It was a day with light snow falling since morning, and it was said that it might even accumulate in Tokyo by early afternoon. I was worried if the restaurant would be open, and if I could even make it to Naka-Meguro. Fortunately, the snow didn't get too heavy here even at its peak, and it turned into rain by early afternoon, so the transportation wasn't greatly affected. Phew. So, for the 4th time, I visited the Japanese cuisine restaurant "Ensu" in Naka-Meguro. It was their February menu. The dishes included steamed and simmered abalone from Tottori Prefecture with moist daikon radish, homemade tangy ink, and fava beans, accompanied by chip of water shield. The abalone had a delicious taste. It went well with the homemade moist tangy ink. The snow crab meat with crab sauce over rice was topped with deep-fried fugu milt, which was cooked just right, creating a crispy texture. The meal continued with various dishes like grilled white sea bream, tiger pufferfish sashimi with anglerfish liver and baby bok choy, fried fugu with fruit tomato, hand-cut buckwheat noodles with spicy grated radish, and more. The meal ended with a delightful dessert of citrus fruits and fluffy sweet rice cake. Despite the cold rain outside, the warm and attentive service from the restaurant owner and hostess made the dining experience heartwarming. Every dish prepared by the owner and every sake selected by the hostess were delicious, making it a delightful and cozy dinner. Thank you for the meal.

Whenever I visit, the meticulous work here is always pleasant. The dashi broth is simply amazing. The way they cook the ingredients is outstanding. Every dish from the first one is delicious, and I end up drinking up the dashi used in them. The freshly caught sea bream on that day, along with the homemade dashi soy sauce served with it, was exceptional. I kept the soy sauce by my side until the end of the course and enjoyed it as a side for my sake. That day, I had silver duck and eel for the first time in a while. I think this duck might be the best in the world, haha. They offer both thick and thin slices, each with a unique and delicious texture. The crispy skin is irresistibly fragrant. Even though I was full, I couldn't leave a single grain of the eel rice bowl. Thank you for the wonderful meal. I look forward to visiting again next time.

A shop where you can taste the best "dashi". The soothing sound of flowing water creates a supreme Japanese dining experience that can be felt throughout your body. I didn't know there was such a wonderful Japanese restaurant in Naka-Meguro...! I sat at the counter and was captivated by the delicate dishes created by the head chef and the beautifully clear dashi. This is a lovely restaurant where you can enjoy authentic Japanese cuisine that highlights the dashi. ☑︎Appetizers ❤︎Simmered abalone with wasabi aroma, a dish that stimulates the appetite, perfect for the first course. ❤︎Steamed sea urchin rice with tea beans, I love this dish! It's incredibly delicious! The moment you lift the lid, the aroma of tea beans wafts gently... Rice for appetizers, how wonderful. ❤︎Grilled ayu with Kishu Binchotan charcoal aroma, visually stylish with the aroma of charcoal... (Fish can stand up, right? Lol) I ate two of them without worrying about the bones, starting from the head. ☑︎Soup ❤︎Okui Kaishodo "Hizou Konbu" ❤︎Sakai Shoten "Honkarebushi" The head chef shaves the bonito flakes right in front of you. And you can also eat the freshly shaved bonito flakes, which taste delicious with a gentle aroma that lingers in your nose when you put them in your mouth... ☑︎Sashimi Two plates of blessings from the sea from various parts of Japan ❤︎Flounder with a chewy texture. Eat it with marinated liver, or squeeze kabosu and enjoy it with salt and wasabi. ❤︎Sashimi of spot prawn, eaten rare, paired perfectly with wasabi. ☑︎Charcoal-grilled ❤︎Grilled white sea bream with wood sorrel and simmered green onion This is the soup with bonito flakes shaved earlier. The golden dashi... I never knew dashi could be so beautiful. ☑︎Chopstick rest ❤︎Grated radish soba with spicy daikon It's stylish to have soba as a chopstick rest~! The spicy daikon is also great! It's visually beautiful soba. ☑︎Simmered dish ❤︎Duck thigh meat with Kamo eggplant and chicken bone broth There's a hint of Chinese scent with the wonton... When the Kamo eggplant appears, it feels like summer! ☑︎Meat dish ❤︎"Silver duck" breast meat with straw scent This is incredibly delicious! Duck is served in thin and thick slices with wasabi and yuzu pepper. Just the difference in cutting changes the flavor so much. I want more of this! It's sweet and juicy. ☑︎Rice dish ❤︎Gifu rice "Hatsushimo" ❤︎Satsuma "Wakunagi" The finishing meal was eel. It's also summer~~! What impressed me was the sansho pepper from Enmizu. The aroma is so much more beautiful than any sansho pepper I've had before... It was really delicious. ❤︎Dessert Seasonal fruits melon ~ Course content ~ [Chef's choice course] ¥27,500~ *Drinks not included ┈┈┈┈《Information about the shop this time》┈┈┈┈┈┈┈┈┈【Shop】Enmizu【Access】5-minute walk from Naka-Meguro Station【Genre】Japanese cuisine【Budget】¥30,000~✒︎We look forward to hearing your thoughts and comments about the shop.

