I was originally planning to go to a different restaurant with My Reviewer, but due to some circumstances with the owner of a certain Japanese restaurant in Ginza (if you know, you know haha), we couldn't go. At that moment, we were warmly welcomed by es☆ at the last minute. They were able to secure a table for three if we came early, so we were grateful. I had only been there late at night before, but coming early gave a different impression with the bright sunset. This place was created by Oshiro-san, who has been there since the establishment of SUGALABO, aiming to create a completely members-only restaurant... or should I say a castle! They occupy an entire building, with the second floor serving as a waiting area with bottle and flame displays that mesmerize, followed by dining on the third floor at the counter. The spring menu included a clam soup seasoned with Tosa Binchotan charcoal, giving it a rich flavor. It warms you up right from the start. There was also a gratin with Suruga Bay sakura shrimp and cheese, a bite-sized delight spreading happiness with the flavors of shrimp and cheese. A spring roll combining white fish, mizuna, and tree buds was a unique non-French approach typical of SUGALABO. We also had an additional dish of minced whale meat tartare with caviar, a completely different taste from what I knew, with a texture like horse sashimi but a different flavor. The chicken wing tips were crispy on the outside and juicy on the inside, with a completely different umami taste. The dish of Botan shrimp from Funami Bay with spring vegetables in a sauce made from shrimp heads was rich, powerful, and delicious. A salad of firefly squid and takana was a refreshing dish with the unique texture of firefly squid. Grilled only on one side, the Omi beef was simple yet flavorful, allowing the taste of the meat to shine through. The fatty mackerel was simply grilled, but the concentrated fattiness was delicious. The thin pea soup with vivid green color was visually appealing and captivating. The Omi beef charcoal-grilled dish made another appearance, this time paired with shiitake mushrooms and onion rings. The bamboo shoot and salmon roe rice dish was a classic spring dish with bamboo shoots and salmon roe. For dessert, we had the Comfort from Fuji in Gunma, which was easy to eat. Lastly, the Snow Rabbit, with cocoa vinegar poured over ice cream and strawberries served like in SUGALABO, was irresistible. Despite being full, I couldn't stop eating. It was another wonderful evening with delightful dishes.

The dishes at this restaurant are delicious and diverse. I recommend the large clams, mussels, squid, water dumplings, seafood salad, tuna, anglerfish with sauce, spring rolls, matsutake mushroom consomme, Ezo venison, Korean pheasant rice porridge, Nagano purple potatoes, yogurt ice cream, peach pineapple and passion fruit, and weekend citron.

The taste didn't quite suit my preference, but I really liked the dish with sesame oil. The chef's personality is becoming more prominent and it's a good sign. The water dumplings with lobster are always exotic and Asian-inspired, and truly delicious. Initially, the amuse-bouche was more traditional, but now the dishes are creatively interpreted using various Japanese ingredients, with a collaboration between the chef and the sommelier creating a unique dining experience. It's French cuisine, but with a touch of Japanese and Asian influences.

When it comes to ES, in my work it refers to engineering samples, which are pre-production test IC chips. I'm not quite sure what ES means in this restaurant, but it feels like a food experiment produced by Mr. Oshiro, who is from Sugalabo. He combines various ingredients to try out new cooking methods. I think this experiment is successful. Here are some examples: - Large clam soup from Isumi, Ibaraki - Thin pea tart with caviar from Chiba - Fresh spring rolls with ayu and watercress from Wakayama - Akagyu tail spring rolls with cheese from Kumamoto - Shima aji with tade oil from Tokushima - Murotsu clam with pork prosciutto and Chinjase Nez from under 20 degrees water - Sawai beef with Akita Yama Wasabi and corn polenta with cheese and shaped watercress - Awaji Toro mackerel with grated daikon radish, tomato water sauce, and simmered sauce - Future (corn) soup - Sawai beef belly charcoal-grilled with bay leaf, Nasu stuffed with Manjyu Togarashi, Alissa's spicy sauce, and new onion pickles - White asparagus and salmon roe rice - Mie Minami Hara melon, Shine Muscat, Chartreuse sauce with 120 types of herbs - Mango passion fruit - Coconut-flavored Basque cheesecake, Weekend lemon lime cake

