New York's Enigmatic Japanese Restaurants Will Have You Saying "Arigato"

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Photo courtesy of EN Japanese Brasserie

EN Japanese Brasserie

Item: EN Japanese Brasserie
Author: Maria Lisella

Cuisine: Asian, Japanese

Price Range: $$$

10Best Says

In the West village, EN Japanese Brasserie takes carefully selected local and Japanese ingredients and elevates them to something far greater than what they would be alone. Tofu is made in-house and is prepared six times a night. It is especially delightful served freshly scooped, like ice cream. Fresh fish waits to be expertly sliced and presented, with inventive offerings like grilled wild Conger sea eel with sweet shoyu cucumber. Chef Abe Hiroki has created seasonal dishes that place the utmost importance on the ingredients. There is even a wide variety of vegan dishes, such as the grilled eggplant with kobucha broth.

Address:

435 Hudson Street at Leroy
New York, NY 10014
212-647-9196 ext.1

Hours:

Mon-Wed: Noon-2:30pm,; 5:30pm-10:30pm
Thu: Noon-2pm,; 5:30pm-10:30pm
Fri: Noon-2:30pm,; 5:30pm-11:30pm
Sat: 11am-2:30pm,; 5:30pm-11:30pm
Sun: 11am-2:30pm,; 5:30pm-10:30pm

Website:

enjb.com

EXPERT TIPS BY: Maria Lisella
New York Local Expert

Japanese: "Every last Tuesday of the month, Chef Abe Hiroki offers a 15-course prix fixe menu. This is only available for 8 guests at $125 a person."

Best for Japanese Because: The natural flavors of top-notch ingredients truly shine at EN Japanese Brasserie.

Brunch Menu
- Teishoku
  
  Saikyo Miso Black Cod
  
  mizuna and spinach salad, freshly made tofu with wari joyu, chef's selection of obanzai, oshinko (housemade Asa-Zuké pickles) steamed rice and housemade miso soup ($29.00)
  
  Crispy Fried Chicken
  
  mizuna and spinach salad, freshly made tofu with wari joyu, chef's selection of obanzai, oshinko (housemade Asa-Zuké pickles) steamed rice and housemade miso soup ($19.00)
  
  Wakame Udon
  
  thick wheat noodles in a warm shiitake broth with spinach, shiitake mushrooms and seaweed mizuna and spinach salad ($17.00)
  
  Sashimi
  
  7 pieces of sashimi, mizuna and spinach salad, freshly made tofu with wari joyu, chef's selection of obanzai, oshinko (housemade Asa-Zuké pickles) steamed rice and housemade miso soup ($29.00)
  
  Kaisen Don
  
  assorted small cuts of raw fish served over rice with nori and goma dare sesame sauce mizuna & spinach salad, housemade miso soup ($27.00)
  
  Shaké Teishoku
  
  salt grilled Scottish salmon, a Japanese breakfast classic mizuna and spinach salad, freshly made tofu with wari joyu, chef's selection of obanzai, oshinko (housemade Asa-Zuké pickles) steamed rice and housemade miso soup ($19.00)
  
  Steak & Eggs
  
  USDA Prime Rib Eye & a garlic shoyu egg served on a hot stone with a mizuna and spinach salad & steamed white rice ($32.00)
- Sashimi
  Maguro
  
  lean tuna ($28.00)
  
  Chu Toro
  
  medium fatty tuna
  
  Kampachi
  
  young yellowtail from Kagoshima, Japan ($35.00)
  
  Sawara
  
  local Spanish mackerel ($24.00)
  
  Salmon
  
  from Scotland ($24.00)
  
  Kumamoto Oysters with Ponzu
  
  1/2 dozen Kumamoto oysters from Washington state ($29.00)
  
  Engawa
  
  fluke fin with ponzu citrus soy ($18.00)
  
  Assorted Sashimi
  9 Pieces: $40.00
  
  15 Pieces: $62.00
  
  21 Pieces: $82.00
- House Cocktails
  
  Sparkling Yuzu
  
  Bisson Glera Prosecco with yuzu citrus juice and St. Germain elderflower liqueur ($15.00)
  
  Hojicha
  
  tequila infused with hojicha roasted green tea, lemon, Angostura bitters, orange zest ($15.00)
  
  Ginger
  
  homemade ginger ale with Shiro rice shochu, lime juice and soda (also available non-alcoholic) ($15.00)
  
