Menu to Taste

Ensui

Japanese · Tokyo · Michelin Two Stars · Chef Ryosuke Ito

Awarded two Michelin stars, Ensui in Tokyo is led by chef Ryosuke Ito, who crafts Japanese kaiseki cuisine centered on charcoal flames and dashi. The omakase menu highlights broth drawn from aged kombu and Kagoshima water, prepared with bonito flakes freshly shaved before guests.

1-5-12 Nakameguro, Meguro-ku, Tokyo, Tokyo

  • Two Stars

Menu

Dishes

  • Mukozuke (Sashimi) — Seasonal sashimi selection sourced mainly from Tokushima
  • Fugu Tempura — Blowfish tempura — Chef Ito holds licensed fugu preparation certification
  • Takiawase (Simmered Dish) — Vegetables and protein simmered in dashi
  • Shark Fin Course — Yoshikiri shark fin from Kesennuma, Miyagi — seasonal special
  • Owan (Soup Course) — Signature dashi soup using Kagoshima spring water, aged Rishiri kombu, and Sakai Shoten katsuobushi
  • Gohan (Rice Course) — Seasonal rice preparation with premium ingredients
  • Chef's Tasting Course (Premium) (40000) — Premium chef's tasting course. JPY 40,000 per guest.
  • Price (TABLEALL) (48000)
  • Listed price (Tabelog) (30000)
  • Dinner Course (listed) (30000)

Tasting Menu

  • Omakase Course (Mar–May 2026) (48000)
  • Ensui Omakase Dinner (40000) — Kaiseki omakase dinner. Charcoal and dashi focus. Nakameguro, Meguro-ku. Counter and private room seating.

Cocktails

  • Beer (1000) — Japanese craft beer selection
  • Shochu (1200) — Kagoshima shochu selection

The Experience

A minimalist room built around the chef's counter. The meal is structured around an omakase experience.

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