SINO-JAPANESE REUNION FEAST AT OCTOBER

REUNION is the name of the Chinese New Year theme at October Japanese Cuisine in Johor Bahru.

Swim into the CNY mood with the restaurant’s Prosperity Assorted Sashimi Yee Sang (RM68 nett – regular, RM108 nett - large) with Wasabi Sauce or Sour Plum Sauce. We sampled the refreshing salad that combined Norwegian Salmon, Maguro (Tuna) and Hamachi (Yellow Tail) harmoniously with mounds of colourful, shredded radish, carrot, cucumber, seaweed, pickled ginger and marinated scallop skirts. Lending further textural interest to the ensemble were house-made fried Gyoza Skin, Sesame Seeds and Toasted Almond Flakes.

Tucked away in a quiet enclave, the low-rise, double-storey resto comes with a sculpted pathway on one side - complete with Japanese bamboo, granite garden lanterns, stone paving, faux cherry blossom trees and a torii (traditional gate). The resto interior is simple and practical with an open display of sumo wrestlers and sake bottles. Upstairs features more laidback cafe-style seating and a private dining room.

To fire up the festive spirit, the October team has created Auspicious Flaming Nabe (RM68.80 nett), a hot pot flambé with Kaoliang Rice Wine, Japanese Sake and Miso Soup. Sliced Norwegian salmon, chicken breast, shiitake mushrooms, leeks and carrots co-mingled in the bubbling pot; their inherent sweetness imbued with a decidedly heavy boozy overtone once the spirits were added and set alight.

Have a ball of a time with the artistic creation of Fortune Sushi & Sashimi Platter (RM58.80 nett). The dainty assortment of sushi balls was delightful, nicely complemented by slices of Maguro, Hamachi and Salmon Sashimi as well as Ikura (Salmon Roe).

Customers who spend RM88 and above will be entitled to receive two packs of exclusive October Group ang pows and a RM20 voucher in conjunction with CNY.

House Specialities

The extensive a la carte menu also abounds with tempting possibilities. You can nurse a fave tipple and nibble on Grilled Edamame (RM9.90++) – Japanese green soya beans sautéed with togarashi seasoning and Kawahagi (RM12.90++) – smoky, mildly salty dried leatherjacket or filefish with jerky-like chewiness.

Also available are palate-pleasing Kushiyaki Moriawase (RM44.90++): grilled skewers of scallops, shiitake, enoki niku, okra, leek and eggplant to assuage hunger pangs. We would recommend Surume Ika – tender grilled squid basted with Japanese sauce.

Rice fiends will find rolled sushi aplenty to tickle their fancy. The Special October Maki (RM49.90) consists of 8 types of sushi whilst salmon, crabstick and lashings of spicy sauce made up the Flaming Salmon Aburi Maki (RM29.90++). 

Riding on the salted egg craze is October’s Salted Egg Maki (RM26.90++) in which a deep-fried soft shell crab rolled sushi comes laced with savoury salted egg sauce.

Heftier appetites may prefer opting for the October Special Bento (RM59.90++) – a bento encompassing Japan’s seasonal ingredients prepared in multiple ways to please the eyes and palate.

 

Should you need additional succour, the generous serving of Japanese Fried Noodles (RM19.90) wrapped in a fluffy omelette blanketed with katsuoboshi will do the trick.

To wrap up your outing to October, sweeten the experience with Tempura Sweet Potato (RM9.90++). Inspired by the local combo of sweet potato and yam, this pairing sheathed in light tempura batter. Tartar sauce gave the dish an unexpectedly lush and creamy twist.

For reservations, call October Japanese Cuisine, tel: 017-683 2156. Address: 6A, Jalan Persiaran Jaya Putra 1, Bandar Jaya Putra (JP Perdana) Johor Bahru.

MOONCAKE MEDLEY FROM NOBU KL

Six different Japanese-style flavours set Nobu Kuala Lumpur's Mid-Autumn mooncake selection apart from the crowded arena this year. Word has it the confection is flying off the shelves so make haste and grab yourself a box or two in time for the festival this October.

We were told last year's lacquer boxes were a runaway bestseller and Nobu KL looks set to repeat the same feat this year. The attractive lure reeling in customers is the classy black lacquered box adorned with a pair of frolicking koi (Japanese carps to denote auspiciousness) with fluttering autumn maple leaves on the lid.

Inside each box is a set of six baked mooncakes. Priced at RM148 nett, Set A consists of Mochi Skin Shiso Mooncake with Lotus Paste, Mochi Skin Shiso with Miso Yolk and Pandan Paste, Baked Charcoal Bamboo Mooncake with Black Goma Paste, Baked Green Tea Paste Mooncake, Baked Azuki Bean Paste Mooncake and Baked Fruits & Nuts Mooncake.

 

Set B (RM168 nett) proffers 2 x Mochi Skin Shiso Mooncake with Lotus Paste, 2 x Mochi Skin Shiso with Miso Yolk and Pandan Paste and 2 x Baked Fruits & Nuts Mooncakes.

