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.
