影片
港鐵上環站 A2 出口
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電話號碼
66049083 (WhatsApp)
開飯介紹
店名的日文是指「緣」，其現代日式裝潢環境舒適，而用餐區分為鐵板燒區，以及休閒風的單點區；菜品主打日籍主廚的家傳食譜，如秘製豬肉醬釜飯。
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營業時間
今日營業
12:00 - 14:15
18:00 - 22:00
星期一至日
12:00 - 14:15
18:00 - 22:00
公眾假期
12:00 - 14:15
18:00 - 22:00
公眾假期前夕
12:00 - 14:15
18:00 - 22:00
以上資料只供參考, 請與餐廳確認詳情
有關獎賞計劃
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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.上環·與別不同的高質日式鐵板燒.ENISHI📍上環文咸東街49號地舖.➰今日到訪的「ENISHI」位於上環，餐廳外觀日系局酒屋風格設計，門面低調雅致，踏進門口的一刻已可以見到半開放式鐵板燒長枱貫穿整間餐廳，氣派相當。客人可以餐廳燈光較為昏暗浪漫，環境放鬆更可與人暢飲盡歡。.之前已多次到訪過CENSU CREW同集團的「CENSU」，招牌三黃雞令人再三回味，而「ENISHI」由主廚高野徹Chef Toru Takano負責，主廚具有逾30年經驗，在多間鐵板燒餐廳歷練，憑著對食材與美味的執著，最後相遇與創辦人佐藤瞬及濱崎亞美相遇合作，以「緣」即「ENISHI」為名，緣繫各方，配合主廚精湛手藝及各式時料食材與出神入化的調味入饌，為客人帶來一次又一次的與別不同的鐵板燒體驗。.➿ENISHI有套餐及單點菜式提供，餐單以「緣」為理念設計餐單，價錢每位💲888起，以「絆」 ·Kizuna，「繋」 ·Tunagu 和「 継 」· Tsugi 為主題創作出三款相應的廚師發辦料理，非常有心思。.✥ SAKIZUKE ⭐️4.2/5⭐️頭盤先來一份牛肉時雨煮佐煎大根及粟米慕絲，前者軟稔入味，後者甘甜細膩，開胃前菜一流。.✥ SASHIMI ⭐️4.3/5⭐️第二道是炙燒油甘魚刺身佐大根蓉與鹿兒島石垣鯛刺身擺盤精緻，兩道刺身互相映襯，炙燒油甘魚的魚油香氣配搭柚子醋平衝，很是均衡，石垣鯛則是用上高湯啫喱，用鹹香感帶出魚鮮。.✥ STEAMED HAMAGURI
⭐️4.2/5⭐️正式第一道鐵板燒料理是清酒蒸蜆，蜆肉鮮甜不在話下，作為配菜的竹筍更是非常爽脆。.✥ HOMEMADE GYOZA ⭐️4.3/5⭐️很少見的鐵板料理，以餃子作主角，內餡是少見的螢光魷魚及炸蒜為餡，主廚將餃子煎至金黃，非常誘人，配搭帕瑪森奶酪醬汁帶淡淡奶香，非常特別。.✥ GRILLED OYSTER & NEW POTATOES ⭐️4.2/5⭐️接下來一道是鐵板燒蠔，用上日本蠔及牛油醬汁調味充份帶出鮮香，更有北海道新薯增添風味。.