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Enmaru Japanese Restaurant
by Enmaru Japanese Restaurant1068 views @ 27-Oct-2017
Originating from Tokyo, Japan, ENMARU is highly regarded as the number one Izakaya (ee-zah-kah-ya) restaurant in Japan.
It has been renowned for its exceptional classic Japanese cuisine and an array of ENMARU iconic homemade dishes. The extensive impeccable food quality has won the Japanese heart and it’s been proven by earning two prestigious awards the “IzakayaKoshien 2010” as the champion of two nationwide restaurant competitions in Japan – as well as the “S1 Server Grand Prix 2011”.
Enmaru Jakarta was built by adopting the traditional interior design that features a dramatic decor of Izakaya restaurant at one of Tokyo’s corner. By using the dark solid timbers, stone and rustic wood around the restaurant gives a bold authentic Japanese aesthetic that creates a modern, lively and yet warm atmosphere with a spectacular view of Jakarta’s bay where the boats are lining on the coastline.
Since the first store was opened on November 2006 in Japan, Enmaru ensure that the freshness of the product will become the top priority of the business. Each Enmaru fly’s seafood only from the world’s most famous and biggest fish market, Tsukiji in Tokyo. This is where the impeccable variety menu like sushi, sashimi, high grade Japanese wagyuand other food varieties start.
ENMARU has now stepped into the culinary scene in Singapore (2 restaurants), Hong Kong (1 restaurant) and recently in Shanghai (1 restaurant) with the total number of restaurants including Jakarta and Japan is 13 restaurants. ENMARU – Bringing the authenticity of Japanese culinary that famously known as a place to go for social eating, drinking, chatting and relaxing after work with a focus on high quality of food and service!
Hailing from Japan’s capital city, Tokyo, Takashi Tomie had no professional culinary training and didn’t study at a culinary school. In fact, the executive chef of Enmaru – one third of Altitude at The Plaza– took another altogether unique route to the kitchen by first working as a restaurant manager.
Yetthis is something Mr Tomie regards as an advantage, it having given him a greater understanding ofthe service industry, customers and their value to the business. This is why he frequently alters thepresentation of Enmaru’s signature dishes. “I just don’t want our guests to feel bored,” he explains.
The Executive Chef of Enmaru is Takashi Tomie, whose youthful appearance belies his extensive experience (he has also headed up the kitchens at Enmaru’s two sister restaurants in Singapore).His most restigious achievement came in 2010, when he led his team to win the Izakaya Koshien, a competition to determine Japan’s best izakaya.
