You have omakase when it comes to sashimi, and now bringing to you is Okonomi, which literally means ‘omakase in sushi’, or ‘as you like it’ in Japanese expression. Over here, the conventional sushi dish has been taken on a paradigm shift and is redefined for the best experience. Be it sushi lover or sushi aficionado, everyone is bound to find one that impersonate him or her palatably as Okonomi offers a unique, exceptional dining where diners are encouraged to unleash their creativity with their own DIY sushi with their
preferred ingredients and toppings.Having said that, of course there are also house roll recommendations for those who are
less adventurous and would prefer to play safe by just heeding the idea suggested in the menu. Among the favourite creations are……….

CAESAR SALAD ROLL (MYR 19.90)

Uramaki, soy wrap, white rice, chicken karaage, crispy coral lettuce, boiled egg, croutons, grated parmesan cheese and cheddar mayo. Each mouthful bites is deliciously appealing, much juicier than the ubiquitous literally salad bowl and very well-texturized. I personally enjoy this pairing very much and highly recommended for the refreshing nuance.A quick interlude for the DIY sushi of ours! Personalized picks and exclusively to our taste bud, not available straightforwardly from the menu (= We named it Golden Bar! =)

Our golden block consists of brown rice, maki, soya wrap, alfafa, avocado, olives, seaweed flakes and unagi, before spiced up with mentai mayo served separately.Golden BarGolden BarOther creatively crafted sushi Other creatively crafted sushi - Certainly more 'green' than my fave Caesar Salad Roll, heheOther creatively crafted sushi - With more chili padi, omg, haha....

CRUNCHY CRAB (MYR 26.90)

Uramaki, seaweed, white rice, soft shell crab, Hokkaido crab meat, carrot, tempura, tongarashi and cheddar salad dressing. Sweetness from the crabmeat is toothsomely paired with the popping ebiko followed by hint of mild spiciness. It’s all about crab affair here and crustacean lovers would definitely be thrilled over it.MANGO PRAWN SALAD (MYR 20.90)

Succulent prawn comes with sweet mangoes and Japanese cucumber topped with tobiko, mango salad dressing served over mixed greens and cherry tomatoes. Bouncy prawn meats are delectably fresh and appetizingly executed with its special dressing that is light but mouthwateringly fulfilling.CHICKEN GRATIN (MYR 18.90)

Hailing out to creamy cheesy fans. Generous portion of tender chicken fillet comes with mixed mushrooms in a rich cream sauce. The slab of meat is succulently done with minimal marinade as it’s meant to be paired with the flavourful gravy. UNAGI PASTA (MYR 32.90)

Lightly seasoned fresh unagi grilled with teriyaki glaze for that unmistakable oceanic indulgence.Or go for some light snacks if you are fixing some hunger pangs in between such as………

EBI FRY (MYR 15.90-3PCS/ MYR 18.90 5 PCS)

Deep fried breaded prawns!PRAWN KAKIAGE (MYR 18.90)

Deep fried tempura battered prawns with teriyaki glaze, carrots and onions, garnished with spring onions, makes a easy and frills-free snack anytime!TEMPURA SQUID (MYR 25.90)

Tangy squid slices are lightly battered with tempura flakes and deep fried till golden brown. Enjoy the addictive chewy nosh that come with light seasoning, yum!Our meal definitely won’t be complete without the culmination of dessert spread, particularly matcha!!

MATCHA LAVA CAKE (MYR 18.90)

A rich matcha cake filled with delicious matcha chocolate molten lava, drizzled with powdered sugar and served with vanilla ice cream, matcha chocolate sticks, and fresh strawberries. Kindly allow 15minutes preparation and thou shall be able to truly enjoy a matcha-madness indulgence!MATCHA ANMITSU (MYR 12.90)

Matcha ice cream with red bean paste, matcha chocolate, kanten jelly, rice mocha and caramel syrup. Also available in vanilla ice cream.SOFT SERVE CONE (MYR 6.90)

Choice of matcha soft serve, vanilla soft serve or mixed soft serve. I love the soft served more compared to the gelato variant, hehe.MATCHA LATTE- Hot (MYR 8.90)MATCHA LATTE- Cold (MYR 8.90)MATCHA SHIRATAMA FLOAT (MYR 14.90)MATCHA AZUKI SHIRATAMA LATTE (MYR 14.90)AZUKI LATTE (MYR 8.90)AZUKI SHIRATAMA FLOAT (MYR 14.90)AZUKI LATTE WITH WHIPPED CREAM AND CARAMEL SYRUP (MYR 10.90)Don’t be too disheartened if you are not an avid fan of matcha like me, as chocolate version is also available.

