"Ebisu Endo" is located on the top floor of a building up the hill from the west exit of Ebisu Station, in the same building as the delicious kimchi restaurant "Kankoku Shokudo Iru Sakagaru". It has been two years since my last visit, and I was surprised to find out that it had been selected as one of the top 100 restaurants on Tabelog. This small restaurant has only 8 counter seats. Unlike large French cuisine restaurants, a proper sushi restaurant allows the chef to be involved in every dish, which is great. Chef Norifumi Endo comes from a sushi restaurant family and has an interesting background, having studied soccer in England from the age of 18 to 25 and played for a local club team. After returning to Japan, he gained experience at famous restaurants such as "Sushi Mizutani" in Ginza, "Sushi Saito" in Roppongi, and "Hasegawa Minoru" in Hiroo. We started with beer for a toast, and then let the owner choose the sake for us. He mainly selected sake from Shinsei Shuzo, and I was amazed by the wide variety of Shinsei sake available, which is probably only found at our restaurant in Japan. The ankimo had a rich flavor and a surprisingly light texture, similar to cream cheese. It was not overly rich, making it perfect to spread on baguette and enjoy with champagne. The soba that followed was delicious, comparable to famous soba restaurants or even better. The eel was nicely seared, with a crispy texture. It had a magical quality, and even a small amount went well with the sake. The cucumber was finely sliced and seasoned with citrus flavors. It showcased the craftsmanship of the chef, and the abundance of caviar and sea urchin made it perfect for Instagram. The baby conger eel was served in a unique way, similar to udon, which was a fun twist. We then had nigiri sushi, starting with tuna, which had a bold flavor. The medium fatty tuna had a milder taste and a refined fat content. The pickled gari had a satisfying crunch, which I personally enjoyed. The sushi rice had a distinct texture, with each grain of rice discernible and a pleasantly moist and elastic feel. The shad was full of umami, with a balanced acidity. The golden eye snapper was incredibly delicious, with an elegant flavor. It is a pleasure to enjoy this elegant way of eating a fish that is often stewed. The shrimp was not oversized but had a concentrated sweetness and umami. The dish with crab sauce over rice was almost like a luxurious treat, with an abundance of crab compared to the rice. The saury had a juicy fat content and a metallic flavor that was invigorating. I wonder why saury is considered a cheap fish when it is so delicious. The squid had a smooth texture and an elegant flavor. The red clam had a classic taste with a refined size. The clam has a nice aroma that comes through the nose. The conger eel melted in the mouth smoothly. It had a strong presence in flavor but was not overpowering, showing a balanced taste. We made hand rolls with minced tuna, plenty of seaweed, and a luxurious ratio of less rice to more filling. The kampyo had a generous amount with a sharp kick of wasabi at times, which was refreshing. We finished with a clam soup with clam, it was a heartfelt ending. Overall, it was delicious. The sushi was delicious. In today's age of social media dominance"

The atmosphere was great✨ The taste and portion were just right, and I really enjoyed the sushi at "Ebisu Endo"✨ Run by the up-and-coming chef Kazuto Endo, who trained at famous sushi restaurants including "Sushi Saito," this super popular sushi spot in Ebisu! They also have a great selection of wine and sake, and since the owner Endo-san holds a sommelier certification, we felt comfortable entrusting him with our wine choices✨ This time, we participated in a wine event where we brought our own wines to pair with the sushi. The Egri Csillag went perfectly with the sea urchin✨ And I discovered a new favorite champagne✨ The Vincent Girardin Puligny-Montrachet, although buttery and honeyed, paired exceptionally well with the abalone risotto-like sushi✨ The Chassagne-Montrachet 1er Cru Clos St. Jean Rouge Lamone 1992 matched perfectly with the red meat✨ Tuna and Pinot Noir go so well together, making me crave more✨ #EbisuEndo #EbisuGourmet #EbisuDinner #WineEvent #SushiStagram #SushiLoversUnite #LoveSushi #SushiEnthusiast #WineLover

I visited Ebisu Endo, located about a 5-minute walk from Ebisu Station. I was pleasantly surprised by the high quality of the appetizers served at the beginning, they were delicious. The sushi was also very tasty, with the sushi rice not overpowering the flavors. I tried a craft beer that I had never had before and I would definitely like to come back for more. It may not be easy to make a reservation, but I definitely want to revisit this place.

