EN doesn’t pander to the spicy tuna-loving set, but effectively pays homage to highly seasonal Japanese cooking. In such simple and delicate food, flawless execution is a must so don’t hesitate to ask for a recommendation. Also on offer are three, exceptionally priced kaiseki menus. The informed staff is happy to offer their opinion on items, be it chilled soba with a warm dipping sauce; aburi Tasmanian sea trout in an enticingly flavored pool of garlic and soy sauce; or iwashi rice coupled with crunchy sunomono and floating in a briny bonito broth. Sweet corn kernels are enrobed in nori for a delightful bit of bite. Lofty ceilings, large windows and a glass wall lined with shelves of sake attract a young, professional and fashionable crowd.
- MICHELIN guide inspectors