CHOCOLATE LAVA CAKE (MYR 16.90)

A rich chocolate cake with a warm chocolate molten lava centre, topped with Belgian chocolate syrup and powdered sugar, served with vanilla ice creams, chocolate sticks and fresh strawberries. Similarly, a 15-mins time of preparation is needed.CHOCOLATE PARFAIT (MYR 18.90)

Cookies with Belgian chocolate syrup topped with soft served vanilla ice cream, fresh strawberries, diced brownies, a dark chocolate stick and whipped cream, all drizzled with Belgian chocolate syrup. Truly a pleasurable gratifying moment…….Glad to have found another soothing oasis for matcha frenzy at Publika its one-of-its-kind treat to foodies around Klang Valley- customized sushi roll! Do check out and create your very own sushi roll soon!

OKONOMI

“SUSHI AS YOU LIKE IT”

Cheers for now and follow us at Carpe Diem for more ‘food-ful’ discoveries!
❤ℒℴѵℯ❤

Location: A4-G2-02, Solaris Dutamas, No.1, Jalan Dutamas, Publika,
50480 Kuala Lumpur.

Website: https://www.facebook.com/OkonomiFoods

Salt ‘n Koffie Gallery Café which has been operating at Jaya One for nearly a year now in few month’s time, has been titillating the palate of patrons with salt-infused beverages, gourmet coffee, fresh juices, freshly baked pastries as well as homemade cakes, accompanied by fuss-free, hearty array brunches to reenergize you nutritiously.For epicurean who have a yen for sea salt appreciation, this is the ideal place to explore and unwind your day leisurely.Salt ‘n Koffie Gallery Café uses house blend of 100% Arabica beans from Brazil, Sumatra and Guatemala for their entire milk-based coffee, and for coffee aficionados, you could try out their Single Origin from Brazil region. Among the Must-Try beverages are………

SIGNATURE SALTY KOFFIE (MYR 14)

This iced beverage is an extraordinary latte with a salty twist, allowing you enjoy the subtle blend between sea salt and coffee aroma.B4’ NINE (MYR 13)

Touted as a Love ‘After Nine here, this cup of joe is served hot with additions of mint hint to bring out the chocolaty flavor of the Mocha. Try out the Mocha Mint!ACCIDENTAL AFFOGATO (MYR 13)

As depicted by its given cheeky name, this Affogato recipe from the rendition of Salt ‘n Koffie was discovered accidentally and added with its own identity- served with coconut ice cream instead of the usual vanilla or salted caramel gelato. A good try as my favourite coffee dessert no longer a boring one but is pleasantly spiced up along with the aromatic espresso shot!FISHERMAN’S TUNA (MYR 16)

Toasties with tuna, cheddar cheese, mozzarella cheese and served with a side salad.

The usual grub is made unconventionally by using two different breads which are specially ordered from a baked house, to sandwich the toothsome filling of moist tuna layered with cheesy slices, in order to create that unique crusty nuance. As you could see here, the top layer is thicker and softer, nicely charred with grill-pattern while the bottom bread is thinner but crispier. Not one snack to be taken lightly as it could be quite filling though. As for the desserts, we complete our tete a tete on a sweet note with their best sellers which are also deliciously homemade.

SALTED CARAMEL TIRAMISU JAR (MYR 13)

Contrary to the ubiquitous tiramisu you usually find elsewhere, the Italian dessert here is served with various layers of cakes, nuts, salted caramel drizzle before topped off with some cream and cocoa powder and conveniently packed in a jar. Hence, creating various texture of enjoyment and thankfully, it’s not too saccharine too.If that’s not sinful enough, try out this denser bites of cheesecake!SNICKERS CHEESECAKE (MYR 15)

Am pretty sure fans of Snickers would fall head over heels for this piece of indulgence. Generously garnished with toothsome Snicker cubes on a caramel layer, also bounteously accompanied by groundnuts for that engaging chunky bites.In a nutshell, most probably you would stumble upon some salt-themed recipe in every food and beverages here, including those gratifying desserts, and that’s what makes Salt ‘n Koffie living up to its aptly named brand. For other salted delights, you might want to check out Café Olle for its interesting twist of Bamboo Salt Latte and Bamboo Salt Caramel.

Cheers for now and follow us at Carpe Diem for more ‘food-ful’ discoveries! ❤ℒℴѵℯ❤Location:
E-83-G.3G,
The Square, Jaya One, 72A, Jalan Universiti, Pjs 13, 46200 Petaling Jaya

Contact: +603 7932 1523

Business
Hours: 10am- 10pm

Website: https://www.facebook.com/saltnkoffie/

The mushrooming trend of Japanese restaurant one after another has been quite a dime a dozen scene nowadays. But what makes Yama G Fusion Sushi stands out from the rest?

