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2013-09-05
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A fresh face that's become an instant contender for Cyberjaya's best Japanese restaurant.The kitchen here's headed by Chef James Wong, formerly of Ozeki Tokyo Cuisine, which explains the experimental streak in recipes like this mix of Japanese pickled shallots, sweet tomatoes & mango in wasabi sauce (RM22++).Jellyfish with Thai-style mango salad? It works; a complimentary starter, much appreciated.Italian influences surface for the 'tako carpaccio' (RM19++), thinly sliced boiled octopus garnishe
A fresh face that's become an instant contender for Cyberjaya's best Japanese restaurant.
The kitchen here's headed by Chef James Wong, formerly of Ozeki Tokyo Cuisine, which explains the experimental streak in recipes like this mix of Japanese pickled shallots, sweet tomatoes & mango in wasabi sauce (RM22++).
Jellyfish with Thai-style mango salad? It works; a complimentary starter, much appreciated.
Italian influences surface for the 'tako carpaccio' (RM19++), thinly sliced boiled octopus garnished with garlic, capers, olives & extra virgin olive oil.
Excellent ensemble: Shrimp, avocado, Japanese yam & pommery mustard (RM32++).
Don't often see beef tripe at Malaysia's Japanese restaurants. Kiraku's pan-fried preparation (RM25++) is enjoyable enough to leave us wanting more.
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