ISHIN Japanese Dining – savour their signature dishes!

Ishin Japanese Dining is located in a bungalow lot along the ever-busy Old Klang Road and it’s one Japanese restaurant that has stood the test of time.  Established more than 6 years ago, Ishin remains a popular place to head to for some decent Japanese fares at mid-range prices.  Read about my first review of Ishin here.

On a recent re-visit, we were happy to note that Ishin was still consistent in its quality of food.  We had a couple of appetisers – Chuka Kurage (chilled pickled jellyfish) and Potato Salad with Sesame Dressing to get the meal going.  Both starters were good – refreshing and light, which really whetted the appetite.

Chuka Kurage

Potato Salad

Then came our special Sashimi Moriawase – slices of the freshest seafood arranged beautifully on Ishin’s signature igloo ice-carving.  Our favourite sashimi was all there – isaki, botan ebi, shima aji, kanpachi, salmon belly, Hokkaido uni and Hokkaido nama hotate!

We enjoyed the Ebi Tempura, Dobin Mushi and Hokkaido Oysters Teppanyaki, all of which were executed nicely by the chefs.  The tempura batter was light and crispy, encasing bouncy fresh shrimps within.  Equally good was the Dobin Mushi with its sweet clear broth brewed from dashi and fresh seafood.

Ebi Tempura

Dobin Mushi

Try the Softshell Crab Maki here as well

Hokkaido Oysters Teppanyaki

The star of the meal was undoubtedly the Ishiyaki Unagi Rice.  Thick slices of fat juicy unagi glistening with a lovely umami sauce were cooked with rice in an earthen pot.  The aroma was insane and we just had to scrape every grain of rice from the crusty layer at the bottom of the pot.  This is one dish we’d go back for!

Ishiyaki Unagi Rice

We had more Hokkaido scallops in the the Hotate Yanagawa dish where the shellfish was cooked in a light broth, in order to savour the natural sweet flavor of the scallops.

Hokkaido Hotate Yanagawa

End your meal on a sweet note here 

The 2-storey bungalow offers comfortable seating on regular tables as well as tatami-style seating.  Service was attentive and friendly.  So, if you want to avoid the malls and just want a nice quiet restaurant for a decent Japanese meal, Ishin fits the bill.



202 Persiaran Klang
Batu 3 3/4 Jalan Klang Lama
58100 Kuala Lumpur


My 9N 11D Trip to HOKKAIDO – Part 3: LAKE TOYA

The Hokkaido trail continues.

After a 3-hour drive from Hakodate, we arrived at our ryokan, Kohan Tei in Lake Toya in the late evening.  As our booking included dinner, we had a very decent buffet dinner in the hotel.  The next morning we headed out early to explore the pretty town.

Our Stay:
Lake Toya

It was a lovely bright autumn day and trees have turned red and gold.  Driving through the small quiet roads in Lake Toya town, we appreciated the slow unhurried pace of life and took time to enjoy the gorgeous weather and beautiful scenery.  We spotted a pretty cafe and decided to pay it a visit.

Cafe-House Raidojuku was warm and cosy and so homely!  It looked like we had stepped into somebody’s bar and dining room.  Toys, knick-knacks, potted plants all add up to the homely feel and we even had a big teddy sitting with us at the table – too cute!  Run by a retired couple, the menu was simple – we had some cheese sandwiches, omelette and coffee with teddy.  It’s such a comfortable place, so we took our time and lingered a while.

Cafe-House Raidojuku

From Cafe-House Raidojuku, we took a drive around the town.  As you can see from the map, the place is well-contained and everywhere is easy to get to.  We read about a good soba restaurant and set about locating it – didn’t take us long to find it!


Sobakura is another quaint little eatery.  There’re only a few tables and I’ve heard it’s always full so we made it a point to be there just after they opened, ie around 11.00am.  It’s a neat cosy place, very simply fitted out with plain wooden furniture.  We had the whole place to ourselves when we arrived, right until we finished our meal.


The soba here was amazing – smooth and slurp-worthy with a nice al dente texture, just the way I like my noodles.  My bowl of sansei & mushrooms soba in sweet clear broth was brimming over with deliciousness while the others also thoroughly enjoyed their soba with freshly-fried tempura as well as the cold soba.

36 Toyako Onsen
Abuta-gun 049-5721
Tel: +81-142-75-2345


Abuta Shrine


Interesting stuff in the park by the lake!

