影片
更多
2025-06-28
0 浏览
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 ($1,48
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.
张贴
