Hidden within a courtyard in the heart of Soho you will find Engawa - London's first restaurant to celebrate all that is wonderful about kobe beef.
Kobe beef originates from a rare breed of Wagyu cattle with ancient Tajima-gyu lineage, who are fed only grains and grasses from Hyogo, a specific region (prefecture) in Japan.
Kobe beef, the Grand Cru of Wagyu, requires a specific fat marbling ratio with only 3,000 cattle qualifying for classification each year and less than 10% available for export. Engawa is London’s only restaurant to source this rare breed from nose to tail.
With Engawa's opening just over a week ago, we were excited to be one of the first to embark on this kobe beef culinary journey.
At the start of the meal, we were presented with a beautiful wooden box. Inside awaited a selection of cuts of kobe beef ranging from rib eye, sirloin, rump...all too many mouthwatering choices.
We chose carefully, studying each of the delicate marble rings...and soon began our tasting voyage...
FIRST COURSES:
KOBE BEEF YUKHOE 神戸牛肉ユッケ
Finely chopped Kobe beef with dashi stock, garnished with grated yam and spring onion julienne
KOBE BEEF WITH PONZU SAUCE 神戸牛肉ポン酢
Slow cooked Kobe beef with ponzu jelly
SECOND COURSES:
DASHIMAKI WITH KOBE BEEF SOUP 出汁巻き卵 神戸牛出汁あん
Engawa style organic egg roll dressed with Kobe beef dashi
stock and shaved truffle
CHAWAN-MUSHI WITH KOBE BEEF SOUP 神戸牛出汁茶碗蒸し
Steamed organic egg custard cooked with Kobe beef dashi
stock, garnished with shaved truffle
NIGORI "UNFILTERED" SAKE
unfiltered and cloudy with a rich sweet texture, a lovely pairing with the kobe beef and sashimi
THIRD COURSE:
PRAWN & SCALLOP KAKIAGE
white asparagus, scallion and shiso powder
FOURTH COURSE:
KOBE BEEF & FISH SASHIMI 神戸牛と鮮魚の刺身
a beautiful assortment of distinctive textures and flavours;
from seabass and dashi, clean and fresh on the palette to ribeye kobe beef tartare dipped in yuzu soy to buttery textures and umami flavoured uni and ikura salmon roe
FIFTH COURSES:
KOBE BEEF SHABU SHABU 神戸牛のしゃぶしゃぶ
Thinly sliced marbled Kobe beef and seasonal vegetables cooked shabu shabu style with ponzu dressing and yuzu peel
KOBE BEEF SUKIYAKI 神戸牛のすき焼
Thinly sliced Kobe beef cooked with seasonal vegetables and a sweet soy dressing
SIXTH COURSE:
KOBE BEEF MAIN DISH 強肴
Lightly grilled and seared to perfection. Possibly the most succulent and tender beef I have ever tasted...it just melted with each bite.
SEVENTH COURSE:
OMAKASE SUSHI 鮨
The chef's selection with simply melt-in-your mouth kobe beef maki, ahi tuna with deep fried rosemary, caviar and kumquat, prawn scallop & seabass futomaki and mini ikura don
EIGHTH COURSE - DESSERT:
DELUXE ENGAWA FONDUE フォンデュ
Tofu cheesecake with seasonal fruits and a green tea infused
chocolate dipping sauce
Perfectly presented in a delicately hand-painted ceramic box
The green tea infused white chocolate dipping sauce was one of the highlights of the evening, in addition to the creamy marbled texture of the kobe beef and the essence of kumquat used throughout to accent the dishes.
Undoubtedly we will return for many more tastings. Engawa not only offers some of London's best kobe beef and traditional washoku cuisine, but also embodies the essence of Japanese omotenashi hospitality.
LOCATION
2 HAM YARD, LONDON, W1D 7DT
HOURS
Monday to Thursday 12:00-14:45 18:00-22:45
Friday to Saturday 12:00-15:15 18:00-23:15
Sunday 12:00-15:15 18:00-22:15
RESERVATIONS
Highly recommended to reserve due to limited number of seats.
For reservations please call 02072875724 between 10am and 5pm. Reservations taken in advance up to one calender month to the day.
WEBSITE
engawa.uk
MOST RECENT VISIT
March 20, 2015