The story
Enishi by Toshiro brings refined Japanese cooking to Waterloo, where Chef Toshiro Fujii balances French gastronomic precision with distinct Asian influences. After leading kitchens at Air du Temps and SAN, Fujii established this independent venue along the Chaussée de Bruxelles. The Le Fooding guide noted his departure from mentor Sang-Hoon Degeimbre to create a space that bridges Tokyo sensibilities with the local region. The kitchen operates as a fusion of French structure and Japanese ingredients, offering menus that include gluten-free and lactose-free variations. Guests choose between the four-course Menu Glycine at 80 euros or the six-course Menu Enishi for 98 euros. A sake pairing option adds five selections for an additional 40 euros.
Starters feature bright compositions such as ceviche with day boat fish and mango, followed by lacquered eel served with a rice cracker and Sancho foam. The menu highlights premium proteins, including three preparations of wagyu beef and delicate raw langoustine dressed with a sharp apple-celery brunoise. Warmer plates showcase steamed pollack infused with miso and yuzu, while the main course may present duck breast accented with red cabbage, shiso, and umeboshi. The finish often involves textural contrasts, exemplified by a peach dish paired with almond and Chartreuse liqueur. Dessert courses explore fruit-forward themes, such as a vivid compilation of citrus elements including jelly, sorbet, fresh slices, and cake.
The dining room presents a wood-clad interior situated directly on the main road, offering a discreet setting. The layout accommodates families and maintains air conditioning throughout the service hours. Tables open Tuesday through Saturday, with lunch service available on Thursdays and Fridays before the evening dinner slot. The restaurant closes on Mondays and Sundays, ensuring focused preparation for the remaining days.
Recognition
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