EN Japanese Brasserie
Our final stop during Restaurant Week was at EN Japanese Brasserie, a spacious izakaya that showcases carefully prepared Japanese standards centered around a small-plates kaiseki menu. In addition to the appeal of an extensive sake menu (presided over by a sake sommelier) and good cocktails (like a spiked apple cider), they make fresh tofu hourly during dinner service; a supple bowl of it with garlicky wari joyu was our first course.
Next up was the chef's choice of two "Kyoto-style" appetizers. Ours were hijiki, a salty seaweed and soybean mixture, and zenmai piri-kara, an almost meaty mix of mountain vegetables.
Our main courses were a delicate, buttery miso-grilled black cod and sliced wagyu beef on a sizzling stone with a tart ponzu citrus sauce, just the sort of straightforwardly satisfying dishes an izakaya should provide.
We concluded with tangerine ice cream, so cold and intensely citrusy as to snap us back awake from our post-wagyu drifting and prepare us to go out into the wintry night.
Next up was the chef's choice of two "Kyoto-style" appetizers. Ours were hijiki, a salty seaweed and soybean mixture, and zenmai piri-kara, an almost meaty mix of mountain vegetables.
Our main courses were a delicate, buttery miso-grilled black cod and sliced wagyu beef on a sizzling stone with a tart ponzu citrus sauce, just the sort of straightforwardly satisfying dishes an izakaya should provide.
We concluded with tangerine ice cream, so cold and intensely citrusy as to snap us back awake from our post-wagyu drifting and prepare us to go out into the wintry night.
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