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2015-12-28 28 views
I just have to admit that this is the first ever food reviewsession where we were made to feel like kings. We had an awesome time eatinglike no tomorrow. Let our diet plan fail, who cares! The bistro like environment is just marvelous with thewooden circles in the middle that make it very cosy yet retains the barenvironment. The F & B here has only 1 word of description – MUY DELICIOUSO!The alcoholic drinks are so tasty and there is a very widespread of specialty Japanese drinks in the whole men
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I just have to admit that this is the first ever food review

session where we were made to feel like kings. We had an awesome time eating

like no tomorrow. Let our diet plan fail, who cares!

The bistro like environment is just marvelous with the

wooden circles in the middle that make it very cosy yet retains the bar

environment. The F & B here has only 1 word of description – MUY DELICIOUSO!

The alcoholic drinks are so tasty and there is a very wide

spread of specialty Japanese drinks in the whole menu. Our no. 1 favourite were

the Yuzushu (Yuzu Wine) and Umeshu (Plum Wine) which have fragrance minus the

strong alcohol and bitter taste. Yuzushu (RM 19.80) and Umeshu (RM 17.80) on

the rock were just incredible with the unique taste inside. My friends even

ordered 5-6 glasses of Yuzushu!
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The Cuba Libre

Cocktail (RM 17.80) has a strong rum taste that is well balanced with coke.
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The Apple Frazzel

Mocktail (RM 8.90) has just a little apple flavor with soda.

Pickled Plum Sour (RM 17.80) has just a little plum taste so I feel

that this place is not well known for non-alcoholic drinks.

All cocktails cost only RM 17.80. Pink Shawa-Shawa (RM 17.80) is quite diluted by the time I drank it so I could not be a good judge but quite good in diluting my other alcohol.
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Kinshiro Glass Rice

Shoshu (RM 20.80) has a very strong rice wine taste, something that I

cannot take. I guess rice wine is not my thing.
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Ginger Highball [RM

20] that is whisky with ginger ale was a little too diluted for me. I prefer

drinks with a strong taste but I guess it would be good for beginners.

This is the first time I actually tried Sake. Can you

believe it? I sipped the Sake like a brave girl, for the sake of being a food

reviewer or at least I can proudly say I have tried this.
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The blue bottled Shochikubai

Mio Sparkling Soda – 300 ml [RM 61] is like alcoholic soda with the

best taste I have ever had. I can safely say that I would accept this as a gift

if you were to offer it to me (ha ha). It is so refreshing and cooling for the

throat and soul.
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First up on the menu is for the yakitori lovers. It is the Chicken Thigh Skewers with Leek (Negima)

[RM 7.80]. It is so tender and juicy. The best part is that it was not

overly salty like the ones at the hypermarket or any other Japanese street café.

It also does not have too much teriyaki sauce or soy sauce.
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The Torikawa Chicken

Skin Skewers [RM 7.80] is a tad too oily for me as I am not a big fan of

meat skin but the others seem to take a liking to this.
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The Eihire Grilled

Ray Fin [RM 12.90] has a certain form of moisture enveloped in it. The good

thing is that it is not rubbery like the normal dried cuttlefish. The best part

for me, is that it was not salty or oily. It tastes good with mayonnaise and a sprinkle

of fish roe.
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The Nankotsu Karaage

(Deep-fried Chicken Soft Bone) [RM 18.90] is something very different. Well,

the Japanese are always very resourceful and creative. Fancy making a dish of

out soft chicken bones? I have been to one Chicken-based Japanese restaurant in

Hartamas which makes use of every part of the organs of the humble chicken

including ovaries to make a dish and sell it to you for about RM 20. The

deep-fried chicken bone is quite special, and can be ordered by those who like

to go down a different lane.
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The Ishikari Nabe [RM

19.90] is salmon and vegetables in miso-based soup. It looks normal but the

soup is sweet, the natural sweetness coming from salmon, tofu, cabbage and

vegetables. The radish plays a core role in making this soup a cooling feature

for the body. The best part about Japanese soup is their ability to retain the

taste without oil and overload of salt like how the Chinese cook the dish. It

is no wonder that the Japanese society has the oldest population.
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Ramen Sarada [RM

16.90] is another dish welcomed by the stomachs of the health conscious. It

contains ramen noodles, lettuce, onions, non-oily omelette, and shredded

cucumber, bacon, leek, carrot, cherry tomato with sesame dressing. The salad is

raw and fresh as though it was just picked from the garden the way Jamie Oliver

does his. It is also refreshing that they included sliced bacon inside. What I like

is the non-existence of guilt because there was not a tinge of oil felt inside

the bacon, hence making the experience of eating bacon here something enjoyable

compared to eating the western bacon.
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The Imo Mochi [RM

8.90] is touted to be one of the popular snacks here. It is Hokkaido Style

Deep fried mashed potatoes which was made to taste like fish cakes. It is sweet

as it is coated with goeey honey.
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Potato Mentaiko Yaki

[RM 13.90] :Is a sizzling Hotplate of potatoes with seasoned egg

roe and cheese. This is definitely a must-try. The potatoes are seasoned in

such a way that you cannot feel the carbs or the overly hard part of potatoes.

