影片
港铁上环站 A2 出口
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电话号码
66049083 (WhatsApp)
开饭介绍
店名的日文是指「缘」，其现代日式装潢环境舒适，而用餐区分为铁板烧区，以及休闲风的单点区；菜品主打日籍主厨的家传食谱，如秘制猪肉酱釜饭。
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营业时间
今日营业
12:00 - 14:15
18:00 - 22:00
星期一至日
12:00 - 14:15
18:00 - 22:00
公众假期
12:00 - 14:15
18:00 - 22:00
公众假期前夕
12:00 - 14:15
18:00 - 22:00
以上资料只供参考，请与餐厅确认详情
有关奖赏计划
Enishi is a teppanyaki restaurant located at Bonham Strand in Sheung Wan, helmed by the Japanese couple and chefs Ami and Toru Takano. The entrance has recreated the vibe of a Japanese cottage, with wooden beams and warm lighting seeping out from the bamboo windowpanes.Entering is a long teppanyaki counter that can accommodate ten customers, with Ami and another local chef serving. We are assigned seats at the end of the counter, enjoying more privacy and space. We ordered the Tanagu Menu ($1,480 each). The chef then assembles and introduces the ingredients he would be cooking for us.The Sakizuke is Beef Shigureni. A classic dish that is often made at home, the beef has been simmered with a broth of sweet soy sauce and grated ginger, great in a mix of sweet and savoury taste, plus the fragrance of the ginger. Together with some chopped spring onion, the chef also added a sauteed daikon to help balance the rich flavours. A good starter that might seem modest but is heartwarmingly comfortable.The Sashimi features Hamachi, with the yellowtail having been lightly torched, or aburi in Japanese term, paired with some grated daikon and ponzu, plus some shiso flowers and shredded shiso leaves. The fish has a rich taste, with the fish oil having been vitalized through the torching process, with mouthwatering aromas and good in taste. The condiments are also spot on to balance with the acidity from ponzu. Nice.While we were eating the first couple of courses, the chef has already started to prepare the third course, Homemade Gyoza, on the teppan, to a crisp and caramelized bottom while keeping the skin soft and not dried up. The dumpling has a stuffing made with Hotaru Ika, or firefly squid, plus some fried garlic and onion, very flavourful and full of umami. On top are some fresh watercress and a sauce made with the vegetable and Parmesan cheese. Very good indeed.Next is the highlight for the menu on the night in my opinion. The large live Hokkaido Ezo Awabi is meticulously prepared, grilled and sauteed to perfection, very tender on the bite. With some wakeme seaweed and grilled eggplant (yaki nasu) on the side, with the latter having a very aromatic smoky note, the chef has also prepared two sauces, one made with the abalone liver and the other a dashi sauce. Pure enjoyment and not to be missed.The main course features Kumamoto Akaushi Ribeye. The ribeye steak has been grilled to the perfect medium rare per my request, caramelized on the surface yet still pink and juicy inside. The quality of the beef is really good, with a nice marble but not excessive, so finishing the steak does not feel too greasy or too heavy to the body (and heart!). With a bit of wasabi and sea salt to enhance the taste, on the side are the Aomori garlic chips. Wonderful.Instead of the usual fried rice, the chef has prepared Pot Rice with Oyster and Uni. Proudly using premium rice from Niigata, it is made with homemade dashi. The chef then takes the soy-marinated oysters and then torch them, before putting them into the pot rice, together with some sea urchin from Hokkaido and vegetables. Served with pickles and a clear soup, we are able to finish the whole pot, with enough for two full bowls each. Contented and happy.The final course is Homemade Seasonal Dessert, featuring the homemade matcha chiffon cake, with the chef piping a delicious cream cheese inside, together with some Kyoho grapes and pistachio on top, the cake is not too sweet, with a nice fluffy texture. The cream cheese helps to provide an extra layer of complexity in flavours, while the grapes and pistachio supplement on appearance and texture. A satisfying conclusion to a wonderful meal.Service is good, but the chef might not be that interactive with the customers. The bill on the night is $3,384 which is reasonable. If you want teppanyaki but do not want too heavy a menu, this is a place worth visiting.
