Highly revered by
the Japanese, maguro or tuna is the king of fish when it comes to savouring
sashimi and sushi at any sushi-ya (sushi restaurant) worth its salt. The bidding
for this deep-sea fish in Japan is fiercely competitive with record-breaking sums paid
each year for the biggest tuna.
When invited to
witness Hilton Kuala Lumpur’s Japanese Executive Chef Masami Okamoto perform a
live tuna-cutting demonstration at Iketeru Japanese Restaurant, it was an opportunity
no foodie can refuse.
Weighing in at 30kg, the
tuna’s sleek, torpedo-shaped body was an awesome sight to behold. Chef Okamoto soon
held us spellbound when he set about carving and filleting the huge fish with
practiced finesse, his sharp knife cutting through the tuna as if it was butter.
Before long, he was
deftly slicing up fresh, deep-red slices of chutoro
for our sampling. Every slice tasted soft yet toothsomely succulent with an imperceptible
flinty sweetness to it. The chef also hand-crafted dainty pieces of maguro sushi to tickle our tastebuds before
we sat down to Iketeru’s All Tuna Course Menu.
The duo of curtain-raisers
featured Tuna Sumiso Sauce and Tuna, Avocado, and Tomato with Wasabi Mayo Sauce.
Both appetisers showcased how different preparation techniques resulted in
palate-pleasing morsels to pique diners’ interest.
I enjoyed the
latter for its simplicity as the diced tuna with little avocado and tomato
wedges were lightly dressed in zingy wasabi sauce. However, the former proved
interesting too as the cooked tuna paired with some kelp came anointed with
sumiso sauce – a mixture of white miso, sugar and vinegar.
After these
profusion of rich flavours, we sipped on Tuna Belly Soup. The clear, savoury
broth was conceived to cleanse the palate yet its full-bodied nuance was
unmistakable, thanks to the meaty tuna belly immersed in it. Tofu and negi (Japanese leek) lent textural
contrast to the overall dish.
A generous serving
of Tuna Sashimi then enlivened our dinner further. Some of the raw tuna I
savoured au naturel whilst others I dipped
in shoyu and wrapped in shiso (perilla leaf) with a dab of
wasabi for added punch. Slivers of gari
or Japanese pickled ginger came in handy to temper the fish’s inherent richness.
Teppanyaki-style Tuna
with Truffle Teriyaki Sauce was the night’s stellar show-stopper. Although my
serving of tuna was a tad overdone (a seared crust with a raw core would have
done the fish greater justice), its sumptuousness was dialled up by the accompanying
truffle-infused teriyaki sauce.
Reeling us in
further was Deep-fried Tuna Tatsuta Age with Spicy Miso Dip. Marinated earlier
in soya sauce, the deep-fried tuna with its nice crisp crust boasted distinct
savouriness reminiscent of fu yue (Chinese
fermented beancurd). It was a sublime treat when relished with the tangy-sweet-savoury
red miso dip and grilled shishito
pepper.
More of the fresh
tuna returned to delight us; roughly chopped and sprinkled with sesame seeds
then set atop white rice, we valiantly found tummy space to fit in the Oshokuji
Tekka Don with Miso Soup. Again, this no-frills approach was an apt reminder
that a prime quality fish such as tuna is best treated with respect and doesn’t
need frills to shine.
Black Sesame Ice
Cream with fine watermelon and dragonfruit dices wrapped up our exclusive tuna
dining experience on a high.
The All Tuna Course
Menu is priced at RM480 nett per person inclusive free flow of house red and white
wine, juices and soft drinks, and at RM300 nett per adult for food only.
For reservations, please
call Iketeru @Hilton Kuala Lumpur, tel: 03-2264 2264 or visit www.life.hiltonkl.com
