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2015-09-11
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Run by the sameowner of Pickle & Fig, Kushi Rakupresents you a laid-back yet cozy Izakaya-styled restaurant where you couldbask in the scrumptious array of kushiyaki freshly grilled by Ken himself,together with the assistance of Chef Kim, who has just joined the bandwagon recentlyas the business expand further that dictates more resources are needed toensure guests’ comfort dining.Words about perfectlywell done Kushi Raku’s skewered meats got around since its humble operation inDec 2014, making
Run by the sameowner of Pickle & Fig, Kushi Raku
presents you a laid-back yet cozy Izakaya-styled restaurant where you could
bask in the scrumptious array of kushiyaki freshly grilled by Ken himself,
together with the assistance of Chef Kim, who has just joined the bandwagon recently
as the business expand further that dictates more resources are needed to
ensure guests’ comfort dining.
Words about perfectlywell done Kushi Raku’s skewered meats got around since its humble operation in
Dec 2014, making it a popular hangouts among TTDI folks and foodies of Klang
Valley, who are looking for that vintage and casual place to wind down over
awesome food, coupled with swigs of premium Kirin draught. I mean, who don’t
love this simply hearty and fuss-free Japanese street food?
Not only are thekushiyaki treats are lusciously served here, but also come at truly affordable price.
Riding on a skewered-centric theme, your palate would be amusingly tickled by
the relatively large variety of kushiyaki choice, such as grilled chicken meat,
pork, beef and many more. Wanna go easy on the meat perhaps? Then udons would
be a good option too.
Most of the
grilled sticks are glazed with sweet and savory yakitori sauce that is inhouse
prepared and discreetly adjusted.
Appetizers tosorta warm up our palate first before welcoming kushiyaki to our table.
CHUKA SAZAE NIKU- SNAIL MEAT (MYR 9)
Resembles the
usual Japanese marinated chukka hotate except that this snail meat is much denser
and springier.
EIHIRE- SKATE FIN (MYR 10)Both smell and
taste got me hooked on for more- can’t help but it’s as enjoyable as the
addictive dried grilled squid. Very fragrant and ideally pairs with beer!
Guess it’s timeto showcase the much anticipated Kushiyaki!
Assorted grilled
skewers are available, from chicken, beef and pork- it’s all depends on your
preference. But for me personally, I love their pork most! (=
SHIO TEBA – CHICKEN WINGS WITH SALT (MYR7)
Grilled by Ken
adeptly over Japanese imported machine that uses infra-red heating system to
ensure even heat dispersion so each kushiyaki is done to perfection. Not overly
cooked but just nice to retain the succulence and tenderness.
You just can’tgo wrong with this grilled skewered
chicken wings with salt. Its natural sweetness and meat tenderness are
well retained rendering very delightful bites encased within a crispy skin on
the outside. Oishii!
Here you go, aninterlude made for butaniku entry.
TSUKUNE- PORK MEATBALL (MYR 6)
Tsukene it is!
Literally
touted as crème de la crème of the day- personal fave (=
Am not a usual
self-proclaimed lover of any meatball sort, but this nosh is simply lovely!
Each munch is so uber juicy that most probly, you would beg for another helping,
double thumbs up!!!
SO-SU BARA- PORK BELLY WITH SAUCE (MYR 6)
RAISU BE-KON MAKI- BACON WRAP RICE (MYR6)
Barbequed deep
fried Bacon roll with Japanese spiced rice to attain that caramelized texture.
It’s quite filling after bite or two, so
never think that skewer grubs will never feed your tummy to the brim (=
SHIO GYUUNIKU- BEEF RIBEYE WITH SALT (MYR11)
Meat slices of
the angus beef are still lush as they are grilled till medium done without any
heavy sauces but merely salt to bring out the natural flavor of gyuniku.
Some greens tobalance out the meaty session, hehe.
CHERRY TOMATO WITH SALT (MYR 4)
EBI TEMPURA (MYR 22)Tempura prawn is
one commendable dish here as it’s brilliantly breaded and deep fried till
golden brown and yet no too greasy. Bouncy prawns to be dipped with tempura
sauce that have been added with some grated radish. Would be better if the
tempura batter used is slightly brinier, just a personal preference by the way.
CLEAR SOUP UDON (MYR 12)Udon was
decently good with clear soup paste entailed with some subtle briny flavor.
“Where is the Japanese prime brew?”, you mightbe asking.
Here you go, the
much anticipated draught Kirin.
DRAUGHT BEER-KIRIN (MYR 22- HALF PINT)
True enough,
it’s so much smoother and remember to have it quickly- to get the very foamy
sip upon served. You’ll definitely be captivated by the silken nuance of the
Japanese premium beer, and this all thanks to Gary for his in time headups to
this novice when comes to drinking, haha……
Aha, some new discoveries!Sparkling Sake from Gekkeikan!
According to
Ken, sake is best drunk cold to seize that enamoring tastebud. But for now, let
us give this elegant bottle a try, shall we?
SPARKLING SAKE (MYR 40)First sip
renders a pretty stronger yeast taste near to mirin, round up cleanly and
refreshingly light with a sparkling sweet hint. Seems like now I have better ‘sparkling’
choice other than sparkling champagne of FürstenfassPheromon 750 or sparkling
water of San Pellegrino (=
All in all, itwas definitely a great and delightful Izakaya session, sampling the deliciously
grilled kushiyaki that are ideally paired with Japanese beers. If you’re are
looking for some quiet place to spend your lazy day leisurely, Kushi Raku might
be one pit stop you’d like to stop by, chilling out and catching up with
like-minded camaraderie.
Cheers
for now and follow us at Carpe Diem for more ‘food-ful’ discoveries! ❤ℒℴѵℯ❤
For more yummy food adventures, feel free to drop by :
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