EN Kaiseki

kaiseki can be written 懐石 & 会席 our kaiseki, the latter,
is traditionally served with sake or shochu and features shun (seasonal) ingredients
Requires participation of the entire table. Must be ordered one hour prior to kitchen close.
Not available in the bar area

Nohara (vegetarian)

110

O-Banzai

white and green asparagus ohitashi, beet mochi cake, blueberry and strawberry shira-ae, avocado toast, fiddlehead fern goma-ae

Yuba Farro Salad

with edamame, hijiki, bell peppers, blood orange, pomegranate and tomato served with ginger carrot dressing

Agemono

shio konbu tempura battered sweet stem cauliflower and maitake

Purple Bordeaux Radish

with fava bean puree

Tofu Ganmodoki Nabe

with apple hatcho miso soy milk broth, fried onion and edamame

Vegetable Somen

with grilled eggplant marinated in kelp broth

Ichigo Daifuku Monaka

soy flour cake stuffed with red bean, mochi balls, strawberry and fresh blueberry served with apple sorbet

Aozora

175

O-Banzai*

blue crab avocado salad, shoyu koji seared sea scallop, kelp marinated fluke sashimi, truffle mousse, uni temari sushi

Chef's Sashimi Selection*

Softshell Crab Tempura

with romesco pepper sauce

Grilled Halibut

marinated in shoyu koji yogurt sauce

A5 Miyazaki Wagyu Beef with Grilled Lobster

with morel, maitake mushroom sauce and topped with shaved summer truffles

Hakozushi*

assorted fish, snow crab, salmon roe served with crab miso soy sauce

Blueberry Green Tea Custard Tart Cake

with matcha cookie

EN Signature Dish

Freshly Made Scooped Tofu

served warm or chilled with dashi broth sauce

Reika’s Dinner Sets for 2

100

Casual

edamame, tofu salad, fried chicken, saikyo miso salmon, garlic shiso rice, obanzai , tofu

100

Vegan

edamame, seaweed salad, mozuku tempura, vegan agedashi tofu, tofu avocado roll, vegan obanzai, tofu

225

Signature

edamame, uni tofu, tuna avocado roll, hijiki salad, saikyo miso black cod, 8 oz washugyu beef, snow crab tempura roll, aburi salmon roll, kanpachi yuzu carpaccio

225

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Salads

Wafu Hijiki Taboulleh Salad/V

Mizuna greens, spinach, parsley, mint salad tossed with hijiki, edamame and a white sesame dressing

Kaisou Salad/GF/V

Assorted seaweed from Japan with kaiware sprouts in a sesame oil dressing

Tofu salad

Mizuna greens, cherry tomatoes, kabu (turnip) and jako (baby sardines) with yuzu dressing

Tuna and Avocado Salad

cubed fresh tuna sashimi and avocado with wasabi dashi soy sauce

Sashimi

Yuzu Kanpachi Carpaccio

thinly sliced young yellowtail sashimi over a bed of vinagared daikon and carrot slaw, dressed with a tangy yuzu pepper sauce (Sub salmon for 24)

Seasonal Fish Crudo

thinly sliced seasonal sashimi with a fig dashi balsalmic reduction and shio koji miso sauce

Assorted Sashimi

9 pcs for 40, 15 pcs for 62, 21 pcs for 82

Maguro

daily selection of lean tuna

Chutoro

medium fatty tuna

Kanpachi

young yellowtail

Uni

daily selection

Salmon

from Scotland

Fluke

daily selection

Seabream

daily selection

Vegetables

Mushi Yasai/V

seasonal steamed vegetables served with spicy barley miso sauce

Tsumetai Yasai/V

assorted chilled raw and blanched vegetables with fava bean miso

Agedashi Tofu

Tofu lightly fried in a savory dashi broth with assorted mushrooms

Shishito Peppers/V

Flash fried shishito peppers, lightly salted with yuzu salt

Yamaimo Isobe-Age

mountain yam and edamame wrapped with nori, fried and served with arajio natural sea salt.

Mozuku Tempura/V

Okinawan seaweed tempura with dashi sauce or vegan with yuzu salt, green tea salt and wasabi salt

Assorted Vegetable Tempura

asparagus, kabocha squash, romanesco, shiitake mushroom, king trumpet mushroom, squash blossom stuffed with tofu paste

Seasonal Tempura/V

seasonal vegetable tempura with yuzu salt. Changes according to the season.

