01 / ABOUT THE PLACE
About this place
Start with oden or make yakitori the centrepiece: Ennasubi offers the sort of choice you would expect at an izakaya. Its signature Kyoto-style oden is served in a light broth flavoured with bonito, designed to let each ingredient speak for itself. Choose from daikon, egg, hanpen fish cake and mochi-filled tofu pouches, among other options. Visitors have enjoyed the well-seasoned oden, singling out the daikon in particular.
The yakitori menu features skewers of domestic chicken and regional breeds, with cuts such as thigh, seseri (neck meat) and bonjiri (tail) to choose from. You might compare the chicken types and origins, from liver made with Miosakura chicken from Yamanashi to gizzards and tsukune meatballs made with Nagoya Cochin from Aichi.
Between plates of oden and skewers, add ume suisho—a plum-seasoned shark cartilage snack—or other small plates to enjoy at an unhurried pace with a drink. One visitor chose butter-soy-sauce fries after being offered a choice of seasonings, including salt and spicy. The restaurant is on the 3 floor of a building in Omoide Yokocho, and some visitors have enjoyed drinks with views of the trains and Shinjuku from the window. It is a chance to take in the alley from a slightly higher vantage point as you dine.
