EN Japanese Brasserie

Top seller.

Side of rice.

Assorted small cuts of raw fish served over rice with nori and Goma dare sesame sauce mizuna & spinach salad, housemade miso soup.

Thick wheat noodles in a warm shiitake broth with spinach, shiitake, and seaweed.

A generous portion of sea urchin, Ikura salmon roe, mountain yam, and Mekabu seaweed over rice. Pricing is subject to change and will reflect Market Price.

Served with wasabi salt, sansho salt, and garlic soy. Served with rice, miso soup, 3 vegetarian side dishes, and salad. Salad and greens are subject to change due to availability.

Daily selection of Black Angus beef served with scallion ginger sauce. Served with rice, miso soup, 3 vegetarian side dishes, and salad. Salad and greens are subject to change due to availability.

Seasoned with aromatic rock salt. Served with rice, miso soup, 3 vegetarian side dishes, and salad. Salad and greens are subject to change due to availability.

A mix of Kanpachi, tuna, and salmon. 7 pieces per order. Served with rice, miso soup, 3 vegetarian side dishes, and salad. Salad and greens are subject to change due to availability.

Broiled salmon marinated in Saikyo miso. Served with rice, miso soup, 3 vegetarian side dishes, and salad. Salad and greens are subject to change due to availability.

Deep fried shrimp fritters with salt.

Broiled Alaskan Black Cod marinated in Saikyo miso. Served with rice, miso soup, 3 vegetarian side dishes, and salad. Salad and greens are subject to change due to availability.

Okinawan seaweed tempura served with dashi sauce

Okinawan seaweed tempura served with matcha, wasabi and yuzu salt

Served with white miso-vinaigrette dipping sauce.

Marbled tuna, mizuna, onions. Served spicy.

Housemade tofu and avocado marinated in miso.

Served with shiso and okra, Yuzu Kosho soy sauce.

Young yellowtail with scallion.

Sweet shrimp, cucumber, shiso. Price is subject to change and will reflect Market Price.

Eastern pacific big eye tuna and avocado with a wasabi soy dressing.

Mizuna greens, cherry tomatoes, Kabul, and jako tiny fish with yuzu dressing.

Assorted seaweed from Japan with Kaiware sprouts in a sesame oil dressing.

Edamame soaked in dashi.

Royal fern sprouts, shiitake mushrooms, and fried tofu in a spicy shichimi togarashi.

Shrimp fritters deep-fried with salt.

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

Grass fed burger with Gruyere cheese, shiitake mushroom glaze, tomato and boston lettuce on a potato bun.

sesame coleslaw, Japanese white bread, red miso sauce, oshinko and side of greens

served with wari-joyu

served with wari-joyu

Okinawan seaweed tempura served with matcha, wasabi and yuzu salt

Okinawan seaweed tempura served with dashi sauce

Served with Kuromitsu brown sugar syrup and a matcha cookie.

White chocolate, Matcha chocolate and Matcha cookies.

750 ml

750 ml

shiso leaf, grapefruit juice, yuzu juice

250 ml

250 ml

250 ml

Smoky, super smooth

Dry and refreshing, easy.

Lush

Premium iichiko, silky, round and clear. Bottle only.

Light and easy with slight toasted aroma

Great balance, flavorful

Half bottle only.

Bottle only.

Bottle only.

Bottle only.

Bottle only.

#1 rated honjozo in Japan, vanilla and honey

Bottle only

amber lager Vienna style,using corn, hops, rice

India Pale Ale with Japanese mandarin oranges

white ale with plum and salt.

Light and clean

12 oz Sapporo Draught Beer

Bottle only.

Bottle only.

Bottle only.

Bottle only.

Bottle only.

Bottle only.

Bottle only.

Bottle only.

blend of Yamazaki, Hakushu and Chita, fruity nose. 3 oz per order.

banana, caramel, rich, round. 3 oz per order.

bourbon, maple, smooth and round. 3 oz per order.

shiso leaf, grapefruit juice, yuzu juice, Takara Jun barley shochu

homemade ginger ale, Mura barley shochu, lime juice, soda

Japanese Vodka Haku, Japanese cucumber, lime juice, black pepper

Spinach and mizuna salad. Freshly made tofu with wari joyu. Oshinko (housemade Asa-Zuke pickles). Steamed white rice. Housemade miso soup.

Spinach and mizuna salad. Freshly made tofu with wari joyu. Chef's selection of obanzai. Oshinko (housemade Asa-Zuke pickles). Steamed white rice. Housemade miso soup.

Spinach and mizuna salad. Housemade miso soup. Oshinko (housemade Asa-Zuke pickles). Freshly made tofu. Steamed white rice.

Assorted small cuts of raw fish served over ice with nori and goma dare "sesame sauce." Spinach and mizuna salad. Housemade miso soup.

Buckwheat noodles with a warm dashi dipping broth with duck breast and scallions.

With manila clams.

