Tag / Japanese-Food
Several weeks ago I was invited to Kurata Japanese Restaurant to preview their Okayama Fruit Fair. Fine Japanese food is among the top of my list, so obviously I accepted the invitation without hesitation. Furthermore, the invitation was referred to by Ringo, a dear friend, which made it all the better.
Okayama fruit fair at Kurata Japanese restaurant, Parkroyal KL
Kurata is located at the lower lobby of PARKROYAL Hotel, which itself is situated right across from Sungai Wang. While being quite familiar with Bukit Bintang, I must say that this was the first time I stepped foot into this restaurant.
First timer to the restaurant may find it a little bit difficult to find, and this is because for some reason unknown to me, Kurata is located WITHIN another hotel restaurant, but trust the signs, and you shall get there.
Shine Muscat, White Peach and New Pione,
sesame short bread with fruit topping, macaroon
Okayama, a prefecture in Chugoku, Japan, is also regarded as the “Kingdom of Fruits”. The region is known as the birthplace of some of the finest fruits Japanese has to offer, including the white peach.
Since this post is about Okayama, lets start with the fruits & desserts (although we were served with them last).
The fruit platter comes with shine muscat, white peach, and new pione. The muscat is seedless and has very high sugar content with low acidity, while the new Pione (also called black pearl) is so rich in flavor it’s almost like biting into wine, I love it. White peach needs no introduction, each bite is so delicate and juicy it’s unlike any peach I’ve ever had. Fantastic.
You can also have the fruits served on sasame short bread, with the pastry providing a contrast to bring out the sweetness of fruits even more. Alternatively, for macaroon lovers, how about some beautifully crafted macaroon stuffed with fresh Okayama fruits?
white peach roll cake in vanilla sauce, Peach and Tofu Parfait, Ringo & Haze
For those who like something richer, the white peach roll cake in vanilla sauce will certainly fit the bill, though you do lose the taste of freshness from the peach that some of us love so much.
The peach and tofu parfait is yet another way to enjoy the white peach, this dessert is delicate and doesn’t come with strong artificial sweetness like most parfait do, so for those who doesn’t like their desserts too sweet, this is perfect.
The fair run till end of August, 2015. (yeah, this post is a little late).
appetizer for Sushi Course at Kurata
Prior to all the Okayama goodness, we were also treated with the Sushi Course at Kurata (RM 190).
The course comes with appetizer in the form of beans, tofu, and angler fish liver with jelly. I can’t exactly remember the details of each ingredients, but they made a pretty good combination to kickstart the meal.
sashimi on ice
Next up was air flown sashimi – and no expenses were spared. We had kanpachi, otoro, and sake (salmon). The fresh fish were accompanied with grated wasabi, and if you haven’t had otoro with high grade soya sauce and grated wasabi, you haven’t experience the finest of sashimi. It was as good as any.
grilled alfonsino, wagyu beef, miso soup
The course next switched to something more savory, in the form of grilled alfonsino fish with a side of pickled bamboo shoots.
To be honest, I think grilled alfonsino is perhaps a dish that requires a bit of an acquired taste. This is not the first time I had it, but I still think the rather firm texture and sweetish taste isn’t something that “blows my mind”, so to speak. It was nice, but it wasn’t great.
We were then served with miso soup.
assorted sushi, including my favorite – uni (sea urchin)
The main dish of assorted sashimi were then served, and it was among some of the best I’ve had. The presentation was basic and straight to the point, but the sweet shrimp, sea urchin, salmon, kanpachi, salmon roe, and even the sushi roll were really well crafted and more than meet expectations.
Food at Kurata is certainly worth exploring, and for those who like a quiet and romantic ambiance, this may fit the bill perfectly.
Kurata Japanese Restaurant
Lower Lobby, PARKROYAL HOTEL.
Jalan Sultan Ismail, 50250 Kuala Lumpur
GPS: 3.144423, 101.712351
Tel: 03-2110 0226
Hours: Wednesday and Thursday Lunch close, Sunday dinner close
A few weeks ago while walking from KLCC to Pavilion I strolled pass Vipod Residence and noticed that there’s a new Japanese restaurant opening up on the ground floor – Oribe Sushi. I’m a huge fan of proper Japanese food, so there’s no other reason needed to give it a try.
Oribe Sushi at Vipod Residence (between Pavilion & KL Convention Centre)
A peek on the menu shows that Oribe Sushi only serves Omakase (literal translation: “I’ll leave it to you”). For lunch, there are 4 choices priced at RM 88, RM 150, RM 180, and RM 250. Dinner omakase are priced at RM 120, 168, 198, and 350.
We took a seat at the sushi bar and then of course, I chose the cheapest – “Seto”.
appetizer & chawamushi
This set starts out with appetizer in the form of some carefully stirfried bean sproud, tiny shrimps, and other vege.
