AN INTIMATE KAPPO DINING
EXPERIENCE IN THE HEART
OF MELBOURNE
AN INTIMATE KAPPO DINING EXPERIENCE
IN THE HEART OF
MELBOURNE
Philosophy
TRADITIONAL JAPANESE COOKING, FROM EDO-MAE STYLE SUSHI, SASHIMI, FRYING, GRILLING & SIMMERING
CONNECTION BETWEEN CHEF,
INGREDIENT AND GUEST
IS AT THE HEART OF ÉN.
With a focus on seasonality, technique and premium Australian and Japanese produce
With a focus on seasonality, technique and premium Australian and Japanese produce
Craft
At ÉN, we use the true akazu sushi rice, traditionally mixed in wooden Shari Kiri. Its lengthy production and limited availability make it a prized ingredient — and for many chefs, an important link to the traditions and craftsmanship of Edo-mae sushi
Zuke is a traditional Edo-mae technique in which raw fish, most famously tuna, is briefly marinated in a seasoned soy-based sauce. Originally developed in the 19th century as a practical way to preserve fish before refrigeration. The marinade draws out excess moisture, concentrating on the fish’s natural umami while adding depth from soy and mirin, giving the tuna its characteristic deep colour and delicate gloss
ÉN’s cooking is grounded in the honest art of Kappo, guided by seasonality, precision and respect for each ingredient. The menu brings together carefully selected Australian and Japanese produce, sourced according to season and quality.
Traditional techniques are central to the kitchen, from Edomae methods such as zuke and shime to house-made dashi and Akazu-seasoned sushi rice. Each is used with purpose, allowing the natural character, balance and umami of the ingredients to remain at the centre of every dish.
EACH INGREDIENT IS SOURCED WITH SEASONS
AND QUALITY AS THE CENTRE
EACH INGREDIENT IS SOURCED WITH SEASONS
AND QUALITY AS THE CENTRE
TAKURO ABE
SHIRO FUKUSHIMA
TAKURO ABE
SHIRO FUKUSHIMA
Born and raised in Yokohama, Chef Takuro Abe brings more than 25 years of experience across Japanese and Australian kitchens, spanning sushi, sashimi, teppanyaki, handmade soba and traditional Kappo cuisine. His career includes senior roles at Shusai Mijo and Warabi at W Melbourne, with a cooking philosophy centred on restraint, precision and seasonality.
With more than 30 years of experience, Chef Shiro Fukushima has worked across omakase, sushi, teppanyaki and traditional Kansai cuisine. Trained in Osaka under Chef Norio Ueno at Mutsumi, he later spent 17 years with Grand Hyatt Melbourne and served as Culinary Field Specialist for the Asia-Pacific region.
Together, Abe and Fukushima bring a deep respect for Japanese culinary traditions, combining classical technique, exceptional ingredients and a contemporary Melbourne sensibility.
Born and raised in Yokohama, Chef Takuro Abe brings more than 25 years of experience across Japanese and Australian kitchens, spanning sushi, sashimi, teppanyaki, handmade soba and traditional Kappo cuisine. His career includes senior roles at Shusai Mijo and Warabi at W Melbourne, with a cooking philosophy centred on restraint, precision and seasonality.
With more than 30 years of experience, Chef Shiro Fukushima has worked across omakase, sushi, teppanyaki and traditional Kansai cuisine. Trained in Osaka under Chef Norio Ueno at Mutsumi, he later spent 17 years with Grand Hyatt Melbourne and served as Culinary Field Specialist for the Asia-Pacific region.
Together, Abe and Fukushima bring a deep respect for Japanese culinary traditions, combining classical technique, exceptional ingredients and a contemporary Melbourne sensibility.
Experience
Traditions, Simplicity
Basics & Consistency
Traditions, Simplicity
Basics & Consistency