I had been curious about this place for a while. The meal cost 43,560 yen plus tax, with a non-alcoholic pairing for 20,000 yen plus tax, totaling just under 70,000 yen. It was a bit pricey, but the experience was worth it! The clam soup was amazing. The flavor of the clams and the aroma of charcoal were fantastic. The excitement for what was to come only grew. The second dish was edamame and caviar with mascarpone as a great accent. It was also very delicious! The spring rolls with ayu fish and red beef tail were good, but the previous two dishes were outstanding. The sashimi of striped jack was excellent, especially the tartare-like topping. The chicken shellfish dish had a great charcoal flavor and the broth was superb. The number one dish of the day was the salad with Sawai beef. The saury liver sauce and corn soup were also incredibly tasty. The main dish of Sawai beef harami was a great choice. It was harami instead of the usual A5 fatty meat. The meal ended with asparagus rice and three desserts. The dishes were served at a good pace, and the whole experience lasted about two hours. It was a delicious and wonderful restaurant! I will definitely come back again.

On April 20, 2023, at Isumi Daishi in Tosabichosankan Bay, I enjoyed a delicious meal featuring dishes such as Sakura shrimp gratin, Shirauo with wood buds from Iwate, Akadori dumplings with Handara Bay chicken, Botan shrimp from Hyogo, firefly squid with Hanazansho from Omi, premium beef from Fukai and Akita, wild mushrooms, and Tanba bamboo shoot rice from Gunma. The ingredients were sourced from reputable farms such as Miki Farm in Kagoshima and Ide Farm in Karatsu. The meal ended with a delightful Snow Rabbit Weekend Herb Tea.

[Location/Atmosphere] I visited a restaurant in Nishi-Azabu, Minato-ku around 8:00 PM. The first floor had a bar-like waiting area with a special atmosphere that made me feel a sense of exclusivity. When it was time, I went up to the second floor. It had a comfortable atmosphere where I could immerse myself in the cooking at the three counter kitchen style setups. [Menu/Pricing] Chef's course menu with recommended drinks. [Menu of the Day] *Refer to the attachment* [What I liked compared to other restaurants] - There were many dishes that I felt I could only eat here, and I was able to spend a memorable time without a doubt. [Will I visit again] - Yes [Other] - N/A

In Nishi-Azabu, this time we had a full course meal. It started with a splendid shiitake mushroom from Akita, served with dashi broth. Then we had fresh spring rolls made with mud-veiled cuttlefish as an appetizer. The main course included polenta with Akashi and devil's horse mackerel, which might not sound delicious but in the hands of a skilled chef, like in this case, it turned out to be surprisingly tasty. There were no standout specialties, but dishes like polenta and couscous, which I usually find unremarkable, were prepared exceptionally well here. The fugu milt spring roll was delicious as expected. The amuse-bouche included hokkigai caviar, white shrimp, and lobster cutlet sandwich. The main meat dish was wagyu beef, which was simply delicious, though I must say the Basque pork I had in a previous visit was more memorable.

Last minute reservation for a duck ramen themed dinner at Nishi-Azabu Es. The short course menu included Sayori's fresh spring rolls, which were amazing. The red beef tail spring rolls with truffle were visually stunning and delicious. The luxurious marble interior and private space surrounded by glasses added to the extravagant experience. The European asparagus was glossy and had a captivating allure. The first shiitake mushroom dish featured produce from the mountain farm, showcasing the chef's original touch and evolution. The sommelier, whom I met at Cezan, impressed with his selection. The Basque pork, with its unique sweetness and juicy texture, stood out as a delicious ingredient. While Odo's Black Dragon Junmai pork was also tasty, this pork was exceptional.

I had saved this restaurant because I was interested in it after seeing Koukou from The Bachelorette and The Bachelor go there. I was taken there for my birthday celebration. At first, I was a bit lost at the entrance, but a staff member came to guide us inside. We were led to the second floor to wait while having tea. I thought we would be eating there, but then we were taken to the counter seats on the third floor. There were only three couples dining, so it was a bit nerve-wracking. The food was all delicious, allowing us to savor the taste of each ingredient. I could feel the dedication put into each dish... (Shallow) We had wine pairing for drinks. My companion had tea pairing as well, and both were delicious! I love tea, so I was impressed to see a place that offers tea pairing.

