Oden is one of those rare but delicious specialities few Japanese restaurants serve in the Klang Valley. Hence I was stoked when I discovered Oden Moriawase (RM22) is now available
at Kazuma Japanese restaurant.
This homey, heartwarming stew comes with 6 types of
Japanese fish cakes (chikuwa being my favourite), radish chunks, a hardboiled
egg and toothsome konnyaku. Also known as konjac, the jiggly yet firm
jelly-like blocks are made from the starch of devil’s tongue plant.
Kazuma’s chef Tsutomu
Haneishi has also refreshed some offerings for the latest menu. Right off the
bat, there’s now a small selection of Japanese
appetisers to complement your drinks of choice.
We like the crisp-crunchiness of Koebi Karaage (RM15),
deep-fried small shrimps and the succulence of Salmon Tataki Carpaccio (RM30),
seared salmon sashimi with black sesame dressing.
Naturally, crowd-pleasing favourites such as Hama
Sashimi (5 types of sliced raw fish: RM90 – 2 pcs each type, RM125 – 3 pcs each type)
and Potato Salad (RM20) with creamy Japanese mayo have been retained.
For the former, diners may choose from maguro (tuna),
salmon, hotate (scallop), hamachi (yellowtail), tako (octopus) and amaebi
(sweet shrimp). Rest assured the Kazuma team strives to source the freshest
seafood from around the world that measures up to the restaurant’s quality
standards.
Our penchant for sushi was amply fulfilled on our
recent visit with the introduction of Special Nigiri Sushi Tokujyou (RM87) into
Kazuma’s new menu. The sea-fresh sweetness of those tender slices of maguro
chutoro, hamachi, salmon, hotate, amaebi, unagi and ikura (vinegared rice
topped with salmon roe) was certainly on-point.
Should you prefer cooked stuff, we recommend sampling Unagi
Yanagawa (RM65), scrumptious simmered eel with vegetable and egg. Served
bubbling hot in a little cast iron pot, we love every bite of the subtly sweet
eel juxtaposed against the ethereal cloud-like softness of the egg.
Tendon (RM34), a wholesome meal in one consisting of
steamed rice topped with assorted tempura, pickles and soup is another notably
classic choice to satisfy the tastebuds. The mildly sweet sauce drizzled over the tempura and rice proved appetising, enticing us to polish off everything.
Heartier servings with splendid value for money are
the new additions of Teishoku Sets. These beautifully composed set meals come
with chawan mushi (steamed egg custard), steamed rice, miso soup, salad,
pickles and fruits to accompany a choice of mains.
Having savoured Grilled Chicken Shioyaki/Teriyaki
(RM35) and Unagi Kabayaki & Sashimi (RM70), we’d say both stellar options
should hit the spot.
For vegetarians, Kazuma proffers a Vegetarian Bento (RM50).
The tempting set comprised tofu steak, assorted vegetable tempura, pumpkin
croquette, simmered vegetable, futomaki sushi and inari sushi. A visually and
palatably pleasing set guaranteed to leave you happily satisfied.
Noodle enthusiasts aren’t forgotten either. We find it
hard to decide whether Tempura Chasoba (RM22) or Shoyu Ramen and Inari Sushi
(RM25) is better.
The former proffers springy buckwheat noodles which can
be served hot or cold, accompanied by delectably crisp, airy-light battered
prawns and vegetables.
If you prefer soupy noodles then the latter will hit
the spot. We found the springy ramen in shoyu broth lighter on the palate, with
the supplementary piece of inari sushi providing textural contrast.
Our requisite sweetener to conclude proceedings was Kurogoma
(black sesame) Ice Cream (RM15) but other options available include Matcha Ice
Cream (RM15) or Yuzu Sherbet (RM18).
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. Closed on Sunday and public holidays.