  Seppun
  
  yuzu juice, grapefruit juice, Takara Jun shochu and shisho (also available non-alcoholic) ($15.00)
- Freshly - Made Scooped Tofu
  
  Freshly - Made Scooped Tofu
  
  served warm or chilled with wari-joyu made hourly ($11.00)
- Salads
  
  Kuroge Washugyu Shabu Shabu Salad
  
  thinly sliced rib eye from Lindsay Ranch, OR, lightly cooked, with assorted vegetables, lettuce and sesame dressing ($30.00)
  
  Raw Tuna & Avocado Salad
  
  Eastern Pacific Big Eye tuna and avocado with wasabi shoyu dressing ($22.00)
  
  Tofu Salad
  
  mizuna greens, cherry tomatoes, kabu and jako (baby sardines) with yuzu dressing ($12.00)
  
  En House Salad
  
  mizuna greens and toasted walnuts covered in a delicate layer of yuba with soy milk dressing ($12.00)
  
  Kurobuta Natto
  
  ground Berkshire pork mixed with natto (traditional fermented soy beans) served with red leaf lettuce ($15.00)
- Vegetables
  
  Edamame
  
  chamame soaked in dashi ($6.00)
  
  Age Dashi Tofu
  
  tofu lightly fried in a savory dashi broth with assorted mushrooms ($13.00)
  
  Yama-Imo Isobe-Age
  
  mountain yam and edamame wrapped in nori, fried served with arajio natural sea salt ($14.00)
  
  Shimonita Konnyaku
  
  imported from Japan, devils tongue vegetarian sashimi served chilled with white miso-vinegar dipping sauce ($10.00)
  
  Oshinko
  
  assorted housemade Nuka-Zuké pickles ($8.00)
  
  Vegetable Tempura
  
  fried seasonal vegetables with yuzu and wasabi salts ($20.00)
  
  Mushi Yasai
  
  steamed seasonal vegetables served with hatcho miso dipping sauce ($16.00)
  
  Natto
  
  fermented soybeans with a raw quail egg and rice ($5.00)
- Osusume
  
  Truffle Chawanmushi
  
  steamed egg custard with summer truffles ($25.00)
  
  Uni Yuba Sashimi
  
  tofu skin sashimi from Kyoto topped with fresh uni ($17.00)
  
  Bora Tosaage
  
  seasoned fried mullet with katsuo bushi ($15.00)
  
  Truffle Mousse
  
  with dashi gelee and summer truffles ($25.00)
- Seafood
  
  Saikyo Miso Black Cod
  
  broiled Alaskan black cod marinated in saikyo miso ($26.00)
  
  Aburi Tasmanian Sea Trout
  
  lightly seared Tasmanian sea trout with garlic soy ($20.00)
  
  Ebi Shinjo
  
  shrimp fritters deep-fried with salt ($16.00)
  
  Karei Kara Age
  
  seasoned flounder fried with shishito peppers, tomato, scallions, and its bones, with spicy ponzu sauce ($24.00)
  
  Lobster Ishiyaki
  
  stone grilled lobster with butter miso sauce ($22.00)
  
  Scottish Salmon Kama Amakarani
  
  fried salmon collar with negi & a black pepper - soy sauce vinaigrette ($22.00)
- Poultry
  
  Stone Grilled Organic Chicken
  
  served with wasabi salt, sansho salt and garlic shoyu ($22.00)
  
  Crispy Fried Chicken
  
  seasoned with aromatic rock salt ($16.00)
  
  Mochi Croquette
  
  potato and Hudson Valley duck, covered with mochi rice cake, served in dashi broth ($15.00)
- Meat
  Wagyu From Miyazaki, Japan
  A5 grade Japanese beef strip loin
  
  8 Oz: $120.00
  
  16 Oz: $240.00
  Stone Grilled Kuroge Washugyu
  Please inquire about other sizes. Black Angus beef from Lindsay Ranch, Oregon served with ponzu and sea salt
  
  8 Oz Strip Loin: $58.00
  
  12 Oz Rib Eye: $78.00
  Kuroge Washugyu Yaki Shabu
  
  thinly sliced Washugyu Black Angus short rib from Lindsay Ranch, Oregon with a hot stone for grilling ($35.00)
  
