Ensui

The approach of Chef Ryosuke Ito is to ‘make the old new again’, evolving time-honoured dishes with a modern touch. Dried bonito flakes are shaved fresh for the customer to sample; basic soup stock is prepared fresh and simmered items burst with seasonal ingredients. The flow of dishes with dashi stock is a uniting theme. Another is the charcoal flame, an age-old technique that wreathes each item in a smoky fragrance. Everything starts from the flame of the charcoal and the water of the dashi stock.

Fire and Water at the Core

• Dashi is the foundation of Ensui's cuisine and is crafted with charcoal fire; the broth is shaved in front of guests using a counter-embedded tool.
• The broth for the soup is prepared in front of the guests as the rich aroma fills the air, and some ingredients are perfumed with charcoal smoke to align with the theme.

An Intimate 8-Seat Michelin-Omakase by a Multitalented Chef

• Chef Ryusuke Ito, previously at Ryugin, is also a sommelier and licensed puffer fish chef, bringing a diverse skill set to the menu.
• Ensui operates as a tiny, eight-seat counter experience in Nakameguro and has earned Michelin stars for multiple years since opening in 2020.

Distinctive Tableware and Place-Forward Presentation

• The crab appetizer is served in a real crab-shell lacquer bowl with salt paste molded to resemble Hokkaido, a tribute to Ito's roots.
• The dining room features curated art and craft such as a wooden carving by Satoshi Yabuuchi and bamboo serving trays by Chikuseido's fourth-generation owner, underscoring the restaurant's emphasis on artisanal detail.

Tasting Menu

• Omakase tasting menu: ¥49,500 per guest

Signature dishes

• Crab appetizer: served in a lacquered bowl made from a real crab shell, salt paste shaped like Hokkaido, crab meat cooked in kombu dashi
• Abalone: steamed over six hours in its own umami, served with thickened broth, wasabi and liver soy sauce
• Vegetable course: a new signature dish featuring seasonal produce prepared by various methods
• Nihachi soba: noodles with a broth prepared in front of guests; spicy daikon on the side decorated with seaweed cutout
• Shark fin hot pot (SP): shark fins stewed in chicken broth and left overnight