Japanese Cuisine Ensui Tokyo

While there are no guaranteed places to encounter him privately, there are several "favorite spots" and "places of significance from his youth" that Keisuke Kuwata and his wife have publicly mentioned. **Shonan and Chigasaki Area** * **Seigetsu (清月)** (Chigasaki City, Higashikaigan Minami) A nostalgic bakery he frequented during middle school. The "Southern Keisuke Dog," featuring fish sausage, is a specialty and has become a pilgrimage site for fans. * **Kobayashi-en (小林園)** (Chigasaki City, Tomoe, Southern Street Shopping District) A tea shop run by a classmate from Kuwata's middle school days. It features the original tea "Sazan" and displays related to Southern, serving as a hub for fan interactions. * **Amalfi Della Sera (アマルフィイ デラセーラ)** (Kamakura City, Shichirigahama) A stunning Italian restaurant known as the filming location for the music video "Koi Bito wa Minamikaze" and has been mentioned for its sunset dining experiences by the couple. * **Mitome Shoten (三留商店)** (Kamakura City, Sakanoshita, near Hase Station) A long-established gourmet food store known for local specialties like "Pork Miso Pickles" and Yamagata's seasoning "Akegarashi." **Yokohama and Tokyo Area** * **Miga (味雅)** (Yokohama City, Naka Ward, Kannai/Bashamichi) A Chinese restaurant near Haru Yoshiko's family home (Tenkichi). Kuwata mentioned it as a "favorite" on his radio show, particularly enjoying the hearty "Meat Fried Rice." * **Tenkichi (天吉)** (Yokohama City, Naka Ward, Kannai) A historic tempura restaurant founded in 1872, known as a popular spot for Southern fans. * **Restaurants in Meguro, Nakameguro, and Daikanyama** While the names of the restaurants he visits privately are not disclosed, there are occasional sightings discussed at calm Japanese restaurants, soba shops, and hidden Italian spots with private rooms in the back alleys of Nakameguro and Daikanyama. Less

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 Less

✼••┈┈••✼••┈┈••✼••┈┈••✼••┈┈••✼ A 28-year-old gourmet who loves alcohol, traveling between Tokyo and Nagoya. ⬇️ Today, I would like to introduce this restaurant: 【En Sui】 ⬇️ Here’s what I ordered this time: Omakase Course ⬇️ Course Contents: - Premium Mirai 85 from Ueda City, Nagano - Hokkaido Funka Bay Hair Crab and New Ginkgo Rice Steamed Dish - Soup with Pike Conger and Matsutake Mushrooms - Mako Sole from Miyagi Prefecture and Boso Black Sea Bream from Chiba Prefecture - Charcoal-Grilled Ayu (Sweetfish) - Duck from Aomori Prefecture and Kyo Gamo Eggplant - Yuba Somen with Matsutake and Wasabi - Shark Fin and Soft-Shelled Turtle Hot Pot - Grilled Eel with Wood Leaf Rice - Thinly Sliced Seasonal Fruits - Nagano Purple Coconut Pudding Today is my friend's birthday!♡ We celebrated at the much-anticipated 【En Sui】♪♪ As my friend looked at the course details, they said, "It's rare to feel this excited just by looking at the ingredients." And that’s absolutely true!!(´꒳`) Hair crab, pike conger, matsutake, ayu, black sea bream, shark fin, eel... A course packed with such luxurious ingredients that you rarely get to enjoy all at once is truly a rare find!(*>ω Less