We took a walk along the lakeside and it was a super windy and chilly day and the sun was shining gloriously.  Lake Toya is huge volcanic caldera lake, measuring 10km in diameter east-west and 9km north-south.  It’s so big that from where we were, it looked like an endless sea.  The strong wind caused fast ripples on the lake which was kinda fascinating to watch.

After the walk in the chilly wind, we needed hot coffee and the obvious choice was Wakasaimo Cafe which is very popular as it has frontal view of the lake.  We of course couldn’t resist some of their delectable cakes as well and took our time chilling out at this cafe.  The view from our table was superb.

Cakes & coffee and ice cream!

After coffee and cakes, some of us were still peckish so we headed up to the 2nd floor where there’s another popular restaurant, Sendoan, for a bit of lunch.  Their unagi’s really good.


Ground Floor
SENDOAN Restaurant
1st Floor Wakasaimo
144 Toyako Onsen, Toyako
Abuta-gun 049-5721
Tel: +81-142-75-2782
Open: 11.00amn – 7.00pm


The next day we decided to venture a bit further out from Toyako town.  We headed out to Lake Hill Farm, about 20 minutes’ drive away.  It’s a really pretty place, a great place for kids as there are ponies, rabbits and even a goat on the farm.  We stayed for coffee and ice cream!  Yes, get a taste of Hokkaido’s famous soft serves here, in so many flavours too!  Definitely a scenic spot to stop by.

Lake Hill Farm


If you are driving from Lake Toya to Sapporo, there are countless fruit farms to stop by and visit, along the way.  We were there at the right time – apples, pears and grapes were in season.  Freshly-picked fruits, like literally just from the trees, were all on sale for a song!

Fruit Farms


Along the way, if you need to stop for a bit of retail therapy or just to stretch your legs and catch a bite, the Rera Chitose Outlets Mall should not be missed.  There are a lot of Japanese brands here, besides the usual international brands.

Rera Chitose Outlets Mall

Lunch in the Mall

We had lunch in the mall before continuing our drive to Sapporo.

Watch out for my next post – all about our time in Sapporo!

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DINE WITH ME @ TATSU Japanese Cuisine, InterContinental Kuala Lumpur

The InterContinental Hotel Kuala Lumpur is one of few hotels in the city  which houses its own Japanese restaurant.  Located on Level 1, Tatsu Japanese Cuisine beckons diners into its cosy classy interior of darkwood furniture and fittings.  The contemporary lines of its interior design are interspersed with a subtle blend of Japanese aesthetics enhanced with touches of cobalt blue and white.

Within the intimate confines of a private dining room, we checked out Tatsu’s latest dining promotion – “Dine with Me”!  This calls for a small group of 4 diners to come together and dine with each other as this weekend dinner package is meant for sharing.  Priced at RM888 nett for 4 diners, this dinner package offers a variety of appetisers, main courses, meat platter and desserts.

We started off by sharing a platter of assorted sashimi carved from fresh seafood flown in from Kyushu, Japan twice a week.  We particularly enjoyed this with fresh wasabi grated at our table.  What stood out for us was the fresh arkshell – akagai – gorgeous texture and sweet to the bite.

Assorted sashimi of tuna, kanpachi, salmon, hotate and sweet succulent akagai

Fresh wasabi grated at the table

While there were 4 pieces each of the sliced sashimi served, unfortunately for the sushi, there were only 2 each of the avocado sushi, anago sushi, ikura and uni sushi so that had us breaking them up to share out.  The oyster mentai ikura sushi were sumptuous but make sure you eat them while they’re still hot.

Sushi: oyster mayonnaise ikura sushi, avocado, anago and uni

Hamaguri Miso Soup – giant Japanese clams, miso soup with tofu, wakame and spring onions

The platter of grilled seafood and assorted tempura was satisfying.  The grilled king crab was really good and so were the shrimp and vegetables tempura.

Seafood Platter of Unagi Shiro Sakamushi, Tarabayaki, Sake Shioyaki & Teriyaki

Unagi shiro sakamushi

Shirao with kakiage (crispily fried whitebait)

Tempura of prawns and various vegetables like broccoli, burdock and asparagus

Next came the 2nd main course platter of very substantial items.  It came complete with a stone grill for us to cook the slices of wagyu sumiyaki as well as to heat up all the rest of the other items.

