The Japanese equivalent of the British
pub and Spanish tapas bar is izakaya. A simple tavern where office workers go
for post-work drinks and a bite to eat, it’s also a popular venue for casual
social gatherings.
Tucked
away in the bustling shopping haven of Pavilion KL is Aka Chochin Izakaya,
a contemporary izakaya which draws a surprisingly good crowd thanks to its wide
array of sophisticated F&B offerings. Wood and bamboo accents dominate
inside, with rows of strung-up lanterns evoking a merry atmosphere. The inner
sanctum opens into some private dining spaces with visual interest coming from
artistic renderings adorning the upper wall panels.
Our recent preview began with Fresh Lime
Soju Cocktail which tastes similar to mojito. Beware of overdosing on the
addictive sambal-laced edamame and nori rice cracker; once eaten it’s hard to
stop!
Winsome openers include Sashimi 3 ways,
Yuzu Truffle Seabass and Hamachi Tiradito. The trinity of uber-fresh raw salmon,
yellowtail & tuna slices only needed light soya sauce and a dab of wasabi
to accentuate their freshness.
A good tipple to accompany these raw
fish servings would be warm cups of sweet and dry Tatenokawa Seiryu Junmai
Daiginjyo rice wine. Scented with fresh Japanese citron dressing and truffle
oil, the Yuzu Truffle Seabass is a pleasantly agreeable way to sample the
translucent slices of raw fish.
Intriguingly, the tiradito is a Peruvian
take of ceviche featuring sliced Japanese amberjack drizzled with two sauces;
one concocted using Japanese curry and red miso while the other is creamy
mentaiko mayo. Complemented by pickled onion and grilled baby corn, the platter
proved stimulating on the tastebuds.
Chinese and Japanese culinary influences
merge seamlessly in the house speciality of Black Cod & Prawn Gyoza. Small
mounds of crunchy ebikko add bursts of brininess to the delicious stuffed
parcels while shredded spring onion holds any greasiness in check.
Succulent chicken thigh meat grilled with negi (Japanese leek) batonettes basted with tare
(Japanese basting sauce of soya sauce, sugar, sake and mirin) and a dusting of
shichimi (seven spice condiment) makes the Yakitori Galbi with Oden
Vegetables here truly divine.
The fresh lemony-peach nuances of the
Australian Lyrebird Chardonnay 2014 makes a great match with the smoky Miso
Grilled Eggplant. Flecked with sesame seeds and edible floral petals, the
eggplant becomes an epicurean treat thanks to its slick coating of sweetish red
miso and sansho (Japanese prickly ash) pepper.
Deep-fried Seasonal Vegetable, Mushroom
and Prawn Tempura adds a crunchy dimension to our dinner. The gossamer-light
batter sheaths the assorted ingredients so every morsel is delightful.
We enjoyed a notable Australian Margaret
River Pierro Pinot Noir with the Grilled Beef Short Rib with rice followed by
Spicy Seafood Miso – a
bouillabaisse with chunky seafood and tofu dices. The bracingly robust broth is
culled from a mixture of Korean gochujang and Japanese miso, resulting in
greater depth and complexity.
The soup was the perfect counterpoint for
the lush creamy richness of Salmon Udon Carbonara. Best to share this unless
you are partial to indulgent carb-laden fare.
Local palates raise on pickled mustard
(kiam chye) would readily roll with the punchy hot Chilli Padi Takana Fried Rice.
Generously speckled with sesame seeds and nori, the fluffy rice has chopped
Japanese pickled vegetable and bird’s eye chilli thrown into the equation.
Even dessert throws up an unexpected
curveball with matcha perking up the Italian ‘pick-me-up’ to create the
heavenly tasting Green Tea Tiramisu. Mercifully devoid of the cloying heaviness
of cream and cheese, it disappeared in a twinkling from our plates.
If you wish to sample of the house specialities,
Aka Chochin Izakaya serves reasonably priced set lunches priced from RM25
onwards. The quality remain top notch and should give you a good grounding on
what to expect.
For reservations at Aka Chochin Izakaya, call: 03
2110 6118. Address: Lot C3.10.01B, Level 3, Pavilion KL, Bukit Bintang, KL.
http://out2dine.com.my
