The signature dish reimagines Austria's beloved Sachertorte dessert using foie gras terrine. The presentation and technique reference the famous pastry, but the ingredient swap creates something entirely new. Reviewers praise the extraordinary fusion and the chef's creativity in bridging Austrian tradition with modern plating.
Tips from diners
This dish alone makes EWIG worth the visit—expect to taste it in both Signature and EWIG menus.
A classic Austrian preparation applied to fresh Japanese sweetfish. The frying technique results in a crispy exterior while the fish inside remains delicate. Reviews consistently highlight this as a moment where Chef Kanno's Austrian training and Japanese ingredients align perfectly.
Tips from diners
The sweetfish's delicate flavor is the point—avoid heavy sauce pairings if given the option.
EWIG (meaning 'eternal' in German) opened recently in Minami-Aoyama and earned one star in the Michelin Guide Tokyo 2026. Chef Shinji Kanno is the only Japanese chef trained at a three-star Austrian restaurant. His menu fuses authentic Austrian techniques with modern sensibility and Japanese seafood and local ingredients. The restaurant offers signature and tasting menus with a curated selection of approximately 50 Austrian wines.
Located 540 meters from Gaiemmae Station. The restaurant is on the second floor of Oriental Minami-Aoyama building with distinctive oval windows.
Two options: Signature Menu (approximately 11 dishes, ¥33,000) and EWIG Menu (approximately 10 dishes, ¥18,000). Wine pairings available for both.
Chef Kanno personally handles much of the cooking and plating. Dinner service lasts 3.5-4 hours due to his hands-on approach—plan accordingly.
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