01 / ABOUT THE PLACE
About this place
Mapo fu, made with fu (wheat gluten) instead of tofu, is an intriguing place to start at Enoki. One visitor described the soft, airy fu coated in mildly spicy mapo sauce with a savoury dashi flavour. Another recalled that each bite released a satisfying umami taste, without the heat becoming too strong. It offers a chance to enjoy the familiar flavours of mapo in a different texture.
The fried eggplant yurin has also made an impression. One diner praised the contrast between its crisp coating and juicy eggplant. The menu lists both “Eggplant Yurin” and “Crispy Eggplant Yurin”. Several visitors have also ordered the shumai; one described them as small and fragrant with shrimp. Add a few fried bites and dumplings alongside the mapo fu, and there is plenty to choose from for a drink.
Visitors have noted the broad shochu selection, and the menu includes a range of labels, particularly imo shochu, made from sweet potato. Beer, highballs and sake are also available, offering options whether you want to match a drink to your food or settle in with a first glass and a light snack.
Visitor accounts mention counter seating and small tables, and the restaurant is also presented as suitable for dining alone. Make the signature mapo fu the centrepiece, then pair it with a few snacks and a shochu of your choice for an evening drink with dinner.