Meat Platter of Wagyu Sumiyaki with Himalayan salt, Grilled Honey Chicken with Shitachi, Lamb Teppanyaki with Cheddar Cheese Aonori, Stewed Beef Cheeks with Red Wine, Stewed Aigamo Rosuni with julienned carrots, radish and kyuri, Beef Bacon with Fried Potato Roll and Mushroom Teppanyaki.

Finally desserts – and it was a lovely combo of …

Desserts: Grand Marnier Ice Souffle, Mochi, Haagen Dasz Green Tea Ice Cream


This “Dine with Me” promotion is priced at RM888 nett for 4 people and only for Saturday and Sunday dinner at Tao.  Citibank and CIMB card holders get 20% off.

Chef Tommy Kuan – the chef behind the special dishes of “Dine With Me”!

For reservation, please call +603 2782 6118.


TAO Japanese Cuisine
InterContinental Kuala Lumpur
165 Jalan Ampang
50450 Kuala Lumpur
Tel: 03-2782-6000


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Indulge in HANA DINING’s WEEKEND BUFFET @ Sunway Pyramid!

I’m not a fan of buffets, unless they are of the Japanese cuisine type.  I’m sure many of you share the same sentiments – a Japanese buffet can be rather hard to resist!  Now there’s another reason to stuff our faces because Hana Dining lays out a sumptuous spread come Saturday and Sunday.

Yes, the weekend is just the perfect time to round up some Japanese food lovers in your circle and head out to Hana Dining in Sunway Pyramid.  The buffet is available for both lunch and dinner at:

Lunch:  11.30am-3.00pm @ RM69 per person
Dinner:  6.30pm -10.30pm @ RM79 per person

Senior citizens get a discount of 20% (age 60 and above, show ID)
Kids, based on their height:
Below 90cm         Free
91-130cm               Half Price
Above 130cm        Full Price


There are more than 80 items on the buffet menu and for the price paid, you even get a once-only serving of fresh Pacific Oysters (2 pieces per person) and one serving of their House Special Dish for the day.


Are drinks included?  Oh yes!  Take your pick from green tea, iced Lemon tea, Americano coffee, latte, cappuccino and hot/cold chocolate!

Now, just to give you an idea of what’s on the eat-all-you-can menu, check these out…

Sashimi – good selections of salmon, tuna, butterfish, amberjack (kampachi) & octopus

Sushi – Salmon Aburi

Maki – Cheese Maki


The “appetisers” selection is wide and varied.  Honestly, to me every dish seemed to be an appetiser – maybe because they are served in manageable dainty portions.  I tried to try almost every dish in the various categories but failed, simply because there was so many items to choose from!  So we just zoomed in to our favourites…

Makimono – Appetisers

Seafood Skewers with Shisho Sauce

Roasted Miso Cod Fish

Olic Tuna – so good that we had repeated servings!

Softshell Crab Tapas

Temaki – Handrolls

Flounder Fin (Engawa), California, Prawn Tempura (Ebiten)



Salmon Head

Chicken & Leek Skewer

Shishamo – perfectly grilled!

Mussels Mentai Mayo



Ikura Chawan Mushi



Prawns and Scallops

Tofu Omelette – don’t miss this!



Beef Sukiyaki



Scallop Karaage


Noodles, Rice Bowls

Australian Beef Soba

Egg Mentaiko Rice Bowl



Besides the usual Ice Cream with matcha and goma flavours and tofu cheesecake, my favourite is the Raindrop Jelly.  I must have eaten 4 pieces of this wobbly clear jelly showered with green bean powder,  It’s just so so good – coming from a jelly lover, of course!

Ice Cream – matcha? goma?

Raindrop Jelly


So, get on the phone and dial:  03-5624-0888 to make your reservation for the coming weekends!


OB2.G.U1 Oasis Boulevard
Ground Floor
Sunway Pyramid
3 Jalan PJS 11/15
Bandar Sunway
47500 Selangor

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For just one week – actually, until this Friday 7 July 2017 only, Chef de Cuisine of Nobu Dubai, Chef Hervé Courtot is delighting diners with his signature dishes at Nobu Kuala Lumpur. During this short period, Chef Courtot will be curating a customised menu featuring the popular items from Nobu Dubai.

Together with Chef Philip Leong, Chef Hervé will be holding a Chef’s Table dining experience – a first at Nobu Kuala Lumpur. Guests get to meet both the chefs before the meal to discuss preferences and then curate their own 8-course dinner with the chefs. This is truly customisation at a very personal level, paving the way for an amazing culinary experience as your meal is prepared just for you by the talented chefs (subject to ingredients availability, of course).