  Kurobuta Sausages
  
  three mini Berkshire pork sausages ($6.00)
- Rice, Noodles & Soup
  
  Uni Don
  
  a generous portion of sea urchin, ikura (salmon roe), mountain yam and mekabu seaweed over rice
  
  En Garlic Shiso Fried Rice
  
  ($10.00)
  
  Chilled Soba Noodles
  
  buckwheat noodles with a warm dashi dipping broth with duck breast, spinach and scallions ($16.00)
  
  Asari Miso Soup
  
  with manila clams ($7.00)
  
  Tofu Miso Soup
  
  housemade miso soup with our freshly scooped tofu ($9.00)
  
  Vegetarian Miso Soup
  
  housemade, with wakame seaweed and scallions ($6.00)
Dinner Menu
- Sashimi*
  Maguro
  
  lean tuna ($28.00)
  
  Chu Toro
  
  medium fatty tuna
  
  Kampachi
  
  young yellowtail from Kagoshima, Japan ($35.00)
  
  Sawara
  
  local Spanish mackerel ($24.00)
  
  Salmon
  
  from Scotland ($24.00)
  
  Kumamoto Oysters with Ponzu
  
  1/2 dozen Kumamoto oysters from Washington state ($29.00)
  
  Engawa
  
  fluke fin with ponzu citrus soy ($18.00)
  
  Assorted Sashimi
  9 Pieces: $40.00
  
  15 Pieces: $62.00
  
  21 Pieces: $82.00
- Sommelier's Seasonal Selections
  IWC Trophy Flight
  
  Award-winning sakes. Mio sparkling, Dewazakura Oka Junmai Ginjo, Yamatoshizuku Yamahai Junmai ($23.00)
  
  Kitaya 39
  (Fukuoka) junmai daiginjo. Silky and fruity, competition class Chef Abe's favorite, from his hometown!
  
  Glass: $27.00
  
  Decanter: $75.00
  
  Bottle (720 Ml): $180.00
  Kiseki No Osake
  (Okayama) junmai daiginjo. Made with biodynamic Omachi rice refined, complex and well balanced
  
  Glass: $30.00
  
  Decanter: $90.00
  
  Bottle (720 Ml): $210.00
  Japanese Whisky Flight
  
  Coffey grain (Nikka), Yamazaki 12yr (Suntory), Iwai tradition (Mars) ($38.00)
- Freshly - Made Scooped Tofu
  
  Freshly - Made Scooped Tofu
  
  served warm or chilled with wari-joyu made hourly ($11.00)
- Salads
  
  Kuroge Washugyu Shabu Shabu Salad*
  
  thinly sliced rib eye from Lindsay Ranch, OR, lightly cooked, with assorted vegetables, lettuce and sesame dressing ($30.00)
  
  On Buta Shabu Salad
  
  Mugi Fuji pork belly and pork loin with mizuna greens and kaiware sprouts, served warm with soy dashi broth ($22.00)
  
  Raw Tuna & Avocado Salad*
  
  Big Eye tuna and avocado with wasabi soy dressing ($22.00)
  
  Tofu Salad
  
  mizuna greens, cherry tomatoes, kabu and jako (baby sardines) with yuzu dressing ($12.00)
  
  En House Salad
  
  mizuna greens and toasted walnuts covered in a delicate layer of yuba with soy milk dressing ($12.00)
  
  Kaisou Salad
  
  assorted seaweed from Japan with kaiware sprouts in a sesame oil dressing ($15.00)
  
  Kurobuta Natto
  
  ground Berkshire pork mixed with natto (traditional fermented soy beans) served with red leaf lettuce ($15.00)
- Vegetables
  
  Edamame
  
  chamame soaked in dashi ($6.00)
  
  Age Dashi Tofu
  
  tofu lightly fried in a savory dashi broth with assorted mushrooms ($13.00)
  
  Yama-Imo Isobe-Age
  
  mountain yam and edamame wrapped in nori, fried served with arajio natural sea salt ($14.00)
  
  Shimonita Konnyaku
  
  imported from Japan, devil's tongue vegetarian sashimi served chilled with white miso-vinegar dipping sauce ($10.00)
  
  Oshinko
  
  assorted housemade nuka-zuké pickles ($8.00)
  
  Kinoko Tonyu Nabe
  
  assorted mushrooms and soy milk hot pot ($18.00)
  
  Vegetable Tempura
  
  assorted fried vegetables with yuzu and wasabi salts ($20.00)
  
