Meticulously Curated Culinary Experiences
LOCALLY INSPIRED, WORLD CLASS SAKE BAR - E:NE.
“The vision here was to create a dark, intimate atmosphere to be more of an experience instead of a very food-forward setting where you simply go and eat sushi.”
Dark and intimate, E:Ne Raw Food Sake Bar is one of Victoria’s most seductively creative eateries. Located on Pandora Avenue between Blanshard and Douglas Streets, the team at E:Ne offers visitors an exceptional experience pairing Canada’s largest sake selection with their unique and visually stunning Japanese specialty dishes.
The brainchild of owner Shawn Lee, E:Ne came to be two years ago as swelling demand for tables at their neighbouring restaurant, Nubo Tapas became a daily occurrence. The Yin to Nubo’s Yang, E:Ne’s dusky gold-accented interior was conceived and built by local design collective Studio Robazzo and Northstar Contracting. This chic, minimalist lounge features a delightful mix of rugged natural and industrial materials including cast iron, leather, and “Shou Sugi Ban”, a traditional Japanese charred wood. An ode to vintage Japanese patterns, laser-cut parametric panels illuminated by a central sake bottle chandelier line the walls, while a collection of colourful sake barrels loom over the bar with its impressive display of Japanese rice wines and whiskies.
E:Ne’s Kikisake-shi certified sake sommelier (specialist Shino Yamashiro) works closely with one of Canada’s only Sake Samurai, Patrick Ellis of Blue Note Wine and Spirits, to offer visitors a stunning 85 varietals of sake including several from notable BC brewers YK3 Sake Brewery of Richmond, and Granville Island Artisan Sake. Available in a selection of tasting flights, these libations can also be ordered by the bottle served either cold, or perfect for the winter months, hot with a personal flame and thermometer to maintain the ideal tasting temperature.
“Different styles of sake enhance different types of cuisine. Dai ginjo which is really elegant, floral and delicate will pair best with sashimis, or a salad with some fruit. On the opposite end of the spectrum, a full-bodied junmai with its earthy, nutty, mushroom and umami tones is excellent with ribs, chicken karage, or anything that’s richly cooked with a full-bodied mouthfeel. We have a nama in the fridge that is much more rich, acidic, and creamy. You have a sip of that with a bite of chocolate and they compliment each other so well it’s incredible.”
Adding a wealth of experience, renowned local mixologist Baz Voy, formerly of Wind Cries Mary and Tofino’s Wolf in the Fog, is on the verge of launching a brand new Japanese- focused cocktail program which will be enhanced by an array of feature concoctions, some of which incorporate entertaining preparation methods such as fire, dry ice, and “switching” (a process by which water is separated from a spirit through freezing, to be replaced by some other complementary flavour). In addition to their fine cocktails, the warm and energetic staff is always happy to accommodate more lively drinkers, be it serving up their delicious flip on a perennial Victoria favourite, shafts, or leading chants of “Sake, sake sake! Bomb, bomb, bomb!” as guests vocally prepare for a volley of ever-popular sake bombs; a shot of sake dropped into beer and downed with gusto.
“I like to call them roots. By using products from and sharing knowledge and techniques with your community, that community is going to support your company. And it’s not just about trying to build our business. It’s also about supporting business. There’s a snowball effect where once you’re working with all those people and supporting them, they’re going to support you. It’s really about better product at the end of the day. We want to support and work with people and establishments that really care about what they’re doing.”
Head chef Erik Kang goes to great lengths to incorporate as much local product into their menu as possible. From local Kusshi oysters, spot prawns, and fish supplied by the Finest At Sea at Fisherman’s Wharf, to dumplings from Dumpling Drop, smoked carrot lox from Save Da Sea, vegan cheese crafted by The Cultured Nut, and Silk Road tea, E:Ne takes pride in sharing Vancouver Island’s finest flavours. Frequent collaborations and stages between their chefs and other local establishments such as Zambri’s and Café Mexico are an integral part of their ever-changing menu.
From the approachable $6 tasting menu to their more elaborate offerings, E:Ne’s platings are a study in edible aesthetics. Some of E:Ne’s most notable edible masterpieces include the omakase shokado; a chef’s choice of nine raw and cooked tapas dishes best suited to sharing, the melt-in-your-mouth beef carpaccio with its delectable yuzu and sesame oil drizzle, the Snake River wagyu beef ishiyaki served raw with a hot stone plate for your table’s grilling pleasure, and the shabu shabu hot pot; a collection of mushrooms and vegetables with thin slices of raw beef, ribye, and brisket to be flash cooked in the accompanying steamy bowl of broth. For sushi lovers, E:Ne’s collection of flame-seared, pressed aburi oshi is a perfect complement to the smoky interior.
“We are really working on sourcing most of our ingredients locally and seasonally, or from Japan. Our focus right now is to push shrinking our menu and making every dish just incredible. You know, we do a lot really well, but I’d like to do a reduced amount even better.”
Moving forward, the crew at E:Ne are intent on deepening their community roots while taking their already impressive cuisine to new levels of irresistible. Not to be missed, the group’s other culinary ventures, the neighbouring Nubo Tapas, Nubo Kitchen and Bar in the Janion Building by the water, and Cube Food Box with its focus on convenient nutrition, are testaments to the skill and vision of this powerhouse team.