September 29, 2017 § Leave a comment
I’ve lived in Soho for about four years now (damn, has time flown by) but only recently tried EN Japanese Brasserie for the first time, even though I’m at Lelabar across the street probably more often than I am home. Friends who have been going for years kept recommending it and we finally found a time to go together for dinner. Everything about the meal – the beautiful space; friendly service and delicious yet not-too-heavy Japanese fare – was superb and I can’t wait to go again.
The famous house made soft tofu with wari-joyu, a light soy sauce. I’ve never had tofu this fresh in the U.S. and it was so damn good. Slightly warm and full of toasty soybean flavor with the texture of a creamy ricotta. The wari-joyu adds just the right amount of seasoning.
Below is the momotaro tomato with homemade miso mayo. This gift from the kitchen is apparently a fancy tomato grown in California? I dunno…it was very good and pretty as tomatoes go but…again, it was literally a tomato cut into wedges with a dipping sauce (that was very good because duh…mayo) with some needed sea salt on the side. I wouldn’t actually pay for this particular dish, especially when there are still great tomatoes to be had at the greenmarket.
O-banzai, small Kyoto style dishes, to start the meal. We got the fried eggplant and zucchini with katsuobushi; the shoyu-braised pork belly sliced and served with lotus root and the assorted Japanese mushrooms with sun-dried daikon in yuzu. Although they were all delicious, the pork belly and lotus root was the best. You can get 3 of the o-banzai items for $16 instead of $6 each and next time, as Paul and Gakii suggested, I’d probably do 2 servings of the pork belly, it was that good. Sweet fatty pork with the nice crunch from earthy lotus root, it reminded me of one of my mom’s braises that she used to make for us at home. We also got the Big Eye tuna salad with avocado and wasabi dressing that, while not life-changing, was very good and nicely seasoned as tuna and avocado salads go.
We ordered additional small dishes for our main course and these were definitely the highlight of the evening. From the get-go, our server asked if we were fans of uni and mentioned that they’d just gotten a very small delivery of really prized uni from a specific area in Hokkaido (sorry, I don’t remember the name. I heard “uni” and was like, “yes, please”). We asked how she suggested we’d eat it and she said the kitchen recommended just eating it straight with a spoon to make sure we got pure uni flavor. It came out in the tray, as you see below, looking beautifully orange and super plump and we just went at it. Super sweet, slightly briny and the loveliest buttery texture, I was in heaven. Will be remembering that for a long time, which is crazy because it’s literally raw uni presented without any manipulation.
We also ordered the grilled salmon and yellowtail collars (pictured below), both further examples of how simplicity is usually the better way to go when the raw materials are high enough quality. I preferred the yellowtail, which was a bit more tender and was surprised by how much meat you could actually cull from each of those portions.
For our dessert, we ordered some really delicious black sesame and earl grey ice creams but the indisputable show-stopper was this giant mountain of green tea shaved ice with red bean hidden at the bottom. Doesn’t it look like one of those Chinese calligraphy paintings? Not too sweet and super refreshing, it was a great cap on a relatively light and satisfying meal. I couldn’t believe it’d taken me this long to finally visit EN but I’m excited to go back soon. And of course, we ended up going across the street to Lelabar for some more wine afterwards.
February 6, 2017 § Leave a comment
Another stellar meal at Shuko, one of my all-time favorite restaurants. The chefs and staff are always so warm and welcoming, practicing their craft to perfection, and I love that you can eat pristinely prepared sushi and kaiseki dishes in an environment that’s casually blaring old school hip hop or Justin Bieber at any given time. Dress is as casual or formal as you want it to be and it’s not out of the ordinary to strike up a conversation with your neighbor at the counter. Plus, even though the kaiseki tasting menu consists of a long procession of dishes, I never feel like I’m about to burst out of my jeans by the time the meal has ended…which has happened before at dinners with a French or New American emphasis on cuisine.
Highlights of the cooked dishes from this visit include the crispy fried oyster with hollandaise, black truffle and pea shoots (a wonderful mix of textures and earthiness against fresh greenery); cumin-inflected squid with carrots and fennel and a meltingly tender braised veal cheek with crispy fried sunchoke, sunchoke puree and fresh Asian pear.
Sushi-wise, the first toro piece was beautiful as always…perfectly rich and unctuous. Also really loved the amber jack; ocean trout (which I didn’t get to have the last time I visited but remember loving); Spanish mackerel; sweet, sweet scallop; baby shrimp; uni (of course); a mini roll of grilled toro with chiles and scallion that was completely out of this world; the matsutake and truffle tempura that was super light for something fried; and finally, the charcoal-grilled tuna we ordered as a supplement that I will never be able to forgo ever again. Amazing to see our awesome chef Andre prepare it in front of our eyes and hand it to us seconds later, still smoking and glistening from all that fat. A couple bites of the famous apple pie and I was ready to (blissfully) call it a night. Can’t wait til the next time!