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fish heads, eel bones & beer An En original dinner party inspired by our staff meals, Every first Saturday of the month 10 pm $45 In a Japanese restaurant kitchen nothing gets wasted. Cooks make magic even with humble ingredients like fish heads, bones, vegetable peels, and scraps of rich wagyu beef, turning them into delicious, irresistible dishes. But not dishes for the customers—foods for the cooks themselves. These wondrous restaurant-family meals, called makanai, have inspired EN’s Chef Hiroki Abe to cook a lustrous tasting menu of tasty treats rarely found on a Japanese restaurant menu. Join us to enjoy Chef Abe's creations the way his team does at the end of a busy shift, relaxed, with beer in hand. Dishes change monthly but past dinners have included: sake-marinated whole roasted tuna collar, crispy salmon skin salad with aromatic yuzu-citrus dressing, fresh tofu salad, delicate sea bream-head soup, crunchy deep fried eel and fluke bones, braised wagyu beef tips, sashimi ends over vinegared rice, and steaming butajiru, hearty pork and vegetable miso soup. Dinner includes all the Sapporo beer you can drink, of course. Chef Abe and his cooks wouldn't have it any other way. to make a reservation, please call 212.647.9196 early evening sake tasting every evening until 7:30 $18 view the menu Create your own flight of three sakes, from a selection of six diverse and high quality brands that have only recently become available in New York. Explore the diverse and fascinating world of japanese sake. All flights are served with housemade yasai chips, crunchy japanese root vegetable chips, to soothe those after-work hunger pangs and leave you eager for the next sip. |
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cherry blossoms at EN from April 26th until June 6th view the menu The cherry blossom, or "sakura", is Japan's national flower, and represents the start of the new season. The EN Sakura Festival is the perfect chance to enjoy the yearly tradition of eating and drinking under the beautiful pink blossoms, as the restaurant will be decorated from top to bottom in these delicate flowers. A Sakura Kaiseki menu will offer seasonal fish and vegetables, incorporating cherry blossoms, in multiple styles of preparation. We invite you to join us in welcoming the spring season to New York, and to enjoy seasonal Japaense delicacies for the short time they're available! EN goes to market in collaboration with Zagat April 28th, 7pm $95 for seven courses, $55 for sake pairing Abe Hiroki, chef of EN Japanese is planning a trip to Tsukiji, the largest fish market in the world to share his exciting finds with you. After handpicking a multitude of fish at the market, with help from the gurus at fish distributor True World, chef Abe Hiroki will jet back to New York to prepare his selections in a variety of styles: cooked, sushi, sashimi and more in an exclusive seven-course menu. As a perfect complement to each of the chef's choices, every course is available with fantastic sake pairings from the restaurantÕs extensive collection. The evening will also feature discussions about Tsukiji and the chef's selection process at the market. taste of Japanese beer 7:00 to 9:30 $25 Join us for a tasting of Japanese beer from companie such as Hitachino Nest, Coedo, Eichigo, Asahi & Sapporo. Savor each delicious sip accompanined by our delicious crispy Fried Chicken, Yasai chips and dashi soaked edamame. tasting of sake & shochu september 30, 2009, 6 - 9 pm Join us in our ancient japanese tradition of getting drunk. Takahiro Okada, EN Japanese Brasserie's Sake Sommelier, will lead the tasting of more than 30 sakes and shochus, including offerings from Hakkai san, Biho, and Dassai (for sake), as well as Ikkomon, Beniikko, and Shiro (for shochu) and it will be paired with an array of dishes prepared Abe Hiroki, EN Japanese Brasserie's chef de cuisine. tales of tofu a special EN japanese brasserie demonstration and tasting Fresh tofu, the pride of En Japanese Brasserie. Fresh, fragrant, sublime tofu we prepare daily, batch by batch. Those store-bought bricks? Can't compare. But you know that already. Which is why you'll want to join us for Tales of Tofu: An afternoon celebrating all things bean curd with En's award-winning Chef Yasuhiro Honma. We'll show you how to make your own tofu at home (easy), teach you how to cook Japanese tofu dishes (delicious) and share all kinds of fascinating things about why this ancient, nutritious, wholesome food might just be the best thing you can bite into (fun). Moderated by journalist Harris Salat, who's written about Japanese cuisine for Gourmet, Saveur and the NY Times. please call 212 647 9196, to make a reservation or for more information. rice, dashi and the four brews Here's a little secret about Japanese cooking: Understand just six foods and you can prepare almost any dish. Join En Japanese Brasserie's award-winning Chef Yasuhiro Honma for a fascinating look at these building block ingredientsÑrice, dashi and "the four brews" (sake, soy sauce, mirin and miso). Through an entertaining discussion, demonstration and tasting, the chef will introduce the fundamentals of Japanese cuisine: What is the role of rice? How do different dashi match seasonal ingredients? What is the common thread linking the four brews? This event includes a very special sake tasting led by Henry Sidel, the president of Joto Sake (www.jotosake.com), and Mr. Niichiro Marumoto, the 6th generation owner of the Marumoto Sake Brewery. The moderator is journalist Harris Salat, who has written about Japanese food culture for The New York Times, Saveur and Gourmet. valentine's day EN would like to invite you and your friends to find destiny this valentineÕs day. EN, which means Ôdestiny,Õ well known for it's grand romantic setting, is the perfect place to spend your valentine's evening. For this special occasion we are offering a decadent 7 course, valentines kaiseki menu, for $85 per person, in addition to our regular menu. We also have a selection of sparkling sakes ranging from $12 to $320, a perfect compliment to our elaborate course menu. view the valentine's kaiseki menu tasting of 50 sakes may 15 2008, 6 - 9 pm EN is pleased to once again have offered the chance to taste over 50 types of sake, shochu and wine from Japan and meet with over 30 brewers at one of New York's most exciting sake tasting events. Many sakes poured are not yet available in New York and are even difficult to find inside of Japan. Thank you for everyone who attended for help making this event a success. new year's eve pound fresh mochi with a giant hamer and then break open a giant cask of sake at midnight Please join us this New YearÕs Eve for our annual mochi-tsuki. At the end of each year in Japan, mochi rice is pounded into soft cakes for soups and sweets, used as an offering to ensure good luck in the coming year. EN Japanese Brasserie offers you the chance to do the same, as any guest is welcome to try their hand at the giant mortar and pestle. Stay through the New Year as well, and watch as we break open a giant sake cask for toasting at midnight. Kanpai! restaurant week we are pleased to have participated in nyc & co’s twice annual restaurant week program. we offered 3 courses for $35, tax & gratuity not included. | |||
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435 Hudson Street (at leroy) tel 212 647 9196
LUNCH |