Category / Japanese
Tonkatsu Anzu is one of the five premium restaurants located on the 4th floor of Isetan The Japan Store KL that serves one of my favorite ingredients of all time – pork.
We were lucky enough to be part of the launch event a week ago, allowing a sneak peek to what this space has got to offer.
Tonkatsu Anzu, The Table, Isetan The Japan Store, KL
Tonkatsu Anzu uses only premium aged black pork from Kyushu, making it the first tonkatsu restaurant in Malaysia to have that distinction, which sets it apart from the likes of Tonkatsu by Mai Mason and Tonkatsu at Pavilion.
pork fillet, with that perfect strip of fat on top
The pork loin katsu set starts from RM 35 to the premium Gin-Jo-Pork Fatty loin katsu set at RM 55, and for those who may want to skip pork for whatever reasons, they also offer some seafood options, such as fried shrimp set (RM 52), salmon katsu (RM 48), and chicken katsu (RM 32) sets.
sycookie is very serious with photo taking, I love it with salt and some mustard
However, pork is the name of the game here and their version of tonkatsu is definitely on point. I love the light batter and those almost melt-in-your-mouth texture. My preference is to sprinkle some salt and have those fatty loin with the supplied mustard. There’s also tonkatsu sauce should you prefer a more complex flavor.
the menu at Tonkatsu Anzu
I think Tonkatsu Anzu did live up to the expectations and manage to set itself apart from the other offerings around town when it comes to Japanese fried pork cutlets, the slightly premium price is definitely worth it.
The Table, Level 4
ISETAN The Japan Store KL
Lot 10 Shopping Mall
Jalan Bukit Bintang
GPS: 3.146462, 101.711758
Tel: 03-2119 2625
Last weekend I had the good fortune of attending a pretty special food event, the Flavours of Hanami live presentation and tasting at Isetan the KL Store. For those who aren’t familiar with Isetan the KL Store, it is the re-branded up class retail at the exact location previously occupied by regular Isetan at Lot 10.
The place is tastefully decorated and packed with premium Japanese wear, everything from fashion items, watches, gadgets, grocery and food.
chefs from Tsuruse, Chikurin, & Kinobu restaurants
The Flavors of Hanami features four chefs each from Izuu, Tsuruse, Chikurin, and Kinobu restaurants of Kyoto in live presentation and tasting format at the following schedule:
- Shogo Sasaki of Izuu – 21, 22 Jan 2017
- Nobyuki Tanaka of Tsuruse – 18, 19 Feb 2017
- Hideki Shimoguchi of Chikurin – 4, 5 March 2017
- Takuji Takahashi of Kinobu – 18, 19 March 2017
dishes from which chef fancies you? the mock-ups sure look interesting
Each day features 3 separate sessions at 12 pm to 1:30 pm, 3 pm to 4:30 pm, and 6 pm to 7:30 pm and priced at RM 100 per person including GST. The venue is at 3F THE CUBE/CUBE_1 Isetan The Japan Store KL.
One thing to note, each session is limited to 25 pax only so get your tickets as soon as possible at CUBE_1 ticket counter, Isetan.
The Hanami theme is an ancient tradition of welcoming spring, and this event is a chance for Malaysians to experience the cultural aspects as well as the delicacies associated with the Hanami season.
chef Shogo Sasaki of Izuu with his signature dishes
We were fortunate to participate in the first session with Chef Shogo Sasaki, the 7th generation owner of IZUU, a Kyoto sushi restaurant established in 1781, a restaurant that has its history 176 years before we yelled Merdeka and formed this country, talk about tradition.
chef Shogo Sasaki of Izuu preparing the famous saba-sugatazushi
Chef started out with the live demonstration in preparing the most famous dish of IZUU – their saba-sugatazushi, or whole mackeral lightly matured sushi. The fish is expertly prepared and then wrapped in vinegar-ed kelp to draw out a stronger umami flavor to the sushi.
We then got to try two versions of it, one freshly prepared and the other matured for a day. It was well balanced with a pretty complex taste unlike normal “fresh” sushi. Best thing is, you can actually buy this wrapped up to bring back to home country from his restaurant in Kyoto as the sushi would last for about 2 days.
and here’s Izuu’s signature chirashi sushi
Next up was their signature Chirashi sushi. Chirashi sushi is often my go-to dish in any Japanese restaurant, and the version prepared by chef Sasaki is as good as any. While it is slightly lighter on seafood, the seasoning of rice and other ingredients were right on point, making it quite a delightful dish.
we ended the day with green tea and mochi, notice the bunny?
The chef also showed us how the saba-sugatazushi cross section resembled a bunny, which is how IZUU got it’s logo all the way from 200+ years ago.
We then ended the session with a piece of traditional mochi and a cup of green tea so good we had to go downstairs to get the packet to enjoy at home.
If you love authentic Japanese cuisine with a cultural twist to the whole experience, don’t miss out on this event.
