by Aude Camus
Following the success of CENSU, his Japanese izakaya unlike any other opened in the summer 2021, chef Shun Sato continues to break away from tradition with the opening of ENISHI.
REDISCOVER OUR FULL REVIEW OF CENSU
In collaboration with husband-and-wife duo, and talented chefs, Toru Takano and Ami Hamasaki, chef Shun aims this time at revisiting the traditional teppanyaki experience. You can expect enticing food, creativity combined with great technique and an intimate personalised dining experience in the 23-seat venue.
The Chefs
Following the success of CENSU, his Japanese izakaya unlike any other opened in the summer 2021, chef Shun Sato continues to break away from tradition with the opening of ENISHI.
REDISCOVER OUR FULL REVIEW OF CENSU
In collaboration with husband-and-wife duo, and talented chefs, Toru Takano and Ami Hamasaki, chef Shun aims this time at revisiting the traditional teppanyaki experience. You can expect enticing food, creativity combined with great technique and an intimate personalised dining experience in the 23-seat venue.
The Chefs
Japanese native chefs Toru and Ami have sharpened their skills around the world, from Australia – where they met and worked with chef Shun, to Hong Kong where they previously helmed Crow Super Deluxe.
Both chefs work hand in hand, welcoming you into ENISHI like they would into their home. They’ve each incorporated personal memories into the menu such as the Kimiko’s Rice inspired by chef Toru’s mum’s recipes. A highlight of the meal is to experience the great alchemy between them and how they playfully work together behind the counter.
The Design
Both chefs work hand in hand, welcoming you into ENISHI like they would into their home. They’ve each incorporated personal memories into the menu such as the Kimiko’s Rice inspired by chef Toru’s mum’s recipes. A highlight of the meal is to experience the great alchemy between them and how they playfully work together behind the counter.
The Design
The restaurant is located on Bonham Strand and with its unassuming front it’s easy to pass by without noticing it (I did). Upon sliding the wooden door, you’ll find yourself in a small minimal space featuring a few tables as well as the teppanyaki counter.
Just like its sister restaurant CENSU it also serves as a space to showcase chef Shun’s collaborations with local artists.
The Food
At the teppanyaki counter, the food is served omakase style and the dishes change with the season and markets availability. You can opt for first-round seating (6:00-8:00 pm) with an 8-course menu priced at HKD 1,280 or for second-round seating (8:15-10:30 pm) with a 10-course menu priced at HKD 1,680.
What we ate:
Just like its sister restaurant CENSU it also serves as a space to showcase chef Shun’s collaborations with local artists.
The Food
At the teppanyaki counter, the food is served omakase style and the dishes change with the season and markets availability. You can opt for first-round seating (6:00-8:00 pm) with an 8-course menu priced at HKD 1,280 or for second-round seating (8:15-10:30 pm) with a 10-course menu priced at HKD 1,680.
What we ate:
Oyster Sanbaizu
Featuring a king-size fresh oyster from Miyagi, chef Shun’s hometown, this dish is an homage from chef Toru to his friend. The sanbaizu sauce (a mix of vinegar, soy sauce and rice wine) brings a welcome- touch of acidity making it a refreshing mise en bouche.
Featuring a king-size fresh oyster from Miyagi, chef Shun’s hometown, this dish is an homage from chef Toru to his friend. The sanbaizu sauce (a mix of vinegar, soy sauce and rice wine) brings a welcome- touch of acidity making it a refreshing mise en bouche.
Kani Chawanmushi
A stapple of Japanese cuisine, the silky savoury egg custard is here elevated with fresh crab meat. It’s cooked, and served, directly in the crab shell to bring extra flavours.
Market Sashimi
A stapple of Japanese cuisine, the silky savoury egg custard is here elevated with fresh crab meat. It’s cooked, and served, directly in the crab shell to bring extra flavours.
Market Sashimi
Ezo Awabi
A celebration of chef Toru’s love for the abalone (awabi in Japanese), this dish featured a whole abalone from Hokkaido. Cooked on the teppan plate it was served with a rich indulgent sauce made using the abalone’s liver and served with wakame seaweed, pearl onions and herbs.
Wagyu Tenderloin
Kimiko’s Rice (Toru’s mum)
This hearty and comforting dish is inspired by the rice that Chef Toru’s mother always prepared for family gatherings and is a reflection of Chef Toru's desire to welcome guests into his home. The Niigata rice, known for its high quality and flavour, is cooked with seasonal ingredients and served with Chef Ami’s mother’s secret nikumiso sauce made with pork.
A celebration of chef Toru’s love for the abalone (awabi in Japanese), this dish featured a whole abalone from Hokkaido. Cooked on the teppan plate it was served with a rich indulgent sauce made using the abalone’s liver and served with wakame seaweed, pearl onions and herbs.
Wagyu Tenderloin
Kimiko’s Rice (Toru’s mum)
This hearty and comforting dish is inspired by the rice that Chef Toru’s mother always prepared for family gatherings and is a reflection of Chef Toru's desire to welcome guests into his home. The Niigata rice, known for its high quality and flavour, is cooked with seasonal ingredients and served with Chef Ami’s mother’s secret nikumiso sauce made with pork.
In a nutshell
Given how much I loved my previous dinner experience at CENSU, I had high expectations for ENISHI. Expectations were met and exceeded and I’ll definitely visit again.
ENISHI
https://www.enishi-hk.net/
G/F, The Strand, 49 Bonham Strand – Sheung Wan
This article is based on a complimentary media tasting hosted by ENISHI. Not money has been paid to post this write-up which is entirely based on the genuine opinion of its author.