Today's visit was to Enmizu. Enmizu is a Japanese restaurant located in Naka-Meguro, Meguro-ku, Tokyo. It is about a 5-minute walk from Naka-Meguro Station, and it feels rare to find authentic Japanese cuisine in this area. Enmizu's concept is to research grilling over charcoal and brewing dashi. I wanted to experience the dishes crafted by the head chef from Ryugin, so I visited and tried the following course: Appetizer - Botan shrimp and summer vegetable: The transparency and firm texture of the shrimp stand out. The textures and temperatures of seaweed, edamame, tomato, and abalone complement each other well. Soup - Awaji tilefish chawanmushi with sudachi citrus aroma: The gentle aroma of sudachi enhances the delicate texture of the tilefish, creating a delicious harmony. Grilled dish - Charcoal-grilled Nagano ayu sweetfish: The crispy yet light surface allows you to fully appreciate the goodness of the sweetfish. - Katsuobushi from Kagoshima: The first-class dashi made from kombu and bonito from Kagoshima Bay. The winter melon dashi is gentle yet flavorful, with the fluffy texture and excellent aroma of the hairy crab. Main dishes - Akashi red seabream: The texture is firm and delicious. - Katsuobushi smoked with straw: Surprisingly chewy with a slow release of straw aroma, offering a wonderful taste. - Noto Peninsula rockfish: The plump texture harmonizes the height of the charcoal aroma and the herbal flavor. Noodle dish - Soba with grated spicy daikon radish: The spiciness of the daikon radish is prominent and very effective. - Kamo eggplant with duck broth: The smooth texture of the duck meat is excellent. - Silver duck: The overwhelming umami when bitten into the straw and charcoal. The beautiful juiciness and outstanding flavor make it incredibly delicious. Dessert - Hatsu shimo young eel: The gelatinous texture, fatty and muscular texture, and the flavor of wood buds create an excellent taste. The course ended with Tottori Perl Melon. Throughout the meal, the deliciousness of the dashi and the skillful use of charcoal stood out, allowing me to truly feel the concept of "Enmizu." I felt it was wonderful to leave a lasting impression of the concept, and the duck and eel dishes in the latter half were even more delicious, elevating the experience to another level. I would love to visit again. Thank you for the meal.

