Souen
Macrobiotic restaurant · East Village ·
Macrobiotic Japanese eatery serving wholesome, unprocessed plant-based foods
Macrobiotic Japanese eatery serving wholesome, unprocessed plant-based foods
"After the traveling and the pancakes and the booze you’re going to need to sit down, face your fears, and have a vegetable. Food is medicine and anytime I’m feeling run down I immediately head to Souen for their macro plate with tofu dill dressing and side of hot sauce. It’s so healing for people who don’t take care of themselves at all." - cat cohen
"After the traveling and the pancakes and the booze you’re going to need to sit down, face your fears, and have a vegetable. Food is medicine and anytime I’m feeling run down I immediately head to Souen for their macro plate with tofu dill dressing and side of hot sauce. It’s so healing for people who don’t take care of themselves at all. We haven’t been here yet, but want you to know this spot exists." - Team Infatuation
"A New York mainstay since the '70s, the prevailing theory at Soeun is an old-school Japanese-based macrobiotic one: there is no meat, dairy, or eggs on the menu and certain veggies are prohibited. One could argue that the cult of the macro plate began here, but there are plenty of other dark green veggies, grains, beans and fish on the menu to leave you feeling pleasantly sated. Salmon or black cod can be ordered with teriyaki sauce; the yuba, tofu "skins" are served with Chinese cabbage, carrot, and scallion in a tamari kombu broth. Both downtown spaces (the other is in the East Village) are light-filled and sparsely decorated. Bonus: They deliver."
"Soen is listed among the chefs/vendors contributing to the Family Reunions Redd event on August 29." - Brooke Jackson-Glidden
"The 1970s saw the birth of the tofu cheesecake, one of the first of which debuted in 1971 at the New York macrobiotic restaurant Souen." - Alicia Kennedy