Dedicating the magical month of December to the freshwater eel, Chef John explores different cooking styles and has created an innovative array of specialty delights.
Diners will get to experience and savour the natural flavours of grilled unagi at its purest. The menu platter offers a premium Unagi Maki, Tamago Toji (Unagi Egg Omelette), Tempura and Kaba (Barbeque Unagi). All set menu also includes steamed Japanese rice, miso soup, chawanmushi, salad, pickles, and dessert to end the meal with a sweet touch.
Priced at RM128 per set. Available from Monday to Saturday for lunch from 12 noon – 2:30pm, and dinner from 6:30pm – 10:30pm. Closed on Sunday.
Enju has three private dining rooms. Vegetarian options are also available, while the menu is pork-free.
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