Showing posts with label maki. Show all posts
Showing posts with label maki. Show all posts

Saturday, November 19, 2022

JAPANESE CLASSICS TAKE CENTRESTAGE AT KAZUMA


Traditional Japanese cuisine in serene surroundings. That’s the dining concept behind Kazuma – Concorde Hotel Kuala Lumpur’s freshly minted Japanese culinary outpost.

Kazuma, meaning harmony, peace and serenity in Japanese, is currently helmed by guest chef Tsutomu Haneishi. He captains the Kazuma team in creating an array of classic Japanese specialities, using market-fresh produce and imported seafood from Japan.

Cosy and mellow-lit with paper felt pendant lamps and strategically placed spotlights, the wood-trimmed interior is evocative of the Japanese 'residential architectural' style, incorporating a long bar and a sushi counter. 
Lattice work frames and shoji windows complement decorative eye-catching blond lattice woodwork overhead. Sleek modern furnishings in warm red shades denoting the sun, joy and happiness, and beige hues complete the resto's understated look.


Tucked away in a discreet corner are two semi-private rooms for those who wish to play host for corporate purposes or personal occasions.


By day, value-for-money set lunches such as Kazuma Bento (RM69), Beef Yakiniku Bento (RM58) and Sushi Bento (RM60) are fast becoming top draws among the office crowd.




Prettily presented in compartmentalized lacquer boxes, these set lunches comprise dainty morsels in various preparations to tempt the tastebuds. Whether you’re partial to sushi and sashimi or cooked food such as braised beef and tempura, the bento set offerings are varied enough to please most palates.


A la carte items are competitively priced. For instance, sashimi lovers can savour Iso Sashimi (RM48) featuring 3 types of sashimi:
maguro, salmon and hamachi


The Hama Sashimi (RM110) features 5 types of sashimi without breaking the bank. The fresh raw fish slices are of a decent thickness to leave you satisfied.


If you have a penchant for sushi rolls, try the house Dragon Roll (RM34) – a delicious rice roll topped with sliced avocado, and ebikko, with a deep-fried prawn at its core.


A nice curtain-raiser to go with your favourite tipple is Camembert Cheese Harumaki (RM21, 2 pcs). Although not authentically Japanese, this crispy fried spring roll filled with camembert cheese and perilla leaf is delectable. The Thai chilli dip served on the side lends a touch of punchy sweetness should you desire it.



Highly recommended is Saba Ichiya Boshi (RM20 – half, RM34 – whole) – the housemade seasoned and dried mackerel which is grilled until the skin is blistered and crisp. A dash of freshly squeezed lemon juice atop the fish is all that's needed to savour the fish’s sweet flesh. Oishii!


Tori Negimisoyaki (RM23) proffers meltingly tender bites of grilled boneless chicken; the skin touched with a dab of savoury-sweet miso paste to tickle the tastebuds into going for repeat helpings.

Another perennial favourite to sample is Kushiyaki Moriawase: grilled skewers of Sasami Mentai Mayo (RM8) – chicken fillet with spicy fish roe mayo; Tori Tsukune (RM8) – chicken meatballs; Tebasaki (RM8) – chicken wings; Negima (RM7) – chicken thigh & leek; Tori Kawa (RM6) – chicken skin touched with salt or teriyaki sauce.

When it comes to dessert, the Japanese prefer to keep it light and simple. At Kazuma, the Ichigo Daifuku (RM15) – a whole strawberry coated in a thin layer of red bean paste and glutinous rice ball or Abekawa Mochi (RM15) – glutinous rice cake cubes coated with crushed almonds are perfect to wrap up the meal on a lovely sweet note minus the guilt.

For reservations, call Kazuma Japanese Restaurant, tel:03-2149 2666. Address: Level 1, Wisma Concorde, Concorde Hotel Kuala Lumpur, Jalan Sultan Ismail, KL. Business hours: Mon- Sat: 11.30am – 3pm, 6pm – 10pm; Close on Sunday and public holidays.