I was looking forward to the season of sweetfish at En Sui (o^∀^o).Since it’s from the same lineage as Ryugin, the swimming sweetfish is amazing!The grilling technique is similar, but there’s definitely a difference.The chef mentioned that the texture is somewhere between Ryugin and Koju, and I totally agree! (laughs)This time, instead of the usual one fish, I had three!I was so happy to enjoy three sweetfish!En Sui offers various ways to enjoy a single ingredient, which is really interesting.Today, we had hairy crab and duck, and the different thicknesses, cuts, and cooking methods allowed us to taste a variety of flavors.I personally love the male flatfish, which was served in a thin sashimi style. The texture was crunchy and satisfying, and it was delicious! The liver sauce was also fantastic.Also, the grilled eel at the end was larger than last year. The chef said that last year it was a third of this size, but since everyone seems to enjoy it, they decided to serve it in half portions this year. It was exactly the kind of eel I like!Every visit to En Sui gets better and better (o^∀^o).I’ll be back in the autumn season! Less

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

Overall, I felt that this restaurant offers great value for the quality of food and atmosphere at an affordable price. The interior is very clean and versatile for various occasions. The pace and portion of the dishes served were just right, leaving me completely satisfied. As for the drinks, the female sommelier was very friendly and easy to talk to, making it enjoyable even for those who, like me, are not well-versed in Japanese sake. The head chef seems to truly value the spirit of Japanese hospitality, which was evident in many aspects and made for a wonderful experience. The surrounding staff were also lovely people. Less

Starting with delicate dishes, I thought it would be just another typical traditional Japanese meal. However, as the meal progressed, I was pleasantly surprised by the bold and innovative dishes that left a lasting impression!The grilled sweetfish was cooked thoroughly, unlike any I had before, with a crispy exterior and tender inside. It had no bitterness and was absolutely delicious. I prefer this cooking method.Overall, the flavors were well-balanced and not overly bland, making everything very enjoyable!Among all the dishes, the standout was definitely the unaju (grilled eel over rice)! It was incredibly delicious. The sauce was light, allowing the flavor of the eel to shine through directly. There was no unpleasant odor, and it was juicy. I don’t often visit eel restaurants, so my expectations might have been lower, but I devoured it! I found myself wondering, "Is there a chance for a second helping?" in my mind.I would love to come back if the timing works out! Less

I visited En Sui shortly after it opened. While the food was delicious, the course took over three hours, which felt a bit long, so I didn't return for a while. Recently, I saw on Tabelog that the dining experience now lasts about two hours, so I decided to revisit after some time.As a result, the dishes were served at a much better pace than before, allowing me to enjoy the meal comfortably until the end. The food, which highlights the quality of the ingredients, was as delicious as ever, and I particularly appreciated the delicate seasoning that reflects Japanese culinary traditions. The Kinmedai (golden eye snapper) was especially remarkable, with a wonderful richness and a melt-in-your-mouth texture that stood out among the dishes I had that day.The restaurant has a calm atmosphere, embodying the refined vibe of Nakameguro. Not only was the food excellent, but I also felt that the improved pacing made it more accessible than before. I look forward to visiting again in a different season. Less

I visited on Saturday at 5 PM. It was in a location not often frequented in Nakameguro, right across from a high school.I thoroughly enjoyed a variety of dishes that showcased a commitment to using dashi made from kombu from Fukui and honkarebushi from Kagoshima.The seasonal somen noodles with junsai and nagaimo captured my heart, and I instantly felt a connection to this restaurant with the assorted simmered vegetables, including fried and stewed options.I continued to savor the rich umami of the dashi in the soup, and even received a delightful surprise dish not on the menu, along with two types of rice and soba, which left me completely satisfied.I would love to return to experience dishes from another season. Less

Surprisingly, it's easy to make a reservation here, and honestly, it's among the top level of Japanese cuisine in the Michelin guide.Every time I visit, there's always one dish that leaves me in awe. This time, it was the Kinmedai (Golden Eye Snapper). It was absolutely incredible.The Kinmedai I've had before (which I already loved) doesn't even compare to this one, with its rich fat content and perfect cooking technique.Moreover, the sauce for the sea bream was outstanding, making it the best I've ever had.Last time, the turnip soup was so delicious... I was told summer is the best season to visit, so I plan to come back in the summer.*I ended up ordering the bottle of Aramasa IMADEYA AGING (JPY 40,000), which made the total a bit higher. Less