Welcome to EN Japanese Brasserie. Like we do in Japan, we cook with the seasons, savoring the peak flavor of ingredients. PRIVATE EVENTS & CATERING We adhere to the fundamentals of Japanese : respecting the Tatami rooms conjure a feeling of old Japan. “Antique apartments” modeled after a meiji-era ingredients and their natural flavors, in the moment—and home; an intimate space for small or large parties. not doing too much. Enjoy! Catering offers chefs in the warmth of your home.

EN KAISEKI O-BANZAI kaiseki can be written 懐石 & 会席 Our kaiseki, the latter, small Kyoto-style dishes is traditionally served with or shochu and features shun {seasonal} ingredients 3 items for 16 | individually for 6 Requires participation of the entire table. Must be ordered one hour prior to close. Not available at the bar area. ZENMAI PIRI-KARA royal fern sprouts, mushrooms, and fried in a spicy togarashi SOYO KAZE NOHARA{Vegan} AOZORA 80 80 120 HIJIKI sake & shochu accompaniment sake & shochu accompaniment sake accompaniment hijiki seaweed, snow peas, green beans, 45 45 70 shirataki, and soy beans in shoyu

SHISHITO AGEBITASHI fried Japanese pepper soaked in , O-BANZAI ZENSAI ZENSAI* with grated ’s selection of three mozuku seaweed, yuba and ikura, cauliflower shiraae Kyoto-style appetizers konnyaku, daikon, hijiki, snowcrab monaka, CHIKUZEN-NI fresh scooped tofu anago bozushi, hotate chicken, daikon and shiitake mushroom with hatcho simmered in dashi KITAYA junmai (Fukuoka) TATENOKAWA junmai daiginjo (Ishikawa) KOTSUZUMI junmai dai ginjo BUTA BARA TO RENKON NO KINPIRA (Hyogo) shoyu-braised thinly sliced pork belly & lotus root CHEF’S SELECTION* SMOKED SHIRA AE SALAD KABOCHA TO SATOIMO NO NIMONO assorted with tofu CHEF'S SMOKED SASHIMI* KAN NIHONKAI tokubetsu junmai Japanese pumpkin, taro root and konbu sauce TATEYAMA junmai ginjo (Shimane) simmered in dashi, served with tofu sauce RYUSEI "RYOFU" junmai nama muroka (Toyama) KINOKO KIRIBOSHI DAIKON OHITASHI SAIKYO MISO MARINATED (Hiroshima) LOBSTER TEMPURA assorted Japanese mushrooms and GRILLED BLACK COD sun-dried daikon radish with yuzu YASAI NABE with warm snowcrab dipping sauce MATSU NO MIDORI junmai daiginjo assorted vegetables (Kyoto) in miso broth hot pot IZUMI JUDAN ginjo (Yamagata) * 5 pieces per order FRESHLY SCOOPED TOFU NARUTOTAI ginjo nama sashimi

served with wari-joyu (Tokushima) UNI CHAWANMUSHI with truffle salt MAGURO 28 ICHINOKURA honjozo OSHINKO ROLL lean tuna (Miyagi) BORN GOLD junmai daiginjo housemade nuka zuké pickled CHU TORO MP (Fukui) roll medium fatty tuna STONE GRILLED ORGANIC CHICKEN HANA KIZAKURA junmai ginjo (Kyoto) WASHUGYU SHABU SHABU* KAMPACHI 35 with garlic shoyu premium black angus beef, yellowtail from Kagoshima, Japan YASAI KUSHIAGE shiitake and watercress MASUMI OKUDEN junmai SAWARA 24 lightly fried vegetable skewers with with sesame yuzu dipping sauce (Nagano) local Spanish mackerel hatcho miso sauce HATSUMAGO junmai daiginjo kimoto SALMON 24 WARM KAIKOZU sweet potato shochu ( Yamagata) from Scotland buckwheat noodles (Kagoshima) KUMAMOTO OYSTERS WITH 29 in dashi broth SEASONAL RICEPOT ½ dozen Kumamoto oysters from Washington state JYUGOKOKUMAI GOHAN with bay scallop and maitake MUGIWARA BOUSHI barley shochu ENGAWA 18 15 grain with mushrooms mushrooms (Kagoshima) fluke fin with ponzu citrus soy WATARI BUNE junmai ginjo HANAGAKI junmai ginjo ASSORTED SASHIMI 9 pieces 40 KISETSU NO ICE CREAM (Ibaraki) (Fukui) seasonal ice cream 15 pieces 62 KISETSU NO SORBET KUROSAWA sake 21 pieces 82 seasonal sorbet (Nagano) chesnut panna cotta, seasonal ice cream, cookies - for more by-the-piece options, please ask your server YAMA YUZU yuzu citrus sake (Kochi) KIKUHIME junmai(Ishikawa) * consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

SOMMELIER’S SEASONAL SELECTIONS

MASUMI "HIYAOROSHI" TOKI HIGHBALL KISEKI NO OSAKE JAPANESE WHISKY FLIGHT (Nagano) (Suntory) (Okayama) junmai ginjo nama Coffey grain (Nikka) Japanese blended whisky with soda junmai daiginjo this style of nama sake is brewed in the Yamazaki 12yr (Suntory) served with grapefruit zest, great with made with biodynamic Omachi rice spring time and matured during the sum- fried chicken, fruity aroma, refreshing and refined, complex and well balanced Ichiro's Malt & Grain (Chihibu) mer then released in the fall, smooth complex glass 30 / decanter 90 3 kinds, 1 ounce each glass 16/ decanter 42 / 15 bottle (720 ml) 210 42 bottle (720 ml) 98

