Back to Enyaa yet again, but with the changing season that means a new menu with some interesting surprises and a few staples which are always delicious.
mashed potatoes with salmon roe, seaweed, crispy rice, poached mushrooms and wasabi. this was really tasty it was sweet, creamy, salty and crunchy. the mashed potatoes were a nice touch to the dish, a bit of the french influence.
sashimi of red tuna, squid and veal with fennel and seaweed. the red tuna and the squid were of course so good and of high quality, the squid was soft but still had a bite to it and it was actually quite sweet. i would have never thought veal would go with fennel and seaweed but the flavor combination works really well.
beef cooked shallot white miso, wasabi and white vinegar. all of the main dishes are good, so you can’t make a wrong decision it just depends on what you want to eat for that night.
cabbage, salmon, brussel sprouts with dashi gelee and freshly grated yuzu. the yuzu was grated a few times then with a few few flicks of a brush, you could smell the yuzu everywhere. this dish was simple, fresh and delicious. every single thing on the dish was cooked perfectly especially the brussel sprouts, i have no idea how one can cook a brussel sprout like that, it was fully cooked but still had a crunchy texture.
panko fried sweetbreads with dried fish roe. this was a treat! THe fish roe by itself was very bitter but then when eaten with the fried sweetbread and a bit of sea salt the bitterness of the fish roe mellowed out and it slightly melted over the sweetbread similar to a thick cheese. i never had sweetbreads in this way but i liked it.
another signature dish MACKEREL sushi and red miso soup. apparently the mackerel is marinated in rice vinegar and the seaweed is made from kombu, a sushi style from kyoto. i have had this several times but i still enjoy it every time.
dashi broth with crab and scallop ball with celeriac noodles. the fancy fish ball was so soft but so flavorful and the celeriac noodles was an interesting contrast of flavor and interesting SUBSTITUTE for konjac noodles.
FOr the main course, you have a choice of pork, beef, or chicken all cooked with binchotan charcoal. these are their signature dishes.
the pork is served with cooked shallot white miso, wasabi and white vinegar. always so tasty, filled with lots of flavor and perfectly cooked.
jelly with pear and grape. we were all shocked that our favorite dessert didn’t come, we thought it was always part of the menu but they NORMALLY do have a seasonal desserts but we ACTUALLY never tried one (maybe they knew we liked the other dessert better.) this dessert was good and refreshing but i still prefer the roasted tea panna cotta.
i know i said that i wouldn’t come back to enyaa for awhile as I dined there so many times last year, but it’s so good that you can not not go. plus the menu was quite different to what i had the last few times there, so a lot of it was a new experience. every time we go and we bring new people there, everyone is always amazed at how good it is and when they do come back to paris they want to go back to enyaa. so if you are ever in paris, this is a must try restaurant plus its a nice break from french food.