Out of the whole repertoire, I personally am partial to the pink skinned, sweet-savoury tasting Mochi Skin Shiso with Miso Yolk and Pandan Paste. True to Nobu's Japanese-Peruvian approach, the red skinned mooncake with lotus paste incorporated flecks of shiso leaf and pumpkin seeds in it; tempering the filling's sweetness with the natural lemony freshness of shiso.

Rich and toasty with nutty overtone makes the Baked Charcoal Bamboo Mooncake with Black Goma Paste agreeable although not particularly outstanding. We reckon the mildly bitter and astringent green tea version is a good choice to balance the richer offering.

Even the Adzuki Bean Paste Mooncake boasts more pronounced 'beany' flavour compared to regular red bean paste. For the older generation who's nuts about dense mooncake filling, the Baked Fruits & Nuts variant should leave quite over the moon.

Nobu KL patrons will also find two house variants which can only be sampled within the restaurant. One features a classic pairing of Green Tea & Red Bean in a chocolate shell mooncake while the other is an inventive combo of Miso & Chocolate Ice Cream Mooncake (RM50 each).

Nobu KL's medley of mooncakes are sold at Nobu KL restaurant, Level 56, Petronas Tower 3 and at the Mid-Autumn Festival kiosk at Pavilion KL, Level 1 (in front of Komugi) while stocks last. Call tel: 03-2164 5084 for more information.

SKY HIGH TEA AT NOBU

It seems like only yesterday when I took Mom, sis and bestie to Nobu for afternoon tea. Perhaps it’s time for a revisit since Nobu has just refreshed and updated its Sky High Tea menu. Especially now, with new Pastry Chef Jackie Teo sweetening the experience with his delicate and inventive creations.

The young chef’s pastry prowess shines through in the Premium Menu (RM138 per person). Some of the irresistible treats we sampled were playful whilst others artfully blended French-Japanese influences. 

 

Teo’s youthful flair was evident from the offering of Caramel Mousse with Miso & Butterscotch Glaze. We loved the mini dramatic touch of having hot sakura sauce (sakura tea, milk and cream) poured over the chocolate disc with an edible dab of gold on top to reveal the contents inside the cup.

His attention to detail also emerged in the tiny sugared white flowers perched atop the flawlessly smooth domes of Chocolate Miso with Chocolate Sponge. Our palate welcomed the dessert’s lush savoury-sweet flavour combination.

Crisp and soft textures tangoed on our tastebuds when we bit into the Yuzu Mango Mille Feuille, sandwiched with mango cream and tiny dollops of cinnamon curd. For the Matcha Cake with Adzuki Bean Paste & Crispy Tuile, the chef paired it with honey as sauce for the mini green tea cakes, to lend moistness. Apart from the dainty portions, we enjoyed the muted sweetness of each dessert thus ensuring no undesirable cloying aftertaste.

Nobu KL is also known for its range of mixology tipples. Nothing adds further refreshment to sultry afternoons than the well shaken and stirred house Mocktails (RM28 each). Recommended choices include Lychee Passion (pineapple juice combined with passionfruit & lychee), Calamansi Shisho (calamansi lime juice jazzed up with shiso and ginger ale) and Yuzu Pina Cooler (pineapple and yuzu juice infused with ginger and ginger ale).

A somewhat off-beat drink is Strawberry Matcha (RM26) – an interesting, tri-coloured concoction of soya milk layered with freshly blended strawberries and green tea. It sounded kinda whacky but surprisingly, the cold drink proved more than agreeable.

On the savoury front, a joyful riot of vibrant accents and differing textures tickled our tastebuds. While a classic temptation of Smoked Salmon with Sour Cream Roll hardly rocked the culinary showboat, newer nibbles of Snow Crab with Ricotta Aioli and Lobster Tacos with Tomato Salsa managed to up the ante for the touted premium afternoon tea experience. These left us craving for more so I reckon that was a good thing.

I also wanted more of those wickedly delish Toro Tartar on Pumpkin Biscuits. Diminutive in size but chockful of bright, voluptuous nuances and nice textural contrasts, they were delightfully sumptuous. Although I’m not big on fried softshell crab, I was charmed by the on-point Softshell Crab with Watermelon Ponzu as it hit all the right flavour and texture notes. Such tastiness was complemented by delectably hearty Wagyu Gyoza dumplings.

Need more dishes to supplement the tea morsels? Then peruse the menu for samplings of Nobu KL’s house specialities such as Padrón Pepper with Shimeiji (RM28). Known as shishito pepper in Japan, the mild green pepper came slightly scorched and blistered, teamed with earthy shimeiji mushrooms and a sprinkling of black sesame seeds – a sublime appetiser to tease the discerning tastebuds.

A fun way to wrap up your Sky High Tea outing should include a serving of Coffee Jelly (RM20), a light, splendid coffee jelly and cream treat. Just the presentation alone should pique your Instagram interest, trust me.

Nobu KL’s Signature High Tea is priced at RM93 per person while the Premium Menu is priced at RM138 per person, inclusive of complimentary green tea.

For reservations, call Nobu KL, tel: 03-2164 5084.