Appetizer- Salted custard pudding with blue lobster bisque, sea urchin, cauliflower and ginger
Appetizer- Saba sushi
1st starter- red grapes, lychee and chestnuts with tofu cream
2nd starter- blue lobster, squash and ponzu jelly with cedrat lemon, onion and dill
Soup- stracciatella tofu with périgord black truffle in white miso-dsashi broth
sashimi- squid, seabass with seaweed, o-toro with fresh wasabi
aémono- foie gras, dashi marinated leeks and bergamote with white miso-dashi broth
tempura- monkfish tempura and “kakiage” style fried carrots in “fennel-age dashi” broth
main course meat- binchotan grilled japanese “toriyama” wagyu beef
Sushi- red tuna and O-toro nigiri
Sushi with red kyoto miso soup
1st dessert- clementine sorbet and lemon balm jelly
2nd dessert- “hoji cha” ice cream and sake lies-sansho mousse with castella cake and matcha crumb
still one of my favorite restaurants in Paris and a nice, not traditional way to celebrate chinese new years eve. the menu is somewhat consistent as you will get some form of chawanmushi, sushi and or sashimi, tempura and main course but each time it is something unique and different, dependent on the season and what ingredients are available. the quality of ingredients and attention to detail is what i love about enyaa. They only offer the omakase menu for dinner but they do have a smaller lunch set or you can order a la carte. for the omakase go hungry because it is quite a lot of food.
