.; 1 at Houston St.

Prices

$16-$45

Payment Methods

American Express, MasterCard, Visa

Special Features

  • Brunch - Weekend
  • Business Lunch
  • Delivery
  • Dine at the Bar
  • Good for Groups
  • Lunch
  • Private Dining/Party Space
  • Take-Out
  • Design Standout
  • Online Ordering
  • Catering
  • Online Reservation

Alcohol

  • Full Bar

Reservations

Recommended

Delivery Area

Canal St. to 14th St., Sixth Ave. to West St.

Profile

The owners of EN run a chain of restaurants in Japan specializing in a homey, pub style of dining called izakaya. Izakayas, typically, are small, neighborly places where groups of gruff gentlemen sip sake and eat local, rustic dishes like grilled beef tongue or boiled burdock root. You can actually get a good bowl of boiled burdock root at EN, but the experience isn't exactly neighborly, and there's nothing very rustic about it. Not that this is a bad thing. The food is often very good at EN, and the way the proprietors have taken a specific, even obscure, form of Japanese cooking, and blown it into a high-volume, bridge-and-tunnel extravaganza, is a study in clever rebranding...Tables are scattered in distant corners, and there is a series of communal dining counters set around a weirdly lit granite fountain, but the focus of the restaurant is a long dining bar, which is made of blond Japanese pine and fitted out with stacks of Japanese crockery and a big, steaming tofu cooker. It turns out that tofu, in various fresh-made forms, is central to EN's culinary identity...It's skimmed into thin sheets of tofu skin called yuba, or steamed in clay pots with yams and bits of crab, or scooped into lacquer boxes and served warm or chilled, with different varieties of soy sauce. All the tofu I sampled was good, but the most interesting was the yuba sashimi, composed of cool, milky strips of freshly made yuba compressed into squares and served with a mound of shaved radish and a single shiso leaf.

Note

Like authentic baguettes, the tofu at EN is made fresh, five times per evening.

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