When you sit down for a Whole Fish Feast at EN Japanese Brasserie, you never know what you’ll get. It might be Haddock. It might be halibut, cobia, or pollock. If these aren’t available in the quality Chef Abe Hiroki desires, you’ll get none of the above.
For parties of six or more, EN Japanese Brasserie offers a whole fish feast. The dinner includes dashi-soaked edamame, smooth house made tofu, two Kyoto-style appetizers, a 15-grain Jyugokokumai rice pot and seasonal ice cream. It can be paired with sake or bottomless Sapporo.
On the days leading up to the event, Chef Hiroki collaborates with his favorite fishmongers at Yama Seafood to choose a fish that pairs well with his menu choices. Yama, a Japanese company, understands the level of quality he is looking for.
There were two whole fish served at the feast I attended. The first, an 11-pound fluke, was landed in Rhode Island on the morning of the event. Chef Hiroki spent nearly an hour gently running his knife along the fluke to create hundreds of pieces of sashimi. His focused, relaxed demeanor paired unbelievably well with his ability to chat with guests about the fish.
The second fish was an 18-pound tile fish from South Carolina. It was marinated in saikyo miso then grilled, torched, and served tableside. When I was nearly done with the huge heap of tile fish on my plate, chef Hiroki came over with another scoop.
Photos can only tell part of the story, so you may want to try this feast for yourself. For more information, visit EN Japanese Brasserie’s website.
