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2013-10-10
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It's the circle of life: Koryori Enoshima has replaced Ozeki Italian Cuisine, which closed at Wisma Cosway after only a year in business.The place has been refurbished extensively, for a fresh, contemporary feel. Sorta nice, actually.Enoshima maintains a smidgen of its predecessor's Italian influences, obvious in this piping-hot combo of tuna sashimi, grated yam & mozzarella cheese (RM22++).Konnyaku sashimi (RM14++), the gelatinous "devil's tongue" root-plant jelly, sliced thinly & served sashim
It's the circle of life: Koryori Enoshima has replaced Ozeki Italian Cuisine, which closed at Wisma Cosway after only a year in business.
The place has been refurbished extensively, for a fresh, contemporary feel. Sorta nice, actually.
Enoshima maintains a smidgen of its predecessor's Italian influences, obvious in this piping-hot combo of tuna sashimi, grated yam & mozzarella cheese (RM22++).
Konnyaku sashimi (RM14++), the gelatinous "devil's tongue" root-plant jelly, sliced thinly & served sashimi-style with mustard-miso dip. Kinda fun; the texture matters more than the taste.
Keeping it simple: Wagyu beef kushiyaki (RM25++), a meaty skewer well-marinated enough that it needs no togarashi spices for seasoning.
Prefer raw fish? The flying fish sashimi should satisfy, but at the steeper cost of RM38++.
Shirasu baby sardine & spring onion pizza (RM16++), sufficiently unusual to entice the curious.
Sake is available, as are wine & shochu-fruit combos like this one with tangy grapefruit.
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