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Tag / omakase

KL has seen a bit of a boom in premium Omakase style Japanese restaurants of late, I’m no historian, but it probably started out with Kame Sushi at Hartamas, then came Oribe at KL, Sou at Mid Valley, Sushi Azabu, and more.

Sushi Ryu, Platinum Park KLCC
Sushi Ryu, Platinum Park KLCC

With the increase in popularity of these restaurants, and perhaps a bit of a dip in our currency, prices for a meal of omakase course has been increasing as well. I remember paying RM 88++ for an unforgettable lunch at Oribe when they first opened, but now you’ll be hard pressed to find anything below RM 200 per pax for such treatment. Which begs the question, is it worth it to spend RM 500 or more for a dinner for two? And will these restaurant sustain?

Anyway, the topic in this article is my experience at Sushi Ryu with their omakase course priced at RM 279++ per person, their other option on the menu is priced at RM 579++ per person, additionally, there’s a limited time menu with Michelin star teppanyaki from Tokyo at RM 1588++ per person.

In my experience, the cheapest option usually gets you the best value per dollar spent. I enjoyed myself almost as much when I spent 88++ at Oribe compared to RM 230++ course at the same place at a different time.

seabream sashimi with ebiko and truffle oil as starter
seabream sashimi with ebiko and truffle oil as starter

Our dinner started out fantastically.

Tai sashimi with copious amount of ebiko and truffle oil. It was fresh, delicious, and really opened up my appetite for more, I really enjoyed it.

otoro sushi
otoro sushi

Next was otoro as their seasonal sashimi dish. It was two slices of tuna belly served on a piece of rock with grated wasabi. The accompanying shoyu tasted pretty premium, but I thought the sashimi was average for this cut. It wasn’t better than the ones we had at J’s Gate opening event…

chawanmushi as our hot dish
chawanmushi as our hot dish

Seasonal hot dish came in the form of chawanmushi. It was quite a busy dish, with more ebiko and crab meat. Execution was really good and this was my second favorite dish after the appetizer.

seven pieces of nigri sushi
seven pieces of nigri sushi

Seven pieces of nigri sushi made up of our main and served in three separate dishes. The server did describe to us what they were but I can’t really remember their names.

They were also supposed to have already been properly “seasoned” with the right amount of soya sauce and wasabi. To be honest, I found these sushi to be average-to-good, but did not have the wow factor I expect for something at this price point. More than once I was hoping for soya sauce and wasabi, and the squid was actually too chewy.

miso soup, dessert
miso soup, dessert

Soup in the menu was miso soup, it was an average bowl of miso soup.

Most disappointing for me though, was perhaps the dessert. It was the Japanese version of ice cream sandwich topped with chocolate. Yes the chocolate was fine, but the ice cream could probably be had from Family Mart.

platinum park klcc map

Address:
Sushi Ryu
Platinum Park, KLCC
50088 Kuala Lumpur
GPS: 3.155168, 101.718929
Tel: 03-2181 1533

Kame Sushi is one of the first Japanese restaurants in KL to offer omakase style dining. For those who aren’t familiar with the term, omakase simply means “a meal consisting of dishes selected by the chef”, so basically you tell the chef what you don’t eat, or allergic to, and the restaurant decides the rest.

Kame Sushi, Sri Hartamas
Kame Sushi, Sri Hartamas

So in essence, you never really know what you’re going to get. In a good omakase restaurant, the chef usually decides on the menu based on what’s in season, and what he or she deemed the best they can offer based on the price, availability, and the skill set of those in the kitchen.

We first go to know about Kame from Cheesie, but it wasn’t until earlier this year that Haze and I decide to head there for her birthday dinner.

fresh imported sashimi
fresh imported sashimi

Since we had the meal was some half a year ago, name and exact ingredients in the dishes have became a bit fuzzy. In this post I could only describe what I remember from looking at these pictures, but better late than never, right?

Our course was priced at RM 350 per person, it was the 2nd most expensive from the menu at the time.

second course
second course

The dinner consists of mainly top grade seafood selections, starting with some of the best sashimi cuts. The oyster was fresh, sweet, and alluring. There were also tuna otoro (fatty tuna), yellow tail, snow crab, amaebi (sweet shrimp), hotate (scallop), and uni (sea urchin).

