When asked about what makes Enbu so special, Chef Yoshihiro Sugiyama is quick to point out that dining in the restaurant is a complete sensory experience. “It’s very theatrical,” he shares. From the choice, fresh ingredients brought in from Japan to the hip, yet sophisticated ambiance that draws from Japanese architecture, to the flavorful grilled specialties robatayaki is known for — every meal at Enbu is meant to be a sure delight.
Now at the helm of the restaurant, Sugiyama envisions the new Enbu to be a more youthful version of itself. “Since the food is cooked in front of the customers, I want to show more activity, more theatricality. It’s also going to be more casual, relaxed, and fun, as compared to other fine dining restaurants in the property.” This idea of giving diners a full sensory experience through the theatre of food stems from the chef’s deep appreciation of fresh ingredients and cooking.
Formally trained in Kyoto, a city with a history of traditional Japanese cuisine, Sugiyama’s love for Japanese cuisine blossomed as he was growing up in the streets of Shizuoka. His family owned a restaurant and fish shop and Sugiyama learned to know the world surrounded by the aromas and tastes of various ingredients. It also helped that he often watched other people cook, piquing his interest in the culinary arts. He has since worked in the kitchens of notable restaurants in Kyoto until For more information, email [email protected]