Sushi Ebisu Endo

Chef Norihito Endo brings the tradition of sushi up to date, fueled by his insatiable curiosity. The young owner-chef, a passionate student of Japanese culture, curates a beautiful seasonal menu that is built on tradition but also evolved with his own unique approach. Sushi Endo promises a memorable experience, from its exquisite tea pairing menu to the unexpected order of courses. The restaurant, which opened in February 2019, is located on an uphill road near the railway tracks from Ebisu Station. Endo chose this particular property, which is located on the fourth floor of a commercial building, because of its spacious interior and large windows that allow plenty of sunlight into the room.

The first thing you may notice when you sit at the counter are two wooden chambers on the wall behind the chef. This is an old-fashioned refrigerator, with the top compartment containing blocks of ice and the lower compartment containing the fish. In comparison to electric fridges, the ice chamber maintains the ideal moisture level for the fish to remain fresh, he explains. The smooth counter is crafted from a plank of hinoki wood that has been aged for more than 30 years.

The seasonal flavors are incorporated into the omakase meal. The chef has developed his own style, with a bowl of soup as the first course, followed by a few small dishes and a dozen or so nigiri. Surprisingly, the nigiri courses begin with chutoro fatty tuna and continue with gizzard shad, white fish, akami tuna, otoro fatty tuna, squid, shrimp, black throat seaperch, and sea urchin, salt-water eel, eel, and a seasonal roll. The final course is a warm shijimi clam soup.

Location: 4F, R Hall, 1-17-2, Ebisu-Minami, Shibuya-ku, Tokyo

More information: https://www.tableall.com/restaurant/199