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2014-05-02
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One might find this Japanese restaurant served small portions, as been mentioned in the first review.However, before they shrink the portions, they served in larger size which is at higher price. They had adjusted it to suit the Malaysian budget for outside dining.For those who are tight in budget, you might opt to visit this place after 930pm. They served most of the ala carte foods in discounted price.I had been a fan for their salmon head. It is always not overly done, which I find that you h
However, before they shrink the portions, they served in larger size which is at higher price. They had adjusted it to suit the Malaysian budget for outside dining.
For those who are tight in budget, you might opt to visit this place after 930pm. They served most of the ala carte foods in discounted price.
I had been a fan for their salmon head. It is always not overly done, which I find that you have to really spend time and grill the salmon head with more than 20 minutes. Not like some particular Japanese restaurant which they served you with the whole fish head looks like charcoal, or the fish head is stinky due to some part at the inner side was not properly cook. I consume the fish eye, which I can tell you which fish is fresh and which is not.
Also, the pork bone soup udon served at Wakon is a limited dish, as the salmon head as well. Both these dish is not easily available, especially the pork bone soup udon only have 20 serving per day, and the salmon head will only be available if they had fresh salmon flew in from their supplier.
Their skewers are equally good. Especially if you like the pork neck with rice cake... or the truffle oil mushrooms...not to forget their awesome stuffed ebi chicken wing. If you like to try their new food, sometimes they have daily special. I had tried their fresh hotate shashimi, in which you won't find the same taste at any other high class japanese fine dining.
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