✥ WAGYU SIRLOIN SHABU SHABU ⭐️4.3/5⭐️又是一道令人喜出望外的創意菜式，主廚將和牛輕輕放入涮涮鍋灼熟至呈粉嫩狀態即上枱，搭配特制的酸汁更令人回味。.❀ MANTIS SHRIMP ⭐️4.3/5⭐️今晚的第一道重頭戲，主廚將豐滿爆膏的瀨尿蝦煎封，再配上關東煮牛油醬汁，入口層次分明，橙黃色的瀨尿蝦膏在口中慢慢化開，非常滿足。.❀ HOKKAIDO EZO AWABI ⭐️4.3/5⭐️用上新鮮蝦夷鮑魚，即場烹調鮑魚肝醬，配上海帶燒茄子，入口爽彈濃郁，十分出色。.❀ FRESH PRAWN
⭐️4.3/5⭐️主廚招牌之一的人氣新鮮海蝦裹紫蘇葉，外層以卡達伊夫麵條煎脆，內層包裹鮮蝦及紫蘇葉，入口層次感滿滿，非常香口。.❀ BOSTON LOBSTER ⭐️4.3/5⭐️主廚以戲法般純熟功藝將龍蝦尾去殼拆肉，再混和醬汁調味，色香味俱全。.❀ HIME SIRLOIN USUYAKI
⭐️4.4/5⭐️鐵板薄切姬牛西冷捲昆布與大根，與坊間不同，主廚特別將和牛西冷捲起昆布與大根，令到入口非常爽快，亦中和了和牛的油膩感，很有新鮮感。.❀ KUMAMOTO AKA USHI RIBEYE ⭐️4.4/5⭐️接著是厚燒熊本赤牛肋眼扒，簡單用上青森蒜片和山葵海鹽，呈現出和牛本身食材的肉香與油脂。.❀ BEEF UNI POT RICE WITH IKURA
⭐️4.4/5⭐️❀ ZUWAI CRAB & UNI POT RICE WITH IKURA
⭐️4.4/5⭐️主菜部分是兩款斧飯，同樣用上慢煮的新潟米，分別配搭姬牛片海膽和松葉蟹肉三文魚籽海膽，飯香軟糯，添飯時更做到飯焦效果，每啖入口都是鮮味滿足，非常幸福。.𖥕 HOMEMADE SEASONAL DESSERT ⭐️4.2/5⭐️最後甜品是京都宇治抹茶雪芳蛋糕，入口鬆軟帶抹茶香，更有開心果碎增添口感。.➰總結餐廳將鐵板燒演繹出另一種層次，結合主廚精湛手藝，對調味醬汁及食材的部分更是出神入化，令人驚喜連連，喜歡鐵板鐵的朋友必定要一試。
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在中環的日式餐廳ᴄᴇɴꜱᴜ，一直是筆者個人心水推薦的三甲餐廳之一，無論在料理的呈現還是味道上，絕對是令人驚艷的。主打鐵板燒的ᴇɴɪꜱʜɪ，由主廚高野徹ᴄʜᴇꜰ ᴛᴏʀᴜ ᴛᴀᴋᴀɴᴏ 領軍，是隸屬ᴄᴇɴꜱᴜ ᴄʀᴇᴡ餐飲集團。餐廳以「緣」為名，象徵主廚與創辦人的合作，融合鐵板燒與居酒屋風格，打造精緻餐飲體驗。.ᴄʜᴇꜰ ᴛᴏʀᴜ擁有逾30年經驗，擅長以精準手法突顯食材原味。曾在東京學意大利廚藝，後於日本頂尖鐵板燒磨練技藝，2013年定居香港。在ᴇɴɪꜱʜɪ，他以鐵板為舞台，融合傳統與現代烹飪哲學，展現食材魅力。.ᴇɴɪꜱʜɪ的鐵板燒以食材為核心，菜式體現主廚對工藝的執著。筆者特別欣賞其擺盤與醬汁調配，味道上絕對有驚喜。餐廳提供主廚吧台及桌位，讓賓客近距離感受烹調藝術，品嚐精緻醬汁與食材原味，全晚用餐體驗令人難忘。.ᴇɴɪꜱʜɪ推出三款廚師發辦餐單及單點菜式，包括ᴋɪᴢᴜɴᴀ、ᴛᴜɴᴀɢᴜ及ᴛꜱᴜɢɪ，價錢由每位💲888起。每道菜在鐵板上化為藝術，簡單調味與醬汁讓食材更美味。.✿ ꜱᴀᴋɪᴢᴜᴋᴇ
