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.
<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>
<Supreme Assorted Sashimi Platter>
<Beef Pot with Tofu>
<sen-ryo Special Platter>
Cooked in the traditional Kyoto-styled method with premium Berkshire pork, rich flavors despite a little dry in texture.
<Yellowtail Joint Cooked in Sauce>