sen-ryo Century Square Store @ Devotion For Fresh Sea Produce

 All the way from Kanto, Japan, sen-ryo does not bring extravagant packaging or luxury, what they have is the tradition and artisan of Edo-mae sushi technique for maximizing flavor from washing fatty fish in vinegar to enhances its fattiness by using only the freshest ingredients with affordable prices that offer you the authentic taste of Japan as well as the attentive service with great patient. By Mylifesylenews.

The history of sushi rises from post-Japan war, during the Edo (old name of Tokyo) era. As refrigeration was a common problem during that period, most of the sushi chefs would use preserved sauces, bonito marinate, vinegar marinate, simmering or fried technology to preserve the freshness. Kansai popularized the notion of Ooshi sushi or “pressed sushi” while the Kanto area admired the hand-made Edomae sushi.

Originated from Tochigi in Kanto, Japan, sen-ryo is known for its high quality seafood that preserves the traditional outstanding Edo-mae handmade sushi technique. Committed to a passionate belief and strive for unparalleled food quality and perfection and indulge in the enticing taste of sushi while keeping in with authentic Japanese aesthetics, sen-ryo merges in modern aspects for a refined, contemporary touch. In coherence to sen-ryo’s signature design elements, the 2000 sqf décor and interior are meticulously selected to create style, warmth and space by interior designer, Nakamura Nobuhiro. Lighting is warm and harmonious, accentuating rich textures of solid wood, stone, steel and Japanese paper finishes.

Besides the infamous conveyor belt sushi restaurant with sake bar, what interest us most is their Kaisen Izakaya menu during our recent visit at their Century Square branch in the heart of Central amongst popular dining and entertainment hotspots. The menu features selections of sashimi, grilled and fried assortments promising a palatable journey of freshness that arrives from the traditional tsukiji seafood markets of Japan, carefully selected fish and seafood by connoisseurs, sen-ryo brings to Hong Kong a taste of premium and freshness from the Japan’s waters.

The best rice makes the best sushi, sen-ryo’s  Masshigura rice is imported from Aomori-ken, Japan. Larger, plumper and crystal clear has a natural sweetness, mild fragrance and rich moistness when cooked. Even the use of the vinegar is produced by Uchibori that already more than a century old. The brewery helped by clean underground soft water under 30 degree, pure air and a microorganism called “kome-koji bacteria” which combine to deliver the sushi rice with a balance in stickiness, softness, sourness and fragrance.

Searing is a culinary art and a technique in which the surfaces of the food is cooked at high temperature until a caramelized crust forms. The seared meat features a tantalizing aroma, juicy, succulent flesh and a crispy but delicate crust to go with the plain sushi rice. The best chefs are able to keep the moisture of the flesh, creating the optimal contrast in taste and texture between the crust and the inside. Sashimi is thinly sliced, raw food, usually served with soy sauce and wasabi. sen-ryo’s soy sauce is from the century-old maker, Igagoe, and is brewed by using the temperature differences of four seasons in Japan.

 <sen-ryo Home-Made Fried Egg>
As sweet eggs are normally eaten cold, the actual flavors of the eggs will diminish therefore sen-ryo has slow fried the eggs to keep all the rich original flavors. This is a great appetizer to begin with the meal.

<Seafood Sashimi Salad with Herbs Dressing>
Premium scallop sashimi, sweet shrimp sashimi, salmon sashimi and more, with fresh Kyushu tomatoes and greens and an Italian herbal dressing forms this appetizing salad. Suggest to toss all ingredient well before enjoying the freshness of it all and enjoy immediately before the greens turn soggy.

<Seared Beef Salad>
The seared beef salad with a tangy mustard sauce was pleasant enough, more like a sliced tartare lightly seared and a little too rare and chewy to finish, nothing standout in flavor.

<Supreme Assorted Sashimi Platter>
Perhaps, it is a little too much of sashimi in one go but boy if you are sashimi fanatic, this platter serves 4 people will satisfy your craving at once no doubt. Each plate of Osusume Sashimi Platter (8 types) is specially hand selected and prepared by sen-ryo masters using only with the freshest ingredients freshly flown in from Japan daily. Absolute value for money.

<Beef Pot with Tofu>
We need something warm and cook to wash down the sashimi and the raw palate, this soup stock and tofu came in perfect order. With lightly cooked thin sliced beef over the soup and the light and silky tofu makes perfect combination.

<sen-ryo Special Platter>
The perfect combination with 4 types of Prime Fatty Tuna sushi, Saga Wagyu beef sushi, Sea Urchin Gunkan and the sen-ryo sushi gives you a total savory experience in four different palate for a perfect mouthful.

<Grilled Berkshire Pork with Miso Sauce>
Cooked in the traditional Kyoto-styled method with premium Berkshire pork, rich flavors despite a little dry in texture.

<Yellowtail Joint Cooked in Sauce>
Golden and crispy on the outside with silky, tender meat inside, this dish is perfect with sake. Don’t hesitate to ask for a bowl of Japanese steamed rice to compliment the sweet sauce.

Tried & Tested:
Location: 4.5/5
Design & Decor: 3.5/5
Food & Beverage: 4/5
Service: 4.5/5
Value For Money: 4/5
Experience: 4.5/5

Supreme Assorted Sashimi Platter
Yellowtail Joint Cooked in Sauce

3/F, Centuary Sqaure,
1-13 D'Anguilar Street
Central, Hong Kong
Tel: +852 2537 6238

Reviews are based on actual day of visit and experience. mylifestylenews reserves the right of final decision in case of any disputes. All images are photographed by mylifestylenews team without any photoshop enhancement and are the property owned by mylifestylenews unless otherwise stated. 

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