 



Wednesday, September 22, 2021

WINSOME CULINARY GEMS AT BURI

Signature BURI Maki

A rolled sushi crowned with six different toppings: spicy salmon; scallop with avocado; sweet prawns with a cube of foie gras; marinated ikura (salmon roe); unagi with slivers of cucumber and crabstick dotted with caviar makes up the visually pleasing Buri Signature Maki (RM45).



It’s one of the many signature specialities by Chef Steve Chua and his partner Chef Edmund Chong for BURI by Two Chefs, a new Japanese outpost which opened on 9 September by the award-winning Two Chefs Lab team.

 

Named after the prized Japanese yellowtail, it’s a propitious indication of how well Chua and Chong have weathered the challenging times. A champion of the prestigious World Sushi Cup in Malaysia, and winner of the World Gourmet Award, the talented chefs now aim to win diners’ hearts, minds and palates with an even more tempting and creative selection – straddling crowd-pleasing sashimi and sushi, rice bowls and slightly fusion offerings like grilled lamb and torched black pork carpaccio at BURI.

As for the Buri Signature Maki, it’s a sublime serving worth savouring slowly. The freshness of each ingredients is unquestionable, and you’d have to take time to appreciate the myriad of textural contrasts and complementing flavours emerging from each of the morsels.


The creative handiwork is underscored in the whole platter so the resultant rolled sushi is not only visually pleasing, but it also teases sensuously. Suffice to say, the proof is truly in the eating.


When it comes to curtain-raisers, the beautifully presented Avocado Salad (RM22) is one of many notable choices. The profusion of fresh greens with mashed avocado decked with lotus root crisps, cherry tomatoes, beetroot spirals and a dollop of ebiko will spur salad-averse diners to load up without nary a complaint.


I give extra points for the Japanese sesame dressing being house made – it isn’t overly cloying, and used with restraint in the salad.


Prefer a tummy-warming appetiser? Then consider the Foie Gras Chawan Mushi (RM14.50). Silky smooth steamed egg custard topped with cubes of savoury rich foie gras...heavenly indulgence!


As Malaysian consumers become more sophisticated, some are beginning to realise it’s worth paying for good quality pork and beef. Hence the increased interest and demand for premium Waygu and Iberico. At BURI you’d have a chance to sample Kuro Buta Carpaccio (RM19).



Served with housemade chilli vinegar sauce, each piece of the juicy and tender sliced black pork is akin to a flavour bomb; an enticement for repeat helpings.


Diners with hearty appetite will enjoy BURI’s Gyu Don (RM42). Sliced Aussie beef complemented by an onsen Kenkori egg, two slices of takuan (Japanese yellow pickled radish) and chopped scallion graced the Japanese rice bowl.

While Aussie beef is already known in the local market for its eating quality, Kenkori eggs have yet to achieve that level of mass awareness. Produced using Japanese farming methods in Malaysia – the first of its kind – Kenkori eggs are enriched with Japanese Astaxanthin and Probiotic, are antibiotic and hormone-free, and are anti-salmonella and e.coli. These two ingredients already raise the quality standard of this particular rice bowl.


To further amplify and bring finesse to his culinary creation, the chef uses shio kombu and truffle oil as the finishing touches. According to Bon Appétit, “shio kombu are kelp boiled in soy sauce, mirin, and sugar, then dried and cut into small pieces. The flavor and aroma are intensely sweet with a hint of the ocean.”


With white rice serving as the canvas for all the different ingredients to meld and form a wondrous picture on the tastebuds, I daresay you’d find it hard not to succumb to such a heartwarming offering.


Japanese dessert is always simple and light and BURI follows the same philosophy. Try Warabi Mochi (RM12)– a summery Japanese jelly-like confection made from bracken or potato starch, served with kinako (toasted soybean powder) and a scoop of yuzu sherbet.


For more information and reservations, please call BURI By Two Chefs, tel: 03-97663438, hp: 010-5539910. Address: E-1-1, Pusat Perdagangan Bandar, Jalan Persiaran Jalil 1, Bukit Jalil, Kuala Lumpur. Business hours: Monday to Saturday from 1130 am to 8pm.

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