  Tsumetai Yasai
  
  assorted chilled raw and blanched vegetables with spicy scallion miso dip ($18.00)
  
  Mushi Yasai
  
  steamed seasonal vegetables served with hatcho miso dipping sauce ($16.00)
- Osusume
  
  Truffle Mousse
  
  with dashi gelee and summer truffles ($25.00)
  
  Odashi Tomato
  
  tomatoes in chilled dashi, with umeshu plum foam ($14.00)
  
  Matsutake Soup
  
  clear soup with pine mushroom, ebi shinjo and mizuna ($15.00)
  
  Beet Tempura
  
  slow-roasted beets fried in tempura batter ($16.00)
  
  Ginnan
  
  roasted gingko nuts with sea salt ($9.00)
  
  House-Made Karasumi
  
  carefully cured by Chef Abe silver mullet roe bottarga with daikon radish ($26.00)
  
  Bora Tosaage
  
  seasoned fried mullet with katsuo bushi ($15.00)
  
  Uni Yuba Sashimi*
  
  tofu skin sashimi from Kyoto topped with fresh uni ($18.00)
  
  Anago Tempura
  
  sea eel fried with tentsuyu dipping sauce ($22.00)
  
  Truffle Chawanmushi
  
  steamed egg custard with Burgundy truffles ($25.00)
- Seafood
  
  Saikyo Miso Black Cod
  
  broiled Alaskan black cod marinated in saikyo miso ($26.00)
  
  Aburi Tasmanian Sea Trout*
  
  lightly seared Tasmanian sea trout with garlic soy ($20.00)
  
  EBI Shinjo
  
  shrimp fritters deep-fried with salt ($16.00)
  
  Karei Kara Age
  
  seasoned flounder fried with shishito peppers, tomato, scallions, and its bones, with spicy ponzu sauce ($24.00)
  
  Lobster Ishiyaki*
  
  stone grilled lobster with butter miso sauce ($22.00)
  
  Scottish Salmon Kama Amakarani
  
  fried salmon collar with negi & a black pepper - soy sauce vinaigrette ($22.00)
  
  Black Sea Bass Nitsuke
  
  shoyu-braised whole local black sea bass ($27.00)
  
  Kampachi Kama
  
  grilled young yellowtail collar from Japan ($20.00)
  
  Fried Oyster
  
  panko breaded Jumbo Pacific oyster with hatcho miso ($10.00)
- Poultry
  
  Stone Grilled Organic Chicken
  
  served with wasabi salt, sansho salt and garlic soy ($22.00)
  
  Crispy Fried Chicken
  
  seasoned with aromatic rock salt ($16.00)
  
  Mochi Croquette
  
  potato and Hudson Valley duck, rolled in mochi rice cake and fried, served in dashi broth ($15.00)
- Meat
  
  Wagyu From Miyazaki, Japan*
  
  daily selection of A5 grade Japanese beef
  
  Stone Grilled Kuroge Washugyu*
  
  daily selection of Black Angus beef from Lindsay Ranch, Oregon served with ponzu and sea salt
  
  Kuroge Washugyu Yaki Shabu*
  
  thinly sliced Washugyu Black Angus short rib from Lindsay Ranch, Oregon with a hot stone for searing ($35.00)
  
  Kurobuta Kakuni
  
  Mugi Fuji pork belly braised in sansho miso served with a hard boiled egg, spinach and daikon radish ($24.00)
- Rice, Noodles & Soup
  
  Salmon Clay Rice Pot*
  
  with side of salmon roe and shiso (allow 40 minutes) ($27.00)
  
  Jyugokokumai Rice Pot
  
  15 grain rice with hijiki & edamame (allow 40 minutes) ($24.00)
  
  Burgundy Truffle Rice Pot
  
  with maitake mushrooms (allow 40 mins) ($55.00)
  
  Matsutake Kani Rice Pot
  
  with pine mushroom and snow crab (allow 40 mins) ($42.00)
  
  Uni Don*
  
  a generous portion of sea urchin, ikura (salmon roe), mountain yam and mekabu seaweed over rice
  
  En Garlic Shiso Fried Rice
  
  ($10.00)
  
  Warm Soba Noodles
  
  buckwheat noodles in dashi broth with duck breast, spinach and scallions ($17.00)
  
  Asari Miso Soup
  
  with manila clams ($7.00)
  