Chef Yama San brings to you a one-of-its kind fusion sushi, seasoned with flavours from New York City, Caribbean, Texas (Houston), Los Angeles, Las Vegas to California, and now back to his motherland Malaysia.It’s one of the rare Halal certerfied Japanese restaurant that you would find in Klang Valley that boasts an array of tempting and vibrantly curated fusion sushi to tempt the discerning palate of yours. Touted as the first fusion sushi in Malaysia and has been featured over 10 major dailies in the US, when Chef Yama San was in the States introducing this mind boggling sushi concept.Having spending some great 25 years in the United States, Chef Yama San has been introducing and thrilling the mind of sushi enthusiasts abroad with its intriguing sushi delights prepared the unorthodoxly with a subtle French touch, that consistently receiving encouraging feedback from the Caucasians. The maverick maestro first started off its career under the guidance of a Japanese sensei- Michihiku Sakakuchi-san, who operates a Japanese restaurant in US back then. Spurred from a straight-out attitude with a fusion fundamental, Chef Yama San decides to reinterpret the culinary world with the unique eats of sushi served the fusion way, with homemade sauces over 20 types.“New York is fast, so many nationalities and so much culture, making it so much more exciting. I noticed fusion restaurants becoming popular, so I experimented”, according to Chef Yama San.

Gone are the days where sushi is traditionally limited to be eaten with only shoyu and wasabi. Now let Chef Yama San travels you from New York city to Kuala Lumpur with his array of impressive culinary fusions- inspiring and guiding you through the road less (or never) taken by the conventional Japanese chefs, over a tribute of reveling in another level of battle between man versus sushi, where diners could easily ‘chopstick’ the sushi and pop into their mouth flavorfully and conveniently. We started off with Chef signature appetizers such as……….

JENVIENE TOWER ROCK SHRIMP MARTINI (MYR 11)

Tempura shrimp with spicy creamy sauce, served in a martini glass with mango and avocado with Japanese mayonnaise, mango and eel sauce.SALMON MARTINI (MYR 22)

Slices of Norway salmon daintily arranged at the martini glass rim, served with chef fusion wasabi sauce.SEAFOOD MARTINI (MYR 22)

Tuna, white tuna and salmon slice in martini glass with chef signature yuzu wasabi sauceAlmost all the crafted dishes are finished with special eel sauce that helps to enhance the overall taste pleasantly.

Get ready to ride on a sashimi boat!

FUSION SASHIMI (MYR68- FOR 2PAX)

Maguro, shiro maguro, fresh salmon, sweet shrimp, hokkigai, oyster, tamago and 1 piece of fresh yellow jack.When diners are done with the sashimi, they can request to have the yellow jack to be barbequed or made into fish soup, which both are equally scrumptious!

Love the slightly smokiness exuded from the grilled skin that is nicely glazed with sweet teriyaki sauce.As for the soup, it reminds of our homey boiled fish soup with tomatoes that are light and nutritiously appetizing too. If your stomach still has space, do call for a bowl of white rice to go along, slurps!For the purist, traditional nigiri sushi is also served alongside shoyu and wasabi.

SUSHI (MYR 28- 1PAX)

Sweet shrimp, inari, salmon, maguro, salmon maki, sweet shrimp sushiFor the more adventurous epicurean, get ready to be tantalized by these fusion sushi roll.

TEXAN ROLL (MYR 22)

Rolled with walnut, snow crab, BBQ chicken and cream cheese inside, with the outside are wrapped with deep fried potato strips and topped with mango sauce, homemade eel sauce and chef signature spicy mayo sauce.MANGO WAIKIKI ROLL (MYR 15- FULL ROLL | MYR 8- HALF ROLL)

Fresh salmon, avocado, topped with mango and red tobiko with chef signature mango sauce and yuzu sauce.TEPPANYAKI SET from MYR 8.99 onwards

Fried rice with black pepper, love the smacking good aroma that waft through the air as the dish gets ushered to our table. Love every spoonful of it, makes a good alternative than the usual garlic fried riceChef Yama San is one bon vivant who really values the simplest things in life. He appreciates every single moment what the beautiful world got to offer and believes in harmonious living holistically.He advocates the best way to enjoy this revolutionized flair is to “Close your eyes, enjoy sensuously without being confined to the traditions, and then another new level of enjoyment is borned”. Indeed remarkably inspiring!