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在中环的日式餐厅ᴄᴇɴꜱᴜ，一直是笔者个人心水推荐的三甲餐厅之一，无论在料理的呈现还是味道上，绝对是令人惊艳的。主打铁板烧的ᴇɴɪꜱʜɪ，由主厨高野彻ᴄʜᴇꜰ ᴛᴏʀᴜ ᴛᴀᴋᴀɴᴏ 领军，是隶属ᴄᴇɴꜱᴜ ᴄʀᴇᴡ餐饮集团。餐厅以「缘」为名，象征主厨与创办人的合作，融合铁板烧与居酒屋风格，打造精致餐饮体验。.ᴄʜᴇꜰ ᴛᴏʀᴜ拥有逾30年经验，擅长以精准手法突显食材原味。曾在东京学意大利厨艺，后于日本顶尖铁板烧磨练技艺，2013年定居香港。在ᴇɴɪꜱʜɪ，他以铁板为舞台，融合传统与现代烹饪哲学，展现食材魅力。.ᴇɴɪꜱʜɪ的铁板烧以食材为核心，菜式体现主厨对工艺的执著。笔者特别欣赏其摆盘与酱汁调配，味道上绝对有惊喜。餐厅提供主厨吧台及桌位，让宾客近距离感受烹调艺术，品尝精致酱汁与食材原味，全晚用餐体验令人难忘。.ᴇɴɪꜱʜɪ推出三款厨师发办餐单及单点菜式，包括ᴋɪᴢᴜɴᴀ、ᴛᴜɴᴀɢᴜ及ᴛꜱᴜɢɪ，价钱由每位💲888起。每道菜在铁板上化为艺术，简单调味与酱汁让食材更美味。.✿ ꜱᴀᴋɪᴢᴜᴋᴇ
一行数人，所以除了厨师发办餐目之外，还试了一些ᴀ ʟᴀ ᴄᴀʀᴛᴇ的项目。ᴄʜᴇꜰ ᴛᴏʀᴜ 先为我们准备了牛肉时雨煮佐煎大根，牛肉慢煮软腍，微甜酱汁搭配清爽大根，葱花姜丝添层次。另有粟米慕丝，质地细腻，甜香浓郁，入口轻盈，令人爱不释手。.✿ ꜱᴀꜱʜɪᴍɪ
炙烧油甘鱼刺身佐大根蓉，鱼肉鲜嫩，焦香外层配柚子醋，酸香平衡。另一道的鹿儿岛石垣鲷刺身薄透弹牙，搭高汤啫喱，微咸鲜味增添层次，呈现日式美感。.✿ ꜱᴛᴇᴀᴍᴇᴅ ʜᴀᴍᴀɢᴜʀɪ
清酒蒸蚬汤汁清甜，蚬鲜香浓郁，竹笋爽脆，汤底浓而不腻，现场蒸制增趣味。.✿ ʜᴏᴍᴇᴍᴀᴅᴇ ɢʏᴏᴢᴀ
铁板煎饺子以萤光鱿鱼及炸蒜为馅，饺皮金黄脆口，帕玛森奶酪酱汁带奶香，风味独特。.✿ ɢʀɪʟʟᴇᴅ ᴏʏꜱᴛᴇʀ & ɴᴇᴡ ᴘᴏᴛᴀᴛᴏᴇꜱ
烧日本蚝外脆内软，焦化牛油酱汁香浓，酸豆与新薯平衡口感，酸甜丰富。.✿ ᴡᴀɢʏᴜ ꜱɪʀʟᴏɪɴ ꜱʜᴀʙᴜ ꜱʜᴀʙᴜ
薄切和牛西冷涮涮锅，肉质软嫩，汤底清鲜，搭配时蔬，保留牛肉原味。.✿ ᴍᴀɴᴛɪꜱ ꜱʜʀɪᴍᴘ
铁板烧濑尿虾肉爽甜，关东煮牛油酱香浓，烤蔬菜添层次，色彩丰富。.✿ ʜᴏᴋᴋᴀɪᴅᴏ ᴇᴢᴏ ᴀᴡᴀʙɪ
新鲜虾夷鲍鱼铁板煎香，鲍鱼肝酱浓郁，搭配海带烧茄子，风味和谐。.✿ ꜰʀᴇꜱʜ ᴘʀᴀᴡɴ
必点新鲜海虾裹紫苏叶，卡达伊夫面条煎脆，虾肉鲜甜，柚子醋酸爽，口感层次分明。.✿ ʙᴏꜱᴛᴏɴ ʟᴏʙꜱᴛᴇʀ
铁板烧龙虾尾弹牙鲜甜，浓汤酱汁香滑，烤蔬菜添奢华感，色泽鲜艳。.✿ ʜɪᴍᴇ ꜱɪʀʟᴏɪɴ ᴜꜱᴜʏᴀᴋɪ
薄切姬牛西冷卷昆布与大根，照烧酱添日式风味，创新又美味。.✿ ᴋᴜᴍᴀᴍᴏᴛᴏ ᴀᴋᴀ ᴜꜱʜɪ ʀɪʙᴇʏᴇ
熊本赤牛肋眼扒软嫩多汁，青森蒜片配山葵海盐，简单调味突显肉香。.✿ ʙᴇᴇꜰ ᴜɴɪ ᴘᴏᴛ ʀɪᴄᴇ ᴡɪᴛʜ ɪᴋᴜʀᴀ
姬牛片海胆釜饭用新潟米慢煮，饭粒软糯微焦，炙烧和牛与海胆三文鱼籽鲜甜咸香。.✿ ᴢᴜᴡᴀɪ ᴄʀᴀʙ & ᴜɴɪ ᴘᴏᴛ ʀɪᴄᴇ ᴡɪᴛʜ ɪᴋᴜʀᴀ
松叶蟹肉海胆釜饭鲜甜细腻，饭底微焦，搭配海胆三文鱼籽，热腾腾上桌，极具吸引力。.✿ ʜᴏᴍᴇᴍᴀᴅᴇ ꜱᴇᴀꜱᴏɴᴀʟ ᴅᴇꜱꜱᴇʀᴛ
京都宇治抹茶雪芳蛋糕轻盈，抹茶香浓，马斯卡彭奶油滑顺，橙香清甜，为晚餐画上完美句点。
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地点近上环地铁站比想像中容易找到交通便利在闹市中简约的门面设计 带上日式的清净感觉内场设计也同样使人舒适在下预订了午巿薄烧套餐份量似乎有点细两片和牛三款野菜加上炒饭和汤最后会有甜品嘴馋的我加点了碗乌冬没想到原来是干捞的还一心想著汤乌冬呢不过也个也很好吃 超多的蟹肉和入味的乌冬服务不错 虽然店员不是太主动 但所介绍的清晰到点背景音乐个人普通 太刺激了（这单纯个人问题）整体来说是不错的客人没有很多 刚好适合想要静静的在下