I have been visiting Ensuisan every season. This review is from August 2023. Chef Ito's dishes are full of his distinctive identity, created with solid techniques. The anticipation of what will come next and the deliciousness make my heart dance every time. The dishes at Ensuisan are filled with its unique charm. I thoroughly enjoyed it this time as well. Looking forward to the next visit. ▪️Price▪️Approximately 36,000 yen *Including tax, course with a glass of champagne and a cup of sake. ▪️Course Duration▪️About 2 hours. ▪️Items Received▪️【Appetizer 1: Hokkaido sea urchin, Ishigaki clam, shrimp】★★★【Appetizer 2: Conger eel chawanmushi】★★★★【Appetizer 3: Sweetfish, charcoal-grilled】★★【Soup: Hairy crab shinjo】★★★【Sashimi: Akou】★★【Homemade batico and abalone】★★★★【Grilled kue fish】★★★★【Intermezzo: Soba noodles】★★★【Side dish】★★★【Meat dish】★★★【Rice dish】★★【Dessert】★★ ▪️Details below▪️【Appetizer 1: Hokkaido sea urchin, Ishigaki clam, shrimp】★★★Refreshing with the aroma of jelly and the umami of fish. The shrimp has a firm and beautiful sweetness and aroma, the Ishigaki clam has a melon-like aroma, and the summer vegetable fragrance syncs well, along with the rich and beautiful taste of Hokkaido sea urchin. Each element evokes the feeling of summer.【Appetizer 2: Conger eel chawanmushi】★★★★The acidity and aroma of vinegar and yuzu create a summery flavor with the umami of dashi. It is refreshing yet rich in flavor, making you swoon with the first bite. The aroma of conger eel and the crunchy texture of taro stem complement each other well.【Appetizer 3: Sweetfish, charcoal-grilled】★★Grilled sweetfish from the Tenryu River with crispy head, tender body, and firm tail. Crispy head, the clean bitterness of the liver, the taste of the flesh, and the texture of sweetfish roe. A dish packed with the charm of August sweetfish!【Soup: Hairy crab shinjo】★★★Hairy crab shinjo from Funka Bay, finished without much thickening agent, with a plump dashi that exudes a transparent umami with a soft sweetness. The sweetness of the hairy crab is rich, gradually seeping its umami into the dashi, while the refreshing yuzu complements the green sweetness of winter melon.【Sashimi: Akou】★★Akou, daytime-caught, with roasted sake and excellent elasticity in the bones, allowing you to feel the clean umami of the flesh while chewing.【Homemade batico and abalone】★★★★The harmonious combination of the crispy and sweet fragrance of batico and the seaweed aroma of abalone! The batico, low in salt, offers a crispy surface transitioning to a smooth fiber and deep flavor, while the abalone spreads its umami and aroma tenderly but powerfully as you chew, creating a dish with a depth of various textures and flavors.【Grilled kue fish】★★★★Served with kue fish broth. A kue fish over 12kg from Goto! The powerful texture of the flesh bursting with accumulated umami! The crispy skin's aroma blends perfectly with the lime zest and wood sorrel, adding a natural refreshing touch of summer. Incredibly delicious! The sweetness of leeks, young corn, and the texture of wood ear mushrooms are superb, making it a wonderfully delicious dish!【Intermezzo: Soba noodles】★★★A firm texture that pushes back against your teeth! Enjoy the aroma and refreshing taste with the spiciness of grated radish.【Side dish】★★★Duck leg wonton, Kamo eggplant, okra. The aroma of overflowing duck broth when the lid is opened is already delicious! And the duck wonton! The condensed umami of duck overflowing as you chew from the smooth mouthfeel! Irresistible! The richness of the oil-absorbed Kamo eggplant and the greenness of okra balance each other, completing the deliciousness of the summer side dish!【Meat dish】★★★Silver duck, grilled with charcoal and straw, with thick and thin slices. The thin slices have a glossy and alluring texture that sticks to the tongue.

In early July, I visited the Japanese restaurant Ensuu, which I regularly go to. Starting with steamed abalone in Yoshino style, followed by sea urchin rice steamed with green peas and grilled ayu fish over charcoal, and then the customary performance of shaving dried bonito flakes and serving freshly made dashi broth! With this, I was fully prepared to enjoy Japanese cuisine, eagerly anticipating what would come next. One outstanding dish was the entertaining presentation of pouring junsai over homemade hand-cut soba noodles from a lotus leaf! It was fun and visually appealing with the vibrant green of the lotus leaf satisfying both the eyes and the taste buds. For dessert, I had an exquisite dish of unagi (eel) over rice, which was truly outstanding and could rival that of a specialty unagi restaurant (please see the photo). You can imagine how delicious it was! Thank you for the wonderful meal. Looking forward to the next visit.

