Case History | En Restaurant – Tokyo, Amsterdam

Chef Ken specializes in “Kappo” menus, a special cuisine that became popular in Japan around 1900; since then it has always been highly regarded. Kappo literally means “chopped” (raw) and “cooked” (hot) and is characterized by a subtle blend of flavors, textures, colors, and compositions. However, it is not as formal as Kaiseki.

Says Ryuji Ikemizu, the sommelier of En, “We serve fine quality wines but we try to serve sake and shochu. Sake and shochu are a fantastic accompaniment to ingredients such as raw fish, rice, and soy sauce. You can order almost all our sake and shochu by the glass, so you can try some and judge for yourself.”