“ENEKO Tokyo” is located next to the Greek Embassy in Nishiazabu, 8-minute walk from Roppongi Station in Tokyo. It is a restaurant where you can enjoy dishes and space that is a fusion of the Basque region of Spain and Japanese culture.
The main restaurant is “Azurmendi” in Basque. Eneko Atxa, the youngest 3-star obtainer in Spain, is the owner-chef. It was selected as "the Most Sustainable Restaurant" by "The World's 50 Best Restaurants". Reflecting owner-chef Eneko's philosophy, “ENEKO Tokyo” expresses traditional Basque cuisine with original ingredients and cooking methods based on "sustainable harmony". Hitoshi Isojima, the head chef and general manager of the restaurant, studied under Yutaka Ishinabe for 15 years at the main restaurant and the guest house of “Queen Alice” in Nishi-Azabu after graduating from a cooking school in Tokyo. He joined Prior Holdings in 2009 and was appointed as the head chef of “Hibiya Palace” in 2012. Since the opening of ENEKO Tokyo” in 2017, he has been entrusted with his current position.
The concept is "Basque Bistro". Like the Basque region, “ENEKO Tokyo” is a restaurant with "happy" before "delicious", where you can relax and enjoy your meal like a bistro. Ingredients are carefully-selected mainly from Japanese producers except authentic Spanish Iberico pork and prosciutto. For example, king oyster mushrooms that are as big and as thick as those grown in Basque, is purchased from a farmer in Nakano, Nagano Prefecture. The specialty is "Organic Eggs and Truffles". It is a dish made by pouring truffle juice into the fresh egg yolk of a Japanese egg carefully-selected by owner-chef Eneko. It is an original arrangement of local Basque cuisine. Wine are from not only from Spain, but also from Japan and other countries. Non-alcoholic drinks include white sangria with fruit and herb, grape juice and freshly squeezed orange juice made by mandarin orange from Ehime.
The restaurant is comfortable, with the atmosphere full of the Basque style. From the chairs in the main dining room that were also used in the “Azurmendi” to the mud wall in the welcome room with the image of the wind of the Basque by the plasterer Yuu Kusumi from Awaji, inspired by the Spanish architecture, and photographs in the corridor by photographers from the Basque, you can imagine a far Basque from Tokyo. In addition to the main dining room, there are 3 private rooms for 8 ~ 16 people. “ENEKO Tokyo”, where you can enjoy Basque culture together with food, is recommended for dining and dating with family, friends and colleagues. In addition, since English, Spanish and Chinese services are available, it is a restaurant that can also entertain overseas guests.
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* The availability of this webpage does not guarantee that the restaurant presented provides services in English, unless otherwise stated. Please be aware that English services may also depend on staff availability at the restaurant.
Access
A 8-minute walk from “Roppongi Station”, Exit 1C (Tokyo Metro Hibiya Line).
