Tonsoku
$$, Japanese, Sake Bar, West Village
"Boiling pig's feet gives them a strong pork flavor, which I love. The gelatinous texture is cut by the ponzu-citrus soy sauce it's served with."
ChefAbe Hiroki
New York
About Abe Hiroki
Abe Hiroki is the chef for EN Japanese Brasserie. He and his family lived above his father’s sushi restaurant, introducing him to the culinary world at an early age. He loved watching his father at work and, at the age of 12, he joined him in the restaurant’s kitchen. At a young age he was determined to one day master the various Japanese cooking techniques that he observed.
Accolades
- Winner: 10 Best Tofu Dishes in NYCThe Village Voice
- 10 Best Dishes and DrinksTimeOut New York
- Bib GourmandMichelin Guide
- All-Star Eateries in New YorkForbes
- ChefsFeed WinnerOne of the Best Things to Eat in NYC
Where I Go Out
Saba bozushi
$$$$, Japanese, Reservations, Ukrainian Village
"Sono-san creates a perfect balance between the oiliness of the saba and the vinegar marinade that cuts it. The pressed rice is not something you see at many Japanese restaurants here in NYC. The number of bozushi is limited and the fish accompaniments change daily, so make sure you order it in the beginning of your meal."
Stracci
$$$, Happy Hour, Full Bar, Italian, Lower Manhattan
"This is quite possibly my favorite pasta dish in the city. I love mushrooms, and these braised ones go perfectly with the ribbon noodles and rosemary oil. I suspect chef isn't shy with the butter, either!"
"Hana" menu
$$$$, Vegetarian / Vegan, Japanese, Full Bar, Midtown
"This is the epitome of using fresh ingredients in the peak of their season. Everything done here is exquisite."
Ravioli ai porcini
$$$$, Full Bar, Italian, Greenwich Village
"Extremely rich and decadent, the champagne truffle cream sauce is amazing!"
Fromage blanc island "cheese cake"
$, Desserts, Cupcakes, Ukrainian Village
"This is one of the best desserts in the city. The presentation is simple and stunning, and the flavor has a touch of tart but is amazingly balanced."
At My Venues
Fluke sashimi; usu zukuri
$$$, Japanese, Full Bar, Sake Bar, West Village
"Usu zukuri (fluke sashimi)"
Buri kama kara age
$$$, Japanese, Full Bar, Sake Bar, West Village
"This yellowtail collar has a nice, crispy outside with soft, fatty collar meat inside. It's served with ponzu sauce and scallions, making it a perfect combo."
Truffle chawanmushi
$$$, Japanese, Full Bar, Sake Bar, West Village
"I love the texture and flavor of the custard. It’s cooked perfectly with a backdrop of black truffle essence and a subtle perfume of dashi."
