ENISHI

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公司附近開了間日本餐廳，聽聞係由日本人主理，便即刻訂座啦！當晚到達餐廳，一進入門口，已有多位廚師和店員打招呼。坐在廚師席前的枱，看着廚師認真和優雅製作食物的身影，十足十在日本享受😌美食。🔸薯仔沙律薯仔沙律啖啖都有口感，有時會食到煙肉粒；有時是洋蔥粒；有時是青蘋果粒；有時是🥔薯仔粒，再配上海苔醬汁。🔸刺身油甘魚魚身呈粉嫩顏色，口感軟糯，加上🍏青蘋果條透出少少酸味，再配合乳酪醬，幾特別。🔸春卷春卷包着一片日本蔥和富山白蝦，富山白蝦經煎過，口感既脆又有少少硬。通常食日本蔥都會很大味，但這個日本蔥醬味道冇過濃，面頭仲有紫蘇葉的幽香。🔸鮑魚鮑魚來自北海道，鮑魚口感軟身腍滑，🍆茄子嫩滑多汁，日本蔥香濃易入口，底部的醬汁都幾濃。🔸A5和牛和牛來自京都，和牛一邊生一邊熟，煎至3成熟，軟嫩無筋。廚師建議我們將和牛加入青森縣蒜頭🧄製成的蒜片和芥茉醬一起食，鹹淡得宜；又可以將和牛放在芥茉葉內，再加入蒜片和芥茉或鹽🧂食用，雖然芥茉葉有微少苦，但冇影響和牛的味道。🔸鍋飯新潟米是餐廳專用，🍚飯粒粒粒分明，口感較黏，細嚼下會有甜味，而且很掛汁，就算吸了醬汁，但仍然保留黏口感。和牛有脂肪和筋，但神奇的是筋位都很滑唔油

由日本人主理的師傅發辦,師傅的烹調手藝比較溫柔,處理食材也很細心。刺身是油甘魚,肉質很鮮嫩,軟滑可口,配上酸酸的奶酪醬汁使人非常開胃,溫度偏冷的,在炎炎夏日底下吃真好。春捲,用上了日本富山白蝦,蝦肉晶瑩通透味道甜美,這是時令食材不是常常有的,春捲很脆口,配上日本葱製作的醬汁使整體味道很香但沒有嗆喉的感覺。北海道鮑魚,鮑魚肉質有咬口得來很綿軟,醬汁用了牛油日本蔥鮑魚肝臟製作,廚師把整個鮑魚的鮮味呈現在這個菜式裏面。薯仔沙律,店家用上了日本薯仔加上了煙肉及青蘋果,還配上海苔醬,很多時海苔醬會一浸腥的味道,但這個完全沒有還使薯仔味道更鮮美,薯片也是自家製風乾的,這樣的調味也不錯。京都A5和牛,這片葉是比較少見日本芥辣的葉,用來包著肉一起吃很有韓式的吃法,味道很清新;另一吃法是我最愛的,這是用炸過的青森縣蒜片及日本新鮮芥辣跟肉一起吃,日本芥辣有少許的辛辣味道配上蒜片的香味加上和牛的油香,真的好吃。和牛鍋飯,廚師用了他家鄉的新潟米,米是粒粒分明,而且糯軟但有咬口,甜度較高,和牛用上醬油漬過的醬香味濃厚,肉入口即溶。麵豉湯味道鹹鹹香香。甜品用了自家製的玫瑰雲呢拿雪糕,味道香滑,配上日本蜜瓜,真的甜

午市人均消費 $5-600 ，但係食物質素真係對唔起個價錢，首先冇得坐喺鐵板隔離，同食普通嘅日本餐冇分別，而且食物嘅質素真係好一般，點解會收到咁貴，比較有特色，就係呢個蟹殼蒸蛋，其他嘢食真係好一般，唔明點解會收這個價錢，仲有如果識和牛要加$200 ，簡直搶錢，三樣主食之中，我反而覺得個魚好味啲，完全唔值得加多$100 豚肉，真係諗唔到有啲咩可取之處，雖然佢Cell係日本人主理，但係質素完全唔符合人哋期望，如果識得呢個價錢，我加少少錢去食廚師發辦好過