Housemade miso soup with our freshly scooped tofu.

Housemade vegetarian miso soup.

Side of rice.

Eastern Pacific big eye tuna and avocado with a wasabi shoyu dressing.

Mizuna greens, cherry tomatoes, kabu, and jako (tiny fish) with yuzu dressing.

Served warm with wari-joyu.

Served chilled with wari-joyu and arajio (natural sea salt).

Your choice of 3 small Kyoto-style appetizers.

Royal fern sprouts and shitake mushrooms in a spicy shichimi togarashi.

Hijiki seaweed, snow peas, green beans, shirataki, and soy beans simmered in shoyu.

Shoyu-braised thinly sliced pork belly and lotus root.

Assorted Japanese mushrooms and sun-dried daikon radish with yuzu.

Fried Japanese pepper soaked in dashi with grated daikon.

Chicken, daikon, and shiitake mushroom simmered in dashi.

Edamame soaked in dashi.

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

Mountain yam and edamame wrapped in nori. Fried served with arajio (natural sea salt).

Steamed seasonal vegetables served with creamy tofu sauce, spicy moromi miso, shiso chimichurri.

Assorted housemade Nuka-Zuké pickles.

Black cod from Alaska marinated in a saikyo miso and broiled.

Shrimp fritters deep-fried with salt.

Seasoned flounder fried with shishito peppers, tomato, scallions, and its bones with spicy ponzu sauce.

Served with wasabi salt, sansho salt, and garlic shoyu.

Seasoned with aromatic rock salt.

Potato and Hudson Valley duck covered with mochi rice cake. Served in a hearty dashi broth.

8 oz New York strip loin. Washugyu black angus from Lindsay ranch, Oregon. Served with ponzu and arajio (natural sea salt).

Young yellowtail from Kagoshima, Japan. 5 pieces per order.

From Scotland. 5 pieces per order.

9 pieces. Chef's choice. No substitutions or omissions are accepted.

Three tea cookies and three chocolates.

Choose between 750ml bottles of Evian still or Badoit sparkling water.

Choose from a selection of sodas.

Choose from a selection of homemade juices.

Buckwheat noodles with a warm dashi dipping broth with duck breast and scallions.

With manila clams.

Housemade vegetarian miso soup.

Side of rice.

Eastern Pacific big eye tuna and avocado with a wasabi shoyu dressing.

Mizuna greens, cherry tomatoes, kabu, and jako (tiny fish) with yuzu dressing.

Served warm with wari-joyu.

Served chilled with wari-joyu and arajio (natural sea salt).

Your choice of 3 small Kyoto-style appetizers.

Royal fern sprouts and shitake mushrooms in a spicy shichimi togarashi.

Hijiki seaweed, snow peas, green beans, shirataki, and soy beans simmered in shoyu.

Shoyu-braised thinly sliced pork belly and lotus root.

Assorted Japanese mushrooms and sun-dried daikon radish with yuzu.

Fried Japanese pepper soaked in dashi with grated daikon.

Chicken, daikon, and shiitake mushroom simmered in dashi.

Edamame soaked in dashi.

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

Mountain yam and edamame wrapped in nori. Fried served with arajio (natural sea salt).

Steamed seasonal vegetables served with creamy tofu sauce, spicy moromi miso, shiso chimichurri.

Assorted housemade Nuka-Zuké pickles.

Black cod from Alaska marinated in a saikyo miso and broiled.

Shrimp fritters deep-fried with salt.

Seasoned flounder fried with shishito peppers, tomato, scallions, and its bones with spicy ponzu sauce.

Served with wasabi salt, sansho salt, and garlic shoyu.

Seasoned with aromatic rock salt.

Potato and Hudson Valley duck covered with mochi rice cake. Served in a hearty dashi broth.

8 oz New York strip loin. Washugyu black angus from Lindsay ranch, Oregon. Served with ponzu and arajio (natural sea salt).

Big eye tuna from the Eastern Pacific. Choose one or five pieces.

Young yellowtail from Kagoshima, Japan. Choose one or five pieces.

From Scotland. Choose one or five pieces.

5 pieces per order.

5 pieces per order.

9 pieces. Chef's choice. No substitutions or omissions are accepted.

Shiso and okra with a yuzu kosho dressing.

Medium fatty big eye tuna.

Three tea cookies and three chocolates.

Choose between 750ml bottles of Evian still or Badoit sparkling water.

Choose from a selection of sodas.

Choose from a selection of homemade juices.

16 pieces aburi salmon and avocado, 8 pieces kampachi negi, and 8 pieces tofu and avocado.

16 pieces aburi salmon and avocado, 16 pieces snow crab tempura and avocado, 8 pieces chu toro spicy okaka, and 8 pieces tofu and avocado.

16 pieces kampachi negi, 16 pieces aburi salmon and avocado, 16 pieces tofu and avocado, 8 pieces uni, and 8 pieces chutoro okaka.