The opening is set for September 7th in Tokyo with a gastronomic proposal based in Japanese products, techniques and flavours that are distinguished from Eneko Atxa
- Starting on April 1st 2017 the restaurant will open its bookings
- ENEKO, is a growing concept that in less than a year will have two new locations
Madrid, March 31st, 2017. ENEKO is a gastronomic concept created by Eneko Atxa for his space in London. It is a more informal concept that does not miss the flavour and the technique from his cuisine.
Since the opening of Eneko at One Aldwych last month in London, Eneko will add two locations to his list of restaurants in less than a year.
On September 7th, ENEKO TOKYO, from Eneko Atxa who is the same founder of Azurmendi, will become a reality. The space aspires to become the ambassador of the Basque cuisine.
ENEKO TOKYO is located in the Roppongi neighborhood, a quiet and multicultural area that will adapt Eneko Atxa’s cuisine into a bistro style by using Japanese products that will also reflect the four-season Japan has.
The new space proposes two set menu options:
- Tasting menu at noon that includes an amuse bouche and a 4-course meal
- Evening menu that includes an amuse bouche and a 7- course meal
The restaurant has different spaces with wood finishes. On one side, the main kitchen and living area can be found and it will fit 44 people per service. On the other side, the restaurant counts with an external patio that will be opened from spring to fall. Besides this, Eneko Tokyo will have four private areas with a balcony.
The open concept kitchen allows the diners to see the live preparation of each dish.
A space where weddings can be celebrated
ENEKO TOKYO also creates a gastronomic proposal for weddings by taking advantage of the patio that the restaurant offers. This space will be used towards the ceremony and reception.
The menu will start with 3 appetizers served in a picnic basket – same way as it is done in Azurmendi.
Everything that you will like to know about ENEKO TOKYO you can find it here:
Web ENEKO TOKYO
TOKI-ON Nishiazabu, 3-16-28, Nishiazabu, Minato-ku, Tokyo 106-0031
Lunch: ￥5,000 (￥7,500 beverage is included)
40.90€ (61.35€ beverage is included)
Dinner: ￥9,500 (￥13,000 beverage is included)
77.71€ (106.34€ beverage is included)
TAX and service are not included in the price shown above.
ENEKO ATXA. THE SUSTAINABLE HARMONY.
Azurmendi is a unique place and Eneko has made of that green hillside, where Azurmendi is nestled, the centre of a culinary ecosystem that works like a beating heart – a green heart. It is the centre of a circular economy that provides work to more than 100 people.
The work with small farmers in the area, the recycling and the usage of local produce, and the preservation of autochthonous animal species that are in danger of extinction are some of the elements that defined Eneko’s passion for sustainability.
Azurmendi is the most sustainable restaurant according to the World’s 50 Best Restaurants, but it is not only a title, it is linked to Eneko’s obsessions for taking care of the environment, and it can be reflected into different ways, such as: a smart building that regulates the temperature by itself through a geothermal system of heating and cooling which allows the warm and cold winds to enter the place. The daily delivery of the merchandise by only one truck from its own logistic centre to control its carbon footprint. As well as making sure that, all of Azurmendi’ s providers and vendors work according to its sustainable philosophy. The daily recycling and composting that is taken to centres where this compost is utilized. Also, the collection of rain water in rafts to be used during the entire year. They even recycle intellectual ideas on this unique “Enekosystem.”
Eneko is kind and humble but with a determined soul who elevates the human connection. He knows what he wants and the way he wants it. He builds it and pursues it every day in Azurmendi. This quiet Chef needs to be looked at twice carefully in order to be understood. Not everybody that looks at him are able to discover what’s behind him, not everybody that observes him are able to see deep down the layers of intellectuality, wisdom and hard work that are behind the front cover. His mantra, the path is what matters; the respect to his diner, environment and team…is always embedded in every conversation with him.
His cuisine – the perfect trilogy of flavour, texture and aesthetics – is rooted to the Basque traditional cuisine. You can guess the flavours of homemade food and the stews made by his grandmother on every dish. He departs from this solid base to build textures and techniques to create outstanding dishes.
The strength of each dish is born from Eneko’s DNA, the authenticity of its traditional flavour in order to honour what he defines as the highest potency of flavour. A cuisine that shares a story and gives the diner a gentle touch – it is a silent revolution with harmony and sustainability.
Back in the day, Eneko was the youngest Chef in Spain to obtain 3 Michelin stars, a recognition that only 8 Spanish chefs have. It is an achievement that has shown evidence with his rising and unstoppable success by making it to the top list of The World’s 50 Best Restaurants as the most sustainable restaurant in the world, and Best Restaurant in Europe according to OAD (Opinionated About Dinning). Eneko has also been awarded with the National Gastronomy award in 2015 by the Spanish government and he is part of the European’s Young Leaders.
For any media interaction, interviews, coverage, consultations and proposals do not hesitate to contact us:
MATEO&CO Agencia de Comunicación
Lola Montes firstname.lastname@example.org Tel: 619 45 88 05