  Madai Kabuto Miso Soup
  
  with a whole sea bream head ($12.00)
- Sushi and Rolls*
  
  Toro Salmon Aburi Sushi
  
  lightly seared salmon nigiri sushi with garlic soy sauce ($7.00)
  
  Uni
  
  sweet shrimp, cucumber, shiso, topped with sea urchin
  
  Snow Crab Tempura & Avocado
  
  with white miso-vinaigrette dipping sauce ($24.00)
  
  Aburi Salmon & Avocado
  
  with shiso and okra, yuzu kosho soy sauce ($20.00)
  
  Anago Bozushi
  
  grilled wild Conger sea eel with sweet shoyu cucumber ($18.00)
  
  Chu Toro Spicy Okaka
  
  marbled tuna, mizuna, onions and spicy bonito flakes ($21.00)
  
  Homemade Oshink
  
  housemade Nuka-Zuké pickled vegetables with yuzu ($15.00)
  
  Tofu & Avocado
  
  housemade tofu and avocado marinated in miso ($15.00)
  
  Magurozuke Taku
  
  marinated tuna and daikon pickle roll with shiso and katsuobushi bonito flakes ($20.00)
Lunch Menu
- Teishoku
  
  Saikyo Miso Black Cod
  
  Mizuna and spinach salad, freshly made tofu with wari joyu, chef's selection of obanzai, oshinko (housemade Asa-Zuké pickles) steamed rice and housemade miso soup. Sake recommendation - Matsu No Midori, Junmai Daiginjo (Kyoto) glass - $18 ($29.00)
  
  Crispy Fried Chicken
  
  Mizuna and spinach salad, freshly made tofu with wari joyu, chef's selection of obanzai, oshinko (housemade Asa-Zuké pickles) steamed rice and housemade miso soup. Sake recommendation - Suijin, Junmai (Iwate) glass - $11 ($19.00)
  
  Wakame Udon
  
  Thick wheat noodles in a warm shiitake broth with spinach, shiitake mushrooms and seaweed mizuna and spinach salad. Sake recommendation - Senchu Hassaku, Junmai (Kochi) glass - $16 ($17.00)
  
  Sashimi
  
  7 Pieces of sashimi mizuna & spinach salad, oshinko, obanzai, housemade miso soup, freshly made tofu, and steamed rice. Sake recommendation - Tateyama, Junmai Ginjo (Toyama) glass - $13 ($29.00)
  
  Kaisen Don
  
  Assorted small cuts of raw fish served over rice with nori and goma dare sesame sauce mizuna & spinach salad, housemade miso soup. Sake recommendation - Kagatobi Ai, Junmai Daiginjo (Ishikawa) glass - $19 ($27.00)
- Sashimi
  Maguro
  
  Big Eye tuna from the Eastern Pacific ($28.00)
  
  Chu Toro
  
  medium fatty Big Eye tuna ($30.00)
  
  Kampachi
  
  young yellowtail from Kagoshima, Japan ($35.00)
  
  Sawara
  
  local Spanish mackerel ($24.00)
  
  Salmon
  
  from Scotland ($24.00)
  
  Kumamoto Oysters with Ponzu
  
  1/2 dozen Kumamoto oysters from Washington state ($29.00)
  
  Engawa
  
  fluke fin with ponzu citrus soy ($18.00)
  
  Assorted Sashimi
  9 Pieces: $40.00
  
  15 Pieces: $62.00
  
  21 Pieces: $82.00
- House Cocktails
  
  Sparkling Yuzu
  
  Bisson Glera Prosecco with yuzu citrus juice and St. Germain elderflower liqueur ($15.00)
  
  Hojicha
  
  tequila infused with hojicha roasted green tea, lemon, Angostura bitters, orange zest ($15.00)
  
  Ginger
  
  homemade ginger ale with Mura barley shochu, lime juice and soda (also available non-alcoholic) ($15.00)
  
  Seppun
  
  yuzu juice, grapefruit juice, Takara Jun shochu and shisho (also available non-alcoholic) ($15.00)
- Freshly - Made Scooped Tofu
  
  Freshly - Made Scooped Tofu
  
  served warm or chilled with wari-joyu made hourly ($11.00)
- Salads
  
  Kuroge Washugyu Shabu Shabu Salad
  
  thinly sliced rib eye from Lindsay Ranch, OR, lightly cooked, with assorted vegetables, lettuce and sesame dressing ($30.00)
  