This was my first visit. Each dish was carefully prepared and beautifully presented. The portions were generous, and I'm stuffed! The unagi donburi at the end had a bit less unagi, but they gave me a regular amount of rice. As a rice lover, it was a luxurious balance! Haha. I enjoyed every bite until the end. Thank you so much! 😊

- Access: 5 minutes walk from Naka-Meguro Station on the Tokyo Metro Hibiya Line - First visit - Purpose: Dinner with acquaintances - Overview: A Japanese restaurant located in a residential area a short walk from Naka-Meguro Station. The owner chef, Mr. Ito, gained experience at the renowned Japanese restaurant "Ryugin" and opened this restaurant in October 2020. The name "Ensu" represents "charcoal fire" and "dashi," both important concepts to Mr. Ito. - Menu: Only one course available, the omakase course (27,500 yen), featuring dishes created by combining seasonal ingredients with charcoal fire and dashi. The breakdown for this day included dishes like steamed abalone, rice steamed with edamame and fresh ginger, and grilled duck breast with eggplant and duck bone broth. - Impression: The Ensu restaurant, recommended by a senior colleague, lived up to its reputation among food enthusiasts. The course highlighted the chef's dedication to dashi and incorporation of charcoal fire. A standout dish was the grilled duck meat towards the end, using "Gin no Kamo" brand from Aomori Prefecture. The eel rice dish was also a highlight, with the option of extra servings using Gifu's premium rice "Hatsushimo." The meal was complemented by high-end sake "MINAKI," providing a truly satisfying dining experience. I look forward to visiting again. Thank you for the wonderful meal. - Rating at the time of visit: 3.84

I visited the restaurant "Ensu" in Tokyo, which is one of the top 100 Japanese restaurants in Japan in 2023 according to Tabelog with a rating of 3.84 stars. The location is in Naka-Meguro, a convenient distance from the station. Despite being in a back alley, the exterior blends in nicely with the chic surroundings. The interior features a row of counter seats and private rooms. It is the most popular Japanese restaurant in the area and is run by Chef Ryusuke Ito, who offers a menu of traditional Japanese dishes. The restaurant operates on a reservation-only basis and serves a variety of dishes such as scallops, grilled asparagus, and abalone. The highlight for me was the grilled softshell turtle, which had a delicious aroma and flavor. Overall, it is a highly recommended restaurant with a great atmosphere and tasty food.

