Tag / sushi
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
I almost never say no to food review at classy Japanese restaurants, so when the invitation from Hanaya came, I immediately made it a point find a way to get there even though the timing wasn’t exactly perfect.
And as it turned out, that was a wise choice. Walking from KLCC to Grand Millennium Hotel under the hot sun was definitely worth it.
Hanaya Japanese Restaurant at Grand Millennium Hotel, KL
Hanaya took over the Takumi Fine Dining’s previous spot right by the lobby of the hotel, and run by the same people who manages the excellent Ten Sushi at Marc’s Residence (lunch review).
While Ten is modern and veered towards the higher end fine dining experience, Hanaya aimed to be more approachable to the general public and offers traditional Japanese cuisine with more affordable pricing while maintaining very high quality, as apparent during this review session.
Our tasting menu for this pre-opening review was specially selected to showcase some of the different dishes and ingredients from Hanaya.
Shirako, or soft roe with ponzu sauce
We started the session with Shirako, or red snapper soft roe. For those who aren’t familiar with the difference between normal roe & soft roe, well, normal roe is fish eggs, while soft roe is the male counterpart.. or in the less glamorous term – fish sperm sac.
It was incredibly rich and creamy, but perfectly balanced with the acidity from ponzu sauce. I must say that I find myself really enjoying this delicacy despite knowing the ingredient intimately. I’d want to have this again for sure.
Oriental clam fritters with grated green bean sauce
Next up was Oriental clam fritters with grated green bean sauce and spring vegetable. A more muted taste that serves as a welcoming change from the strong first dish. It was an simple yet rather delightful.
entree – five types
The entree came with five different items, all of them carefully crafted and expertly prepared.
We had botargo (salted dried fish roe) which reminded me of the texture of dried mango minus the fiber; sticky tofu skin that was simple yet intricate; bamboo shoots in balsamic vinegar that provided the fresh, crunchy feeling; red snapper with Mozuku seaweed giving a new interpretation of the way to enjoy raw fish; and finally a play in colors with prawns in 3 ways – with nori, ohba leaves and arare (crispy Japanese cracker).
The entree was quite a revelation, and I did enjoy them all, though the prawns could perhaps bit a bit more crunchy, but I’m nitpicking.
assorted seasonal sashimi
What’s a proper Japanese meal without sashimi?
Our assorted seasonal sashimi platter comes with 5 types of fresh raw seafood, each beautifully crafted and carefully prepared.
Starting from ebi with cucumber and avocado sauce, seared salmon with bonito cream, saba with vinaigrette, aoyagi (Chinese mactra, a type of clam), and finally chutoro with sweet spicy gochujang sauce. All of which were rather excellent, and one of the very few times I had sashimi without the need of any soya sauce or wasabi since they were all very well balanced already.
Akita Wagyu steak
Next up was charcoal grilled Akita Wagyu steak, I believe this simple three slices of beef was actually prepared by God himself. It was, of a lack of a better word, heaven. It was very lightly grilled and served with a few pieces of fried garlic, a bit of daikon, carrot, and a touch of sea salt & pepper.
If you think sex is good, that’s because you haven’t had this beef.
steamed alfonsino fish
Steamed dish came in the form of alfonsino (a type of deep water fish with huge eyes) with Japanese yam and egg white. I thought the texture of the fish was perhaps slightly harder than I’m used to, but overall it was a good combination, and I really like the fluffy texture of the foamy egg & yam concoction.
seasonal sushi at Hanaya Japanese Restaurant
Penultimate dish that was simply labeled “rice dish” in the menu turned out to be sushi (all rice dish should be sushi isn’t it?)
My favorites were sea urchin, scallops, and of course, otoro! The melt in your mouth texture was just so irresistible! Every piece of the five on the plate was spot on, and again, we didn’t even need wasabi!
coconut bavorios with pineapple jelly in pino colada style
Unfortunately, every good meal had to come to an end, and to conclude this special menu, we had an unassuming looking dessert that came in a martini glass – coconut bavorios with pineapple jelly in pino colada style. The layered dessert lived up to the expectations set by the previous dishes, the combination of sweet, milky, and sour taste was perfect. I was already rather full at this point, but finished the dessert nonetheless.
