A couple weeks ago I was invited to a short weekend trip to Johor by some blogger friends. I gotta admit that I’m absolutely not familiar with the food scene in JB, having only been there a few times mainly for work where mobility for meals is pretty restricted.
October Japanese Restaurant, JB
Our first destination of the trip was October Japanese Restaurant, located near Mount Austin, a more upscale area in Johor Bahru. The restaurant is a converted residential unit with nice lush lawn and plenty of parking spots at the back.
While we may still be in December, October Japanese Restaurant already came up with their Chinese New Year dishes, and we were lucky enough to sample some of them.
Prosperity “Yee Sang” Assorted Sashimi with Wasabi Sauce
We started out with the Prosperity “Yee Sang” Assorted Sashimi with Wasabi Sauce (RM 68/RM 108 nett) that came with generous slices of – Norwegian Salmon, Maguro (Tuna) and Hamachi (Yellow Tail). They’ve also added fried Gyoza Skin and Roasted Almond Flakes to give the dish more crunchiness. A good alternative to consider for your “lou sang” session.
Auspicious Flaming Nabe
Then there’s the Auspicious Flaming Nabe (RM68.80 nett), with Norwegian Salmon and chicken breast mixing in with Shitake mushrooms, leeks and carrots to make a pretty sweet tasting miso based soup. Generous amount of “KaoLiang” Rice Wine and sake were used in this pot as well, which contributes to the whole flaming spectacle.
Fortune Sushi & Sashimi Platter, maki
For those who likes it raw, there’s the Fortune Sushi & Sashimi Platter (RM58.80 nett). The dish is beautifully presented on a wooden platter and came with rather generous amount of fresh seafood including Maguro, Hamachi, Unagi, and Salmon.
We also tried the Flaming Salmon Aburi Maki (RM29.90++), with salmon and special crab stick plus spicy sauce.
Grilled Edamame, October Special Bento, Kushiyaki Moriawase
Grilled Edamame (RM9.90++) is a good starter if you like your edamame with a kick, which I think will go really good with beer.
For those who likes bento, October Special Bento (RM59.90++) is a worthy option and comes with a little bit of everything, including salmon sashimi, unagi, and more.
And if you like it grilled, Kushiyaki Moriawase (RM44.90++) comes with scallops, Shitake Mushroom, Enoki Niku Yaki and other greeneries on skewers, and you’ll also find bacon in this platter as well, which makes this one of the few non-halal Japanese Restaurants in JB.
October Japanese Restaurant
No. 6a, 1, 8, Jln Jaya Putra 3/15,
Bandar Jaya Putra,
81100 Johor Bahru, Johor
GPS: 1.574499, 103.776892
Tel: 011-1426 5993
Hours: 12pm – 11pm daily
Japanese restaurants are a dime a dozen in KL. Arguably one of the most mature foreign cuisine of all, you can find them in all price range and specializing in every sub-category. Today we’re going to look into Takumi Japanese fine dining, a pretty high end Japanese restaurant that emphasizes shabu-shabu and sukiyaki, among other dishes.
Update 16/4/2015 – This space is now replaced with Hanaya Japanese Restaurant
Takumi Japanese Fine Dining at Grand Millennium Hotel
Takumi is one of the restaurants located within Grand Millennium Hotel, which itself is directly next to Pavilion and opposite Fahrenheit 88. The interior is classy, and for lunch, you can find some pretty decent deals too (I’ve been a few times for Chirashi sushi etc).
Our food review session was arranged by HungryGoWhere Malaysia (where I am a contributor), so thank you Shing for inviting, and Ahfa for being my sit-in plan B partner of the day.
edamame and Kani Salad
We started the day with some greens in the form of edamame and Kani Salad (RM 18/28). The salad was refreshing, and I enjoyed the sesame dressing that’s been spiked up a little bit with wasabi.
The chef at Takumi likes to combine the traditional Osaka cuisine with a hint of boldness famous in restaurants at Tokyo, as we were told.
Sashimi platter (RM 180) was a work of art, with 18 pieces of fresh seafood served on a bed of ice with shiso leaves and even a bit of dried ice for mood. There were sawara (Spanish mackerel), maguro (tuna), kanpachi (amberjack), hotate (scallop), sake (salmon), and I believe, ohyuu (halibut).
Spanish Mackerel, grated Wasabi
The fish were fresh, delightful, and goes very well with grated wasabi. As always, remember that almost everything on a sashimi platter is designed to be consumed. For example, you can have mackerel with shiso leaf and a bit of daikon.
The shiso leaf is there to refresh your palate or to counter the “fishy” smell, getting your tongue ready for the next piece. Don’t waste them!
Next up was lobster mentaiyaki (RM 78 half), two of my favorite ingredients in the same dish – lobster and mentaiko.
The combination was perfect, the savouriness of mentaiko blends well with lobster meat, and if you’re one who can momentarily suspend the notion that cholesterol is bad for you, the lobster head is something you’ll absolutely enjoy.
Kawahagi, Chicken Curry Cutlet Maki
We also had steamed Kawahagi (seasonal pricing) or commonly known as threadsail filefish. It was prepared not unlike a Chinese dish, with mushroom, some leek, and a hint of soya sauce. To be honest, I find the taste a bit bland and texture to be average. This isn’t up to par with the likes of steamed pomphret in my opinion.
I view Chicken curry cutlet maki (RM 30) as an interesting experiment, combining ingredients that otherwise would not appear together. The result is a bit of a mix, those who are allergic to soft shell crab can use this as a substitute, but the rest of us should probably avoid.
I do applaud the chef for being brave in experimenting with new recipes such as this, without such moves culinary art would never advance. So don’t take this as a negative criticism.
A5 Wagyu Sirloin and Angus Beef Shabu Shabu
Then came the star of the night – A5 Wagyu Sirloin and Angus Beef shabu shabu.
Wagyu comes in many grades, with the alphabet denoting yield (A, B, C), and a number (1-5) indicating marbling score. Hence A5 is among the highest quality you can get, with fat contents equivalent to 8-12 BMS (Beef Marbling Standard).
The pricing at Takumi is as follow:
- Shabu – shabu (Angus beef) : RM88.00
- A5 Wagyu Roso : RM158.00
- A3 Wagyu Sirloin : RM180.00
- A5 Wagyu Sirloin : RM280.00
- Matsuza Beef : RM490.00
Certainly not cheap, but of decent value, and the quality is certainly there.
just dip it for a few seconds, melt in your mouth
For the wagyu, a dip in the boiling soup for just a few seconds is more than enough. We were supplied with a sort of ponzu mix but I love having the beef as is, the mixture of fat and beef melt in your mouth (pardon for the lack of a better description). It was so good!
The Angus beef was there just so we can make a comparison on the difference between a super high grade beef and a decent beef. To be fair, they were more than decent and would be of top quality beef on any menu without wagyu.
Ahfa, KY, Shing, Weizhi
We ended the night with some complimentary fruits, and coincidentally it was Weizhi’s (of KampungBoyCityGal) birthday too, so we had some cupcakes and sang a birthday song. It was a great night with awesome company. I can certainly do more of this.
Grand Millenium Kuala Lumpur
160, Jalan Bukit Bintang, Kuala Lumpur
GPS: 3.148006, 101.712225