I visited for dinner on a holiday. I was able to make a reservation through the Pocket Concierge app. There were a few foreign customers as well. The sushi had a very good balance of flavors, and it was one of my favorite sushi restaurants I've been to recently. It has become one of the sushi restaurants I definitely want to visit again.

The firefly squid roll was the most delicious! The taste was a bit light overall for my preference for strong flavors. The abalone was a little tough. I wish the spacing between tables was a bit wider. It seems easy to make a reservation!

After finishing work, the drinking enthusiast went to Ebisu. Today, invited by a drinking friend, they went to "Ebisu Endo"! First, they toasted with a lemon sour! The Ehime-produced fresh oysters were very fruity and juicy! The Karasumi soba had a good texture and tasted amazing mixed with Karasumi. They wanted to pair it with sake, so they had a sake recommended to them. They enjoyed the "Invisible Pink Unicorn" from Shinsei. The Tempura-fried young ayu was crispy and delicious with lemon! The Nori udon was made with a broth containing Nori, offering a chewy texture. They continued with more sake, this time trying the "Tenka" from Shinsei. The Toro, Akami, and Otoro were all delicious, especially the Otoro which melted in their mouth. They also had the Type S from Shinsei, enjoying the Chutoro and Kinmedai. The firefly squid hand rolls were a unique and tasty experience. They then tried the "Hinotori" from Shinsei, enjoying the Aoriika and Hirame. The Iwashi had finely cut pieces and a good amount of fat. The Kyuri shiokoji and Uni were also delicious. They continued with the "Akizakura" from Shinsei, enjoying the Aoriika, Hirame, and Nodoguro. The Nodoguro was incredibly fluffy and melt-in-your-mouth. They ended the meal with Toro taku and Hamaguri miso soup. Today, they had a wonderful time at "Ebisu Endo" enjoying delicious sushi and Shinsei sake!

I visited the 19th sushi restaurant in Tokyo's top 100 sushi restaurants for lunch in 2022. First, I started with fresh oysters from Ehime, seasoned only with salt, which was a perfect starter for a hot day. The next dish was flying fish roe soba, with soba grains as an accent, and the saltiness of the roe eliminated the need for dipping sauce. Then, I tried the deep-fried Nagoya pufferfish (also known as Shousaifugu), which had a sweet and plump texture similar to shrimp tempura. Following that was a young conger eel, cut into slices, which was delicious. The vinegared red-fleshed Choshi was aged for two weeks, resulting in a unique and delicious flavor. The Jabara, with no sinew and meltingly tender, was exceptionally delicious. The smoked golden snapper had a firm texture and a strong smoky aroma, creating a delightful contrast. The firefly squid roll was a first for me and was very tasty. The sardine this year had an early onset of fat, making it very delicious. The cucumber with salt koji was a refreshing palate cleanser. The rice topped with bigfin reef squid was sweet and delicious. Of course, the sea urchin was also delicious. The eel, although not the wild type as mentioned by other reviewers, was incredibly tasty. The fatty tuna roll was also incredibly delicious. The clam soup was very tasty too! I would love to visit again as I was impressed by the high quality of each dish!

I don't usually come to the Ebisu area, so I made a reservation at the famous Ebisu Endo-san and visited for the first time. The chef is a really nice person, and the quality of the appetizers and sushi is top-notch. He is skilled both in personality and in sushi making, no complaints!! The chef serves foreign visitors in fluent English, and they enjoy authentic sushi. It's amazing how popular sushi is in Japan. I felt proud as a Japanese person to see high-level restaurants like this providing authentic sushi to foreign customers while teaching them about Japanese food culture. I'm glad to have been born in Japan! Very satisfied ◎

I have decided that if I go for sushi near Ebisu, I will come here. Of course, if there is availability. There are many global customers, but the head chef has studied abroad, so he is fluent in English. I was impressed by his detailed explanations of sushi in English. The sushi and appetizers are all delicious! It is consistent, so you can enjoy it at any time of the year. Thank you for the meal!