3F THE CUBE / CUBE_1
ISETAN The Japan Store KL
Lot 10 Shopping Mall
Jalan Bukit Bintang
GPS: 3.146462, 101.711758
In my memory, the rustic row of shops by Jalan Batai is home to a couple old school kopitiam in an otherwise pretty luxurious residential area, but my memory of the place hasn’t been updated for a while. Batai Village now houses some of the more trendy restaurants in town, and the old Hock Lee has since became Ben’s Independent Grocer.
Progress I guess, and to be honest I think it is in a good way. There’s still a sense of close knit community presence, and they’ve even managed to retain many of the hawker stalls operating in the corner kopitiam, upgraded of course.
We were there at night on a promise of good Japanese premium steaks at Torii. As it turned out, the promise was delivered with excess.
Torii at Batai Village, Damansara Height
I’ve talked about the excellent yakitori offered at Torii at TTDI previously, similar menu is offered here at Batai branch, but now with the addition of Japanese Premium Steaks, which is what we were there for.
I was told that the branch at TTDI is closing down as they shift their focus to Batai.
Matsusaka or kobe beef? Take your pick
The steak comes in 5 different choices and are priced per 100 gram:
- Matsusaka, RM 310
- Kobe Zabutan A5, RM 250
- Kobe Sirloin A4, RM 180
- Kobe Sirloin A3, RM 150
- Kobe Sirloin F1, RM 120
You may have read on wikipedia or other sources that Kobe beef is usually not exported (or only to limited countries) from Japan, in a way that is true, so some of these Kobe beef found in “unofficial” countries are actually hand carried over borders, but they are true 100% Kobe beef regardless.
sauteed spinach, green bean with black sesame, egg yolk croquette
Additionally, Torii also offer several sides to go with those red meat
- Shaved fresh black truffle, RM 15
- Pan-seared foie gras, RM 29
- Grilled Japanese scallop, RM 19
- Truffled mashed parsnip, RM 25
- Sauteed Spinach, RM 25
- Egg yolk croquettes, RM 19
- Green beans with black sesame sauce, RM 18
- Cream of spinach, RM 18
- Heritage salad, RM 15
kobe sirloin A3, kobe zabutan A5, matsusaka, pan seared foie gras
For the session, we worked through Kobe Sirloin A3, Kobe Zabutan A5, and Matsusaka, a 100 gram each and served with pan seared foie gras & grilled Japanese scallop.
As you can see from the picture, marbling goes up from each grade, and to be honest you really have to find your sweet spot. While I love the super fatty Matsusaka and it’s melt in your mouth texture, Haze found her sweet spot to be around Kobe Zabutan A5 or even the A3. You get a bit more firmness as you go “down” the grade. There’s really nothing wrong if your favorite is at F1.
The steak is served with black truffle sauce, they are basically match make in heaven for the beef, so rich, full flavor, and ultra satisfying. Yes, 100 gram is plenty of beef when they are of these quality and so rich in fats (in a good way).
Needless to say, the foie gras and scallops were both on point and served as perfect companion for the steaks.
KY & Haze at Torii Batai Village
Together with the steaks, we also sampled three different side dishes. Sauteed spinach was simple and refreshing while staying true to its Japanese identity, green beans with black sesame is a little stronger tasting and perhaps needs a bit of getting used to, while egg yolk croquettes were perhaps a bit of an culinary experiment that I myself may not 100% agree at this point of my life.
Torii Premium Japanese Steak price list (as of Oct 2016)
I hope this menu is going to be offered on a permanent basis at Torii. A certain treat for anyone who loves steak, and to be honest, at this price, they do offer pretty decent value for money, especially considering you don’t have to fly to Japan for it.
P/S: interesting useless fact, Kobe beef is so good the basketball superstar’s parents named him Kobe Bryant.
8, Jalan Batai, Bukit Damansara,
50490 Kuala Lumpur
GPS: 3.149612, 101.661402
Tel: 03-2011 3798
A couple weeks ago we were invited to a special Japanese food event held at Yakitori Fukuda Dining at Evolve Mall, and since I had very good impression with their ten don (deep fried seafood with rice) dishes at Shitamichi Tendon Akitmitsu, it was a no brainer to participate. After all, these two restaurants share the same kitchen that is smacked right in between them.
Yakitori Dining Fukuda at Evolve Concept Mall, Ara Damansara
For those of you who aren’t familiar with Evolved Concept Mall, it is one of the newest malls in town and located right next to the Ara Damansara LRT station. You can walk to the mall from the station in 5 minutes. Occupancy at the new mall isn’t quite close to full yet but there’s Jaya Grocer as the anchor tenant, so I assume it’ll do fine.
somen with chicken, eel, shrimp & vege, somen with chicken and lime
We started the day with a demonstration of somen, these are wheat flour noodle that’s pretty fine, almost “mee suah” fine and usually served cold. That proved to be very appropriate on a hot day. It was a good blend of savoury taste with sourish freshness especially for the version with lime. I think I may actually like this more than cha soba, and I do like cha soba on a hot afternoon.
