EN Shochu Bar, under the direction of Takahiro Okada, offers New Yorkers the opportunity to explore the diverse world of indigenous Japanese spirits. Shochu is distilled from a variety of grains, from traditional ingredients such as sweet potato, rice and barley to those as far-reaching as black sesame and carrot. Serving over twenty types of this delicious, versatile spirit, EN Shochu Bar is a warm, approachable space to discover and enjoy Tokyo’s drink of choice.
In addition, EN Shochu Bar offers a variety of shochu based cocktails, including the Ichi Jiku made with house-infused fig shochu, and the Ginger Martini with house-infused ginger shochu. After dinner, a glass of mocha shochu is the perfect close to a satisfying meal. Warm barley shochu is a great choice on a cold winter day, and chu hai cocktails (mixed with juices like white peach, mandarin or oolong tea) are smooth and light.