The next dish was a Broiled Alaskan Black Cod marinated in Saikyo Miso. This is prized by the Japanese for its amazing texture and flavor. The fish is also known as the butterfish for a good reason. It has one of the highest levels of nutritious omega-3 fatty acids, which gives it its rich, succulent flavor. There's a ton of flavors going on one after another. *Dramatic Effect* You get the buttery flavor from the fish, then the sweetness of the miso, then the savoriness of the charred skin. This is art you can taste. This was, by far, my favorite dish at EN.
The last thing I want to talk about is this Grade A5 Wagyu from Miyazaki, Japan. Grading consists of a Yield Grade ("A" on a scale of A-C) and a Quality Grade ("5" on a scale of 1-5). Yield Grade signifies the proportion of meat from a certain part of the cattle. Then, Quality Grade represents the marbling grade of the meat. A meat's quality of marbling is distinguished by the amount of intramuscular fat (also known as Sashi). EN served it medium-rare. Some pieces were more medium-rare than others but that's okay. There were a few tough tendons and external fat that were not trimmed off. Nevertheless, the wagyu was so juicy and savory. All the flavors explode in your mouth. The first time you try this quality of beef, you'll feel a brief state of peace and enlightenment. This is a whole new level of beef. And, there are even higher levels of wagyu known as the "Top Three" (Kobe, Matsusaka, and Ohmi).
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435 Hudson St.
New York, NY 10014
Saikyo Miso Black Cod
Black Truffle Chawanmushi
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