Do you know Genji Japanese Restaurant at Hilton
Petaling Jaya was named in honour of a legendary Japanese nobleman? Known as
‘the shining Genji’, the feudal lord was a connoisseur of fine food, wine and
living.
Likewise, Hilton PJ’s Japanese cuisine bastion has
been serving country-style Japanese seasonal delicacies to a coterie of
individual and corporate diners since 1988. A recent facelift ensures a
tastefully designed and comfortable space to fit about 148 diners. Channelling the vibes of a
contemporary yet rustic restaurant in the Land of the Rising Sun, you’d find
fine objects d’art and lots of wood accents on premise.
The sectional layout includes a sushi bar, the main
dining area, two spacious teppanyaki counters, five private dining rooms and
one ‘tatami’ style dining room. Ample privacy and comfort are assured whether
you’re entertaining business associates or hosting family and friends to a good
meal.
Armed with 27 years of experience, Executive
Japanese Chef Richard Teoh focuses on modernist traditional Japanese cuisine
using distinct Japanese ingredients crafted with current techniques. Trained by
masters of Japanese food in Tokyo and Osaka, he insists on adhering to certain Japanese
cooking basics in spite of changing tastes and variety being the spice of life.
Choices are aplenty at Genji but a quick check with
Chef Richard reveals 10 popular dishes that often get the thumbs up from
regulars. First off the block is California
Salad (RM 41), a deconstructed version of the famed California Roll.
Garnished
with strips of deep-fried crabsticks and flying fish roe, the mound of garden
greens is complemented by thinly sliced salmon, tuna and avocado. Zesty-creamy wasabi
mayo dressing lends the light salad fresh, appetising appeal.
The
Japanese equivalent to chicken soup for the soul here is Buri Miso (RM 33). Heartwarmingly nutritious, the yellow tail fish
head in miso soup comes packed with protein, vitamins B2, B12, E and K as well
as essential dietary fibre and beneficial bacteria.
Of course, no Japanese meal worth its salt can omit
choice sushi and sashimi. The most sought-after air-flown raw fish items at
Genji are salmon,
tuna, kampachi and sea bream which are artistically presented into a visually and
palate-pleasing plate of Sashimi Moriwase Hane (RM 233). Moist and succulent, the plump slices
make for delightful mouthfuls after a light dip into shoyu.
Prefer some sushi instead? Then you can bank on the
crowd-pleasing Jumbo Ebi Ura Maki (RM
76) - a
reversed hand roll with tiger prawn tempura, fish roe, salad leaves and
cucumber. Every piece packs in myriad textures thanks to chunks of tiger prawn sheathed
in crisp, airy-light tempura batter, shredded lettuce, rich mayo and vinegared
rice speckled with crunchy fish roe.
Fiery
bird’s eye chilli adds stealthy bursts of fiery heat in the chef’s speciality
of Kaki Chilli Mayo (RM17.00 per
piece). Chopped up and mixed into the lush blanket of spiced up mayo, proceed
with caution when you dig into the fleshy oyster baked in its half shell lest
you get ‘fire bombed’.
If
you prefer prawns, the Ebi Chilli Mayo
(RM 70) or baked jumbo tiger prawn with the same spicy mayo should float your
boat. The sizeable crustacean is delicately sweet on the palate; the zingy mayo
giving it a robust ‘kick’.
For
those who want it all, Genji’s Trio
Combo (RM 140) is a heavyweight main to contend with. The three separate creations
consist of luscious salmon, tuna & sea bass sashimi rolled with avocado, a
piece of grilled cod with salt on potato salad & baked tiger prawn
with spicy mayo on garlic fried rice.
Fish
fans would fall hook, line and sinker for the perennial delight of Gindara (RM 82), black cod dish grilled
with salt or teriyaki sauce. Velvety smooth on the palate, it is a failsafe
option to bank on anytime.
Theatrical teppan-cooked seafood, meat and
vegetable dishes constitute another key staple in the popularity stakes. Cooked
with indulgent garlic-butter sauce, Tenderloin
Teppanyaki (RM84) emerges as the dominant choice among meat enthusiasts. Imagine
a premium tenderloin cut rendered to juicy perfection with droolworthy smoky
overtone. To ensure the beef doneness is to your liking, do inform the staff upon
ordering.
Bring the curtains down on your meal with a hot and
cold dessert platter featuring Banana
Spring Roll (RM33) at the core. Wrapped in deep-fried spring roll skin, the
sweet banana and red bean paste filling is a scorcher. Paired with the slightly
chewy mocha and a scoop of matcha ice cream, it’s the perfect finale to the
Genji’s top 10 countdown.
Hearty
eaters will be happy to know Genji lays out a scrumptious Weekend Japanese
Buffet on Saturday, priced at RM 139 nett per adult from 8pm to 10.30pm. Early
birds dining between 6pm to 7:45pm will enjoy the special price of RM127 nett
per adult. Buffet lunch is also available on Sundays from 11.30am till 2.30pm
at RM139 nett per adult.
For
reservations or inquiries, please contact Genji Japanese Restaurant at 03-7955
9122 extn. 4071/4072 or visit Hilton Petaling Jaya’s F&B blog, www.ZestPJ.com
1 comment:
I still remember how well the gindara is prepared here from my last visit.
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