EN Japanese Brasserie

Sibling restaurateurs Bunkei and Reika Yo give us a sense of Japanese living in this multilevel space. On the ground floor are tatami-style rooms; on the mezzanine are re-creations of a living room, dining room and library of a Japanese home from the Meiji Era. But the main dining room is where the action is: Diners sit at tables either on the periphery or around a small pond under high ceilings. Chef Hiroki Abe is running with the home theme too by offering handmade miso paste, tofu and yuba (soy-milk skin) in dishes like Berkshire pork belly braised in sansho miso; foie gras and poached daikon steak with white miso vinegar; and seared chutoro marinated in garlic soy. The menu changes frequently with seasonal specials. Try the sake and shochu flights (or wonderful original cocktails) and you’ll get an authentic Asian buzz, too.