I visited es for the first time, and the entire building used for the restaurant was luxuriously designed, creating a fantastic atmosphere! The dishes were all luxurious, gathering delicious items from all over Japan! The wines were all delicious no matter which one you drank!! I will definitely visit again.

Chef and sommelier Oshiro, who was at "SUGALABO", opened a wonderful fusion restaurant in Nishi-Azabu in July 2022 in collaboration with Chef Sato from "L'Arpege" in Paris. The entire building, called "es", was newly constructed. The dining room is very stylish and uplifting. The food is an omakase course. Here's what we had: - Truffle sandwich - Spring rolls with sweet red snapper and black ink - Spring rolls with devil scorpionfish from Akashi - Spring rolls with blue lobster from Omura - Chawanmushi with caviar and white miso from Goto - Duck dumplings with silver duck from Aomori (forgot to take a photo) - Mackerel with fermented cabbage from Iwaya - Salad with real wasabi and watercress from Akita - Lamb with black matsutake mushrooms from Sistron - Zosui with Korean pheasant from Iwamizawa - Crystal pomelo from Kochi with yuzu yogurt - Mont Blanc with chestnuts from Iwakuni - Weekend lime cake - Herbal tea The attention to detail in the ingredients is evident. Each dish was not only delicious but also had a playful element, like the truffle sandwich and dumplings, which were genreless and fun. I'm not a big fan of lamb, but this one had no gaminess, was incredibly tender, and delicious. A standout dish. Total cost: 49,000 yen Rating: 5 stars: Definitely want to visit again! 4 stars: Would love to revisit if given the chance 3 stars: Would consider revisiting 2 stars: Once is enough 1 star: Not worth visiting.

I was invited to visit the new restaurant "es" in Nishi-Azabu. The waiting area was lovely, with a strong red-brown marble counter and an open kitchen where you could see everything. I started with HENRIOT Hemera 2006, which got me excited right away. I enjoyed a luxurious Black Truffle Sandwich, Akashi Aori Ika with ink sauce, Akashi Kiji Aji with polenta, and an exquisite Blue Lobster Spring Roll with Comte cheese and bottarga on top. The Nagasaki Kawahagi with Alba white truffle was rich and paired perfectly with the Black Dragon sake. The Aomori Silver Duck Foie Gras Dumplings were amazing, especially the sauce which could stand alone with wine. The Akashi Ura Sawara with caviar and Akita Wasabi with watercress salad were simple yet delicious. The Aomori Silver Duck with wild black matsutake mushrooms and Iwamizawa Korean pheasant with rice porridge were elegant and impressive. For dessert, I had a Kochi Crystal Dekopon Yuzu, Iwakuni Kishine Chestnut Mont Blanc, and a Weekend Citron which was exceptionally tasty. The meal ended with a minty herbal tea that was refreshing. The service and atmosphere were fantastic, and I also received a delicious sake kasu and black bean pound cake as a souvenir. Overall, it was a great experience, and I wish I had ordered more wine pairings. Thank you for a wonderful time.

Truffle sandwich with Akashi blue squid ink, Akashi devil ray polenta, Akashi maple leaf sea bream, Akashi thousand temple pepper, Goto cutlassfish, Alba white truffle, Aomori silver duck, Gyoza with Akashi sea trout caviar, Akita Honmayu cress, Aomori silver duck with natural black mushrooms, Iwamizawa Korean pheasant porridge, Kochi crystal pomelo, Iwakuni Kishine chestnut, Weekend herbal tea.