  Raw Tuna & Avocado Salad
  
  Eastern Pacific Big Eye tuna and avocado with wasabi shoyu dressing ($22.00)
  
  Tofu Salad
  
  mizuna greens, cherry tomatoes, kabu and jako (baby sardines) with yuzu dressing ($12.00)
  
  En House Salad
  
  mizuna greens and toasted walnuts covered in a delicate layer of yuba with soy milk dressing ($12.00)
  
  Kurobuta Natto
  
  ground Berkshire pork mixed with natto (traditional fermented soy beans) served with red leaf lettuce ($15.00)
- Vegetables
  
  Edamame
  
  chamame soaked in dashi ($6.00)
  
  Age Dashi Tofu
  
  tofu lightly fried in a savory dashi broth with assorted mushrooms ($13.00)
  
  Yama-Imo Isobe-Age
  
  mountain yam and edamame wrapped in nori, fried served with arajio natural sea salt ($14.00)
  
  Shimonita Konnyaku
  
  imported from Japan, devils tongue vegetarian sashimi served chilled with white miso-vinegar dipping sauce ($10.00)
  
  Oshinko
  
  assorted housemade Nuka-Zuké pickles ($8.00)
  
  Vegetable Tempura
  
  fried seasonal vegetables with yuzu and wasabi salts ($20.00)
  
  Mushi Yasai
  
  steamed seasonal vegetables served with hatcho miso dipping sauce ($16.00)
- Osusume
  
  Truffle Chawanmushi
  
  steamed egg custard with summer truffles ($25.00)
  
  Uni Yuba Sashimi
  
  tofu skin sashimi from Kyoto topped with fresh uni ($17.00)
  
  Bora Tosaage
  
  seasoned fried mullet with katsuo bushi ($15.00)
  
  Truffle Mousse
  
  with dashi gelee and summer truffles ($25.00)
- Seafood
  
  Saikyo Miso Black Cod
  
  broiled Alaskan black cod marinated in saikyo miso ($26.00)
  
  Aburi Tasmanian Sea Trout
  
  lightly seared Tasmanian sea trout with garlic soy ($20.00)
  
  EBI Shinjo
  
  shrimp fritters deep-fried with salt ($16.00)
  
  Karei Kara Age
  
  seasoned flounder fried with shishito peppers, tomato, scallions, and its bones, with spicy ponzu sauce ($24.00)
  
  Lobster Ishiyaki
  
  stone grilled lobster with butter miso sauce ($22.00)
  
  Scottish Salmon Kama Amakarani
  
  fried salmon collar with negi & a black pepper - soy sauce vinaigrette ($22.00)
- Poultry
  
  Stone Grilled Organic Chicken
  
  served with wasabi salt, sansho salt and garlic shoyu ($22.00)
  
  Crispy Fried Chicken
  
  seasoned with aromatic rock salt ($16.00)
  
  Mochi Croquette
  
  potato and Hudson Valley duck, covered with mochi rice cake, served in dashi broth ($15.00)
- Meat
  Wagyu From Miyazaki, Japan
  A5 grade Japanese beef strip loin
  
  8 Oz: $120.00
  
  16 Oz: $240.00
  Stone Grilled Kuroge Washugyu
  Please inquire about other sizes. Black Angus beef from Lindsay Ranch, Oregon served with ponzu and sea salt
  
  8 Oz Strip Loin: $58.00
  
  12 Oz Rib Eye: $78.00
  Kuroge Washugyu Yaki Shabu
  
  thinly sliced Washugyu Black Angus short rib from Lindsay Ranch, Oregon with a hot stone for grilling ($35.00)
- Rice, Noodles & Soup
  
  Uni Don
  
  a generous portion of sea urchin, ikura (salmon roe), mountain yam and mekabu seaweed over rice
  
  En Garlic Shiso Fried Rice
  
  ($10.00)
  
  Warm Soba Noodles
  
  buckwheat noodles in dashi broth with duck breast, spinach and scallions ($17.00)
  
  Asari Miso Soup
  
  with manila clams ($7.00)
  
  Tofu Miso Soup
  
  housemade miso soup with our freshly scooped tofu ($9.00)
  
  Vegetarian Miso Soup
  
  housemade vegetarian miso soup with wakame seaweed and scallions ($6.00)

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