ENEKO Tokyo

There are hundreds of restaurants in the country that market themselves with the concept of fusing Japanese cuisine with others. Adaptations of foreign cuisine to the local palate have reeled in a good number of customers, that’s not the only way for a foriegn restaurant to thrive in Japan. Located in Azabu-Juban, ENEKO Tokyo is living proof that there’s not always a need to compromise authenticity, or blur the lines between the original foreign cuisine and Japanese. The award-winning chef Eneko Atxa Azurmendi owns multiple restaurants in Europe and his reputation extends to Japan. He's known to seamlessly combine the traditional Basque cuisine with original cooking techniques to create outstanding dishes that not only preserve natural flavors but magnify them. His style is rooted in the distinctive culinary culture of his homeland. Rather than simply replicate his original restaurant in the Basque region, Azurmendi made ENEKO Tokyo a streamlined and affordable version of it. And just like in Spain, the dining experience isn’t only composed of the course meals, but it begins as soon as guests step through the door and are escorted to the greenery-filled courtyard. With a complimentary glass of Txacoli wine in one hand and a selection of colorful appetizers including eel brioche, cheesecake, and kaipiritxa, on the table, you might imagine it can’t possibly get any better than this. Then the main event begins at the central hall, where the most famous creations of the chef are served one by one. Each of them is served and displayed using techniques that you would never imagine. The best example is the signature truffle egg: a spoon holding a large yellow yolk is brought to the table, with half of the egg then extracted using a syringe which is replaced with a hot truffle broth, injected inside to cook it from inside out. Azurmendi has perfected the craft of contemporary Basque cuisine, and the gourmets of Tokyo should be forever glad that he decided to share his masterpieces with Japan.