It's been about a year since my last visit, and this is my first time back after the renovation and winning the Tabelog Bronze award.En Sui brings out the various flavors of ingredients through different cutting techniques and cooking methods, enhancing their textures, aromas, and tastes.This time, the matsutake mushrooms were prepared in several ways: halved, sliced, shredded, fried, in a sauce, and in a soup. The duck was grilled with charcoal and straw for a smoky aroma, served thinly sliced, thickly sliced, and as duck wontons, allowing us to enjoy a variety of textures and flavor changes.The "fire" in En Sui represents charcoal grilling, while "water" signifies the dashi broth. Previously, we could enjoy watching the chef shave katsuobushi and prepare the dashi right in front of us. With the recent renovation, a charcoal grill has been installed at the counter, allowing us to enjoy the cooking process of the fire right before our eyes. However, it seemed that the grill wasn't utilized much for the ayu or duck at first. Just when I was wondering about it, the grilled eel appeared, perfectly crispy on the outside and fluffy on the inside—it was delicious.With the renovation, both the fire (charcoal) and water (dashi) of En Sui are now prepared right in front of us, making me even more excited for what’s to come.By the way, how do they manage to slice the grapes so thinly and arrange them so beautifully?Omakase Course: from JPY 40,000 (tax included)- Corn, boiled and pureed (Nagano Prefecture, Ueda City, Premium Mirai 85)- Matsutake, fried (Bhutan)- Hairy crab (Hokkaido, Funka Bay), steamed rice, new ginkgo, matsutake- Hamo and matsutake in a soup- Honkarebushi (Sakai Shoten), kombu kelp (Okui Kaido)- True gouchi (Chiba Prefecture), Ise lobster (Sagami Bay), sashimi- Grilled ayu over charcoal- Duck, grilled with straw, thinly sliced, thickly sliced (Aomori Prefecture, Silver Duck)- Duck wontons, Kamo eggplant, simmered dish- Yuba somen, purple sea urchin- Shark fin and soft-shelled turtle (Hattori Nakamura Farm), served in a small pot- Unadon (Gifu Prefecture, Hatushimo), pickles, miso soup- Handmade grated soba- Grapes, thinly sliced (Nagano Purple), coconut pudding
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