Nestled in a tranquil area in Naka-Meguro, "Ensu" exudes sophistication. I was invited to a private event for regular customers and would like to introduce it to you. Awarded as one of the top 100 restaurants by Tabelog in the Japanese cuisine category for Tokyo 2023, Ensu represents the essence of Japanese cuisine with "ensu" meaning charcoal fire and "sui" representing dashi broth. The restaurant aims to explore and innovate on the splendid tradition that has been passed down through the collaboration between producers and chefs. Located about an 8-minute walk from Naka-Meguro Station, in a quiet area beyond the Komazawa Street tunnel overlooking the Meguro River. The Meguro Gakuin in front serves as a landmark for taxis. The grand wooden door and signboard faintly visible in the darkness heighten expectations, prompting you to straighten your tie and step inside. The intimate setting for this private event accommodated only 6 guests at the counter, creating a luxurious space. The traditional Japanese ambiance is enhanced by the focused lighting, illuminating the surroundings beautifully. The owner chef, Ryusuke Ito, who honed his skills at the Michelin three-starred Japanese restaurant "Ryugin," established Ensu in Naka-Meguro in 2020. He skillfully expresses the spirit and essence of Japanese cuisine through his mastery of techniques, aiming to resonate with the richness of Japan's nature through the senses. As the 6 guests gathered, the dining experience began. The exquisite course menu priced at 27,500 yen included: Seared scallops, grilled asparagus, zunda and sea urchin rice (Hamachin Nemuro), nori (Ariake), young corn; Clear soup with sea bream (Tokushima), marinated round eggplant; Sashimi of octopus and octopus liver and stomach (Akashi), firefly squid, nori with trefoil, natural shrimp (Aichi); Grilled softshell turtle (Nagasaki), vinegar citrus daikon radish; Soba noodles (Ibaraki), junsai, wasabi; Simmered abalone (Tokushima), young shoots, green yuzu; Red miso soup with Ibuki Island dried bonito dashi, turnip, pickled morikyu, sliced beef fillet; Dessert of ripe strawberries "Amarin (Saitama)" paired with thinly sliced raw fish, bottled beer Ebisu, Kokuryu Junmai Daiginjo / Kokuryu Sake Brewery, Kokuryu Daiginjo Ryu / Kokuryu Sake Brewery, Hiroki Junmai Daiginjo / Hiroki Sake Brewery Honten, Kokuryu Ishidaya / Kokuryu Sake Brewery, Hidamari Nakadori Daiginjo Kachiiro / Heihachi Sake Brewery. Indulge in the delightful essence of Japanese cuisine crafted by the profound umami of rich dashi broth. The dining experience commenced with the shaving of a dried bonito block, revealing a uniquely beautiful cross-section and releasing a powerful and airy aroma. The freshly shaved flakes melted seamlessly on the tongue, gradually unfolding their gentle flavors and intensifying the umami. The highlight was the 2018 vintage kelp, delivering an unforgettable taste. Next, a tasting of the dashi broth showcased its clear yet deep umami, perfectly balanced with a rich aroma, creating a special depth of flavor. The meticulous use of this dashi in various dishes elevated each course to perfection. The clear soup accentuated the flavor of sea bream, while the abalone medley exuded a fragrant aroma. The grilled softshell turtle, infused with the scent of sansho pepper, exploded with exquisite flavors reminiscent of grilled eel. A surprise addition not listed on the menu was the "sliced beef fillet from Nozaki beef," a perfectly seared delicacy with a hint of charcoal aroma. The transparent texture of the natural shrimp offered a delightful crunch, reminiscent of the rare shrimp sushi enjoyed in Nagoya. The Gifu rice variety "Hatsushimo" used in the meal, when cooked to fluffy perfection in a Southern iron pot, showcased its large grains in an airy and flavorful manner. The experience of savoring the depth of umami created by the rich dashi broth was truly enchanting.

◆Visit Date: May 9, 2023 (Tuesday) 7:30 pm - 9:00 pm◆Reservation: Made at the restaurant during the previous visit◆Course Menu: Chef's choice ¥27,500 tax included, total bill including drinks ¥47,350 tax included[Drinks Consumed]: Kokuryu Junmai Daiginjo Shigohin Kokuryu Shizuku Shigohin Kokuryu Ishidaya Shigohin【Satsuki Course】①Appetizer-1○Pan-fried scallops from Sanriku○Grilled asparagus with rice flour coatingGrilled scallops coated with rice flour made from freshly grilled asparagus and rice flour, topped with edamame and crushed edamame paste for a spring aroma. The scallops are delicately fried with a crispy texture similar to rice cracker crumbs, providing a light and crispy sensation when bitten into. The asparagus, with charred spots from the charcoal, offers a crunchy texture with a burst of fresh flavor as you bite into it. The juicy essence of the asparagus spreads in your mouth, followed by the vibrant green color of edamame, which complements the dish perfectly.②Appetizer-2○Hamanaka Nemuro horse dung sea urchin rice steamed dish○Young corn○Ariake seaweed from Ariake SeaThe dish features sea urchin from Hamanaka, Hokkaido, mixed with mochi rice and baked young corn, served with warm steamed rice flavored with seaweed. The warm sensation of the steamed rice blends with the sea urchin, creating a rich and flavorful combination, enhanced by the fragrant seaweed.③Soup○Okui Sea Life Hall [Kura Iri Konbu]○Sakai Shouten [Hon Katsuobushi]○Simmered round eggplant○White sweetfish from Tokushima○Wood sorrel[First broth]The soup is made with a first broth combining Kura Iri Konbu and Hon Katsuobushi, creating a rich umami flavor. The elegant aroma and taste of the ingredients are highlighted in the broth, offering a delightful and satisfying experience.

