A relative newcomer on the block in St. Heliers, Eiji brings an interesting range of culinary skills to the increasingly diverse Japanese food market in Auckland.
Eiji’s menu is comprehensive − sushi, sashimi, tempura and others − but focuses on several items crucial to its own unique form of gastronomy.
The kaminabe/paper pot stew (pioneered by a cook for the emperor) is a luxurious and pyrotechnically fun dish. Eiji serves four varieties : sukiyaki, gyoza nabe, isikari nabe, and salmon-miso. Tobanyaki is clay pot cooking. Eiji has a salmon-miso combination, pork and eggs, a teriyaki chicken, and kaisen houba-yaki (a seafood mix, fried with an original miso paste and a garland chrysanthemum leaf − exotic & exquisite). Eiji’s kushiage (skewered food items bread crumbed and deep-fried) has every conceivable vegetable, meat and combination thereof : okra, maitake mushroom (“dancing mushroom” – a traditional Japanese stress-relief remedy), taro, lotus root, garlic & cheese, potato & bacon, asparagus & bacon, tomato & avocado…the list goes on. Served with shredded cabbage and three sauces. Set menus are available.
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one2one, 1 year ago
i am well known as foodie amongst friends
so i would like to mention about good and bad about Eiji.
the food, service and atmospher are really perfect.
but the udon and nabe soups are way too sweet as all my friends and family noticed. also salad is sweet and average but their katsu is extra oridnary and their other dishes are just amazing. i never disappoint with food and whenever i take my friends or family out they absolutely loved it. st heliers branch is original and new dessert deli has been opened next to eiji so i go those two outstanding places:) it’s good to have eiji restaurant in Auckland
Jonathan, 2 years ago
Yes it was all very nice, The kusiage vegetables were crispy and the provision of 3 different sauces added to the flavour. The paper steam boat seafood was fresh and tasty and interesting to eat.
Lynette, 3 years ago
Miso soup, Kuchiage – chicken, okura, harpen. Yose nabe was a specialty of the restaurant using paper bowls to cook in, the presentation and taste delectable.