You could be forgiven for using the F-word to describe En Izakaya, but owner Andy Gray says this style of cooking is not 'fusion' at all- it's typical modern Japanese. Order dumplings and out come crisp, round orbs, prettied-up with black sesame seeds and filled with sweet potato, carrot and shiitake mushroom. Barbecued calamari might be teamed with miso-infused rocket as well as soba noodles. A standout dish includes slow-cooked beef giving new meaning to melt-in-the-mouth, especially when it sits on a bed of creamy silken tofu, negating the need for a side of rice. A short Euro-centric wine list is ably assisted by a roster of made-in-Japan beers, sake and shochu.