KY, Ringo, & Caydence at Hanaya Japanese Restaurant
Omakase at Hanaya ranges from RM 200-250, and there is also quite a decent selection of ala carte item. I believe I’m going to go back there perhaps to try their lunch menu pretty soon!
Grand Millenium Kuala Lumpur
160, Jalan Bukit Bintang, Kuala Lumpur
GPS: 3.148006, 101.712225
Tel: 03-2110 5499
When it comes to Japanese restaurants, KL is spoiled for choices. Probably 80% of the hotels has an in house Japanese restaurant, there bound to be a place serving sushi at every shopping complex, and they are also represented in most newer commercial centers.
It is then very easy to get lost in the conversation, and higher end Japanese restaurants often have to offer something unique to set themselves apart. Be it ambiance, ingredients, or experience.
Zipangu at Shangri-La Hotel, KL
Personally, Zipangu at Shangri-La KL always have a special place in my heart as it was the restaurant where I first experienced foie gras back in 2007, as you would remember the first Kobe beef (at Elegantology), or the first ebiko (at Jusco Pyramid), first tempoyak (at Tenggol Island), etc.
So when I had the opportunity to be sample the Early Spring Lobster Kaiseki at Zipangu, I agreed to it immediately.
The six course menu is available from 15 to 31st March 2015, and priced at RM 280++ per person.
soy milk tofu with lobster & sweet sticky soya sauce
We started out with a dish that is visually very similar to chawanmushi, but what is usually made of steamed egg is instead chilled home-made soy milk tofu, with the topping of wasabi, sweet sticky sauce, and of course, lobster. The visual-almost-misrepresentation did not take away from the brilliance of the appetizer, it was simple yet elegant.
octopus with field mustard and soba noodle
The second course was octopus with field mustard and soba noodle. Another light dish showcasing not only seafood, but also the vegetables of the season in Japan. I particularly like the addition of bamboo shoots.
sashimi with salmon, lobster, and seabream
No Kaiseki is complete without some raw ingredients. For this we have sashimi with salmon, lobster, and seabream. If you haven’t had lobster sashimi before, I urge you to give it a try, it is one of my favorite raw seafood ever, in fact, I think it is the best way to enjoy lobster.
The soya sauce is mixed with lemon in this instance to give it an even fresher feel. I really enjoyed this.
hot dish – lobster and seasonal vegetables with Bonito fish gut sauce
The meal then turn up the heat just a bit with the next serving being a hot dish of lobster and seasonal vegetable with salted fish cream sauce. The star of this dish is the cream sauce, as explained by our server, it is actually made from Bonito fish gut.
It was subtle yet you can definitely feel its presence, sort of like how having Natalie Portman sitting at a quiet corner would make an impact to a room.
grilled Wagyu sukiyaki roll
The next dish took a departure from seafood to honor another Japan’s famous ingredient – Wagyu beef. The good chefs at Zipangu simply called this Sliced Wagyu Beef Sukiyaki Roll.
It was stuffed with mushroom and other seasonal vegetables grilled with perfection. Dip the roll in raw egg infused sukiyaki inspired sauce, and you have an implosion of richness with savory overdose. It was really satisfying.
lobster fried rice with pickles
Like most course meals, the penultimate dish is usually something you can fill your stomach with, and for this we had lobster fried rice (you can also choose from garlic fried rice, seafood fried rice, claypot cooked rice or steamed rice.)
The fried rice tasted rather muted at first, but with the accompanying pickles, it suddenly became balanced and, well, good! The lack of salt/soya sauce in the rice was to make way for the pickles, this was the first time I had fried rice this way, though the concept isn’t totally unfamiliar to me since you have onigiri served in similar fashion as well.
KY & ahfa at Shangri-La KL, with our professional Japanese server
(actually the Guest Service Manager – Yoshihiro Hattori)
Panna Cotta with Cherry Blossom Flavour ends the Early Spring Lobster Kaiseki dinner, an experience that is truly Japanese and executed perfectly at Zipangu. I really enjoyed this review and the walk from KLCC under hot sun to Shangri-La was definitely worth it.
The menu only lasts till end of this month, so if you’re a lobster lover, don’t miss out.
Jalan Sultan Ismail
GPS: 3.152139, 101.709419
Tel: 03-2032 2388
The fourth floor in Suria KLCC has been sort of a “restaurant” floor ever since the mall started its operation years ago. While different restaurants come and go, there are always a good mixture of different cuisines to choose from, and luck for people like me, there’s always at least a Japanese restaurant there.
