For over 20 years, this Japanese restaurant has embarked on an exciting new chapter with a bold rebranding and a complete culinary transformation.
Their revamped menu showcases premium ingredients and sophisticated presentation. Led by a new chef from KL, he masterfully blends tradition with innovation.
He presenting Japanese culinary heritage while incorporating with modern and creative touches. It has become a hot topic amongst the locals lately.
Upon my visit, we’d ordered…
Wagayashi Kaisen Don
Chef’s Special Mabo Tofu (not in pictures)
Gyu Nabe Sashimi Set
Yaki Curry Rice Set
Seafood Temaki (not in pictures)
Chawan Mushi (not in pictures)
Tori Karaage with Negi Tare
Assorted Sushi (not in pictures)
Personally speaking, I had high expectations for the kaisen don, however the sashimi was thinly sliced, and the portion of vinegar rice was merely enough.
Nevertheless, I did enjoy the marinated shredded yuzu skin which added with the sashimi, it added an unique unexpected sweet and sour aftertaste.
The mabo tofu was excessively salty, which overwhelmed the dish balance of savoury and spicy taste. My bro and Mr Hubby seemed enjoyed it though with white rice.
The chicken katsu was perfectly deep-fried to a crisp, but the karaage missed the mark, as it was too hard, the savoury sauce was a redeeming highlight.
My bro was expecting a mix of fresh sashimi in the seafood temaki, but it turned out to be just salmon mixed with mayonnaise, wrapped in a seaweed roll.
We ordered and expected the Australian Beef slices would served separately, anyhow it was arrived already cooked in the hot boiling soup when served.
While the hot soup was comforting in the chilly restaurant, we would preferred to cook the beef ourselves to ensure exactly to our liking.
The hot ocha is not refillable, and it had a subtle hint of matcha. For every MYR100 spent, customer will receive 3 complimentary coins to play the toy machine.
Kthxbye.
