EN Part 2: A Modern Japanese Izakaya

Chu-toro Spicy Okaka: Eastern Pacific Big Eye marbled tuna belly with mizuna, thinly sliced onions and spicy bonito flakes at EN Japanese BrasserieWelcome back! If you're reading this, thank you!!!... because that means you liked EN Part 1 enough to read EN Part 2 :) Or, you're here randomly without reading Part 1 but thanks anyway! This post will be a continuation of some of the appetizers and a look into some of EN's specialty dishes. To the right is their Chutoro Spicy Okaka. It's sushi made with Eastern Pacific Big Eye Marbled Tuna Belly with Mizuna, Thinly Sliced Onions, and Spicy Bonito Flakes. Yo. The Big Eye Tuna looks freaky. It's got eyes that violate all the other fishes in the sea. But, it tastes DELIGHTFUL. It's almost like a mix between Bluefin Tuna (Fatty and flavorful) and Yellowfin Tuna (Lean and less flavorful). Also, EN uses the chutoro cut of the tuna, which tends to be less fatty than otoro but fattier than akami. The mizuna (japanese mustard) and the onions gave the sushi a sharp, pungent flavor. Honestly, I didn't taste any spicy bonito flakes but the sushi was alright overall. 

Saikyo Miso Black Cod: From Alaska marinated in saikyo miso, broiled at EN Japanese Brasserie
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. 


Wagyu from Miyazaki, Japan at EN Japanese Brasserie 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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Information:
435 Hudson St.
New York, NY 10014
(212) 647-9196
Yelp
Website

Recommendations:
Saikyo Miso Black Cod
Kurobota Kakuni
Sake Flights
Black Truffle Chawanmushi
Freshly-Made Tofu
Any of their Set Menus



Miscellaneous Pictures: 
EN Japanese BrasserieEN Japanese Brasserie

Wagyu from Miyazaki, Japan at EN Japanese BrasserieMochi Croquette: Potato & Hudson Valley duck, covered with mochi rice cake, served in a hearty dash broth at EN Japanese Brasserie


EN Japanese BrasserieEN Japanese Brasserie

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