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Tag / sashimi

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

Earlier this week we were invited to Hanaya Japanese Dining to sample their 2016 Mother’s Day Menu, which the restaurant is offering only from 6th to 8th May 2016 (RM 180+ per pax). My last visit to Hanaya was almost exactly a year ago, operated by Sushi Train (which also has Ten, Senya Solaris, Sushi Ichiro, Menya, and more under their umbrella), their quality of food has always impressed me, hence the repeated visit.

Hanaya Japanese Dining with 2016 Mother's Day Menu
Hanaya Japanese Dining with 2016 Mother’s Day Menu

The philosophy of the Mother’s Day Menu at Hanaya is one that put health in emphasis. The major ingredients chosen for the 6 course set each has properties that especially beneficial to the female body, which I find pretty interesting. These benefits are from a mixture of traditional believes and modern nutritional knowledge.

To me thought, I just know that they tastes good, which is my number one criteria 😀

Pumpkin Chawamushi
Pumpkin Chawamushi

Our Amuse was Pumpkin Chawamushi. Pumpkin having B Carotin supports beautiful skin and hair, while galvanized iron in egg enhanced the female hormone secretion. All I know is that it was complex and delicious.

sashimi on crushed ice
sashimi on crushed ice

Second of the six course was sashimi. Tuna with DHA to lower cholesterol, Travoli with EPA that helps in hardening of arteries, Astaxathin in salmon with anti aging care and recovery from exhaustion properties, plus golden cuttlefish that contains lysine, which helps in hair restoration.

The seafood was certainly fresh, while we had yellow tail in this tasting session instead of Travoli, I was still more than satisfied. The presentation for this sashimi dish was rather exquisite too.

grilled Canadian lobster and Hokkaido scallop
grilled Canadian lobster and Hokkaido scallop

Main course – grilled Canadian lobster and Hokkaido scallop garlic butter with dry tomato & herb sauce.
Lobster for cancer suppression, scallop with taurine that helps improvement of fatty liver, and dry tomato is rich in vitamin c. Two different seafood from each side of the Pacific ocean make up this wholesome dish that utilizes Western style preparation method, a perfect marriage.

hijiki seaweed rice and Asuka milk miso soup
hijiki seaweed rice and Asuka milk miso soup

4th and 5th course – shokuji, or hijiki seaweed rice, with dietary fiber for detox effect, & Asuka milk miso soup, with miso having isoflavon that helps suppress menopausal disorders.

The seaweed rice was subtle in taste, and I thought the Asuka milk miso soup tasted much richer but in a good way, especially for those who loves the milkier texture.

"dearest mother" dessert
“dearest mother” dessert

To end Hanaya Japanese Dining’s mother’s day 2016 menu – “dearest mother” dessert, with avocado ice cream (lowers blood pressure), rose hip (vitamin c & e – antioxidants), and misc cereals (minerals to fix menstrual irregularities).

I thought the six course menu was rather exquisite but not over the top, it is available only for 3 days (6-8/5/2016) so if you want to treat mom for a meal with thoughts behind the menu, this is certainly worth checking out.

map to Grand Millennium Hotel, Kuala Lumpur

Address:
Hanaya
Grand Millenium Kuala Lumpur
160, Jalan Bukit Bintang, Kuala Lumpur
GPS: 3.148006, 101.712225
Tel: 03-2110 5499

When thinking about Japanese restaurants, SS15 in Subang and KL city centre area usually spring to mind, and it wasn’t until I was invited by Logan to sample the food at Ishin Japanese Dining that there are actually good Japanese outlets in the relative older part of town that is Old Klang Road.

Ishin Japanese Dining, on Old Klang Road
Ishin Japanese Dining, on Old Klang Road

Ishin is located along Old Klang Road, between Scott’s Garden and the junction that leads to Mid Valley Megamall. It is unfortunately, also the part of OKR that is relatively congested during rush hour (as with most part of KL anyway). Good thing is, parking isn’t an issue here at all, as the restaurant provides free valet service.

menu is on a tablet
menu is on a tablet

The restaurant is formerly a residential bungalow building, and seating is split into upper and lower floors. Interior design and ambiance provides a comfortable and somewhat private dining experience due to the structure of the building.

Menu comes in the form of miPad, and pricing is on par with most Japanese restaurants of this statue.

For this visit, we sampled the New Year Eve Kaiseki, available only for one day on this new year eve at 31/12/2015. The set is priced at RM 160 NETT.

fugu skin vinegar jelly, kuri kanroni, anchovies in sweet sauce
fugu skin vinegar jelly, kuri kanroni, anchovies in sweet sauce

For the six course Kaiseki, we started out with quite an exquisite appetizer that comes in three – the fugu skin vinegar jelly, kuri kanroni, and anchovies in sweet sauce.

