Other
Ryosuke Ito
Owner chef
- Discipline
- Other
i. Biography
The Ascent
Japanese restraint is a kitchen practice before it is an aesthetic: clarify before adding, let heat settle before moving, and treat fragrance as a timing cue rather than ornament. The early training Ryosuke Ito received at RyuGin placed that discipline inside the cadence of high-level Japanese cuisine, where precision and focus carry more weight than flourish. The owner chef role at Ensui, held by Ryosuke Ito since 2020, is a stewardship position as much as an authorial one. The cooking works through ingredients, technique, and the quiet rituals that give Japanese cooking its structure. New ideas are drawn through study of the past, with tradition treated as a working source rather than a fixed display.
At Work Now
Dashi at Ensui is handled as a central craft, not only as a base note beneath the meal. Carefully selected bonito, kelp, and soft water set the frame; purity, timing, and touch determine the result. Freshly shaved bonito is used for dashi, making the shaving and its aroma part of the guest-facing sequence rather than a prep step kept out of sight. Charcoal is the kitchen’s other main axis. Japanese ingredients are grilled over charcoal to draw out sweetness, smoke, and texture. The technique depends on patience: live heat must be read, ingredients must be left alone at the right moments, and the finished dish should show both flame and control. Sudachi Soba shows the method in a small register. Handmade with buckwheat flour from the Shirakami Mountains and topped with thinly sliced sudachi citrus, it is served as a light two-bite palate cleanser in a kaiseki course. The course works by contrast: buckwheat earthiness, citrus lift, and a clean pause between richer parts of the meal. Steamed Abalone, Lotus Root Cake, and Uguisu Greens works through concentration rather than contrast. The abalone is steam-braised without seasoning to draw out its natural umami before any embellishment. Freshly shaved bonito flakes are presented before the dashi is made, so sequence itself becomes part of the craft and flavor is built step by measured step.
Signature
Steamed Abalone is the named signature associated with Ryosuke Ito. Its method points to the broader discipline at Ensui: controlled handling, precise sequence, and close attention to the ingredient’s inherent character.
Awards and Standing
MICHELIN recognition places Ensui within the contemporary Tokyo kaiseki register without changing the craft terms by which the work is judged. Ryosuke Ito has received MICHELIN Guide Tokyo 2022 — One MICHELIN Star for Ensui (2022). Recognition for Ryosuke Ito includes One MICHELIN Star for Ensui (2022) and Two MICHELIN Stars for Ensui.
Profile updated July 2026
FAQ
Asked of Ryosuke
Who is Ryosuke Ito?
Ryosuke Ito is Owner Chef.
Where did Ryosuke Ito work before?
Earlier in their career, Ryosuke Ito worked at RyuGin.
What recognition has Ryosuke Ito received?
One MICHELIN Star for Ensui (2022).