You can also buy these pre-packaged somen and the associated sauce to be cooked at home.
pressed sushi with grilled conger eel
Then there’s pressed sushi with grilled conger eel. Conger eel a different marine species of eel. The texture is a little more firm from unagi, though taste wise they do not differ very far. To be honest, I do like unagi just a little bit more, but anything with a dash of ikura never disappoint, as in this case.
deep fried Japanese yam with seaweed, chicken meatball with grated yam
Finally, we also sampled some of the dishes prepared using the imported Japanese yam. The deep fried Japanese yam with seaweed was my favorite, it was very light and packs a punch in flavors, which I suspect contributed by the seaweed. The deep fried yam in strips was much more muted in comparison.
The other yam related dish we tried was the bowl of rice topped with homemade chicken meatball and grated Japanese yam, which is served with a raw quail’s egg yolk, super creamy and perhaps a bit gooey if you’re not used to those type of taste.
and there’s me with cheesiepetite!
The food at this event was pretty decent, but I would certainly suggest that you try their ten dons first, especially if you’re those in favor for stronger taste. I’d want to go back to Fukuda to try their yakitori.
Yakitori Fukuda Dining
EV-G-09, Ground floor
Evolve Concept Mall
Pacific Place @ Ara Damansara
Petaling Jaya Selangor
GPS: 3.110532, 101.586864
Tel: 03-7831 9929
Hours: Monday to Friday, 11am to 3pm and 6pm to 9pm; Weekends and public holiday, 11am-9pm
We Malaysians love buffets, but more often than not, most buffets around Klang Valley offers a variety of many different cuisines, much like the cultural make up of the country, which allows us to sample many varying dishes at the same time. Now that’s not a bad thing, but sometimes, you just want to concentrate on (mostly) one single cuisine, and you want it buffet style.
If that’s your calling and your choice of cuisine happens to be Japanese food, then Tatsu’s Saturday dinner buffet may just be something you want to check out.
Authentic Japanese Buffet at Tatsu
The Saturday dinner buffet featuring authentic Japanese cuisine started at on the 6th of August and will run through 26 November 2016. We were among the few fortunate invitees to be sampling the spread on the first day of its offering at Intercontinental Hotel.
The all-you-can-eat deal is priced at RM 118 nett per adult and RM 69 nett for children between age 5-11 years.
Sushi or Sashimi anyone?
The spread is concocted by Assistant Chef Tommy Kuan and comprises of some 75 items, and obviously, we got the night started at the raw bar with some sushi & sashimi.
Here you find a selection of salmon, tuna, and butter fish sashimi in pretty generous cuts. There’s ebi, tamago, inari, sake, and maguro sushi as well as some sushi rolls to pick from. Quality are more than decent, though lacking some of the more premium ingredients like amaebi or otoro, this is to be expected at this price point I suppose.
onsen egg, baby octopus, and other small dishes
Other dishes from the “appetizer” bar includes those perfectly prepared Onsen eggs, salad, baby octopus, and a selection of small Japanese vegetable dishes which I really enjoy.
some pre-cooked Japanese dishes too
For those who likes pre-cooked items, there are a few selections too. Udon, soup, chawamushi, edamame, spicy tofu, miso soup, and even Japanese curry. To be honest, these aren’t my usual dishes to go for in a buffet such as this, because what I really enjoy more is up next…
made to order teppanyaki dishes
The live teppanyaki cooking!
Here you pick the ingredients (salmon, prawns, squid, butter fish, chicken, beef, mushroom, vege etc) and have the chef cook on the spot. They’re usually ready in 5-10 minutes and then you can enjoy the piping hot teppanyaki dishes. I thought their chicken teppanyaki was particularly delicious.
“ala minute” dishes – ebi tempura, saba, kaki furai, sawara teriyaki
In addition to teppanyaki, there are also a selection of “ala minute” dishes you can order to be served to your table. These includes ebi tempura hand roll, California hand roll, salmon teriyaki, saba shioyaki, sanma shioyaki, chicken teriyaki, sawara teriyaki, tempura moraiwase, and kaki furai.
Some of these dishes tend to get tepid & tired looking on a buffet spread if they’ve been left there for a while, so having them freshly made to order is a great idea.
beautifully crafted desserts
Then of course, there’s Japanese desserts such as shiratama zenzai (red bean soup with mochi), manju (traditional Japanese confection), and assortments of ice cream, including one of my favorites – black sesame flavor.
fresh fruits, black sesame ice cream, onsen eggs, Haze & KY
I really enjoyed the buffet spread, and though it offers pretty decent value for the price at a up class hotel restaurant in the heart of KL. If you’re up to some authentic Japanese buffet, do not that the last day to enjoy this at Tatsu is at the end of November 2016, don’t miss out.
Tatsu Japanese Cuisine
165 Jalan Ampang,
50450 Kuala Lumpur
GPS: 3.159767, 101.718045
Tel: 03-2161 1111