The fugu skin jelly is quite an experience, slightly sourish with a really soft, have it with the shiso leave and it’s perfect. Kuri Kanroni is boiled chestnut, and tasted a bit like a cross between sweet potato and water chestnut. Anchovies, well, is anchovies, sweet and slightly crunchy, good for a change of texture.

braised Japanese turnip with kani miso served clear soup
braised Japanese turnip with kani miso served clear soup

Second course was braised Japanese turnip with kani miso clear soup, with bits of crab meat tucked into the turnip, beautiful and rather delicious in a simple way. This beats the usual miso soup by miles.

premium sashimi (chutoro, salmon toro, kanpachi toro)
premium sashimi (chutoro, salmon toro, kampachi toro)

No proper Kaiseki is complete without some good sashimi.

The version here is served in a cute little shaved ice igloo with slices of fresh chutoro, salmon toro, and kampachi toro. These are the belly cuts of tuna, salmon, and yellow tail, and they’re absolutely wonderful. The little igloo also served to keep the fish in perfect temperature prior to entering your mouth, plus, they’re cute isn’t it?

unagi kabayaki, sujiko don
unagi kabayaki, sujiko don

The fourth course was pan fried gindara with tsubugai (top shell) butteryaki. The cod was expertly prepared, and the top shell went really well with the butteryaki sauce that carries a strong hint of miso taste to it. I can have this with a bowl of rice and be a happy camper.

unagi kabayaki, sujiko don
unagi kabayaki, sujiko don

Next up was unagi kabayaki, sujiko don. A simple dish with rice, eel, and salmon roe on top. The salmon roe here is cured in-house and has a firmer texture to it which we found rather nice, and unagi is never disappointing.

A thing to note, if you’re free, look up on eel’s life cycle, it is one of the nature’s mysteries. Absolutely fascinating.

cream tsutsumi, ao take macha ogura pudding, fruit tart
cream tsutsumi, ao take macha ogura pudding, fruit tart

The last course of the New Year Eve Kaiseki was a dessert – cream tsutsumi, aotake macha ogura pudding, and fruit tart. The pudding in the bamboo casing was good, fruit tart too was delicious, but what we really liked was the cream tsutsumi mochi, makes for a great ending to a wonderful meal.

Ishin is now definitely in my mind as one of the choices for good Japanese food at reasonable prices in Klang Valley. Check it out.

map to Ishin Japanese restaurant

Address:
Ishin Japanese Dining
No. 202 Persiaran Klang,
Batu 3 3/4, Off Jalan Klang Lama
Kuala Lumpur
GPS: 3.102737, 101.677789
Tel03-7980 8228

While having visited Intercontinental’s buffet spread a couple times and came away impressed, we had never been to their new Japanese outfit – Tatsu. Hence, when I received the invitation from Lisa to participate in the Vina Maipo wine dinner late last month, I said yes without hesitation.

Vina Maipo wine dinner Tatsu Intercontinental KL
Vina Maipo wine dinner Tatsu Intercontinental KL

Vina Maipo was founded in 1948 in the Maipo Valley, renowned as the most famous wine growing region in Chile. The brand underwent an aggressive development since the year 2000 and is now the 4th biggest Chilean winery.

the selection Vina Maipo wines for the night
the selection Vina Maipo wines for the night

For the wine dinner, five different Vina Maipo wines were paired with various Japanese dishes thought up by the more than capable chef at Tatsu. It was priced at RM 280 nett per pax, a more than fair price considering the dishes and drinks offered, I thought.

sushi, sashimi, & chawamushi with Hokkaido uni
sushi, sashimi, & chawamushi with Hokkaido uni

As with most Japanese course dinner, we started out with a selection of sushi, sashimi, and cucumber spider roll. The seafood was top notch, and the freshness of cucumber combined with the savoury deep fried soft shell crab worked out rather well. We had this with Vina Maipo Varietal Sauvignon Blanc/Chardonnay, Casablanca Valley. The well-bodied wine was sharp and balanced, went well with the seafood.

Next dish was steamed egg custard with Hokkaido sea urchin paired with Vina Maipo Vitral Chardonnay, Casablanca Valley. The wine carries a creamy butter texture with crispy acidity.

Himalayan salt and Sansho roast duck breast
Himalayan salt and Sansho roast duck breast

Then came the first of our three “main dishes” in the form of Himalayan salt and Sansho roast duck breast with grilled Japanese eggplant, baby bok choy, and Haccho honey sauce. The duck breast was juicy and I thought the Haccho honey sauce gave it quite a distinct taste.

For this dish, we went up a notch on the range and had the Vina Maipo Gran Devocion Carmenere Syrah, Maule Valley. It has a good body, soft tannins and complex finish that went well with the meat.

oven baked teriyaki salmon, Vina Maipo Gran Devocion Carbernet Sauvignon Syrah
oven baked teriyaki salmon,
Vina Maipo Gran Devocion Carbernet Sauvignon Syrah

We continued with our second “main dish” in the form of oven baked Yuzu teriyaki salmon, kani cream croquette, char kyuri cucumber, and crispy puff rice. Yuzu is all the rage these days, and the treatment of salmon with this fruit in this instance was interesting, though ultimately I found perhaps slightly forced. I enjoyed it, but it could have been slightly better.