Chef Hervé Courtot and Chef Philip Leong


Well, we actually made it very easy for the Chef Hervé and Chef Philip because we told them “we eat just about everything, we don’t have any food allergy and we absolutely adore Japanese food!” See, that just spells “endless possibilities” for them!


We nibbled on some insanely delicious Truffled Edamame while waiting for the dishes to be served. First to arrive: scallops covered with “yuba” (local beancurd topskin) and deep-fried. The yuba has puffed up obediently rendering a coating of crispy “skin” encasing the sweet succulent scallops.

Scallops with Yuba

Then we had some tacos made from konbu holding up chopped beef seasoned with dry miso and studded with ikura. The beef was a tad salty though, for me.

Konbu Tacos with Beef Dry Miso & Ikura

Chef Hérve’s lightly seared foie gras – slices that practically melted in the mouth and when eaten with some crispy pumpkin chips drizzled with mustard miso, the whole experience was really close-to-orgasmic. Eyes closed, we tried to outlast each other to savour these amazing bites.

Foie Gras Pumpkin Chips with Mustard Miso

Glistening slices of the freshest air-flown salmon in bright orange hues sitting on a pool of black sesame dressing – the contrasting colours were a stunning feast in itself. Topped with jalapeno jelly and caviar, each slice of salmon popped into the mouth was nothing short of superb. I particularly loved the distinct aroma of jalapeno in the clear jelly which enhanced the fresh salmon flavours.

Salmon Tataki with Black Sesame Dressing & Jalapeno Jelly


To slow the pace a bit, we had a bowl of fresh spinach , sprinkled generously with dry miso and yuba croutons.

Spinach Salad with Dry Miso & Yuba Croutons

We had to try some sushi – the Salmon Nu-Style and the Yellowtail Jalapeno. Both were faultless and so darn good.

Salmon Nu-Style Sushi

Yellowtail Jalapeno Sushi

The Chilean Seabass with Yuzu & White Chocolate Sauce didn’t quite hit it with me though. The creamy white chocolate sauce was a bit too rich for me and I didn’t really fancy that with fish or seafood.

Chilean Seabass with Yuzu & White Chocolate Sauce


Next came the popular Wagyu Hobayaki with Anticucho den Miso served on a beautiful smoky magnolia leaf. The luscious wagyu slices, served with pumpkin puree by the side, were bursting with sweet juices – easily our favourite dish of the meal!

Wagyu Hobayaki with Anticucho den Miso


If you are in the mood for some indulgence, have some caviar with potato wasabi, encased in a very pretty Swarovski-studded case!

Nobu’s Caviar with Potato Wasabi (the wasabi potato mash is beneath that mass of caviar!)

Chef Hervé has a good repertoire of desserts, most of which are delightful concoctions of fusionistic sweets with subtle Japanese nuances. For example, the Yuzu Lemon Tart is a playful rendition of the regular lemon tart. Presented in a unique form, pieces of crunchy buttery cookies sandwich some tangy yuzu custard in the centre and decorated with pieces of meringue crisps. To give it that special Japanese tweak, Chef Hervé added globules of shiso jelly all around, giving it a refreshing twist.

Yuzu Lemon Tart with Shiso Jelly

Using premium Peruvian chocolate, the velvety mousse-like Gunaja with Pineapple Tartar was sublime.

Gunaja Pineapple Tartar with Coconut Lime Szechuan


Zinzli Banana Passion – Chef Hervé’s playful rendition of various techniques using mouth-watering ingredients like dwarf bananas, passionfruit and buttery almond crumble.


Chef Hervé’s experience in various Nobu franchises in Riyadh, Monte Carlo, Moscow, Cape Town, Doha, Marbella and Ibiza has stood him in good stead. There are many more delicious tricks up his sleeve and if you’d like to check out some of those, you have to make a beeline to Nobu Kuala Lumpur by this Friday, 7 July 2017!

The Chef’s Table is priced at RM695++ per person from 2-7 July 2017 and comes in 8 courses, completely customized for each table. For inquiries or to make reservations, please call 03-2164-5084 or Whatsapp 019-389-5085.

