Authentic Japanese Cuisine by Kyoto and New York Trained Chef
en（燕） is a Japanese restaurant located 5 minutes by foot from Kyoto Station. Its location close to Kyoto Station is ideal as it’s extremely convenient.
It even means that you can also come to the restaurant a little early and have a meal before shooting off on the Shinkansen bullet train. The owner of this restaurant was working at Wakuden, a prestigious Japanese restaurant in Kyoto, before going to New York to polish his skills in Japanese cuisine. Dishes are generally served a la carte, but Omakase course menus are also available from 8,000 yen onwards. The cuisine served at en（燕）showcases the originality and sensitivity of the owner while preserving the foundations of Japanese cuisine. The chef incorporates not only fish but also meat in his cooking, and on top of the flavorful soup stock, he also uses sauces which are typical of Western cuisine. The presentation is simple but tastefully done. Come enjoy culinary creations which are the culmination of the chef’s experiences in Kyoto and New York.
/ For two ￥3,600 (+tax) ～
Shiizakana is a Kaiseki course meal. As an addition to the basic menu, this dish goes perfect when paired with alcohol.
This course is often served with braised dishes and delicacies.
Shiizakana can be ordered a la carte but the Omakase platter, where three dishes of the day are served, is our recommendation. Don’t forget to order the Japanese sake as well, the perfect drink for these dishes.
*Clockwise from right: ”Rice Cake Kneaded with Dried Mullet Roe,” “Miso-glazed Fan-Mussel,” “Steamed Hair Crab with Green Dried Seaweed.”
Beef Cutlet with Homemade Worcestershire Sauce
/ ￥1,800 (+tax)
A fragrant dish of beef steak grilled until rare, then deep-fried. This dish is easy to enjoy for anyone as it’s pre-cut into bite-sized pieces. When you take a bite of the steak, your mouth will overflow with its juices. The balance between the crispy batter and the chewiness of the beef is absolutely mouthwatering.
Enjoy the steak with a sweet and slightly sour original Worcestershire sauce. This dish goes perfectly with “Sixpoint” (￥1,000＋tax), craft beer from New York. The beer’s bitterness and richness further bring out the flavor of the meat.
/ ￥1,500 (+tax)
Tilefish is a dish often served in Japanese restaurants in Kyoto. The fish has a light flavor but plumps up when grilled to bring out a refined sweetness. At en（燕）, the tilefish is grilled to perfection over a charcoal fire.
The restaurant also uses a method of grilling called, Urokoyaki, wherein you grill fish with its scales intact and pour oil over it. The end result is a wonderful crispy texture.
Please enjoy with a dash of refreshing Sudachi, a Japanese citrus fruit, if desired.
Soba Noodles with Duck and Kujo Scallion
/ ￥1,200 (+tax)
Soba noodles served with flavor-packed duck soup. The highlight of the dish has to be the richness of the high-quality duck fat. You will be pleasantly surprised by the juiciness of the thick cuts of duck meat.
Enjoy the duck with some crunchy Kujo scallions too.
The bowl of noodles are also topped with a touch of truffle for its aroma.