Miwaku No Sushi. — Photos: GLENN GUAN/The Star
THE reopening of a Japanese fine dining restaurant in Kuala Lumpur offers fans delectable options from the Land of the Rising Sun in its finely crafted sushi and sizzling teppanyaki.
Iketeru at Hilton Kuala Lumpur has made its return following a series of renovations to its teppanyaki and sushi bar, and presents two seasonal set menus to mark the occasion.
The multi-course sushi and teppanyaki menus focus on capturing the essence of autumn and highlighting the rich tastes of Japanese harvest.
Both begin with several appetisers and a chef’s selection of sashimi.
Teppanyaki mix grill.
The appetiser comprises Mashed Tofu Salad with Tofu Skin and Blanched Green Asparagus, Baked Oyster Simmered in Sweet Happo Dashi Sauce with Dark Soy Bean Paste and Baked Sauteed Sea Pineapple with Sea Urchin Paste.
The mashed tofu salad offers diners a medley of soft tofu and thick toasted white sesame dressing.
Its texture is enhanced with bits of crispy tofu skin, while the accompanying asparagus offers a contrast in bite.
Meanwhile, the combination of happo dashi sauce and dark soy bean paste accompanying the baked oyster leaves a lasting umami taste in one’s mouth.
The shredded ginger that comes with the dressing rounds out the dish with a welcomed pungent kick.
The third appetiser showcases a unique ingredient – sea pineapple with its rubbery texture. The dish is slightly sweet with a sour undertone when combined with sea urchin paste.
(Clockwise from top right) Mashed Tofu Salad with Tofu Skin and Blanched Green Asparagus; Baked Sauteed Sea Pineapple with Sea Urchin Paste; and Baked Oyster Simmered in Sweet Happo Dashi Sauce with Dark Soy Bean Paste.
The sashimi platter, served as a beautiful otsukuri presenta-tion, features assorted fish including salmon and yellowfin tuna.
A highlight is the sweet shrimp, or ama ebi, freshly imported from Japan.
The shrimp has a soft and delicate texture, as well as ocean-fresh sweetness.
The sushi set menu offers Miwaku No Sushi, which consists of a selection of sushi featuring the finest seasonal fish and seafood. The platter is served with miso soup.
A personal favourite is the tamago, a type of Japanese omelette made by rolling together several layers of fried beaten eggs.
Soft on the outside and creamy on the inside, the taste is further enhanced when dipped in soy sauce.
Hilton Kuala Lumpur executive Japanese chef Kunihiko Hamada said the tamago contained a variety of seasonings including soy sauce, sugar and happo dashi sauce.
“Sakae and mirin, which is a type of rice wine, can also be used to add an extra touch to the dish.
“The sweetness of the tamago can be altered by adjusting the amount of sugar,” he added.
Cosy tatami room for private dining.
The teppanyaki set features a mix grill with lamb fillet, chicken breast, striploin beef steak and mixed vegetables.
Both the lamb fillet and chicken breast are tender, with their flavours enhanced by the crunchy and aromatic garlic chips accompaniment.
The eight-course sushi set menu is priced at RM580nett per person, while the seven-course teppanyaki set menu is priced at RM480nett per person.
“The seasonal menu, which is available until the end of this month, showcases ingredients that reflect the autumn season in Japan,” said Hamada.
“The fishes caught from the sea in autumn are also fatter and richer in flavour,” he highlighted.
In conjunction with its reopening, Iketeru is presenting a Kankaobai Shuzou XL Edition Sake (720ml) made of Yamada Nishiki rice with 55% rice polishing ratio and underground water from Mount Suzuka, priced at RM568nett per bottle.
Other available beverages include a range of Japanese-inspired cocktails and mocktails that incorporate unique ingredients such as yuzu and matcha.
IKETERU, Hilton Kuala Lumpur, Jalan Stesen Sentral, Kuala Lumpur Sentral. (Tel: 03-2264 2264. Website: eatdrinkhilton.com/iketeru/) Business hours: Noon-2.30pm, 6.30pm-10.30pm, daily.
This is the writer’s personal observation and is not an endorsement by StarMetro.