EN Japanese Brasserie reserves the right to add a 20% service charge for all parties of 6 people and more. OSUSUME “chef’s recommendations” FRESHLY-MADE SCOOPED TOFU

TRUFFLE MOUSSE HOUSE-MADE KARASUMI with dashi gelée and seasonal truffles silver mullet roe bottarga carefully cured, dried and aged by Chef Abe 28 served with daikon radish served warm or chilled with wari-joyu TRUFFLE CHAWANMUSHI 25 made fresh daily at 11am, 5pm and 8pm steamed egg custard with seasonal truffles paired with 12 30 DAISHICHI MASAKURA - junmai daiginjo - CALIFORNIA FIG CHARCOAL TEMPURA 36 with yuzu salt YAMANO MORI- barley shochu - 12 salads 31 UNI YUBA SASHIMI* YAME 10YEARS- malt&grain - tofu skin sashimi from Kyoto topped with fresh uni ON BUTA SHABU SALAD 22 33 Mugi Fuji pork belly and pork loin with mizuna greens 24 and kaiware sprouts, served warm with soy dashi broth

RAW TUNA & AVOCADO SALAD* 22 tuna and avocado with soy dressing

TOFU SALAD 12 seafood rice, noodles & mizuna greens, cherry tomatoes, kabu and jako (baby sardines) with yuzu dressing SAIKYO MISO BLACK COD 27 SALMON CLAY RICE POT* 32 broiled Alaskan black cod marinated in saikyo miso with side of salmon roe and shiso (allow 40 minutes) KAISOU SALAD 15 JYUGOKOKUMAI RICE POT assorted seaweed from Japan with kaiware sprouts 26 EBI SHINJO 17 15 grain rice with hijiki & edamame (allow 40 minutes) in a sesame oil dressing shrimp fritters deep-fried with salt SEASONAL TRUFFLE RICE POT 70 KUROBUTA NATTO 15 KAREI KARA AGE 25 with maitake mushroom (allow 40 minutes) ground Berkshire pork mixed with natto (traditional seasoned flounder fried with shishito peppers, tomato, fermented soy beans) served with red leaf lettuce scallions, and its bones, with spicy ponzu sauce. UNI DON* MP a generous portion of sea urchin, ikura (salmon roe), mountain yam and mekabu seaweed over rice vegetables LOBSTER ISHIYAKI* 26 stone grilled lobster with butter miso sauce EN GARLIC SHISO FRIED RICE 12 EDAMAME 7 BLACK SEA BASS NITSUKE 29 WARM SOBA NOODLES edamame soaked in dashi shoyu-braised whole local black sea bass 17 buckwheat noodles in warm dashi broth with duck AGE DASHI TOFU breast and scallions 13 KAMPACHI KAMA 24 tofu lightly fried in a savory dashi broth with assorted grilled yellowtail collar from Japan ASARI 8 mushrooms with manila clams SALMON KAMA 22 YAMA-IMO ISOBE-AGE 16 VEGAN MISO SOUP 6 grilled Scottish salmon collar mountain yam and edamame wrapped in , fried with wakame seaweed served with arajio natural sea salt MADAI KABUTO MISO SOUP 12 with a whole sea bream head SHIMONITA KONNYAKU 11 poultry imported from Japan, devil's tongue vegetarian sashimi KINMEDAI KABUTO MISO SOUP 10 served chilled with white miso-vinegar dipping sauce STONE GRILLED ORGANIC CHICKEN 23 with a whole golden eye snapper head served with wasabi salt, sansho salt and garlic soy OSHINKO 9 ** rice pots must be ordered one hour prior to close assorted housemade nuka-zuké pickles CRISPY FRIED CHICKEN 17 seasoned with aromatic rock salt * KINOKO TONYU NABE 18 sushi and rolls assorted mushrooms and soy milk hot pot CROQUETTE 16 TORO SALMON ABURI SUSHI 1 piece potato and Hudson Valley duck, rolled in mochi rice 8 VEGETABLE TEMPURA 20 lightly seared salmon nigiri sushi with garlic assorted fried vegetable with yuzu and wasabi salts cake and fried, served in dashi broth UNI MP BEET TEMPURA 16 sweet shrimp, cucumber, shiso slow-cooked beets, tempura fried meat SNOW CRAB TEMPURA & AVOCADO 25 CAULIFLOWER SHIRA AE 16 with white miso-vinaigrette dipping sauce 4 kinds of cauliflower with tofu dressing WAGYU FROM MIYAZAKI, JAPAN* MP ABURI SALMON & AVOCADO 21 daily selection of A5 grade Japanese beef with shiso and okra, yuzu kosho soy sauce TSUMETAI YASAI 18 assorted chilled raw and blanched vegetables STONE GRILLED KUROGE WASHUGYU* with spicy scallion miso dip MP ANAGO BOZUSHI 19 daily selection of Black Angus beef from Lindsay grilled wild conger sea eel with sweet shoyu cucumber MUSHI YASAI 16 Ranch, Oregon served with ponzu and sea salt CHU TORO SPICY OKAKA 22 steamed seasonal vegetable served with hatcho miso marbled tuna, mizuna, onions and spicy bonito flakes dipping sauce KUROGE WASHUGYU YAKI SHABU* 38 thinly sliced Washugyu Black Angus short rib from HOMEMADE OSHINKO 15 Lindsay Ranch, Oregon with a hot stone for searing housemade Nuka-Zuké pickled vegetable with yuzu

TOFU & AVOCADO 16 housemade tofu and avocado marinated in miso

A LA CARTE