EN Japanese Brasserie, West Village, New York City, USA

We had the Aozora menu. (Note: I am writing this nearly a week after we ate there. I can no longer remember everything I ate, in particular the elements of the Zensai, of which there were at least seven.) 

Ginger Cocktail & Green Tea Hi 
We arrived early, and were directed to the bar. 
The Ginger cocktail was bright and refreshing, and eminently drinkable. There was just enough lime in there to be a counterpoint to the ginger. 
The Green Tea Hi was rather a disappointment, especially since they used bottled tea for it. 

Zensai 
Anago Tempura: Sweet fish flesh encased in crunchy tempura batter 
Cauliflower Shira Ae: The cauliflower was perfectly cooked, but the sauce was not 
Ikura: Fresh ikura atop perfect rice 
Kumamoto Oyster: Delicious, as fresh oysters are wont to be, but not special otherwise.
Glazed chestnut: Sweet and creamy 

Aburi Sashimi Salad 
It came beautifully presented, and a tangy sauce (plum?) was poured over it. I personally think it could have done without the sauce, but I normally prefer my salads without dressing anyway. 

Kinmedai To Kinoko
Essentially, fish in mushroom broth. The fish was good, and the skin still crispy despite sitting in the soup, but I am personally not a fan of mushrooms. 

Uni Mousse
I do not like uni very much, but Matthias really liked it, and ate my portion too. It was served atop a cold dashi gelee. 

Washugyu Steak
The apple, garlic and ginger sauce was very tasty, and the meat juicy and tender. Matthias ate most of mine because I was already quite full. 

Snow Crab Rice Pot 
Prior to the steak, this was placed in front of us, a stone pot on top of something resembling an essential oil diffuser (the kind that you put a tea light under), and an hourglass. They lit a small fire underneath, and once the fire goes out, which takes quite awhile, you turn the hourglass. This is to let the rice finish cooking and also to let it cool a little. 
Inside, there was crab leg meat and mushrooms on top of rice. The rice was perfectly cooked, and the crab meat sweet. 

Mixed Berry Panna Cotta 
This was rather excellent. The berry sauce on top of the delicate and creamy panna cotta was on point, and it came with a delicious strawberry ice cream and a little tea (probably hojicha) cookie. 

Overall 
Pretty good. The Zensai set the tone for the meal, and everything on that plate was absolutely delicious. Out of 7 courses, Matthias finished 3 of mine for me. 
The service was also excellent. The only down note was that the limited tea selection. 
Matthias did have the sake pairing, and he concluded that it was kind of wasted on him since he does not know enough about sake to really enjoy it.