Then there’s the chawanmushi that’s smoother than most tofufa I’ve had, it was delicious. So far, so good.
sea bass, flounder, bluefin tuna, yellow tail
Then came what we were here for – the sushi.
The experience here is pretty unique. While seated at the sushi bar, the chef is dedicated to your meal. He will prepare one sushi meticulously, serve it on your plate, explained what it is, and then only start preparing the next piece after you’ve consumed the current piece.
This way, the sushi never sit on the plate longer than a few seconds (or however long you take to snap a pic to show your jealous friends on instagram).
mackerel with seaweed, barracuda, scallop
The 8 types of sushi we had were sea bass, flounder, bluefin tuna, yellow tail, mackerel with seaweed, barracuda, scallop， and ikura.
These were not just simple slices of fish (or other seafood) on rice, but also with addition of seaweed, blow torch treatment, bits of citrus peel, a wipe of sauce/oil and so forth. It was a work of art. I found myself not even really needing those grated fresh wasabi to accompany the sushi.
ikura (salmon egg), and er.. some vegetable roll
The ginger used here too is not of the usual variety. It was less spicy but carries a slightly sweet flavor which I really liked. They will refill it should you find yourself finishing them like I did.
After 8 pieces of nigiri sushi, we were treated with three pieces of vegetable roll (I think it was Japanese bamboo shoots?) to end the main course part of the meal.
miso soup and mochi with red bean to conclude our omakase
Our omsake ended with a small bowl of miso soup and mochi with red bean as dessert. While the dessert wasn’t as exquisite as the other dishes, it was certainly not disappointing either.
While RM 88++ is certainly no chump change for lunch, I do feel that it provides value for money so far as the quality of food, and the excellent services goes. If you are a fan of proper Japanese food, this is one place you should check out.
Oribe Sushi @ Vipod Residence
19, Jalan Kia Peng,
50450 Kuala Lumpur
GPS: 3.152181, 101.712662
Tel: 03-2181 4099
For someone who dines out quite a lot, I’m almost always in a lost when it comes to eating in shopping malls. Out on the streets, pasar malam, or random restaurants? I’m good at those, but under the giant roofs that house hundreds of shops? Good luck.
Manmaru Udon at Mid Valley Megamall
So when we found ourselves at Mid Valley the other day, we did what most people do, randomly wandering around to find something to eat.
In this instance, facade of a restaurant is important, and that’s how we got into Manmaru Japanese Udon Restaurant, despite the fact that I’m not exactly an udon fan at all.
Signature Supreme Udon
As it turns out, other than a good variety of udon, Manmaru also serves starters, salad, yakimono (grilled or pan fried stuff), agemono (deep fried stuff), and nabe (Japanese hot pot).
Since this is a primarily udon place, we had to try their udon, so why not choose the top of the range?
The Signature Supreme Udon (RM 28.90) comes with pretty good amount of prawns, scallops, and even abalone slices (not sure if it’s “real” abalone, but I don’t really care). The broth was thick, creamy, and actaully pretty delicious. I also enjoyed the udon noodle itself, having a pretty good texture.
By the way, the cheapest udon here starts at RM 11.90, with more than two dozen varieties to choose from.
ebi pizza & tuna carpaccio
The picture of their ebi pizza (prawn pizza, RM 19.90) looks too good to pass up, so I ended up ordering that. The thin crust pizza was loaded with cheese, had 8 pretty good size prawns, and all those mushroom, chunks of bell peppers, and spring onion. I really enjoyed it.
We also ordered one of their specials – tuna carpaccio. This starter actaully took the longest to be served, and while looking pretty decent on the photo, it was a disappointing dish. The tuna was a bit too “cooked” and the dish could use more olive oil. I’ll avoid this.
we had a pretty satisfying meal
That being said, Manmaru is a pretty decent place if you’re looking for udon or pizza, I’m assuming other standard dishes such as tempura and grilled items are worth trying as well. If I’m at Mid Valley again over meal time, I wouldn’t mind checking it out again.
S-045A, Mid Valley City
Lingkaran Syed Putra, 59200 Kuala Lumpur
Tel: 03-2201 1663
– Advert –
Instantaneous adaptation to the perfect tint on the glasses with regards to the amount of UV rays receives, that’s what Transitions® lenses bring. No more squinting walking from indoor to outdoor, best invention for our eyes on prescription glasses if you ask me.
A week or so ago, I was lucky enough to get invited to one of the more exclusive dinner previews in town – to sample the All Kansai Festival dinner at Kampachi Pavilion KL.