Then came the grilled items with more seafood and mushroom wrapped with wagyu beef, simple yet exquisite.

warm dish, light battered fried fish
warm dish, light battered fried fish

Stewed dish and a lightly battered deep fried fish dish came next, and frankly the exact name of the seafood content escaped my mind. They were done just right and quite delightful even if not entirely special.

tuna belly , ume, ikura on rice
tuna belly , uni, ikura on sushi rice

Our main dish came in the form of minced tuna belly, ikura (salmon roe), uni (sea urchin), and hand grated wasabi on sushi rice. As a chirashi sushi lover, this was rather delightful. This rice dish was very rich and did its job as a highlight to the evening.

natto beans, Japanese pear
natto beans, Japanese pear

Dessert came in a couple slices of Japanese pear. They were as good as any Japanese fruits – soft, sweet, and fresh.

Ultimately though, at RM 350++, this omakase dinner was good, but in today’s level of competition with the likes of Oribe, SOU Omakase, and Sushi Azabu, you may find similar or even better value hunting around.

map to Kame Sushi, Sri Hartamas

Address:
Kame Sushi
20, Jalan 31/70A,
Desa Sri Hartamas,
50480 Kuala Lumpur
GPS: 3.162555, 101.648655
Tel
03-2858 7739tel:03-2858 7739

Of the five restaurants recently opened at Isetan The Japan Store’s 4F The Table, Sushi Azabu would be the one that has the most prestige. An offshoot from the Michelin star restaurant from New York, Sushi Azabu promises authentic and intimate dining experience in its 40 seat set up.

Cher Saito, Sushi Azabu at Isetan The Japan Store KL
Chef Saito, Sushi Azabu at Isetan The Japan Store KL

We sampled a 5 pieces of sushi from Chef Saito Makoto Sam during the launch and came away impressed. So a week after the event, we decided that a proper meal at Sushi Azabu was required.

The course menu here consists of three choices – Koi at RM 120 will get you appetizer, 10 pieces of sushi and miso soup. The Azabu course at RM 220 that promises the following:

  • Appetizer
  • 2 kinds of sashimi
  • Chawanmushi
  • Palate freshener
  • Nigiri 7 pieces
  • Maki mono
  • Miso soup
  • Dessert

Or you could go all out with the Omakase menu for RM 420 and let the chef decides what you should have for dinner. Obviously, we went for broke.

nasu nibitshi - fried eggplant
nasu nibitshi – fried eggplant

So these are the dishes we had for dinner on the 1st of March 2017 off the Omakase menu at Sushi Azabu.

Nasa Nibitshi was our appetizer, a deceptively simple dish consists of fried eggplant in some very light broth/sauce and topped with finely shaved bonito flakes. Light with very subtle flavor, it does the job well to leave us wanting for more.

sashimi - kampachi, tai, aji
sashimi – kampachi, tai, aji

Next was sashimi in the form of kampachi, tai, and aji; or yellow tail, sea bream, and horse mackerel. The quality was top notch, and somewhat surprisingly our favorite was the horse mackerel. The freshly grated wasabi too was a treat in itself and we wasted none of it.

chawanmushi
chawanmushi

Chawanmushi was our next dish, the version here is simple, no fuss, but very well executed.

grilled Spanish mackerel
grilled Spanish mackerel

Grilled Spanish mackerel came next, we thought that chewing this together with the pickle yield the perfect combination of flavor that simply explodes in your mouth. This was a very well seasoned traditional dish.

stewed sowrd fish
stewed sword fish

Stewed sword fish came next, a dish that is new to me. The fish is topped with a piece of starchy cube that compliments this savory dish quite well, though I felt that perhaps the sophistication of this dish escapes me. Someone with more experience in Japanese cuisine will probably enjoy this more than me.

firefly squid with sweet miso
firefly squid with sweet miso

Then came the cutest dish of the night – firefly squid with sweet miso. A perfect balance of sweet, salty, and savory taste that is further accentuated by the freshness of firefly squid, this was one of my favorite non-sushi dish of the entire course.

