Ginza Enishi

A little bit of the good stuff sourced that day!

A dish that goes well with both sake and rice, served with a special sauce made from ground roasted sesame.

Finest quality red meat grilled over charcoal

This is a specialty dish that uses plenty of coarsely ground Miyazaki beef, seasoned simply with only salt and pepper, allowing the quality of the meat to shine through.

We serve lightly vinegared mackerel from Hachinohe, Kishu, and Jeju Island in Korea, which has been aged for two days in optimal condition.

This is a sukiyaki pot containing Omi beef shoulder loin, Kaga kamaboko, various types of mushrooms, and organic vegetables.

Cooked with seasonal seafood and vegetables. In spring, it features asari clams and fava beans; in summer, corn and conger eel; in autumn, chestnuts and matsutake mushrooms; and in winter, seko crab and Aioi oysters!

Enishi usually receives live seafood that is difficult to obtain in Osaka's markets, directly shipped from fishermen through unique routes. For shrimp, not only fan shrimp but also rare items such as sandal shrimp and cicada shrimp are available.

This is homemade tofu made with seasonal ingredients. In spring, we use fava beans; in summer, corn and Dadacha beans; and in autumn and winter, we use ingredients like cod shirako.

Homemade hojoba miso made from Kyushu's barley miso base! Choose from our selection of ingredients of the day, such as Kobe beef classita, Mino pork aged for a month, Aioi oysters, and more.

The mackerel is smoked instantly and served in a sandwich with mascarpone and whole grain mustard. Perfect as a snack with wine.

The skin is crispy and the inside is finished creamy. It can be grilled with salt or soy sauce. We can also prepare it as tempura or in a dobin mushi style according to your request.

The resident sardines caught in Izumi-Sano, Senshu are incredibly fatty! They start to appear here and there from the beginning of autumn.

This dish is made by simmering a combination of Kyushu barley miso and nuka miso over low heat for 10 hours.

The blood is drained by puncturing the capillaries with a needle. The salted mullet roe is soaked in sake and dried for about three weeks. The Karasumi from Enishi has a slightly lower saltiness compared to commercially available ones.

We make dumplings with seasonal ingredients such as spring cabbage dumplings, lotus root dumplings, pumpkin dumplings, and taro dumplings.

An assortment of seasonal seafood and vegetables sourced that day.

The fish is marinated for about 3 hours in a half-dried state, enhanced with the umami of Laos kombu. After that, it is low-temperature cooked in the oven with grape seed oil for 6 to 7 hours, then finished by grilling over an open flame. The texture is so tender that the bones and flesh are indistinguishable.

You will enjoy dipping firefly squid into a broth made with beaten liver, along with chopped vegetables and mushrooms. The first part is served as sashimi, and the rest is enjoyed as shabu-shabu, making it a dish that allows you to fully appreciate firefly squid.

Served after being aged for 10 to 15 days.

In the omakase course, this dish is always served, and as a single dish, we will serve a little bit of that day's sakizakana.

Chopped Shimonihta green onions and kombu salt are used to flavor the dish, and the fugu's umami is sealed in and fried crisp at 200 degrees in oil.

Please enjoy the broth that combines the umami of clams and the unique fat flavor of whale in a soup stock of moderate strength.

Enjoy the combination of clams and sea urchin. Don't forget the umami juice that comes from the sea urchin and clams at the end!

The live scad caught in Kada, Wakayama Prefecture, is prepared as live sashimi after the customer's order is received. The scraps can be served as fried fish or as a miso soup!

We have steamed thick live black abalone from Awaji for 2 hours with sake and daikon. Please enjoy it with the strained liver sauce.

It is simmered with red sake and sake.

This dish is a quick stew made with broth extracted from the bones of Kin-Kin fish and Rishiri kelp, allowing you to directly savor the umami and flavor of the fish.

Sweetfish skewered and coated with oil, then grilled over an open flame until the scales stand up. It is marinated in a lightly salted half-dried base with kelp, so please enjoy it as is.

5 to 7 types of seasonal fruits