Japanese Master Chef Heiji Kasuga debuts at ENJU

An invitation I’d never pass off is Japanese food. It’s one of the healthiest cuisines around, serving fresh food in sashimis or sushis, light and not oily tempuras, lightly marinated teriyakis and low carb udon or sobas. This time round it’s at Enju in Prince Hotel. We had the golden opportunity to meet up with Japanese Master Chef Heiji Kasuga and have him cook for us. He’s 46 years of experience in cooking Japanese cuisine, both traditional and fusion has brought additional oomph to Enju.

With a modern contemporary décor, Enju has a ‘bar’ style dining where guests can savour the freshness & activity of Japanese cooking at the restaurant’s open kitchen. Enju serves up some 80 over savory dishes and 12 types of desserts. The variety of sake and sochu that they carry is pretty amazing as well.

Despite arriving late, we had the opportunity to try the second half of the items served. First thing I asked for was their wasabi, which was freshly made, and of good quality. All you need is a small bit to tantalize your taste bud.



The California and Ebi Tempura Maki served was made by experienced hands. Not a single grain of rice fell as I picked it up with my chopsticks. The pickled vegetables in the roll are crunchy and serve as great appetizers to pump up your appetite.


Soft Shell Crab deep fried in batter, accompanied with vegetables and potato salad, an item which I wish I could have the whole plate to myself. Karaage fried to a golden crispy piece coupled with delicious potato salad, one of the best items on the menu.


Freshly grilled mussels with Enju dressing is another item which I enjoyed thoroughly. The dressing is made of egg yolk, something which is not common in Japanese cuisine.


Miso marinated and grilled cod fish uses imported cod fish from Japan. The cod is really fresh and goes well with the miso marinate.



Full of fresh salmon, cucumber, flying fish roe, tempura flakes, avocado and sushi rice wrapped in seaweed, this is one delicious bite of roll to put in your mouth. Something that you do not want to miss out on.


Taking 4 to 5 hours of preparation, it is painstaking hard work to make this dish. The curry taste sweet to the first bite but as you chew on, the savory taste comes up. Best eaten piping hot, so don’t wait. The moment the dish is served, you should dig in.

Other than ala-carte dishes, Enju also serves Set Lunches at RM45++ per person from Mondays to Fridays (12.00noon to 2.30pm) and Unlimited Sushi Night on Fridays and Saturdays at RM65++ per person for dinner (6.30pm to 10.30pm). This is the place to satisfy your urge for Japanese cuisine.

Photography by: Ken

Written by: Hoi Mamoru

Reservation/Enquiries: 03-2170 8888 ext 8203

Email: restaurants@princehotelkl.com.my

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A GPS Friendly food blogs featuring foods from backstreet to fine dining. Food POI does not do much in depth review on the foods but we provide sufficient info and details on what to order so that it won't spoil your dining appetite.