Obanzai

3 dishes for 18

Edamame

Edamame marinated in dashi broth

Seasonal Vegetable Gomaae/V

Seasonal vegetables and pomegranate coated with a soy milk sesame sauce

Butabara Renkon Kimpira

Thinly sliced pork belly sauteed with lotus root

Satsumaimo Kanroni/V

Japanese sweet potatoes simmered in a sweet broth with a hint of soy sauce

Pirikara Zenmai/GF/V

Asian royal fern tossed with a savory, spicy soy sauce

Kinoko/V

Shiitake, maitake, shimeji, and enoki mushrooms
marinated in a seaweed broth

Japanese Eggplant and Shishito Nibitashi/V

flash fried eggplant and shishito peppers marinated in a vegetable broth

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Seafood

Saikyo Miso Black Cod/GF

broiled Alaskan black cod marinated in Saikyo miso

Ebi Shinjo/GF

shrimp fritters deep fried with salt

Yuan Yogurt Marinated Chilean Seabass Kabukiage

marinated sea bass coated with crispy rice and finished with EN's homemade salt blend

Kanpachi Kama/GF

salt grilled young yellowtail collar

Salmon Kama/GF

salt grilled salmon collar

Meat

Crispy Fried Chicken

seasoned with aromatic rock salt

Stone Grilled Organic Chicken/GF

served with wasabi salt, sansho salt and garlic soy sauce

Yuzu Kosho Marinated Free Range Chicken

grilled free range chicken marinated with a spicy yuzu pepper soy sauce

Mochi Duck Croquette

minced duck and onion wrapped with mashed potato and mochi with dashi broth.

Kurobuta Kakuni

Berkshire pork belly slow cooked in paitan (chicken bone) broth served with yuzu kosho, greens and egg.

4 oz for 30 / 8 oz for 45 / 12 oz for 60

Grilled Kuroge Washugyu Steak

with yuzu teriyaki sauce

4 oz for 30 / 8 oz for 45 / 12 oz for 60

4 oz for 75 / 8 oz for 130 / 16 oz for 250

Wagyu from Miyazaki, Japan

A5 grade beef strip loin

4 oz for 75 / 8 oz for 130 / 16 oz for 250

Rice, Noodles & Soup

Garlic Shiso Rice/GF

rice fried with garlic, topped with shiso

Uni Ikura Don

a generous portion of sea urchin, ikura (salmon roe), mountain yam and mekabu seaweed over rice

Uni Mazemen

Chilled udon noodles with uni butter, chive oil, smoked trout roe.

Kaisen Don with Sesame Soy Sauce

Assorted small cuts of raw fish served over rice with nori and goma dare sesame sauce

Seared Tuna Steak Don

rice topped with butter soy sauce, seared tuna sashimi

Salmon Ikura Rice Pot*

Clay pot steamed rice with a dashi marinade, topped with salt grilled salmon, fresh salmon roe and shiso chiffonade

15 Grain Rice Pot*

clay pot steamed rice with a vegan kelp dashi marinade, seasoned hijiki seaweed and edamame (V)

*Takes 40 minutes to prepare. Please order one hour prior to close.

Miso Soup

Sushi Rolls

Uni Roll

sweet shrimp, cucumber, shiso topped with fresh uni, caviar and uni soy sauce

Kanpachi Negi/GF

young yellowtail and scallion roll

Chutoro Spicy

Marbled tuna, mizuna, onions

Tofu Avocado/GF/V

Housemade tofu and avocado marinated in miso

Aburi Salmon and Avocado

with shiso and okra, yuzu kosho soy sauce

Snow Crab Tempura and Avocado

with white miso-vinaigrette dipping sauce

Aburi Sushi

seared salmon belly sushi, 5 pcs

Hakkaisan Sakekasu Marinated Salmon Skin Roll

sake lees marinated salmon skin, green onions, sprouts, fried shallots

Dessert

Chef's Special Japanese Cookies

A selection of authentic Japanese cookies

Kinako Panna Cotta

with assorted fruits, shiratama mochi balls and azuki beans with brown sugar syrup

Earl Grey Mousse

with assorted berries and kuri (chestnuts)

Black Sesame Donuts

served with matcha cream sauce

Soba Tea Pudding

with kuromitsu brown sugar syrup and a matcha cookie

EN Original Products

Homemade Ginger Syrup

our homemade syrup with over 10 spices will warm your body right up! 8oz of concentrate will allow up to 5 drinks made just the way you like!

EN Special Salt

Homemade Japanese umami salt. Hints of cinnamon, dried herbs, pepper, garlic and ginger. 2oz.