It's been half a year since my last visit. I always finish the small bottle of beer quickly, but they always keep it chilled in the cooler. This attention to detail is reflected in everything at Enmizu - the food and service are fantastic. The first appetizer was seared scallops and grilled asparagus over charcoal. The smoky flavor and crisp texture made me finish my beer quickly ♫ Then, I was served the Junmai Daiginjo sake from Kokuryu right away! It seems like it will be a delightful Kokuryu tasting experience from the start ♫ After enjoying steamed rice with Hamanaka sea urchin and young corn, I had freshly shaved dried bonito with kelp and first dashi. It was so flavorful. The first dashi was served in a bowl with deep-fried round eggplant. The flavors enhanced each other beautifully. The sashimi platter with tiger fish, squid, and carabinero prawn was served with Isoself and the Daiginjo Dragon. The tiger fish stomach, accompanied by chili vinegar, was delightful. I couldn't resist it. Then, the charcoal-grilled Nagasaki turtle and Kokuryu Ishidaya appeared together. I found myself indulging in a loop of happiness with every bite ♫ The hand-cut junsai soba noodles and Tokushima abalone stew were followed by the finale of Hatsu-shimo rice and charcoal-grilled Nozaki beef. Each dish was so delicious and satisfying. The red miso soup with Nameko mushrooms and dried bonito broth was also delightful. Oh, and the limited edition Hidamari sake in the gourd bottle was a winner. The exquisite food, top-quality sake, and the graceful hospitality of everyone made for a very satisfying time ♫ It will be a while until my next visit, but I am already looking forward to it. Thank you once again for this wonderful experience. Itadakimasu!

It was my second visit after a long time! It's quite difficult to make a reservation here ^^; It's helpful that they provide a menu because I tend to forget things! Whether it's there or not, I don't remember anyway! I was impressed by the cute pink bonito flakes. It was unlike any other I've ever seen before...!! Bonito flakes are deep, aren't they? (I don't really understand it though) The head chef is also very nice! People in Japanese cuisine are like that, but you can really feel their sincerity or honesty. Wonderful ♡ Thank you for the delicious meal!

7-minute walk from Naka-Meguro Station. Green asparagus, scallop and sea urchin stir-fry, sticky rice with clams, Kashima, sea cucumber roe, sea bream sashimi in a bowl, ark shell, surf clam, today's grilled seafood golden-eye snapper, wild boar, wagyu beef, sansho pepper, firefly squid, rice, strawberries, milk pudding.

"Emsui" Japanese Cuisine - Naka-Meguro, Tokyo ----------------------- Tabelog 3.82, price 40,000〜, nearest station Naka-Meguro, reservations difficult, Michelin, Tabelog Top 100 ----------------------- Chef Ryuryo Ito, who honed his skills for nearly 10 years at the highly renowned Japanese restaurant "Ryugin" in Asia, has opened "Emsui" in Naka-Meguro. As the name suggests, they delve into the exploration of fire (flames) = charcoal grilling and water = extracting dashi broth. They shave bonito flakes for each group of customers to savor the finest dashi broth. Both the dashi broth and grilling are simple, focusing on the fundamentals of Japanese cuisine. Chef Ito strives daily to master the techniques passed down by his predecessors and pass them on to his juniors. I enjoyed putting sake into the crab shell here, and it was exceptionally delicious. Thanks to that, I ended up quite tipsy on the way home, haha. I would love to visit again if I have the chance. #Emsui #JapaneseCuisine #Kaiseki #Washoku #ReservationsDifficult #Tabelog #FoodiesWanted #Minato-ku #Michelin #Roppongi #Ebisu #Naka-Meguro #Shibuya #Omotesando #Aoyama #Harajuku #Hiroo #Daikanyama #Hibiya #Azabu #Ginza #Tokyo #Tokyo #Orthodontics #Invisalign #OrthoGourmet"

