It's Friday night.I'm in Nakameguro.Tonight, I wanted to enjoy an early summer meal, so I visited En Sui for the first time in three months.My reservation was for the second seating at 8 PM.I adjusted my time at the Starbucks in front of the station and arrived a few minutes early.Just then, the previous customers were leaving. I saw the owner, Mr. Ito, with a charming expression. He greeted me with a smile, saying, "We’re not quite ready yet, but since it’s raining, please wait inside."How kind.I folded my umbrella and eagerly stepped inside.I sat in the middle of the counter and enjoyed a small bottle of Ebisu while waiting. Shortly after, three groups of six customers arrived.One couple was visiting from Shanghai.They were well-mannered, so I struck up a conversation and learned that the husband graduated from a university in London, while the wife graduated from one in Vancouver.They seemed to be enjoying their culinary adventures at Michelin-starred restaurants together.As we were eating, an earthquake alert suddenly went off. A few seconds later, we felt a slow, strong lateral shake.The young couple from Shanghai froze for a moment, clearly experiencing their first earthquake. The surrounding patrons eased their tension with comments like, "Welcome to an earthquake country!"Well, I can understand why they were startled, haha (＾◇＾)Now, let’s get to the main topic.Here’s what I enjoyed during the course:I’ve included comments for each dish in the photo section, so I hope you enjoy them alongside the images.And it was a great meal.Tonight, the highlight was the 1.4 kg Mako flatfish from Miyagi, which I enjoyed with liver soy sauce.When I asked about the price, Mr. Ito replied, "Well, I want to see our customers smile, so..." His philosophy is clearly influenced by Mr. Yamamoto from Ryugin.Additionally, I was blown away by the specialty dish: fried shark fin served in a small pot with soft-shelled turtle broth. The shark fin was cooked in chicken broth to lock in the flavor and fried with a crispy coating made from crushed rice crackers.This dish definitely calls for some drinks.Next time, I’ll be back in October looking for matsutake mushrooms.I can’t wait!The seasoning was clear and well-balanced, utilizing salt effectively.Every dish was crafted with care.Considering the lineup of ingredients, the price for four people, tax included, is astonishing—what a surprise!⚫︎ Appetizer: - Hamo (pike eel) and burdock in warm broth with sudachi - Rice steamed with hairy crab from Sado, Gold Rush⚫︎ Starters: - Fried eringi mushroom chips - Green beans with sea salt and cumin - Cherry tomatoes - White asparagus - Baby corn - Broccoli with bonito flakes - Winter shiitake mushrooms - Golden thread gourd - Small potatoes - Chrysanthemum petals - Grilled eggplant - Yam?⚫︎ Broth: - Honkarebushi (dried bonito): Sakai Shoten, freshly shaved - Kuragakoi kombu from Rebun (Rishiri): Okui Kaiseido, two days - Higan: Daiginjo, Niigata⚫︎ Soup: - Hamo from Awaji - Lotus root cake - Green yuzu⚫︎ Sashimi: - Mako flatfish from Miyagi, 1.4 kg - Condiments: liver soy sauce, grilled sake (broth from the bones of the flatfish) - Jelly: soft-shelled turtle fin and hamo roe - Purple sea urchin from Sanriku: sudachi jelly - Hairy crab from Sado: - Topped with hairy crab miso⚫︎ Grilled Dish: - Ayu (sweetfish) from Tenryu River: grilled over charcoal - Vegetable nanban-zuke from Funabashi Iijima Farm: - Zucchini - Onion - Carrot⚫︎ Palate Cleanser: - Nagaimo (Japanese yam) somen - Water shield from Hiroshima⚫︎ Specialty: - Fried shark fin - Soft-shelled turtle from Hattori Nakamura Farm - Winter melon?⚫︎ Meat Dish: - Wagyu shabu-shabu wrapped in vegetables: - Strip loin from Gunma - Vegetables: napa cabbage, arugula, asparagus, yellow chives, daikon sprouts - Kamo eggplant⚫︎ Rice Dish: - Grilled eel from Hamana Lake - Kinome rice: two servings - Rice: Hatsu Shimo from Gifu Prefecture - Pickles: cucumber pickled in nuka from Tajima Farm - Miso soup: Kanryu Miso from Oogake Shoten⚫︎ Spicy Soba:⚫︎ Dessert: - Mango from Miyazaki - Coconut - Passion fruit- Ebisu: small bottle- Mosel: two glasses - Enkircher Steffensberg, Immich-Batterieberg, 2022, Riesling- Higan: Daiginjo, Uchimizu, Niigata- Kuroryu: Shizuku, Tojo Yamada Nishiki, Fukui- Koeki Kiku: unfiltered sake 2020, aged in SagaJapanese sake: three servings. Less