一行數人，所以除了廚師發辦餐目之外，還試了一些ᴀ ʟᴀ ᴄᴀʀᴛᴇ的項目。ᴄʜᴇꜰ ᴛᴏʀᴜ 先為我們準備了牛肉時雨煮佐煎大根，牛肉慢煮軟腍，微甜醬汁搭配清爽大根，蔥花薑絲添層次。另有粟米慕絲，質地細膩，甜香濃郁，入口輕盈，令人愛不釋手。.✿ ꜱᴀꜱʜɪᴍɪ
炙燒油甘魚刺身佐大根蓉，魚肉鮮嫩，焦香外層配柚子醋，酸香平衡。另一道的鹿兒島石垣鯛刺身薄透彈牙，搭高湯啫喱，微鹹鮮味增添層次，呈現日式美感。.✿ ꜱᴛᴇᴀᴍᴇᴅ ʜᴀᴍᴀɢᴜʀɪ
清酒蒸蜆湯汁清甜，蜆鮮香濃郁，竹筍爽脆，湯底濃而不膩，現場蒸製增趣味。.✿ ʜᴏᴍᴇᴍᴀᴅᴇ ɢʏᴏᴢᴀ
鐵板煎餃子以螢光魷魚及炸蒜為餡，餃皮金黃脆口，帕瑪森奶酪醬汁帶奶香，風味獨特。.✿ ɢʀɪʟʟᴇᴅ ᴏʏꜱᴛᴇʀ & ɴᴇᴡ ᴘᴏᴛᴀᴛᴏᴇꜱ
燒日本蠔外脆內軟，焦化牛油醬汁香濃，酸豆與新薯平衡口感，酸甜豐富。.✿ ᴡᴀɢʏᴜ ꜱɪʀʟᴏɪɴ ꜱʜᴀʙᴜ ꜱʜᴀʙᴜ
薄切和牛西冷涮涮鍋，肉質軟嫩，湯底清鮮，搭配時蔬，保留牛肉原味。.✿ ᴍᴀɴᴛɪꜱ ꜱʜʀɪᴍᴘ
鐵板燒瀨尿蝦肉爽甜，關東煮牛油醬香濃，烤蔬菜添層次，色彩豐富。.✿ ʜᴏᴋᴋᴀɪᴅᴏ ᴇᴢᴏ ᴀᴡᴀʙɪ
新鮮蝦夷鮑魚鐵板煎香，鮑魚肝醬濃郁，搭配海帶燒茄子，風味和諧。.✿ ꜰʀᴇꜱʜ ᴘʀᴀᴡɴ
必點新鮮海蝦裹紫蘇葉，卡達伊夫麵條煎脆，蝦肉鮮甜，柚子醋酸爽，口感層次分明。.✿ ʙᴏꜱᴛᴏɴ ʟᴏʙꜱᴛᴇʀ
鐵板燒龍蝦尾彈牙鮮甜，濃湯醬汁香滑，烤蔬菜添奢華感，色澤鮮艷。.✿ ʜɪᴍᴇ ꜱɪʀʟᴏɪɴ ᴜꜱᴜʏᴀᴋɪ
薄切姬牛西冷捲昆布與大根，照燒醬添日式風味，創新又美味。.✿ ᴋᴜᴍᴀᴍᴏᴛᴏ ᴀᴋᴀ ᴜꜱʜɪ ʀɪʙᴇʏᴇ
熊本赤牛肋眼扒軟嫩多汁，青森蒜片配山葵海鹽，簡單調味突顯肉香。.✿ ʙᴇᴇꜰ ᴜɴɪ ᴘᴏᴛ ʀɪᴄᴇ ᴡɪᴛʜ ɪᴋᴜʀᴀ
姬牛片海膽釜飯用新潟米慢煮，飯粒軟糯微焦，炙燒和牛與海膽三文魚籽鮮甜鹹香。.✿ ᴢᴜᴡᴀɪ ᴄʀᴀʙ & ᴜɴɪ ᴘᴏᴛ ʀɪᴄᴇ ᴡɪᴛʜ ɪᴋᴜʀᴀ
松葉蟹肉海膽釜飯鮮甜細膩，飯底微焦，搭配海膽三文魚籽，熱騰騰上桌，極具吸引力。.✿ ʜᴏᴍᴇᴍᴀᴅᴇ ꜱᴇᴀꜱᴏɴᴀʟ ᴅᴇꜱꜱᴇʀᴛ
京都宇治抹茶雪芳蛋糕輕盈，抹茶香濃，馬斯卡彭奶油滑順，橙香清甜，為晚餐畫上完美句點。
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地點近上環地鐵站比想像中容易找到交通便利在鬧市中簡約的門面設計 帶上日式的清淨感覺內場設計也同樣使人舒適在下預訂了午巿薄燒套餐份量似乎有點細兩片和牛三款野菜加上炒飯和湯最後會有甜品嘴饞的我加點了碗烏冬沒想到原來是乾撈的還一心想著湯烏冬呢不過也個也很好吃 超多的蟹肉和入味的烏冬服務不錯 雖然店員不是太主動 但所介紹的清晰到點背景音樂個人普通 太刺激了（這單純個人問題）整體來說是不錯的客人沒有很多 剛好適合想要靜靜的在下
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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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