With so many good Japanese Private Kitchens now available in HK - don't come hereHaving visited this establishment my first suggestion is Don't book the A La Carte, the choice is very limited with average food quality. The Wagyu was good, but buying quality produce, its really not particularly difficult to cook. My family arrived 40 mins after 'menu 1' Teppanyaki commenced (the  restaurant only had two other people in). They gave the option of a la carte or wait 1.5 hrs for menu 2 Teppanyaki, bu

日本人經營的餐館獨有特式，其一是站在門口，你竟也懷疑這是否自己預訂了的餐廳，因為講究和風的廚師，性格特質內儉，門庭裝修多是十分簡潔，用了微小時間才確定自己沒摸錯門。其二是當你進入了餐館，裡面的裝修會給你點「憚」味，其三是置身在甯靜的餐館內，但又會有賓至如歸的自由自在感覺。一行四人預訂了Omakase，餐廳給我們的用餐時段是20：15-22：00主理餐廳是2位日本藉夫婦，頗有夫唱婦隨的温馨感覺，在繁忙的工作下，夫婦倆都會騰出時間和吧頭的人客舉杯勸飲，所以，一頓飯下來，2小時便像瞬間過去。人客只要在餐廳開一瓶酒，便可免收自帶酒的開瓶費，合理。$1680每位收費在今晚的食材上，我個人認為十分超值，餐廳的食材高質，日本廚師對食物的內涵至外觀都執著是無容置疑，而另我動容的，每份餐品都有廚師特制的醬汁佐食，味蕾細緻地給舌尖品嚐醬汁與主食材來個爭嫣鬥麗。餐廳舒適優雅，服務態度熱誠，食物高質，推介！

Because of Censu, Enishi carrying a big name and big noise as one of the newly opened teppanyaki in town. We tried the omakase teppanyaki lunch $888 on a Sunday. The counter was full of guests who looked forward to the teppanyaki lunch. Wine is at least mark up double. Won’t complain. It’s normal. The Takano couples served 12 guests today. We were served by Chef Toru Takano. Soon chef Toru showed us the main ingredients for the lunch. Bean curd, some vegetables. For protein, there’s sawara fish

EAST 東 ⇨ feature: ENISHI - experience the sizzle with the latest teppanyaki resto in Sheung Wan as every bite was a culinary adventure Price: HKD500/1300+ppQuality: 👩🏻‍🍳👩🏻‍🍳👩🏻‍🍳👩🏻‍🍳Recommend: 💖💖💖💖Service: 💁🏻‍♀️💁🏻‍♀️💁🏻‍♀️💁🏻‍♀️(Ratings out of 5) OVERALL: savor the flavors of land and ocean with this feast 🌊🍴🐟🍚 - the over counter experience with chefs will dazzle you with their culinary skills🐟fried fish - perfectly crisp and juicy, served with a tangy lemon butter sauce and fresh herbs, a must-try for

我呢個平凡又愛吃嘅打工仔，話說近日試咗呢間新開嘅日式鐵板燒，對於我嚟講都幾貴，但都願意花錢一試。訂位時好似唔係太full，我哋期望會坐吧枱睇師父表演鐵板燒。但我地去到時已滿座，而且唔係安排坐吧枱，而係坐係側邊四人枱，有感失色。我哋叫咗4人份，有一客主菜做唔切比我哋。炒飯水準一般，不似呢個價錢應有出品。其他食物一般，欠缺吸引力。另外，當日待應和廚師忙住招呼一班似係foodie/朋友/老細/長者？？有感怠慢咗吧枱以外嘅客人。待應服務質素有待改善，每當我哋影緊相、食緊嘢或未食完嘢都會想收碟和fill 水。相信呢點連平價少少嘅餐廳都唔會犯嘅高級錯誤。難道唔夠碟用嗎？希望能改善一下，好好營運落去。最令我不解之甜品，究竟係咪我唔識食？苦味明明超強烈，似over cook煮燶咗多啲，而唔係焦糖雪糕，有無試過味先出比客？

Teppanyaki Dinner. Same group as Censu. Chefs are a husband n wife team. They gave a brief intro about the restaurant and explained that the restaurant was all about connecting people. Counter seating 11; with a few tables. Wine list not bad. Went for a glass of Sancerre.2 menus to choose from. $1280 for 8 courses or $1680 for 10. Went for the former. Chef showed us all the ingredients that we were gonna have.Here’s what we had. Oyster in basil seaweed sauce.Hamachi with yogurt ginger purée and