The wine paired with the salmon was Vina Maipo Gran Devocion Carbernet Sauvignon Syrah, which has a fresh acidity that carries a long nice finish.

grilled Australian Black Angus beef, shimeji mushroom
grilled Australian Black Angus beef, shimeji mushroom

The third main dish was the cha-grilled Australian Black Angus beef with king brown, shimeji mushroom, sweet peas, truffle oil topped with spicy mayo. An interesting dish to say the least, the beef was prepared perfectly in this instance, and those spicy mayo did go surprisingly well with the greens & mushrooms.

We had the Vina Maipo limited edition Syrah, Maipo Valley with this penultimate dish in the wine dinner course. The official tasting note says – “This Syrah rests on a sophisticated structure. In mouth tannins are ripe, elegant and the finish is smooth and persistent”. Well, I’m not one to come up with a different description, but I liked the wine!

Japanese green tea Panna Cotta, Haze, BabySumo & her big boy
Japanese green tea Panna Cotta, Haze, BabySumo & her big boy

Dinner was concluded with Japanese green tea panna cotta, chocolate soil, red beans, lychee jelly and vanilla bean ice cream.  Quite fancy and rather beautifully decorated. The mixture of different ingredients and texture in this dessert somehow came together quite well to provide a sweet ending to this more than decent dinner.

I’d want to return to Tatsu again to perhaps try some of their more traditional fare, and if I’m looking for a good bottle of wine for a party of four, Vina Maipo is now on my radar.

map to Intercontinental Hotel, KL

Address:
Tatsu
Intercontinental Hotel

165 Jalan Ampang,
50450 Kuala Lumpur
GPS3.159767, 101.718045
Tel03-2161 1111
Webwww.intercontinental.com

Back in September I was fortunate enough to get invited to a tasting event at Sheraton Imperial’s Sasagawa Japanese Restaurant to sample their Kansai Menu. While this write up is a little late, the Kansai Fair running through 20th December 2015, so we’re actually only about half way through.

The following 8-course meal is the brainchild of Chef Hitoshi Sasagawa, with premium ingredients from Kyoto, Osaka, Mie, Kouchi, Nara and Shiga. It is priced at RM 300.

mixed autumn vegetable with sesame cream, fresh sashimi
mixed autumn vegetable with sesame cream, fresh sashimi

The 8 course Kansai Menu started with fresh appetizer in the form of Mixed Autumn Vegetable with Sesame Cream. The daikoku shimeji mushroom in this dish was harvested from Kyoto, I also enjoyed the little bulb of yam in this dish, very refreshing.

It’s certainly an expectation that Japanese course dinner should have some form of sashimi, and in this case, we had a selection of fresh raw seafood handpicked by the chef. Instead of the usual soya sauce, the sashimi was served with Tanimachi ponzu from Osaka, the citrus based sauce gave it a hint of acidity which I find quite enjoyable.

Ise lobster from Mie
Ise lobster from Mie

Third course came in the form of Ise lobster, from Mie prefecture by the Pacific coast. The fresh lobster is lightly boiled with vegetable broth, preserving it’s natural seafood sweetness without over seasoning. Simple yet elegant.

pot stew with yuzu stock
pot stew with yuzu stock

Next up was a pot stew dish with Yuzu flavored stock to go with red snapper from Kouchi and Saikyo miso from Kyoto. Another rather simple dish that exudes a feeling of traditional home-cooked goodness. No complain from this happy camper, certainly.

Echizen soba salad, grilled sea eel with steamed Yoshino-kuzu ankake
Echizen soba salad, grilled sea eel with steamed Yoshino-kuzu ankake

The fifth item on the menu was Echizen soba salad, from Fukui, the cold soba provided a change from the previous two warm dishes.

Next up was the Grilled Sea Eel with Harvest Steamed Yoshino-kuzu Ankake. The eel was certainly delectable, and I thought the starchy broth complemented the seafood well. This dish has ingredients from Osaka, Kyoto, and Nara.

miso soup, seaweed pickle, salted bean rice cake dessert
miso soup, seaweed pickle, salted bean rice cake dessert

The penultimate dish was a combination of Aosa miso Soup with Japanese pickles served with rice. I find the pickle very very strong tasting, but a small bite with a healthy scoop of rice can work in a way not entirely unlike banana leaf with chutney. The seaweed laden miso soup though, was lovely.

The 8-course dinner was concluded with salted red bean rice cake from Shiga, a rather simple end to this enjoyable Kansai Course.

chef Sasagawa, Ringo, Haze, KY at Sasagawa Sheraton Imperial KL
chef Sasagawa, Ringo, Haze, KY at Sasagawa Sheraton Imperial KL

Overall it was quite an impressive course that showcases the various offerings from Kansai. The Premium Kansai menu is available through 20th December, 2015, it’s not too late yet, and I think I’ll be back to Sasagawa to sample some of their other dishes for sure.

map to Sheraton Imperial KL Hotel

Address:
Sasagawa Japanese Restaurant
Jalan Sultan Ismail,
50250 Kuala Lumpur
GPS3.158659, 101.700124
Tel03-2602 3288
Web: www.sasagawakl.asia