NOBU Kuala Lumpur
Level 56, Menara 3 Petronas
Persiaran KLCC
Kuala Lumpur City Centre
50088 Kuala Lumpur
Tel: 03-2164-5084
Open: 12.00noon-2.00pm; 6.00pm-10.30pm

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Just for 2 days this month, on 21 & 22 April 2017, there will be a special Sake Pairing Omakase in Nobu Kuala Lumpur. This is a 7-course menu paired with 6 of the world-renown restaurant’s premium sake selections: Nobu ‘The Sake’ Jyunmai Daiginjo, Hokusetsu Jyunmai Shu Sado, Hokusetsu Yukino Hibiki, Nobu ‘The Premium Sake’ Daiginjo TK40, Nobu Special Reserve 28 and Umeshu, Plum Wine.

We were privileged to enjoy a preview of this omakase meal recently. As usual, when one steps into Nobu, there’s always that inexplicable pull to gaze at the grand view from their tall glass windows. The sweeping panorama has the Twin Towers as its main stars, of course – after all, Nobu is on the 56th floor of Tower 3 and those majestic towers seem like just an arm’s length away.


Dinner started off splendidly with a pretty trio Zenzai of fresh Kumamoto oyster, Kinmedai and soft velvety tofu mixed with sesame, uni and caviar. The sweet briny taste of the oyster was elevated with a dash of raspberry salsa which I thought was such a refreshing touch. As if the reddish hues of the kinmedai was not appealing enough, it has to be topped with a thin layer of dashi jelly which made the eating all the more luxurious. Needless to say, the tofu-uni-caviar concoction was just sublime. The fragrant Nobu ‘The Sake’ Jyunmai Daiginjo with delicate spicy and floral notes enhanced further the marine flavours of the Zenzai items.

Zenzai – Kumamoto oyster with raspberry salsa, Kinmedai tiradito with dashi jelly,Sesame Tofu & Uni with Caviar   *Paired with Nobu ‘The Sake’ Jyunmai Daiginjo


Next came a lovely parcel of warm Chirashi Sushi rice embalmed within a fragrant bamboo leaf with wonderful stuff like madai, unagi, snowcrab, shrimp, tamago, sakuraf-fu, gingko nuts and beans! Every component of this luscious comforting bowl of Japanese rice hit the right spot and even those who are not fond of rice will find this very hard to resist.  The sweetish and tangy nuances of the Hokusetsu Jyunmai Shu Sado was perfect fodder for this bowl of carbs.

Mushi-Zushi: Chirashi sushi rice topped with madai, unagi, snowcrab, shrimp, sakuraf-fu, tamago, gingko nut & beans
*Paired with Hokusetsu Jyunmai Shu Sado


Sashimi has always been my favourite and the fresh kanpachi and kintoki dai in this platter were faultless. To enhance its superior taste, I layered the sashimi with spinach leaves and crispy garlic curls and absolutely loved the complementing textures and flavours! The clean flavour of the Hokusetsu Yukino Hibiki with peppery hints and a touch of citrussy aftertaste complemented the sashimi well.

Sashimi Salad with Spinach Dry Miso – Kanpachi, kintoki dai
*Paired with Hokusetsu Yukino Hibiki


There’s ramen and there’s soba but have you ever had Inaniwa udon? Made in the tiny village of Inaniwa in Yuzawa city, this udon is thinner and smoother than any ramen or udon and you really have to try it to appreciate its slippery smooth and soft texture. These hand-made thin udon are softer and that’s not due to overcooking either. It is meant to be softer and cooking this with nori sauce accompanied with fresh succulent shrimps and squids was just spot-on. I enjoyed every single strand of the premium noodles with the light and easy-going Nobu ‘The Premium Sake’ Daiginjo TK40.

Inaniwa with Shrimp & Squid with Nori Sauce
*Paired with Nobu “The Premium Sake” Daiginjo TK 40


Kobe Beef cooked to a perfect medium-rare – so well executed that no further explanation is needed. I savoured every bite of the sublime beef with sips of the ice-cold Nobu Special Reserve 28, a gorgeous full-bodied Sake with yuzu juice – just the kind of balance needed for the rich meat.

Kobe Beef with Quinoa Tabbouleh Salsa on a bed of chickpea puree flanked by zucchini flower & pickled purple carrot
*Paired with Nobu Special Reserve 28


To round off the savoury dishes of the Omakase, the sweet Clear Soup with Clams was a welcome dish. The huge Japanese clams were cleverly coated with a thin layer of fish paste, making it so easy to eat the sweet clams. This was so good that I’m hoping they have a bigger portion of this featured on their a la carte menu!