I had a great evening at a restaurant where reservations were relatively easy to make, the atmosphere was nice, and the head chef's personality added to the experience. The only downside was that the staff didn't pay attention to the order in which customers arrived, and the ventilation system in the building didn't work well, causing a lot of smoke that made my eyes tear up. It's a shame because the food was delicious.

The course, starting with the bluefin tuna sashimi, continued with the sea urchin soba, delivering a truly impressive taste. The nigiri had a light touch on the seasoning, with slightly firm sushi rice. Each piece of nigiri had a strong individual flavor profile, which might be divisive depending on personal preference. The three consecutive tuna dishes were exceptional, with incredible richness and sweetness in the underbelly. The assorted snow crab plate was also outstanding.

"Ebisu Endo" in 2023 for the first sushi of the year. I finally managed to visit after being fully booked since New Year's Day. They were operating at full capacity with 3 to 4 rounds per day, super busy from the start of the year, and still fully booked - impressive! They now have a team of 4, including a new female chef. Mr. Endo, the owner, mentioned that having more staff has made his job much easier, but still, 4 rounds a day (laughs). With an increase in international customers, it must be quite challenging to prepare and store so much fish! I greeted the head chef and the chef Aoki and sat at the center of the counter. The head chef asked, "Shall we start with yuzu beer?" Unfortunately, my stomach wasn't feeling great that day, so I opted for the tea recommended by Mr. Endo's friend, Mr. Yokota, to warm up my stomach and observe. - Soba with Karasumi: Handmade soba topped generously with homemade karasumi, with a crunchy texture from roasted buckwheat. Delicious soba! - Ankimo: Ankimo cooked sweetly with plenty of wasabi. - Grilled eel from Lake Ogawara, Aomori: The sound of the eel being cut right in front of me tells of its crispy skin. The head chef's grilling skills are truly amazing. I enjoyed it with salt and sansho pepper. - Cucumber with Shio Koji: Finely cut cucumber with plenty of shio koji broth. A familiar and delicious taste. - Donko and Turnip Soup: The aroma of Donko and dashi is excellent. The sweetness of the turnip and the rich flavor of Donko make for a delightful winter dish. - Sushi (details in the photos): Tuna pickled in salt, medium fatty tuna, yellowtail from Hakodate, gizzard shad, smoked alfonsino from Odawara, carabinero prawn from Nagasaki, Echizen crab rice, sardine from Utoro, conger eel, fatty tuna roll with new seaweed, clam soup, and additional items like Japanese flying squid, dried gourd roll, and cucumber roll. The day also had two international customers who were very interested in sushi and asked many questions. The head chef entertained them in fluent English throughout. Looking back, I started the year with sushi from Ebisu Endo on January 2, 2022. I guess I'll have to come back in 2024 too! I had a delicious and enjoyable start to sushi in 2023. Looking forward to more great meals in the future. Thank you for the meal!

The sushi was excellent. The balance of the vinegar rice and the softness that melts in your mouth was outstanding. Among the top restaurants I have visited in the past two months, this one is my favorite. The young chef shows great potential, and I look forward to visiting again. Thank you for the wonderful meal.

Endo-san's sushi restaurant is gaining popularity for its delicate and well-balanced flavors, amidst a trend of sushi places with strong red vinegar. The appetizers are outstanding, and the seared bonito is particularly impressive with its crispy skin and rich aroma. Starting with the seared bonito, followed by dishes like foie gras, eel, and crab sauce, the sushi is top-notch. Pairing it with premium Japanese sake, the dining experience is truly exceptional. #EbisuGourmet #EbisuSushi #EbisuDinner #EndoSushi #SushiEndo #TokyoSushi #SushiLovers