Sushi Azabu

The main dish was of course, sushi, and we got ten pieces of these goodness in the form of chutoro, cattlefish, snapper, golden eye red snapper, striped jack, sea urchin, fat tuna roll, and raw prawn.

At Sushi Azabu, they take the guesswork out of eating sushi. Chef Saito expertly apply the perfect amount of soya sauce on each piece, as well as the appropriate amount of wasabi his experience hands deemed worthy of the sea bounty. So you simply just.. eat, no dipping into the saucer or fiddling with wasabi, grated or otherwise.

sushi - chutoro, cattlefish, snapper, golden eye red snapper, striped jack, sea urchin, fat tuna roll, prawn
sushi – chutoro, cattlefish, snapper, golden eye red snapper,
striped jack, sea urchin, fat tuna roll, prawn

The result was an experience worthy of the asking price. Each piece was perfect, and each offers an expression in some of the bests Japan has to offer. We thoroughly enjoyed and if I say I don’t miss it as I am writing this, I’d be lying.

miso soup & yuzu shaved ice
miso soup & yuzu shaved ice

A relatively simple bowl of miso soup with prawn head helped wound us down, and we concluded the dinner experience with a simple dessert of yuzu shaved ice.

the menu at Sushi Azabu KL
menu at Sushi Azabu KL

If you’re a sushi lover, this is surely a place to check out. I think I’m going to be back to try their more affordable menu one of these days.

map to Lot 10, KL

Address:
Sushi Azabu
The Table, Level 4
ISETAN The Japan Store KL
Lot 10 Shopping Mall
Jalan Bukit Bintang
GPS: 3.146462, 101.711758
Tel: 03-2119 2624

If you type Omakase in google, this is what you get:

o·ma·ka·se
ˌōməˈkäsā,ōˈmäkəsā/
noun
  1. (in a Japanese restaurant) a meal consisting of dishes selected by the chef.

So then, SOU Omakase is exactly what the name of the restaurant suggests – a Japanese outfit at Mid Valley Gardens that prides itself on their Omakase menu.

sou omakase mid valley gardens
sou omakase mid valley gardens

Lunch starts at RM 98++ per person, and dinner comes with a choice of 4 different course –

  • SOU dinner course – RM 220
    • starter, chawanmushi, Japanese garnish food, sashimi, grilled dish, mouth wash, main course, rice course with miso soup, dessert with Japanese tea
  • Special dinner course – RM 320
    • starter, special fresh oyster, Japanese garnish food, special sashimi, grilled dish, mouth wash, main course, rice course with miso soup, dessert with Japanese tea
  • Special abalone course – RM 370
    • starter, Japanese soup, Japanese garnish food, special sashimi moriawase, special grilled abalone, mouth wash, main course, sushi 3 kinds with miso soup, home made dessert with Japanese tea
  • Tasting menu – RM 450
    • degustation menu offered by chef FUKUCHI, 10 courses.

foie gras salad
foie gras salad

For the purpose of our review, we went for the tasting menu.

But first, if you’re heading to SOU Omakase, do note that it is located near the entrance of the Gardens Hotel, accessible via the Mall but through a tricky back door, with the restaurant facing Bangsar area of the building. It is much easier if you choose to valet park at the Gardens.

I won’t with fancy Japanese lingo for these dishes, since I assume many of you are like me who are heaps better in your command of English language than Japanese, we’ll stick with simple descriptions.

The dinner started with a beautiful dish of foie gras salad, a small chunk of perfectly seared goose liver with some greens and caviar. The ingredients itself speaks business.

 Netherlands oyster with homemade tabasco
 Netherlands oyster with homemade tabasco

Second course was Netherlands oyster with homemade tabasco, one of the best ways to get more zinc to your system. I do like the taste of their homemade tabasco sauce, slightly milder yet more complex in texture.