Mr. Oshiro, who has been with Sugalabo since its establishment, has created a wonderful restaurant in Nishi-Azabu. The first floor serves as a waiting area with impressive bottle and flame displays. The second floor features an elegant space with a counter for 7 seats, predominantly in red. The food highlights include: Spanish black truffle sandwich, Maizuru aoriika and ink spring rolls, smoked saba mackerel and horse meat tartare sandwich, blue lobster spring rolls with Comte cheese and karasumi, grilled Akashi red sea bream with chili pepper and tade sauce, Goto Islands kue with white miso chawanmushi and Alba white truffle, Aomori silver duck and foie gras with wing gyoza and Nagano black maiitake mushrooms, grilled Akashi ura saffron paste with Nara pickled caviar, watercress and wasabi salad, Aomori silver duck with Kamo eggplant beignet and negi paste, Iwamizawa koi, zosui, and seri, Kochi crystal buntan with yuzu yogurt, Iwakuni Kishine chestnut Mont Blanc, lime cake, and herbal tea. The flavors were outstanding, starting with the black truffle sandwich. The emphasis on quality ingredients and sauce that complements them is similar to Sugalabo, but the finishing touches are quite different, showcasing originality. The red sea bream, although not a commonly heard of fish, was incredibly delicious. The kue was also very tasty, enhanced with the strong aroma of white truffle. The wine selection by Mr. Oshiro was excellent, and even the sake was impressive. While it may not have been heavily promoted initially, reservations for OMAKASE are now available. It is likely that reservations will become increasingly difficult to secure in the future, so it is recommended to visit sooner rather than later.

Today, I visited the restaurant es in Tokyo for a dinner course recommended by the top sommelier Sugara-bo, Mr. Oshiro, who opened the restaurant. Located on the opposite side of Roppongi Hills from Roppongi Street, es offers a nice dining experience where you can interact with the handsome sommelier Oshiro-san across the counter. They serve excellent ingredients like white and black truffles, blue lobster, demon horse mackerel, autumn sea bream, kue, and silver duck gathered from all over Japan, following the Sugara-bo style. The restaurant is gaining popularity, and I look forward to their future success. I highly recommend es. Today's menu costs 49,720 yen, and the omakase course is 38,000 yen. The menu includes dishes like Spanish black truffle sandwich, Maizuru aoriika with ink, smoked demon horse mackerel from Akashi, Norman blue lobster, grilled autumn sea bream from Akashi, Goto Islands kue, silver duck from Aomori, and more. The meal ends with a lime cake and herbal tea.

Chef sommelier Oshiro of the West Azabu ES Sugarabo's restaurant. Luxurious ingredients such as black truffles and white truffles are incorporated into the dishes by young chefs with an ethnic twist, while also sticking to the classic course. The meal started with truffle sandwiches followed by 4 amuse-bouche dishes: truffle sandwich, Akashi ao-ika, Hyogo demon mackerel, polenta, Omari blue spring rolls. The squid polenta wrapped in rice paper, a disappointing ingredient in my opinion, was transformed by the chef's creativity and seasoning. Even couscous, which can be disappointing at times, was elevated by the chef's touch. The mix of ethnic and French influences was well done. The Akashi momiji-dai was delicious, as was the Goto kué with Alba white truffle. The Aomori silver duck dumplings were also impressive. The white truffle had a wonderful aroma and the quality of the kué was top-notch. The silver duck made a return appearance in the main dish. The white truffle from Sesan was also impressive, with a hint of ginger or lily bulb.

Chef Sommelier Oshiro's restaurant at Nishi-Azabu ES SUGARLABO. Luxurious ingredients such as black truffles and white truffles were incorporated into the dishes with a young chef's touch, while sticking to classic courses. Starting with a truffle sandwich and four amuse-bouches: Truffle sandwich, Akashi squid, Hyogo "Oni-aji" fish, Polenta with Omble Blue, and spring rolls. The squid polenta, a disappointing ingredient in my mind, was transformed by the chef's skill and seasoning. The couscous, which often disappoints me, was also improved by the chef's touch. The mix of ethnic and French elements was excellent. The Akashi red snapper sashimi was delicious, highlighting the recent trend of encountering tasty red snapper from Akashi.

The new restaurant run by Mr. Oshiro, who was the chef at Sugarabo. So cool!!! The dishes were a fusion of carefully selected ingredients and techniques experienced at Sugarabo, served at a good pace with a wide variety of dishes, allowing us to fully enjoy the meal. The wine selection was also wonderful, with excellent pairings. The bill was also in line with Sugarabo's class. The abalone and clam dishes were huge, and the restaurant is said to be supervised by Larquest.

It was my first visit. The food, pairing, and everything else were great. The interior of the restaurant was also gorgeous. A place I would like to visit again.