EN Japanese Brasserie Menu

O - Banzai

chef s selection of three small kyoto-style appetizers

Chefs Sashimi Selection

Saikyo Miso Marinated

grilled black cod

Freshly Scooped Tofu

served with wari-joyu

Stone Grilled Organic Chicken

with garlic shoyu

Chilled Soba

chilled thin buckwheat noodles with a chilled dashi dipping sauce

Kisetsu No Ice Cream

seasonal ice cream

Zensai

white asparagus with ikura, octopus shabu shabu salad and natsu yasai with a dashi gelee

Smoked Sashimi Selection

cold process sakura smoked

Kaisen Yuba Tsutsumi

chefs selection of seafood in tofu skin, steamed

Corn Chawanmushi

fresh corn egg custard

Washugyu Sukiyaki

kuroge washugyu ribeye, housemade tofu & assorted japanese vegetable sukiyaki

Uni Cha Soba To Temari Zushi

chilled green tea buckwheat noodles with santa barbara, ca sea urchin and a chefs selection of temari zushi

Ichigo Panna Cotta

topped with strawberry compote

Zenmai Piri - Kara

royal fern sprouts in a spicy shichimi togarashi

Hijiki

hijiki seaweed and soy bean simmered in shoyu

Ingen To Mushidori Goma Ae

steamed chicken & string beans in a sesame dressing

Buta Bara To Renkon No Kinpira

shoyu-braised thinly sliced pork belly & lotus root

Shira Ae

cauliflower and sweet potato in a sesame & tofu dressing

Nasu Agebitashi

fried eggplant soaked in dashi

Kinoko Kiriboshi Daikon Ohitashi

assorted japanese mushrooms & sun-dried daikon radish with yuzu

Kaisen Shabu Shabu

a daily selection from ishida-san, one of our favorite fishmongers, to be lightly cooked table side

Corn Chawanmushi

fresh corn egg custard

Yaki Nasu To White Asparagus

with rosemary dashi

Natsu Yasai To Nishoku Miso

seasonal fresh vegetables with spicy miso & sumiso dip

Calf Liver Sashimi

new york state, milk fed calf liver served raw with black pepper sesame oil

Yaki Yasai To Ni Anago Ohitashi

grilled summer vegetables & sea eel with chilled dashi

Stone Grilled Kuroge Washugyu

daily selection of washugyu black angus from lindsay ranch, oregon served with ponzu and arajio (natural sea salt)

Dassai Daiginjo Sake- Kasu Gyu- Tan

beef tongue marinated in sake lees and grilled served with spicy mustard and sliced onion

Kurobuta Kakuni

braised berkshire pork belly in sansho miso served with a hard boiled egg, spinach and daikon radish

Kuroge Washugyu Yaki Shabu

thinly sliced washugyu black angus short rib from lindsay ranch, oregon with a hot stone for grilling

Edamame

chamame soaked in dashi

Oshinko

assorted housemade nuka-zuke pickles

Odashi Tomato

dashi marinated sweet tomatoes with an umeshu gelee

Shimonita Konnyaku

imported from japan, devils tongue vegetarian sashimi served chilled with a white miso-vinegar dipping sauce

Yama - Imo Isobe - Age

mountain yam & edamame wrapped in nori, fried served with arajio (natural sea salt)

Age Dashi Tofu

tofu lightly fried in a savory dashi broth with an array of mushrooms

Mushi Yasai

steamed seasonal vegetables served with a hatcho miso dipping sauce

Kinoko Tonyu Nabe

assorted mushrooms and soy milk hot pot

Local Blue Crab Miso Soup

En Garlic Shiso Fried Rice

Chilled Soba Noodles

thin buckwheat noodles with a duck dipping sauce

Jyugokokumai Rice Pot

15 grain rice with hijiki & edamame (allow 40 minutes)

Clay Rice Pot

with scottish salmon and roe (allow 40 minutes)

Uni Don

rice with a generous portion of santa barbara, ca sea urchin, mountain yam, mekabu and scottish salmon roe

Summer Truffle Rice Pot

with italian black summer truffles (allow 40 minutes)

Toro Salmon Aburi Sushi

Nigiri Sushi Set

Ika Tosa Age

fresh local squid, lightly fried with bonito

Ebi Shinjo

shrimp fritters deep-fried with salt

Amadai Kara Age

seasoned tilefish lightly fried with gobo

Buri Kama Kara Age

mature yellowtail collar from kagoshima, kyushu fried with negi & a pepper-soy sauce vinaigrette

Lobster Ishiyaki

stone grilled lobster with a butter miso sauce

Hotate Uni Miso

grilled scallops with an uni miso sauce

Black Sea Bass Nitsuke

shoyu-braised whole local black sea bass

Saikyo Miso Black Cod

black cod from alaska marinated in saikyo miso, broiled

Raw Tuna And Avocado Salad

eastern pacific big eye tuna and avocado with a wasabi shoyu dressing

En House Salad

mizuna greens and toasted walnuts covered in a delicate layer of yuba with soy milk dressing

Tofu Salad

mizuna greens, cherry tomatoes, kabu and jako (baby fish) with a yuzu dressing

Kurobuta Natto

ground berkshire pork mixed with natto (traditional fermented soy beans) served with red leaf lettuce

Tasmanian Sea Trout Carpaccio

with a yuzu kosho wasabi dressing

Kuroge Washugyu Shabu Shabu Salad

thinly sliced black angus rib eye from lindsay ranch, oregon, lightly boiled with assorted vegetables, lettuces & sesame dressing

Crispy Fried Chicken

with aromatic rock salt

Mochi Croquette

potato & hudson valley duck, covered with mochi rice cake, served in a hearty dashi broth

Tori Dango To Yaki Yasai

organic japanese-style chicken meatballs with seasonal grilled vegetables

Stone Grilled Organic Chicken

served with wasabi salt, sansho salt and garlic shoyu

Homemade Oshinko

housemade nuka-zuke pickled vegetables with yuzu

Tofu & Avocado

housemade tofu & avocado marinated in miso

Aburi Salmon & Avocado

shiso & okra with a yuzu kosho dressing

Anago Bozushi

grilled wild conger sea eel with sweet shoyu cucumber

Chu Toro Spicy Okaka

eastern pacific big eye marbled tuna belly with mizuna, thinly sliced onions and spicy bonito flakes

Snow Crab Tempura And Avocado

Uni

sweet shrimp, cucumber and shiso topped with santa barbara, ca sea urchin

Kotsuzumi Junmai Ginjo Nama ( Hyogo )

vivid and juxtaposed with light, fruity notes

Senchu Hassaku Junmai Nama ( Kochi )

summer released draft sake refreshing aroma with crisp acidity and elegant finish

Akira Organic Junmai ( Ishikawa )

created by an organic farmer, and named after his father, this sake is rich and round with a creamy finish

Denshin Natsu Dai - Ginjo Nama ( Fukui )

drip filtration with no pressure allowing for a delicate floral nose and a clean finish

Pearl Passage Oysters With Ponzu

12 dozen oysters from washington state

Sawara

local spanish mackerel

Salmon

from scotland

Tuna

big eye tuna from the eastern pacific

Kona Kampachi

young yellowtail from hawaii

Assorted Sashimi