Nihon Ryori Ensui

Japanese restaurant · Meguro ·

Nihon Ryori Ensui

Japanese restaurant · Meguro ·

Seasonal kaiseki featuring katsuobushi dashi and fresh ingredients

Information

Japan, 〒153-0061 Tokyo, Meguro City, Nakameguro, 1 Chome−5−12 ATRIO1F Get directions

¥10,000+

@michelinguide

48,380 Postcards · 8,029 Cities

Two Chefs, Two Stars: Chefs Ensui and Hakuun on their Shared Success

"Opened in the depths of the COVID-19 state of emergency, this Japanese restaurant embodies the duality of “flame and water,” a name that reflects its focus on charcoal grilling and the delicate flavors drawn from dashi. The cuisine is driven by Ryosuke Ito’s intent to reveal the many faces of each ingredient, most vividly expressed in a seasonal course built around Tottori sekogani (female snow crab) at its peak: the crab is served chilled, warm, and as crab-shell sake, allowing guests to appreciate the sweetness of the flesh, the richness of creamy uchiko roe, the pop of crunchy sotoko roe, and the toasty aroma of the grilled shell. The inside of the shell is grilled, filled with steamed rice, both types of roe, and crab flesh, then finished with a glossy crab sauce before hot hirezake is poured into the emptied shell so diners can savor the lingering essence of crab alongside thinly sliced fugu sashimi. Before opening, Ito traveled across Japan to find the right water to pair with his kombu, ultimately choosing water from Kagoshima, which still underpins his dashi and connects back to his view of the wellsprings of Japanese cuisine. Recognized with One MICHELIN Star in The MICHELIN Guide Tokyo 2022 and later elevated to Two MICHELIN Stars in the 2026 edition, the restaurant reflects Ito’s clear goals and philosophy, his training at Nihonryori RyuGin, and his desire to lead younger chefs by example while addressing broader challenges faced by producers." - Suma Wakui

https://guide.michelin.com/en/article/people/ensui-hakuun-two-michelin-stars-tokyo

Nihon Ryori Ensui

@michelinguide

48,380 Postcards · 8,029 Cities

"Ensui means ‘flame and water’, celebrating the two starting points of Japanese cuisine: charcoal flame and water for soup stock. The pride of the house is its stew. Using water brought all the way from Kagoshima, dashi stock is drawn from aged kombu and high-grade bonito flakes. The soup ingredients are suffused with the aroma of charcoal, completing the theme. With the practiced hands of a craftsman, the chef weaves the soup ingredients and the soup broth into a harmonious whole. A natural curiosity drives him to scour producing regions for the best ingredients. A personal journey expressed through cooking." - Michelin Inspector

https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/ensui

Nihon Ryori Ensui

Cathy L.

Google

My first time trying out this restaurant and I love it! My first time trying out Fugu (puffer fish) on this trip, I am amazed with the texture and options made from Fugu by the chef and team. They also introduced to me Fugu fin sake, which tasted amazing!! Everything I love about this place - the environment, the amazing staff and the presentation of food and drinks! Definitely require reservations ahead of time. Arigatogozaimasu for making my experience an amazing one!!

Zack Z.

Google

I must dispel any negative reviews or doubts in the absolute precision and finesse of this restaurants execution of not only exceptional cooking but also remarkable hospitality. To those who may say there is any hint of disparity in their treatment as foreigners have not yet mastered the art of being a consummate guests and we experienced more care than can be put into words. Each and every member of this tightly knit team exudes an impressive warmth and passion for their craft and I cannot thank them enough for this absolutely fantastic meal. I shall recall this night for the rest of my life. Best, ZZ

Amy W

Google

"Racist Restaurant Experience 🤯‼️ Tokyo Ensui** Steer clear of this Michelin-starred kaiseki place in Tokyo. I booked a month in advance from Toronto based on Ins recommendations. Party of three. We arrived 10 minutes early, were polite, and spoke English (their English was poor but manageable). Staff were initially okay, but once seated, **the chef didn’t even look up at us** 🙃. I assumed he was busy/preoccupied. When ordering drinks, things felt awkward since we were quiet—until the remaining seats filled with *all* Japanese guests. Then came the wild part: **The chef gave a 90-degree bow and beaming smile to *every* Japanese customer**... yet when he finally acknowledged us, it was just a stiff nod. Whatever—we thought we’d focus on the food. But the worst? When leaving, **our taxi arrived first**. We were literally **about to get in** when the chef *sprinted* over, whispered to the driver, and the car sped off 😱. Turns out, their Japanese guests’ taxi had arrived—and they *had* to board right at the entrance! As for the food? **Mediocre at best**. Not even close to *Goryukyu* (Tokyo). We ate at *Hakuun* the day before—service was better (no blatant discrimination), and both supposedly descend from *Ryugin*. **Save your money—this isn’t worth it.**"

Jia Jin L.

Google

The best kaiseki I’ve had in a long time. Similar in style to Kiyama in Kyoto, but even surpassing it in my opinion. The winter menu, centred around crab and puffer fish, was a thing of beauty. Simple dishes like the fried puffer fish still stand out a month after eating, which is no mean feat. Go while reservations are still easy to get, because it won’t be soon.

Pimchana R.

Google

Great flavor profile and perfect execution. My favorite dish is the deep fried fugu shirako 🇯🇵💯 Not a single bad dish!!!!!!! Amazing Sake selections and paring. Wish they spoke just a tiny bit more english though!

Suki

Google

This was the worst experience I have ever had. Throughout the entire meal, the chef didn't say a word to us, as if we were unwelcome. Yet, they were very polite and provided excellent service to the Japanese guests next to us. Since we are foreigners , I assume this restaurant does not welcome foreigners. What was even more sad was what happened after dinner. We called an Uber and were waiting outside when our driver arrived. The chef quickly ran up to the driver, whispered something in their ear, and our driver left the entrance to make way for another Uber driver picking up guests behind us. I was shocked and deeply saddened by why we were treated this way, I wish I could speak Japanese and able to ask why the chef treated us like this and such a heartbreaking experience in Japan.

Matthew L.

Google

Food is out of the world. The ingredients are super fresh.

Matt L.

Google

Really great meal. The service and food were excellent!