ENISHI

The broth, which changes with the seasons, uses standard ingredients like bonito and kelp, but we vary the origin and variety. Additionally, we offer flavors that change daily, such as sweet shrimp, ayu broth, clams, and pike eel, making this our signature dish that provides a different taste experience every time you visit.

We focused on the size of the eggs to ensure they absorb the dashi well and improve the texture. In dashimaki tamago, the egg white creates bubbles that absorb the dashi. Therefore, we chose larger-sized egg whites.

We use carefully crafted Taihaku sesame oil. The oil, made from carefully selected sesame seeds and cold-pressed to retain its flavor, does not interfere with the delicate umami of the dashi. For cooking that requires high-temperature grilling, this oil, which is resistant to oxidation, is the only choice.

The dashi, which changes with the seasons, is made with standard ingredients like bonito and kelp, but we vary the region and variety. Today's dashi is available at the entrance.

The photo is an appetizer from one day

The photo shows an appetizer from a certain day [Instant Smoked (Sea Urchin, Salmon Roe)]

A selection of various seafood carefully chosen by the chef and sourced fresh every day. Each ingredient is served in the size that allows it to be enjoyed at its best. The owner says that by putting in a little extra effort with the ingredients, they can be served even more deliciously.

400~600 yen

This dish is generously made with sea urchin and salmon roe sourced directly from Tsukiji, and it looks incredibly satisfying. I believe you will definitely be pleased with it. *Please note that prices may vary depending on the day's supply.

The photo shows Ham Cream Pasta

Camembert, blue cheese, Parmigiano, cream. 1500 yen for the platter, 500 yen each.

The photo shows Ichibo meat