Riki-Ya

營業中

休息中

After years of keeping customers happy at KL Hilton's Iketeru, Chef Ricky Kamiishi now helms the kitchen at this elegant new establishment on Bukit Bintang. More fantastic fowl: chicken fillet with wasabi, leg meat with leek & minced chicken balls. ... and bishop's nose, skin & gizzard. Rice cakes in bean curd skin. Riki-Ya's forte is clear, vividly embracing many of the cherished principles of Japanese cuisine on one mesmerizing menu. Otsuna maki, with minced tuna belly, squid, salmon roe & pi

After years of keeping customers happy at KL Hilton's Iketeru, Chef Ricky Kamiishi now helms the kitchen at this elegant new establishment on Bukit Bintang. For a slimy, spicy start: octopus, all sliced up and dressed to kill in wasabi-laced broth. Charcoal-grilled chicken with cod roe. The speared meat would be satisfyingly smoky and succulent on its own, but the mentaiko supplies a bit of brininess for a richer mouthfeel. Edomae nigiri _ traditional Tokyo-style sushi, a simple but exquisite r

After years of keeping customers happy at KL Hilton's Iketeru, Chef Ricky Kamiishi now helms the kitchen at this elegant new establishment on Bukit Bintang. More to chew on: rubbery slivers of cuttlefish, coated in pungently savory liver sauce. Chikuwa isobe age. Fabulous fish cakes, subtly flavored with aonori seaweed and fried with weightless batter blanketing a delicate paste. Tamanohikari warm sake.

Riki-Ya: Round Two Tired of unagi teriyaki? Here's a relatively unorthodox preparation to tempt the taste buds _ fleshy slices of eel, lightly vinegared for a salty tang and interspersed with ribbons of seaweed & kyuri for an assertively crisp bite. The creamiest sweet potatoes ever. In a word: perfect. Shochu & Umeshu, to keep our spirits high. Oozeki sake.

Riki-Ya: Round Two A second trip to Riki-Ya _ this time to sample their omakase offerings, kicking off with this nutty sesame tofu, a milky-sweet mound of mush. Indulgent comfort food that should please everyone from six-month-old babies to 60-year-old grandparents. A surprisingly sizable serving of sashimi. Each customer receives 10 slices, comprising five varieties on this particular occasion. As satisfying as raw fish gets. Simmered radish with sweet bean paste. Chef Ricky Kamiishi was respec

Riki-Ya: Round Two Chawanmushi with shark fins. Not the most ethically correct thing to eat, but there's no denying that this tastes absolutely ambrosial. Teppanyaki prawns & cod fish. It's not easy to find a restaurant that turns teppanyaki into a visual treat, but Riki-Ya makes that extra effort. More teppanyaki: scallops & salmon. Succulent slices of savory seafood; this omakase set costs RM170+ _well worth the price considering the nearly ceaseless flow of dishes and impeccable quality of in

Riki-Ya: Round Two Fried rice with beef. A tiny-looking bowl that turned out to be tummy-busting. Miso soup with steamed asari clams. Umami-packed broth, effective for beating the evening's rain-drenched dreariness. Steering away from the omakase to explore the a la carte menu some more: Wagyu beef & Angus sirloin skewers. Chew on the Angus first for a mini-version of a juicy steak, then sink your teeth into the Wagyu for an even more luscious experience. Better than beef satay (but pricier too

Riki-Ya: Round Three. Mentaiko mania! Intensely savory, but pleasurably so. Chutoro (medium-fatty tuna belly). Lip-smackingly luscious. Simmered radish with seaweed & chicken. Guilt-free in terms of calories and fat, but diabolically delicious nevertheless.

Riki-Ya: Round Three. Eihire. Dried stingray fins, for a chewy, saporous snack. Charcoal-grilled eringi mushrooms & chicken wing. Smoky succulence. Forgot the name of this fish, but it was moist and meaty enough to recommend. Kinda like a cross between mackerel and pomfret. Soybean nabe. Bland? Maybe. But this warm, milky broth, abounding with silky bean curd & fibrous veggies, was a testament to how texture can be as crucial as flavor.

Riki-Ya: Round Three. Kicking off one of our healthier meals: Hiyashi-style tomatoes _ fleshy, flavorsome ones, sliced into bite-sized pieces and served in all their red, ripened glory. Salmon belly sushi. Far from trying to dazzle customers with flamboyant recipes, Riki-Ya hews closely to the fundamentals of Japanese cookery, offering unpretentious recipes that hit the most harmonious culinary notes. Hakutsuru hot sake.