About 2 months since my last visit to "Ebisu Endo" restaurant, I walked under the noren curtain again. It was a rainy day with a chill in the air, so I wrapped my scarf tightly around me as I entered. I greeted Mr. Endo and took a seat at the counter near the center. On this day, there were 5 international guests (2 groups of 2 and 1 solo) and 3 Japanese guests (1 group of 2 and 1 old man). Mr. Endo's fluent English skills were on full display as he explained the dishes and answered questions from the guests. It was an international sushi experience at Ebisu Endo! Surprisingly, there was a trainee from Spain learning the art of sushi making in the kitchen. And a female staff member will be joining next year to start her sushi training. It seems like I'll have more opportunities to chat with the head chef next year! I ordered my usual Sansho beer and waited for the appetizers. The Kyoto Maizuru baby tuna was incredibly delicious, with a perfect balance of flavors. The homemade Karasumi soba was also a delight, showcasing the skill of the chefs. The Ikura sushi was soft and flavorful, while the Aomori Lake Ogawara eel was expertly prepared with a crispy skin and tender meat. The cucumber with salt koji was a refreshing palate cleanser, and the Ankimo with plenty of wasabi was a perfect match for sake. The turnip and Donko mushroom soup was subtly sweet and rich in umami. The sushi selection was outstanding, featuring fresh ingredients like tilefish from Ehime, 131kg bluefin tuna, Akashi saury, and more. Despite trying to pace myself with the sake, I ended up quite full by the end of the meal. It was another wonderful dining experience at Ebisu Endo. I look forward to visiting again next year, although it seems they're already fully booked for the New Year's period. Thank you for another year of delicious sushi!

I visit Endo-san's sushi restaurant every 3.4 months because I love it so much. Not only the sushi, but the side dishes are also of high quality. Whether it's karaage soba, ikura, unagi, or crab, every bite brings a smile to my face. Talking to the head chef is also a fun part of the experience. Thank you for reading until the end. Your support through follows, likes, and saving the restaurant is greatly appreciated. I also post many videos on Instagram, so please check it out there as well. Arimon Gourmet《@arimon_gourmet》https://instagram.com/arimon_gourmet?igshid=NTc4MTIwNjQ2YQ==

The snacks and sushi were soft enough to eat even without teeth. The atmosphere of the restaurant is casual and relaxed, which is good. It seemed like they were short-staffed as no one pulled out the chair or folded the napkin when I returned from the restroom. The grilled eel was very delicious. The image below is crab porridge.

I am a French person living in Tokyo. While writing reviews, I am also improving my Japanese skills. I am still in the process of learning the Japanese way, so my comments may seem critical. I apologize if my reviews are difficult to read. I visited Endo in Ebisu for the second time. It had been 3 years since my last visit, but Mr. Endo did not remember us. The atmosphere is very casual and not as intimidating as other restaurants. The appetizers we had this time were: karasumi soba, ikura rice, eel with salt koji, cucumber with ankimo, and turnip x donko dashi. Starting with rice and soba at a sushi restaurant is quite unique. I have only seen eel served by Endo before. The donko was very delicious, but I felt that the eel this time was a bit drier than 3 years ago. The nigiri we had were: smoked sea bream, kue, chu toro, o toro, kohada, tara, shrimp, crab, rice with squid, and anago. It's unfortunate that there was no explanation for the nigiri. Some of the rice was quite hot. I wonder if the temperature control was not very stable. Overall, it was delicious, but I was hoping to see an evolution in the sushi style compared to 3 years ago.

Endo, who studied soccer in England, made a career change to become a sushi chef at the age of 23. He eventually opened his own sushi restaurant called "Ebisu Endo" after leaving Sushi Saito. Despite his unconventional background, his sushi-making skills are exceptional. I made a reservation for lunch on a weekday and headed to Ebisu. The omakase course included items such as seared bonito, karaage soba, and a mini ikura rice bowl. The sushi pieces were elegantly prepared with minimal seasoning, showcasing the freshness of the ingredients. The shari (sushi rice) was firm and vinegary, complementing the toppings well. Each piece was served with precision and simplicity. The tuna, sourced from Yamada Port in Iwate, was particularly impressive. The meal also featured unique dishes like a mini crab bowl and smoked squid. Despite Endo's lack of traditional Japanese culinary experience, his creative and refined approach to sushi left a lasting impression.