In early April, I visited this restaurant highly recommended by my friends. Despite the cherry blossoms in Nakameguro starting to fade, the area was still bustling with people. As I entered a quiet street, I saw lights and found everyone seated together. The menu for the day was neatly placed in a white envelope on the counter. We started with bottled beer. The dishes we enjoyed were as follows: Appetizers included charcoal-grilled northern scallops with soy sauce and grilled asparagus, and steamed sea urchin rice with grilled asparagus tips. The sea urchin was rich and sweet. For the main course, we had a beautifully crafted bowl with fresh sea kelp and dried bonito flakes, followed by sashimi of fresh sea bream with homemade soy sauce and vinegar-marinated squid. We were served a comforting fish bone and skin broth with white miso seasoning. The charcoal-grilled golden eye snapper with sesame and field parsley was a delightful surprise. We then had buckwheat noodles with spicy radish, a hearty abalone dish with mountain pepper and spring vegetables, and a light sukiyaki with Gifu rice and Kyoto beef. The meal was completed with red bean soup, tea-infused sea bream, and a dessert of ripe strawberries and homemade vanilla ice cream. The clientele included gourmand gentlemen and young couples, creating a diverse atmosphere. The chef was gentle and humorous, and the service was elegant, offering a delightful experience of Japanese cuisine.

Visited after 2 months on April 3, 2023 (Monday) at 7:30 PM. Tabelog rating 3.84, Michelin ☆ A favorite restaurant of mine. The head chef, Mr. Ito, is a former chef of the Michelin 3-star restaurant "Ryugin" for 10 consecutive years. (The head chef of "Hakun" is Mr. Sakamoto, who is his senior disciple.) Opened in December 2020 and earned a Michelin 1-star in less than a year. The menu consists of only omakase courses. The menu includes dishes such as white asparagus stem with Yoshino kudzu stewed with charcoal-grilled Hokkaido scallops, steamed rice with Uni from Hamanaka and charcoal-grilled white asparagus tips, freshly shaved bonito flakes from Ibusuki Sakai Shoten, and more. From start to finish, everything was delicious this time as well.

In Nakameguro, I visited the Japanese cuisine restaurant Enmizu for the second time. They served freshly shaved bonito flakes, followed by a delicious and gentle tasting miso soup made with freshly shaved bonito flakes that activates the stomach. It's the best appetizer. The dishes included white asparagus and sautéed Yoshino kudzu with scallops, steamed rice with sea urchin and grilled asparagus, sashimi of sea bream and firefly squid, and grilled golden eye snapper. The meal was further enhanced with Kyoto beef sukiyaki, red miso soup with dried bonito stock, and a closing dish of rice made with Hatsu-shimo rice from Gifu prefecture. Everything served was delicious, and you could feel the chef's dedication and love for their cooking. Thank you for the feast. #Enmizu #NakameguroJapaneseCuisine #RestaurantWithDeliciousBroth