Snow crab with Spanish mackerel and Japanese winter melon soup
snow crab with Spanish mackerel and Japanese winter melon soup

Then there’s snow crab with Spanish mackerel in Japanese winter melon soup, our first warm dish of the night. The dish reminds me of some high end Chinese soup dishes, but one with unmistakenly Japanese ingredients. Warm and comforting.

mini sushi with chopped tuna belly and sea urchin
mini sushi with chopped tuna belly and sea urchin

Then it was a mini sushi to get our palette going for more raw seafood. Chopped tuna belly with sea urchin, two of the more premium sushi ingredients that packs a punch in savory index, perfectly balanced with freshly grated wasabi, a few slices of seaweed, and expertly prepared sushi rice.

butter fish with eel in yam paste
butter fish with eel in yam paste

Butter fish with eel in yam paste was next. This is a dish that I think some may have trouble getting used to the texture, it was soft and slightly slimy in texture from the eel and yam, but does provide an interesting experience especially when feeling it in the mouth.

We then had an aperitif, simple yuzu with soda to get our taste buds afresh for the next course – sashimi.

Sashimi part 1, served with wasabi moose and hand grated wasabi - octopus, yellow tail, mackerel
Sashimi part 1, served with shoyu moose and hand grated wasabi
– octopus, yellow tail, mackerel

This was undoubtedly the highlight of the omakase course to me. The sashimi came in two parts, and served with shoyu moose (soya sauce in moose form) and freshly grated wasabi.

Part one was octopus, yellowtail, and mackerel. Merely saying they are “fresh” would be doing these dishes a disservice. The sashimi were paired with different combination of seaweed to compliment its natural tastes, and those shoyu moose provides an interesting, if not very convenient way of handling the amount of soya sauce you want in the sashimi. A new experience to me.

Sashimi part 2 - the fat stuff, Otoro and salmon belly
Sashimi part 2 – the fat stuff, Otoro and salmon belly

Part 2 of the sashi were the fatter stuff – otoro (tuna belly), and salmon belly. Both premium cuts were beautifully presented, and tastes even better than they look. The otoro with its special condiment was especially delicious, I can definitely do this again, and again, and again.

cod with miso stew
cod with miso stew

Then it was time for a table top hot pot experience that came in the form of cod with miso stew. Cod never disappoints, and with high quality miso, certainly makes for a bullet proof dish. I can have this with a bowl of rice and call it a meal and be perfectly content.

beef, braised tuna collar, or lamb as choices of main
beef, braised tuna collar, or lamb as choices of main

Main course came in the form of either braised tuna collar, sliced wagyu beef, or lamb cutlets. Each were pretty rich in taste but not entirely too different from each other in terms of theme. The braised tuna collar was a first for me, and turned out to be probably too heavy to be part of a ten course meal. I was stuffed by the end of this, in a good way.

Inaniwa udon and salmon sushi
Inaniwa udon and salmon sushi

Penultimate dishes were a simple salmon sushi, and inaniwa udon. I had thought I’d never finish the udon due to how stuffed I was, but somehow there were no trace of udon left a few minutes later. When the food is good, you tend to negotiate extra space in the stomach somehow.

jelly, mochi, and coffee ice cream
jelly, mochi, and coffee ice cream

Dessert came in the form of jelly, mochi, and coffee ice cream. They were beautifully presented, and while did not disappoint, I did not think that they stand out among the other dishes in the course. It was an adequate ending to the 10 course menu, an certainly an omakase experience that is worthy of the restaurant’s name.

Horng, Yuki, & Haze at SOU Omakase
Horng, Yuki, & Haze at SOU Omakase

I’m really intrigued to try their lunch menu and see how they stack up to the likes of TEN & Oribe at similar price point.

Address:
SOU Omakase
Lot G247, Ground Floor
The Gardens, Mid Valley City
Kuala Lumpur
GPS3.118658, 101.675286
Tel03-2202 1133
Hours11:30 am – 3 pm, 6 pm – 10 pm

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)
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 & chawanmushi
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
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
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
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
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.

map to vipod residence, KL

Address:
Oribe Sushi @ Vipod Residence
19, Jalan Kia Peng,
50450 Kuala Lumpur

GPS: 3.152181, 101.712662
Tel: 03-2181 4099