ENCとしば太
ENC to Shibata
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29 | 30 | 7/1 | 2 | 3 | 4 | 5 |
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在车站西小町诞生的绝品炸猪排和咖喱专门店
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This is a comparison course unique to a restaurant specializing in pork cutlets, which always has three or four different brands of pork available. Different brands of pork are served in different portions (loin, top loin, fillet, and shoulder loin), and each portion is freshly fried just like a tempura or yakitori course. This course is a must for tonkatsu lovers, as the differences in brands and portions can be clearly distinguished. In addition to the tonkatsu, the course also includes appetizers, seasonal fried dishes (fresh fish, vegetables, etc.), and Chinese porridge to finish.
Shibata and ENC", which serves tonkatsu and spiced curry for lunch, will change its business style to "ENC", a bar of spices and fermentation, at night. The night-only course is a hit parade course that allows you to fully enjoy ENC at night. The appetizer is an assortment of popular dishes from the nighttime a la carte menu using seasonal ingredients, followed by seasonal fish carpaccio. For the main course, two types of pork cutlets of different brands are served. Finishing off the course is the popular curry, a dish that allows diners to fully enjoy the charms of Shibata.
If you are looking for a more in-depth "nighttime ENC" experience, we recommend the hot pot course. The hot pot course, which uses spices and fermented ingredients, includes not only the basic brand-name pork, but also mushrooms, wild game, and other seasonal ingredients that are sure to please the most discerning of diners. Before the hot pot, we serve an assortment of popular dishes from the evening a la carte menu and seasonal fish carpaccio. This is a special course that even includes a finale.
A Middle Eastern dish made from pureed chickpeas, gaining attention as a vegetarian and vegan food. For an additional 200 yen, it comes with a baguette.
Homemade shumai made with luxurious brand pork, full of meaty flavor.
Topped with seasonal ingredients on toasted baguette. *Prices may vary depending on the contents.
The price may vary depending on the contents.
Prices may vary depending on the contents.
Chimichurri is a sauce from Argentine cuisine made with olive oil, wine vinegar, and parsley. We have combined it with almonds for an original twist. *Prices may vary depending on the content.
Prices may vary depending on the contents.
Prices may vary depending on the content.
Using the traditional Aichi Prefecture vegetable 'sasage' that has been fermented with lactic acid, it has a deep umami flavor amidst the spiciness.
From the lunch service of 'ENC Toshi-ba Ta' featuring pork cutlet and spice curry, the evening transforms into a bar of spices and fermented drinks called 'ENC'. The evening-only course is a hit parade course that allows you to fully enjoy the 'Night ENC'. The appetizer includes a selection of popular dishes from the seasonal a la carte menu, followed by seasonal fish carpaccio. The main course features two types of pork cutlet with different brands. The finale includes a popular curry, allowing you to fully enjoy the charm of Toshi-ba. Cold dish assortment of 2 types, e.g., hummus and wagyu carpaccio. Warm dish assortment of 2 types, e.g., fried horse mackerel and shumai, along with seasonal fish carpaccio. Two types of pork cutlet, e.g., loin and fillet. Finale, e.g., curry. The pork cutlet weighs about 30-40g per piece, totaling about 80g for two pieces. The pork cutlet comes with five types of condiments: - Guérande salt (French sea salt) - Ehime Prefecture Kajita Shoten natural whole soybean soy sauce, Tsubaki light soy sauce - Osaka Hermes sauce (pork cutlet sauce) - Japanese mustard - Daitokuji natto salt. *Available for one person or more. *Counter seating only. *Serving time is approximately 120 minutes. *Additional food orders are also accepted. *Photos are for illustration purposes.
If you want to enjoy 'Night at ENC' even more deeply, the hot pot course is recommended. The hot pot made with spices and fermented ingredients offers a selection that is irresistible for food enthusiasts, featuring seasonal ingredients such as mushrooms and game meat, in addition to the basic brand pork. Before the hot pot, we will serve a popular assortment from the night a la carte and seasonal fish carpaccio. This is a carefully crafted course that includes everything up to the final dish. Cold dish assortment (2 types) e.g. hummus and wagyu carpaccio, hot dish assortment (2 types) e.g. fried horse mackerel and shumai, and seasonal fish carpaccio. Seasonal hot pot finale (varies depending on the hot pot content). *Available for two or more guests. *Counter seating only. *Serving time is approximately 120 minutes. *Additional orders for dishes are also accepted. *Photos are for illustration purposes.
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