One of the latest Japanese restaurants to venture into KLCC market is Yuzu, and I’m glad that it is quite an improvement from the previous Japanese restaurant on the floor from a few years ago.
Yuzu Japanese restaurant at Suria Level 4, KLCC
The restaurant itself isn’t big, and like pretty much any restaurant in this mall, seating is a bit cramped. The interior decoration is fresh and unpretentious, but best of all, it has a pretty good lunch menu at least as far as value for money is concerned.
Most importantly, service is also pretty fast, catering pretty well for the KLCC office crowd.
Soba Gozen (RM 40) and Yuzu Gozen (RM 58)
I’ve been there a couple times since I was moved to KLCC again, and every time we opted for their lunch set.
For RM 40, Soba Gozen gets you sushi, a small bowl of soba, a slice of unagi (eel), a couple shrimp tempura, miso soup, and a chawamushi, not bad huh?
Yuzu Gozen (RM 58) is one of their higher priced lunch sets, and it comes with assorted sashimi, half a dozen sushi, grilled beef, tempura, salad, chawamushi, appetizer, and fruits. Not a bad value at all.
Sanma Mentaiki set (RM 37)
For those who likes grilled fish, Sanma Mentaiki (RM 37) gets you the girlled fish stuffed with mentaiki (one of my favorite ingredients), tempura, fruits, salad, chawanmushi, and miso soup.
Food quality is more than decent, and considering the location and convenience, Yuzu is definitely a place worth considering if you’re in KLCC.
If you are willing to bump up your budget just a bit, Ten Japanese Fine Dining right across the road is the place to check out.
Yuzu Japanese Restaurant
Kuala Lumpur City Center
Suria KLCC, Kuala Lumpur
GPS: 3.158126, 101.711833
Tel: 03-2161 4176
One of the little secrets every food lovers should know is that the way to enjoying awesome meals without breaking the bank is to just do it during lunch. Many higher end or even fine dining restaurants usually have a rather affordable lunch menu that offers dishes that are of very high quality but at substantially chaper price tag than after sun down.
Ten Japanese Fine Dining at Marc’s Residence
Hence, my favorite time to visit good Japanese restaurants is during lunch time.
Today, lets look at Ten Japanese Fine Dining’s offering.
I’ve been to Ten for an invited food review but was never a paying customer until recently when I was told that they serve lunch. See, even though I really loved what they do, fine dining prices just isn’t something I can afford often.
Assorted Sushi & Ten Special Bento
Ten offers about two dozen different dishes priced from RM 28++ onwards for lunch. There are also four different omakase courses priced at RM 100, RM 118, RM 148, and RM 240++ per person.
So far my friends and I have tried about half a dozen of the set lunches.
The Assorted Sashimi (RM 60++) and Assorted Sushi (RM 60++) featured some of the freshest seafood ingredients anywhere, with grated wasabi and chawamushi that’s packed of ingredients on the side.
Interestingly, they also have a Vegetable Sushi (RM 28++) option that Jean tried, and according to her, it was very unique and absolutely awesome. Instead of fish you get asparagus, tomato, baby corn, mushroom, cucumbers and so on presented in a way that’s not unlike seafood.
Assorted Sashimi, Saba Shioyaki, and Vegetable Sushi
Other dishes we tried were Bara Chirashi (RM 48++), Saba Shioyaki (RM 35++), and Ten Special Bento (RM 55++). None of these disappoints and I wouldn’t hesitate to order any of them again.
The only item that’s still at fine dining price would be their green tea at RM 6++ with unlimited refill. I guess you somehow have to pay for the great ambiance and excellent service somehow.
Haze, Sophia, and Jean all agreed the lunch sets were awesome
So now I have Ten Japanese Fine Dining together with Fukuya and Ozeki as the few Japanese restaurants that serves really good and value for money lunch sets.
Ten Japanese Fine Dining
A-G-1, Marc Residence, Ground Floor,
No.3 Jalan Pinang,
50450 Kuala Lumpur
GPS: 3.155396, 101.710203
Tel: 03-2161 5999
Hours: 11:30 am – 2:30 pm, 6 pm onward, closed on Mondays