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My second visit was super disappointed than my first time. We tried the more expensive tasting menu for 2nd visit. The menu was actually the same as the cheaper one except having abalone instead of prawn as main dish. Upon every dish arrived, the manager would come over to introduce “there are ingredients A, B, C, D, E in this dish” haha thanks for such “detailed” introduction while we haven’t covered our eyes during the dinner.We entitled to have a pot of rice for the menu, since we were full and decided not to refill. When we settled the bill and ask to take away the rice. The manager said they had already handled the leftover. We felt unbelievable as we were not asked at all and it’s a wasted to just trash. We did double checked again if it’s thrown away or what. The manager went back to kitchen and said they had already “handled” it once we did not need refill. Very awkward not sure if it was served to other customers or staff meal but I did allow to take away the left rice on my first visit. The manager then asked if he can do anything to compensate; we asked maybe a discount(whatever 5% or just a free drink), then he said “I am sorry” and that’s the end. What’s the point of asking if you did not plan to do anything. Yeah you succeed in turn down us for not coming again. No appropriate reason and no compensation at all. That’s how they treated customers.
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EnishiAnother one commended by the Incredibly Judgmental Food Critic. To be honest, going forward I will read his critic with a pinch of salt. All I can say is fair execution. Nothing particularly memorable. The only dish that D praised was the firefly squid and watercress dumplings, which I agree was something that slightly stood out that evening. Items that should have been the star of the evening (like the awabi and the A5 Wagyu Tenderloin) were bland. Given the price point, I would only revisit it if it is absolutely necessary.
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