Seriously I never like potatoes but this one is simply amazing. The fish roe

and cheese blended so wonderfully, atop starch like potatoes.
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Ontama Tsukune

Teppanyaki [12.90] : grilled minced chicken (soft bones) with hotspring egg

is what I would have preferred compared to the ubiquitous burger. Coming from a

non-burger fan like yours truly, surely this incredible taste review means

something to you. The best part is that there is not much oil oozing out unlike

the common burger. The soft half-boiled egg that acted like a bull’s eye is a

perfect dollop of icing on top of the patty. If you ever wonder what makes this

dish delicious, care to relate it to the “chicken and egg story?”
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Wakadori Zangi [RM

13.90] is Hokkaido Style deep-fried chicken thigh. To me, it is just

normal, like karaage chicken.
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The Burikama Yaki [RM

42.50] is a grilled yellowtail collar fish. It reminds me of the deep fried

ikan Gurame Terbang in Bali. The fish is so delicious and crispy, but in the

Japanese version. It was so crispy that one could bite through the bones.
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Hokke Hiraki [RM

52.90] is grilled Atka Mackerel that is actually Hokkaido styled salted

fish. It bears reminder of those salted fish hanging in the market of Sarawak.

It is most suitable to eat this together with the -1 Degrees Asahi Beer [RM

20.80 for Medium glass], through the true blue Japanese way, “KAMPEI!”
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Tonpeiyaki [RM 12.90]

was the best version of Okonomoyaki I have ever known simply because it is

served without rice inside which makes it less fattening with less carbs. It is

actually omelette with sliced pork and cabbage. Of course you can have your

traditional Okonomoyaki (RM 17.90) of traditional Japanese pancake with sliced

pork and bonito flakes.
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The Stir-fried vegetables with 4 thick slices of salmon was

just amazing. I think that kind of forgotten that the original dish in the menu

is sliced pork with stir-fried vegetables [RM 12.90] and ended up putting in

salmon or they just thought of creating a new dish with salmon.
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The star dish of Hokkai

Kamameshi [RM 36.90] is a great mystery when served and laid on the table.

We all stared at it and then relented to let the waiting begin! It is a big

steel and wood pot that takes 20 minutes to cook raw Japanese rice. The natural

juices of seafood such as king crab, scallop and salmon was absorbed into the

rice, creating a fragrance like no other whereby the rice was not even

overburnt like how we Chinese have our Claypot chicken rice. The shimeji

mushrooms were a delight to be eaten and it was juicy and not overcooked. I

guess when it comes to cooking, we are safe in the Japanese hands.
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The most famous dish finally turned up. It is the highly

anticipated Nagashi Somen Setto [RM 27.90]. It is THE FLOWING Somen Noodle Set.

It comes served in a special equipment, that has a “Play” and “Pause” button to

make water inside the machine swirl like a waterfall. We can choose to have Cha

Soba or the Green Mee Sua. It looks best in the camera and in water if we use

the cha soba.
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Step 1: Add ice to make the water icy cold and the ice will

then cool down the noodles.

Step 2:Add in thinly sliced zucchini, cherry tomatoes and

also baby mandarin oranges into the cold water. Press "Play" for the water to swirl together with the ingredients.
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Step 3: Scoop up the soba noodles and dip it inside the

individual bowls containing a special soy sauce that is not too salty.

Step 4: Add condiments such as spring onions and shredded

cucumber into the small bowl and lastly, dip the entire thing into your mouth,

and voila, you are in soba heaven!
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It is said that in Japan, the original way of eating this is

through a bamboo machine whereby one would scoop the slippery soba that flows

down the bamboo. Then, if Japan is out of bounds for you financially, then this

is the next best place.Addition of noodles cost RM 8.90. Addition of tempura cost

RM 12.90 and the tempura is simply amazing. The ebi and eggplant and another

item were just simply incredible. The tempura was well-balanced in coating and

the batter was smooth and not overly oily.
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Cha Soba with assorted tempura costs RM 20.90 here.

After this, we were served a dish fit for the kings – Buta Hakusai Nabe [RM 29.90] which is

another signature dish here. The thinly sliced pork belly with Chinese cabbage

in Mille Feuille Claypot was just amazing. This is a great dish to eat in

winter. Every single piece of pork belly is layered with Chinese cabbage. The

natural sweetness from cabbage and pork belly contributed to the sweetness of

the soup.
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Finally, it is time for dessert! No matter how full we were,

there is always room for dessert.

Yuzu Shabetto [9.90] – Japanese citrus sherbet, beats all the complicated matcha series or any other creamy dessert they have. Sometimes, people say that simplicity is best. I always find it hard to like simplicity, so I cannot believe it when I contradict my normal self today. The citrus pieces bears a truly strong zest to it, and would never leave citrus and fruits lovers disappointed.
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Matcha De Roru [RM

14.90] is green tea crepe rolled rice cake with red bean inside. After all

the creamy crepes I have tried, this definitely rules them all. True Japanese

crepe, that is neatly wrapped with not a mistake.
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The Shiratama Matcha

Kurimu Zenzai [RM 12.90] is a delight for us as it comes together with rice

flour dumplings with green tea ice-cream and red beans. For me, the Yuzu

ice-cream still beats the green tea ice-cream. Probably once you have had your

first love, nothing else compares to it.
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Kakuren bo Aisu [RM

14.90] looks very special but in actual fact it contains vanilla and green

tea ice-cream with rice cake and red bean. I guess the art of presentation of

food scores highly here to make one feel hungry when the food is served even

though you do not know what is inside.
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2015-12-18
Dining Method
Dine In
Spending Per Head
RM100
Dining Offer
Tasting Event
Recommended Dishes
  • ramen sarada
  • Nagashi Somen Setto
  • Buta Hakusai Nabe