Ensu is a restaurant I regularly visit. This review is for March 2023. ▪️Price▪️ Approximately 36,000 yen *Including tax Course with 1 glass of champagne and 1 cup of sake ▪️What we had▪️ 【Appetizers】 ① Hokkaido scallop and white asparagus ★★ ② Steamed sea urchin rice ★★★ 【Soup and fish paste】 ★★★★ 【Sashimi】 ① Tai from Akashi ★★ ② Mud-damaged cuttlefish and ink cuttlefish ★★★ 【Soup with fish guts】 ★★★★ 【Grilled dish - Golden eye snapper and field celery】 ★★★★ 【Chopstick rest - Grated soba with spicy radish】 ★★★ 【Simmered dish - Black abalone, young bamboo shoot】 ★★★★★ 【Meal】 ① Hatsu-Shimomoto Kyoto beef sukiyaki ★★★ ② Sea bream rice bowl ★★★ 【Dessert - Ice cream and strawberry zenzai】 ★▪️Details below▪️ 【Appetizers】 ① Charcoal-grilled Hokkaido scallop from Oshamanbe and white asparagus with arrowroot ★★ The charcoal-grilled Hokkaido scallop has excellent sweetness that spreads when chewed, creating a delightful taste! The thinly sliced white asparagus is fresh with a crisp texture and aroma, combining with the strong tone of the dashi from the fava beans to create a long-lasting aftertaste, immersing in the deliciousness of spring. ② Steamed sea urchin rice ★★★ The charcoal-grilled tip of white asparagus, the scent of sea urchin from Hamanaka, and the sweetness of asparagus are brought together by the aroma of yuzu, creating a perfectly balanced and exquisite dish that leaves one breathless. 【Soup and fish paste】 ★★★★ The clear and beautiful umami of the soup smoothly blends in the mouth. Ayu fish woman from Aomori in the morning. The pleasant texture that crumbles softly, the aroma, and the beautiful umami spread, harmonizing perfectly with the clear taste of the soup, creating a deliciousness that makes one ecstatic with each bite! The refreshing feeling of myoga is added, creating contrasts within the beauty, and the deliciousness continues on! 【Sashimi】 ① Tai from Akashi ★★ The lively flesh is chewy and fluffy, overflowing with umami and aroma with each bite, and the vinegar citrus salt neatly finishes the flavor. The deliciousness of the straightforward tai! ② Mud-damaged cuttlefish and ink cuttlefish ★★★ The careful knife work creates a melting texture, with a soft and expanding sweetness! The pleasantly firm ink cuttlefish asserts a clean sweetness, allowing one to enjoy the luxuriousness of each unique flavor. 【Soup with fish guts】 ★★★★ A bowl filled with white miso flavor and aroma! The umami and fragrance overflow into the throat from the mouth, seizing the stomach with deliciousness! 【Grilled dish - Golden eye snapper and field celery】 ★★★★ Skin is firm, flesh is half-raw and moist, accompanied by sautéed celery and spring cabbage. The skin's fragrant crispness and the juicy, beautiful umami of the flesh overflow, filling the mouth! The contrast between the greenness and texture of the vegetables, and the depth of sesame, is also exquisite. 【Chopstick rest - Grated soba with spicy radish】 ★★★ The chewy hand-made soba spreads its aroma as you chew, while the refreshing feeling of the radish rests the chopsticks beautifully. 【Simmered dish - Black abalone, young bamboo shoot】 ★★★★★ A broth infused with the gentle aroma of scallops, steamed abalone, bracken, butterbur, bamboo shoots, and new wakame. The rich sweet umami of scallops, the overflowing aroma and umami of abalone, the freshness of spring greens, each asserting their flavors beautifully, connecting in parts like a circle, expressing spring! And the lingering sensation of spring created by the numbing sensation of sansho pepper is irresistible! Incredibly delicious! 【Meal】 ★★★ ① Hatsu-Shimomoto Kyoto beef sukiyaki The aroma of the meat and the milky, mellow umami! Irresistible! Hatsu-Shimomoto is full of umami that overflows with each bite, with a deeply moving flavor, and when eaten with egg and dipping sauce, it's also delicious! ② Sea bream rice bowl ★★★ Richness and depth, with a light broth. The umami of sea bream, sesame, vinegar citrus, and seaweed blend in the broth, creating a perfectly balanced flavor! This is also incredibly delicious. 【Dessert】 Ice cream and strawberry zenzai

I've been curious about this place for a while and it was my first visit. Every dish was delicious and I definitely want to come back again. Thank you for the meal♪ The most delicious dish was the chawanmushi with Matsuba crab, shown in the second photo. The atmosphere inside the restaurant was great and very cozy.

Visited after 5 and a half months on Friday, February 3, 2023, at 7:30 PM. It's a place I love with a Tabelog rating of 3.81 and a Michelin star. The head chef, Ito-san, comes from the Michelin 3-star restaurant "Ryugin," where he worked for 10 consecutive years. The restaurant opened in December 2020 and already earned a Michelin star in less than a year. The menu consists of only omakase courses. From grilled Ise lobster with homemade ink sauce and daikon to freshly shaved bonito flakes from Makurazaki, Kagoshima, and more, every dish was delicious from start to finish.