Kushiyaki, the traditional Japanese way of turning the finest ingredients into delectable skewered bites of meat and vegetables, can be enjoyed in its authentic form at Enbu.
Eating grilled meat on sticks is a Japanese tradition, and one that lies at the core of Enbu’s cuisine — where each slice of wagyu beef or the day’s seafood is amplified through its own natural flavours. Artful grilled cookery, tempered by Japanese tradition, makes for an unforgettable dining experience.
The ingredients are freshly brought in from Japan to the refined milieu inspired by Nihon kenchiku or Japanese architecture of Enbu. In the main dining area, Enbu’s stylish and inviting robata counters take centre stage. Guests are called to take a seat and watch as Chef Sugiyama and his team make use of traditional Japanese cooking techniques, slow-grilling the finest meats and vegetables over charcoal, resulting to beautifully charred and full-flavoured dishes with smoky aromas.
“Since the food is cooked in front of the customers, I want to show more activity—more theatricality. It’s also going to be more casual, relaxed, and fun, as compared to other fine dining restaurants in the restaurants,” expresses Chef Sugiyama. He envisions the new Enbu to be youthful.