Kuriya Japanese Restaurant

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Sometimes all that my mind can think of throughout the day is food and what kind I want to eat. Often times I find myself craving for things like Thai, Banana Leaf Rice or Japanese. The latter is usually the one I can get to eat easier than the other two. Thankfully my mom usually understands my crazy food cravings and would bring me to eat at restaurants that she's tried before & thinks are good. Kuriya is one of those places that we opted to have lunch at one weekend. Because I was on a journe

Poised to become one of Bangsar's best and busiest restaurants, Kuriya is a lovely place with satisfying food and friendly service. The sashimi here easily passes the freshness test. The uni left us wanting more, while the sea bream tasted as good as raw fish gets. Customers can choose seafood from the counter and have it cooked two ways.We ordered the sea bream after being assured that it had just been flown in from Japan. At RM150, it wasn't cheap, but the grilled half was almost as enjoyable

The last time I had my first edamame at Shuraku, I fell in love with it instantly. I remembered it to be salty and crunchy, which went very well with sake. Edamame is immature soy bean which is boiled with condiments to inject flavour into it. The pod itself can be eaten or be thrown away and I did the latter. However when I tried the edamame here, I was disappointed. Though it was crunchy but it just lacked the flavour.

My first time trying cold soba, I was a little unsure; but in retrospect, I love the simplicity and flavours. It was unusual for me to slurp on cold noodles at first, but it grew on me, with the simple salty flavours of the sauce and condiments, plus that zing from just at little too much wasabi.The onsen egg is absolutely gorgeous. Really light, fluffy, and silken, the flavour of egg white is strong. Comes with a fried stick of eggplant which I used as a spoon.

The mini shabu shabu set at Kuriya is quite interesting and cool. I love the salmon which is very fresh. I just dip it into the pot for a quick few seconds to cook the outside until it's flaky but still juicy, while allowing the inside to remain almost raw, and still creamy in texture. Other than the salmon, the other ingredients didn't seem to make sense, as zucchini and eggplant don't boil well and should be grilled instead.

I'm not a huge fan of sashimi, but the salmon sashimi at Kuriya is very fresh - and I love the avocado slices that it is served with - makes it all very creamy and smooth.The tempura set is really good. The tofu is super fluffy and silky, with crispy outer layer, and not too oily. I would say this is the most well-done tempura I've ever had.

At first I wanted tuna carpaccio with avocado but they did not have tuna. I was sad. How could they not have tuna carpaccio The portion of salmon carpaccio with avocado was really pitiful. What was shown above was what I got. The salmon was fresh. Somehow eating with avocado enhanced it with a little creamy texture but sweet note overall. The edamame here was not salty enough. The edamame was very crisp and crunchy but just not enough flavor.

This place is surely not for soba. I had this beef wheat soba and I was utterly disappointed by the lack of flavor and presentation. The texture of wheat soba was alright but it was a little soaked up and overcooked (perhaps). The soup was too mild and did not contribute to the enhancement of dish. I am not an expert but I know that if they serve your sake hot, it means not good quality sake. The house sake was alright despite it was served warm. A little strong at the first note, subsequently t

Most people say that Kuriya has the freshest sashimi. It was indeed fresh. This I did not deny. It did not have the gamey texture and taste that one would expect from a less fresh sashimi. Chilled as it was served, it had the instant chillness the moment I placed in my tongue. Awesome prequel, what followed was the crisp texture of salmon. The sashimi was gone before too long. Everybody loved it.

I am indeed spoiled. I had the best scallop at Favola and most places couldn't deliver the similar standard I would seek for. Serving scallop on a oyster shell, well, I would say, okay, is there oyster inside. It was misleading. However, there wasn't oyster in it. The scallop was chewy, which was totally fine. The scallop should be a little more seared to give a crusty texture on the skin. However, the thing about scallop is that it can't trap gravy or absorb the essence of flavor. Therefore the

Whenever I go to Japanese restaurant, the first thing that came to my mind would be salmon! One of the things would be green tea. This dessert from Kuriya was not mind blowing. The green tea dodol formed the base of the ice cream. Its texture was chewy and sticky. I found it hard to eat with ice cream as when I got the ice cream, I couldn't get the dodol, vice versa. The fruits were there for decorative purpose, you could just omit the fruits.