The festival runs from 15th – 23rd of February 2014, including traditional street performances, takoyaki workshop, stage performances, and of course, Kaiseki dinner, which happens on 19, 20, & 21 February 2014 (priced at RM 300+)
All Kansai Festival, only at Kampachi, Pavilion KL
The festival is exclusive only to Kampachi at Pavilion. For the tasting session, we had a subset of the menu. Instead of the full 9 course dinner, we sampled 6 dishes, mainly due to the fact that certain ingredients for other dishes will not arrive until the slated days to ensure freshness.
Anyway, lets get started.
Fresh Oyster with Ponzu Vinegar Gelée, Clear Soup with Clam
Our first course was Kaki no Ponzu Jure (Fresh Oyster with Ponzu Vinegar Gelée). Served on a bed of ice, the oyster was huge and succulent, with the ponzu gelée giving it that extra sophistication. This version is the best way I’ve had oyster yet, beats the usual lemon or worse, tabasco sauce by a mile.
Next up was Hamaguri, Uguisuna, Harinegi, Kinome (Clear Soup with Clam, Japanese Mustard Spinach, Julienned Leek & Young Japanese Pepper Buds). This was not your ordinary miso soup, it was subtle and very refreshing. The huge clam certainly provided an unmistakable seafood sweetness to the clear soup.
Slices of Raw Fish – Tuna, Ark Shell & Yellowtail
No Kaiseki menu is complete without sashimi. We had Maguro, Akagai, Hamachi (Slices of Raw Fish – Tuna, Ark Shell & Yellowtail). The premium raw seafood was served on a bed of ice with grated wasabi. My favorite out of the three was the ark shell, fresh, crunchy, with a blend of sweetness and savoury taste. Excellent.
Grilled Yellowtail with Teriyaki Sauce
Tennen Hamachi Teriyaki Manganji Togarashi Syoyuzuke (Grilled Yellowtail with Teriyaki Sauce garnished with Marinated Manganji Green Pepper) came next. While it was a more than decent dish on its own, I believe that with wild Amberjack (as intended during the festival) would elevate this dish to a new height as the texture of Amberjack would be superior to Yellowtail when grilled.
Boxed Sushi with Seabream, Prawn, & Conger Eel
Sushi came next, in the form of Sanshoku Oshizushi (Box Sushi with Sea Bream, Prawn & Conger Ee). To be honest, this was the first time I had pressed sushi, the texture is a quite a bit different from the usual nigri sushi (hand made rice ball with raw seafood on top), maki (rolled sushi), or temaki (hand roll). The rice in boxed sushi is a bit denser, providing a different experience.
Yuzu Mousse, Kampachi Signature Peanut Mochi
Our dessert was Yuzu Mousse (Japanese Citrus Mousse), refreshing and perfect for a sweet ending.
We couldn’t help ourselves and asked for Kampachi’s Signature Peanut Mochi as well. The mochi is served warm and covered with mountain of crushed peanut and sugar, similar with the traditional mochi found in Penang’s hawker scene, except more refined. I find myself enjoying this very much.
The seats for Kansai Festival dinner menu is fast selling out (I believe 21st Feb already sold out), so book yourself an awesome dinner if you’re a fan of Japanese food. Check their website for full menu and other information.
we had a great time sampling the Kansai Festival Menu
Level 6, Pavilion
Jln Bukit Bintang, 55100 Kuala Lumpur
GPS: 3.148872, 101.713368
Tel: 03-2148 9608
Hours: 10 am to 10 pm
The name Kampachi is not foreign to fans of Japanese cuisine in Malaysia, especially to those who gravitates towards the higher end establishments. Starting as restaurants within Equatorial hotels, the Kampachi brand now spread outside from its confine and can be found at several other locations.
The latest branch being at Plaza 33 in Petaling Jaya, and we were lucky enough to to sample the food and drinks at this fine restaurant a couple weeks ago in a private food review session with a few other like minded bloggers.
Kampachi at Jaya 33, check out the sake ball
Right by the side of the restaurant main door hung a ball of something that can be easily assumed as a hive of geometrically evolved species of bee, but is in fact, a “sake ball”. A ball made of cedar twigs traditionally hung over the door of sake breweries to signify new arrival of (high quality) sake to customers.
Appropriate here as Kampachi prides itself in stocking one of the largest selections of Japanese sake, including some hard to find “cult” sakes from exceptional breweries that are made available in Malaysia exclusively by Kampachi.
open kitchen concept, with plenty of wine and sake
Kampachi has certainly spent a lot of effort in creating a very striking interior of the 198 person capacity restaurant. A lot of traditional Japanese materials, such Japanese paper, imported floor and wall tiles, and more are applied in a contemporary way to make up a sophisticated and modern look.
I especially like the bamboo seating pods that can seat maybe up to 5-6 person that can be rotated for added privacy.
