Enju Japanese Restaurant,
Prince Hotel & Residence Kuala Lumpur,
Jalan Conlay, Kuala Lumpur.
Tel: 03-2170 8888 ext 8203
Business hours: Mondays to Fridays noon – 2.30pm and 6.30pm-10.30pm,
Saturdays 6.30pm-10.30pm.
Closed for Saturday lunch and on Sundays and public holidays.

ENJOY a delectable spread of sushi at Enju Japanese Restaurant’s Unlimited Sushi Weekend Promotion.

Located in Prince Hotel & Residence Kuala Lumpur, diners can indulge in a tempting made-to-order sushi dinner every Friday and Saturday (except public holidays) from 6.30pm till 10.30pm.

Lovingly prepared by Enju’s Japanese sous chef Aspazali Amra, the promotion is priced at RM65++ per person and is valid until the end of December.

It is inclusive of a miso or clear bonito soup, a choice of main course and a dessert. Diners also have an unlimited ordering of selected nigiri (sushi rice topped with seafood), maki (rolled sushi), gunkan and temaki sushi.

Some of the must-try sushi include the California Maki, Dynamite Roll, Jumbo Unakyu Maki and Ebiko.

Chef Aspazali highly recommended the Dynamite Roll, which had fresh salmon, cucumber, tempura prawn, flying fish roe and avocado wrapped in dry seaweed.

Complex: The Chicken Teriyaki was perfectly grilled and the teriyaki sauce was the perfect complement.

“Unlike traditional rolls, the Dynamite Roll does not have rice so it is less filling,” he said.

The freshness of the salmon was certainly the highlight of the dish, while the fish roe added a burst of flavour with every bite.

“To ensure the freshness of the sushi, the ingredients are imported twice a week from Japan and Australia,” Aspazali explained.

This attention to detail was evident in the rest of the dishes as every sushi was made only with the freshest ingredients.

Be sure to try the many varieties of nigiri sushi such as maguro (tuna), suzuki (sea bass), abura bouzu (butter fish) or the tako (boiled octopus) sushi.


At the helm: Chef Aspazali with Enju Japanese restaurant’s Unlimited Sushi Weekend Promotion spread.

On the main course menu, some of the more popular items include the Beef Sirloin and Chicken Teriyaki.

Using chef Aspazali’s own secret recipe, the teriyaki sauce in the chicken was a delight.

Although on the sweet side, there was a complexity of flavours that was fully absorbed into the chicken. And it was perfectly grilled too!

Even the beef dish was a generous portion with bite-sized cubes cooked teppanyaki-style with garlic, shoyu butter and a mixed salad.

Complete your dinner with a selection of desserts such as the Ogura Macha (green tea with red bean compote ice-cream), Shiratama Zenzai (Japanese rice cake in red bean soup), Kuro Goma (black sesame ice cream) or fresh seasonal fruits.

This is the writer’s personal observation and not an endorsement of Star Metro.

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