How do you enjoy Fusion Sushi? If you are still unsure about it, drop by now at Yama G Fusion Sushi and feel free to seek advice and recommendation from Chef Yama San on how to best enjoy his creation of Eastern-meets-West. His passion will bring you across the globe accompanied with his experiences gained along his career. Can’t wait to titillate your taste bud with international relishes?

Prices shown are as per ala carte order, otherwise, Ala Carte Buffet is also available at only MYR 102 nett. Have a gleeful epicurean journey and feast on enticing taste from New York city conveniently at Yama G Fusion Sushi today.

Cheers for now and follow us at Carpe Diem for more ‘food-ful’ discoveries! ❤ℒℴѵℯ❤Location: M-6-1, Palm Square, Jaya One, 72A, Jalan Universiti, 13, 46200 Petaling Jaya

Contact: +6012 623 2600

Business Hours: 1130 am to 10pm (Mon Closed)

Website: https://www.facebook.com/pages/Yama-G-Fusion-Sushi-Japanese-Restaurant/1611558755734212

Well known to worldwide as well as to the folks of Klang Valley as Michelin-starred Hong Kong’s most famous dim sum chain, Tim Ho Wan has been whetting the discerning epicureans around the world with its assorted luscious spread of freshly made Oriental morsels that are bound to get you hooked on for more after a bite. Debuting since November 2014 in Malaysia particularly at Boulevard, Mid Valley, this Hong Kong dim sum restaurant has been thronged by many curious foodies for the Michelin-standard scrumptious dim sum. At times, you may need to queue for awhile in order to be seated due to the crowds. Using only the freshest and premium ingredients, there’s no qualm that your taste bud would be amusingly tickled with toothsome banquet that is delivered passionately and deliciously by the maestro from the kitchen. The kitchen is currently helmed by Head Chef Tang Kam Lit who hails all the way from Hong Kong, together with Chef Hew Wai Leong, cooking up a storm to the anticipating diners.Among the must-try signatures are………

BAKED BUN WITH BBQ PORK (MYR 11.50)

The idea of coating the bun’s exterior with some crumble of light sweetness was delectably promising, as it blends in with the savoury of the meaty filling. Apart from that, the thin layer of the dough bun was also fluffy and soft, thus diners need not worry feeling overly full after trying some.STEAMED EGG CAKE (MYR 8.30)

Another spectacular house creation that every patrons ought to try. This seemingly common cake actually takes up to 3 days of preparation as natural yeast fermentation is involved, rendering a distinctive texture of pillowy-softness that is really mouthwatering and not sticky to your teeth after every munch.VERMICELLI ROLL WITH SWEET AND SESAME SAUCE (MYR 8.30)

Unlike the usual chee cheong fun a.k.a rice roll you have elsewhere, the one prepared at Tim Ho Wan holds a much denser nuance, which makes it further more engaging to the enjoyment. The vermicelli rolls are slightly springier too, paired with brilliant creation of sesame sauce, so yeah, not spicy at all! (=Don’t forget to try out the house special desserts before leaving Tim Ho Wan.

MANGO SAGO POMELO (MYR 9.30)

Tasted very original and refreshing with lush aroma of mango fragrance, as well as pulpy pamelo bits. I personally enjoy this very much.TONIC MEDLAR & OSMANTHUS CAKE (MYR 7.20)

Ah ha, meet back the famous floral jelly dessert again- Osmanthus cake!

Every bite is full of the flower fragrance, complemented by hint of subtle sweetness, perfect for a delightful round up of a satisfying feast! Comes with tad bounciness and velvet to the palette with its silken surface.HOMEMADE LONGAN (MYR 6.80)

Also some homey drinks to clear the throat too. I have always love the juicy and tangy bites of dried longans that just go really well when making ‘tong shui’, Chinese soupy dessert.To further titillate your palate apart from their existing sumptuous dim sum spread, Tim Ho Wan has now introduced a new alluring taste for their Evening Specials running from 5pm – 10pm- “Tim Ho Wan New Seasonal Dim Sum”! This new recipes would cater those who prefer some carbo intake and having their staple favourites too while enjoying the dim sum.

Get ready to indulge in the new range of mouthwatering promotional menu from noodles, soup to braised pork and rice. These new line-up dishes are introduced to the crowds since last 28th August from its encouraging hit among the diners.

