Centuries of culinary artistry converge right here at Esaki. Chef Patron Shintaro Ezaki established Esaki in 1994. But before that, he honed his skills in traditional kaiseki restaurants in Tokyo and Kyoto.
Esaki isn’t just another restaurant. It is Shintaro Ezaki’s dedication to contemporary cuisine. He uses what he considers the best of traditional kaiseki. He turns it into his own nouveau Japanese cuisine.
Simplicity defines Esaki. Pure and beautiful also describe it well. Guests choose from set-course menus. Unless you’re fluent in Japanese, you might not understand them. The menus are filled with kanji signs. A string of small dishes will arrive before you.
Each menu features distinct dishes. They are small. You’ll feel satisfied when you finish. The menu changes with the seasons. Vegetables and seafood are always present. The simmered kinki fish from Hokkaido is amazing. So is the Japanese dashi with hamaguri. You will not know exactly what you will get until you are seated. Chef Ezaki’s cuisine communicates directly with you. There is no fussiness. There are no layers of different ingredients. What you see is what you get. The final result is impeccable.
Esaki’s cuisine is sustainable. It leaves a light carbon footprint. All ingredients are locally sourced organic produce. The fish is ethically harvested. You won’t find any overfished blue-fin tuna here.
Shintaro Ezaki pays amazing attention to his vegetables. It is nothing but perfect. He gets every little bit of flavor out of them. After a meal at Esaki, you might change your view of carrots.
Born in Tokyo in 1962, Chef Patron Shintaro Ezaki decided early to become a chef. Now, he has one of the most awarded restaurants in Tokyo. Esaki also offers the lowest price per menu. Especially during lunch time, it is around half the price compared to other top dining places. This alone makes it worth a visit. It is combined with Chef Ezaki’s contemporary vision.
Esaki values selecting ingredients above all else. His dishes are inspired by the best seasonal vegetables. He uses hand-picked fishes. He also uses local ingredients collected from all over Japan.
Esaki began his Japanese culinary career after graduating from university. From Kyoto to Tokyo to Akasaka Ryotei “Yamazaki,” he learned his craft. He opened “Aoyama Esaki” in Aoyama, Tokyo, in 1994. He received consecutive Michelin Three-Star awards for seven years. In 2018, he moved from Tokyo to Yatsugatake. He newly opened “Yatsugatake Esaki.”
At Esaki, you can taste the full variety of oden with premium seasonal ingredients. The Kansai-style broth is richer than the native Kanto style. It is made with three types of dried fish flakes and kelp.
Premium ingredients like clams, seasonal fish fillets, and tofu simmer in a huge copper kettle. Esaki also offers sashimi, sashimi meatballs, and charcoal-grilled dishes.
The restaurant is compact and exclusive. It has only eight counter seats and eight tatami seats.
Esaki’s cuisine is more than a meal. It is a journey. It is a celebration of Japan’s culinary heritage. Chef Ezaki transforms simple ingredients into extraordinary dishes. He creates memories that linger long after the last bite.