In the interest of not bothering paying customers with camera flash & loud chatters, we had the session in one of the three private rooms. Interestingly, these rooms come with a private sushi kitchen of sort, concealed by a movable panel that kinda reminds me of those cabinets that conceal TVs in the 80s.
shima aji sashimi (raw striped jack)
Our review session was of the omakase meal (priced at RM 220), which means “I’ll leave it to you”, or degustation menu in Japanese. Typically you get the freshest seasonal ingredients and chef’s favourite dishes this way.
Our first dish was the Shima Aji Sashimi, or raw Striped Jack.
Chef Looi, who carved the fish right before our eyes behind that private kitchen, told us that the very fish beautifully presented to us was still in Japan the very same morning.
To describe the fish as merely “fresh” would be an understatement. I can’t criticise any aspect of the sashimi – taste, fat content, and visual appeal were all simply spot on.
the sashimi, shake kawa salad (green vege with crispy salmon skin & salmon roe)
Cold sake is dispense from a special holder that keeps ice separate as to not dilute the drinks. While the mechanism is visually similar to milking a cow, you don’t need to squeeze or suck, just a gentle tap will do.
Our second dish was Shake Kawa Salad, green vegetable with crispy salmon skin and salmon roe. I particularly like the very thinly sliced crispy salmon skin, made available from the 2-3 whole salmon consumed here each day.
wagyu teppanyaki (grilled Australian wagyu beef)
Before continuing with more seafood, we were served with Wagyu Teppanyaki, the beef sourced from Australia, grilled medium rare, and served with the unique Kampachi truffle sauce.
The sauce is a blend of Tosa Shoyu and mushroom broth with a hint of black truffle and olive oil. I usually don’t have my beef with any condiment, but this sauce managed to make it just that much better. My only complain is that they don’t sell the sauce in bottles.
unfiltered sake, ankimo beko an (pan-seared angler fish liver with simmered radish)
In French cuisine, foie gras often signifies luxury, and in Japanese food, the equivalent would be Angler fish liver, or Ankimo Beko An.
The liver makes up quite a large part of the fish, has a very rich texture. Simmered radish is used to expertly mask any fishy taste the liver might carry to balance this unique ingredient. This was the 3rd time I had ankimo, first was in Vietnam, and second at Hokkaido Ichiba restaurant.
Following the cold sake, we were served warm, unfiltered sake. The milky color is pretty unique for usually clear looking sake, and yet was definitely smooth and leave a feeling of warmth and comfort in the stomach.
aburi sushi (seared sushi) – anago (conger eel), shake harasu (salmon belly), hotate (scallop)
miso soup with striped jack bones
What’s a omakase dinner without sushi?
Three types of Aburi Sushi (seared sushi) were chosen for the night – Anago (conger eel), Shake Harasu (salmon belly), and Hotate (scallop). Each were seared just very lightly and still partially raw at the bottom, the first time I tried sushi prepared this way and I liked it.
Miso soup was made with the bones from our first dish, and the striped jack definitely contributed to the extra sophistication in the soup that would have been quite boring otherwise.
garlic fried rice, Japanese peach, and ciki enjoy the fruits
We specially asked for garlic fried rice just cause Ciki needed some carb for her half marathon preparation, and I was glad to go along with one as well. Most definitely the best garlic fried rice I’ve had, it’s hard to explain, there weren’t any magical ingredients, just plain old rice, garlic, eggs, and such. Execution was the key, great job by the chefs.
Instead of fancy desserts, we had a couple slices of Japanese peach.
These fruits were priced at RM 66 per peach, and “WHAT?!!!??” was my initial reaction. Then I took a bite, and it was a realization and instant understanding on why and how a fruit barely the size of my fist can cost more than 4 hours of solid domestic housework. You get what you paid for, it was excellent and now I’m staring at this piece of apple on my desk while writing this and dreading it.
Haze, KY, and our parting drinks – sake bomb
As for drinks, we started out with the pink colored cocktail – Blushing Maiko (trainee Geisha) to get us started prior to dinner.
After the cold and warm sake, it was a mixture of green tea with Hakushu Single Malt Whisky, interpretation of Baileys the Japanese way perhaps?
We concluded the night with Sake Bomb – shot glasses of sake lined up atop beer glasses and knocked down with Domino effects, it was quite a show and I suspect the bartender has done this a hundred times probably with water and tea before perfecting the skill. We were well impressed, and of course, had one for the road.
It was a great dinner, and I want to go back.
P/S: The famous Kampachi Sunday Buffet is back and now available exclusively at the Plaza 33 outlet, priced at RM 118++ for adults and RM 68++ for children below 10.
P1-02, First Floor
Jalan Kemajuan, Seksyen 13
Petaling Jaya, Selangor
GPS: 3.10988, 101.63787
Tel : 03-7931 6938
Hours: 12-3pm for lunch, 6-11pm for dinner