BRAISED PORK KNUCKLES NOODLES- DRY/ SOUP (MYR 19.80)BRAISED PORK KNUCKLES (MYR 22.80)

Tenderly and thoroughly braised pork knuckles over long hours, resulting in a succulently flavourful meat with melt-in-your-mouth natural collagen! Slurps!WONTON NOODLES- DRY/ SOUP(MYR 15.80) SHRIMP WONTON SOUP (MYR 16.80)A famous delicacy back in Hong Kong, this wonton noodles is enjoyed by almost all walks of life in the metropolitan city, that is commonly paired with succulent prawn in every dumpling.

CHICKEN SOUP AND CHINESE YAM AND WOLFBERRY (MYR 14.80)

Double-boiled soup that consists of chicken meat, pork, chicken feet, wolfberries and red dates for a nutritious diet.

Chicken specially selected from China for that distinctive texture to complement well their doubled-boiled soup that is boiled over 4 to 5 hours to achieve that sweetness resulted from thorough penetration from the herbs used.CRISPY NOODLE WITH SHREDDED PORK (MYR 14.80)

Exclusively dished up crispy noodle and served separately with sauce at Tim Ho Wan which caters to each diner individually where customers could pour the amount of sauce that they desired over their crispy noodles. Simple yet pleasant-tasting meal.YANG ZHOU FRIED RICE (MYR 16.80)

One of the commonly ordered dishes by the customers here, the Yang Zhou region inspired grub is woofed up with great ‘wok hei’ together with whole juicy prawns that literally bursting with juices in your mouth. Spiced up with chunky char siew bits bounteously alongside pork floss, making this plate children-friendly too.Not only that!

Tim Ho Wan has also rolled out several more new sensational tastes to captivate you gastronomically.

STEAMED FISH MAW WITH PRAWN PASTE (MYR 14.80)

People who loves fish maw like me would surely thrill over this decadent dish! Springy bites of sweet prawn paste delicately laid atop moist and chewy fish maw, giving it a divine gratification. Undoubtedly, this is my favourite pick amongst the finest selection that warms the cockles of my heart the most! Thumbs up!DUMPLING WITH SPICY SAUCE (MYR 15.80)

New appetizer dish in the house! Bountiful meaty dumpling fillings that are added with Chinese chives to accentuate the spice fragrance from the special spicy black vinegar sauce. FRESHLY BAKED EGG TARTS (MYR 9.80)

Who could resist the warm and freshly baked pastries that come with indulgent buttery crust and silky egg custard in the centre? The golden nosh is freshly baked daily from fresh egg enhanced with ginger juice for a more supreme exuberance.Currently, these new kids-of-the-block are first introduced at Mid Valley outlet. What about One Utama outlet you might ask? Fret not, as there are also equally promising creations awaiting you there as below, before the former new menus would be made available at One Utama too.

SALTED FRIED FISH SKIN (MYR 10.80)

Light and crispy snack! You could literally get addictive over it easily. In addition, the fish skin is also specially brought in from Hong Kong to achieve that particular discernment.CEREAL CHICKEN NUGGETS (MYR 15.80)

You just can’t go wrong with fried cereal dishes. Each cutlets of tender chicken cubes is perfectly coated with oat and deep fried till golden brown. It makes a really superb crispy bites that calls more immediate savouring upon serving. Crunch it joyfully all the way………..QUAIL EGG SIEW MAI (MYR 11.80)

The ubiquitous tasty meat dumpling that has been given some aesthetic touch to it by incorporating cute lill’ quail egg to enhance the overall flavor.Special way to reward our lovely senior folks! ♥ ♥

Each table could enjoy a special discount of 20% whenever dining with at least one senior citizen over 60 years old among the guests for every Monday to Friday.

As for the capacity seating, Ground floor and First floor can accommodate up to 102 and 48 pax respectively. For the upper floor, minimum spending of MYR 50 is needed while the 2 VIP rooms which could comfortably seated up to 10 clientele comes with minimum spending of MYR350 and is perfect for business meeting and formal occasions. As for now, 3 new dishes will be introduced every 2 months on rotation basis between outlets, so do stay tuned and looking forward to it.

Cheers for now and follow us at Carpe Diem for more ‘food-ful’ discoveries! ❤ℒℴѵℯ❤Location: G- 27, Ground Floor, The Boulevard, Mid Valley City

Contact: +603- 2201 5081

Opening
Hours: Mon - Fri (10am – 10pm)

Weekend
(8am – 10pm)

Run by the same
owner 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 perfectly
well 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 the
kushiyaki 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 to
sorta 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 time
to 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 (MYR
7)

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’t
go 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, an
interlude 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 (MYR
6)

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 (MYR
11)

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 to
balance 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 might
be 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, it
was 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 :
https://www.facebook.com/joiedevivrelass
http://lwinlee.blogspot.my/