Clear Soup with Clams – with fish paste and kinome


Dessert was a fusionistic duo: mochi and creme brulee with yuzu cream… it’s so good that a non-fan of creme brulee like me actually wiped the plate clean! However, I found the Umeshu Plum Wine way too sweet.

Yuzu Creme Brulee & Mochi
*Paired with Umeshu Plum Wine


Priced at RM798, this exclusive Sake-pairing Omakase Dinner is only available on 21 & 22 April 2017, so do make your reservations early!

For enquiries or reservations, please call +603-2164-5084 of WhatsApp +6019-389-5085.


NOBU Kuala Lumpur
Level 56 Petronas Tower 3
Persiaran KLCC
Kuala Lumpur City Centre
50088 Kuala Lumpur
Open: 12.00pm-2.00pm; 6.00pm-10.30pm


Sakura Spring Blossoms Food Festival at GENJI, Hilton Petaling Jaya

It’s springtime in Japan now and it’s the season of sakura and hanami in the Land of the Rising Sun. If you are in Japan during this season, you’d be blown away by the glorious sights of sakura blooms in parks and gardens. But if you can’t be there, no worries. If you can’t get to the sakura, let the sakura come to you! That is exactly what is happening at Genji now.

Sakura blossoms air-flown all the way from Japan!

Spring is when new life sprouts from Mother Nature and some of the special items specially flown in during this period are seasonal fresh ingredients like sea bream, shellfish and the unique rape blossoms. The delicate little yellow blooms of the rape blossoms have a light spongey texture and leave a hint of bitter after-taste, which I find very interesting and inimitably tasty.

Fresh crisp Rape Blossoms

Chef Richard Teoh used the rape blossoms in 3 of his sakura dishes. Blanched stems of the blossoms were used in the Maguro Nano Hana Nutta Ae pairing them with chunks of succulent red tuna with miso sauce.

Maguro Nano Hana Nutta Ae (RM39)

Rape blossoms were also used creatively in Chef Richard’s teppanyaki and tempura dishes. In the Wagyu Beef Nano Hana Maki, thinly-sliced beef were rolled with the stems of the rape flowers. The sweet juiciness of the premium beef paired well and masked the light bitter tang of the rape blossoms.

Wagyu Beef Nano Hana Maki (RM120)

The lightness of the tempura batter helped to retain the freshness of the flower buds and I loved how fresh they tasted. The Nano Hana Tempura is a must-order for all tempura lovers!

Nano Hana Tempura (RM45)


Sea breams and clams are at their best during spring and these are freshly flown in from Japan. Leveraging on the fresh harvest, Chef Richard showcased them in the Tai Usuzukuri where thin slices of sea bream fillets are arranged prettily on a plate and a dash of ponzu sauce is all that’s needed to savour the sweet marine flavour of the fish.

Tai Usuzukuri (RM130)


I absolutely adored the simple preparation of Hamaguri Jiru with plump clams bobbing in the heart-warming miso soup. The fresh clams imparted their distinctive sweet flavour to the piping-hot broth and every spoonful was a delight to the palate.

Hamaguri Jiru (RM28)

Spring is also the time to sprout new ideas and Chef Richard has created several new dishes to the menu. You may say sashimi is still just sashimi – fresh raw fish. However, with spring in the air, seasonal species are readily available, like kanpachi, tai, hokkigai and these made up a spectacular platter. Sashimi platters are served according to desired portion size, so pricing is flexible.

Sashimi Moriawase Tokujyo (RM380) – the premium set has everything that will make sashimi lovers salivate!


How about some Unagi Chawan Mushi? Thick fat slabs of roasted unagi sitting on top of wobbly smooth egg custard – that’s something really worth digging in and savoured slowly!

Unagi Chawan Mushi (RM28)


Did you say you love unagi? Well, check out Chef Richard’s creative Unagi Avocado Ura Maki, a reversed roll with thick pieces of grilled eel topped with avocado and shaped beautifully into a dragon!

Unagi Avocado Ura Maki (RM72)


Besides meaty teppanyaki, do try the Kue To Enoki Teppanyaki which is grilled garouper with enoki mushrooms topped with yakiniku sauce. It’s a hearty portion and if so desired, have some plain rice to go with this – it’s bound to satisfy.

Kue To ENoki Teppanyaki (RM85)


The Sakura Spring Blossoms Food Fest is available till end March 2017 while the new dishes are already on the menu. Go celebrate!

Hilton Petaling Jaya
2 Jalan Barat
46200 Petaling Jaya
Tel: 03-7955-9122

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