Torii @TTDI Yakitori Whiskey Bar Kuala Lumpur- Premium Japanese Yakitori Review

 

Mention about Japanese BBQ, the first thing that comes to mind is Yakitori, +BestRestaurant ToEat was invited to review Torii  @TTDI Yakitori Whisky Bar located at 30, Lorong Datuk Sulaiman 1, Taman Tun Dr Ismail, 60000 Kuala Lumpur, Wilayah Persekutuan Kuala Lumpur.

Torii Yakitori Whiskey Bar offers a modern bar and open kitchen concept, where one can view your yakitori being grilled with charcoal to perfection before being served to you.

Torii offers fusion Japanese with a western twist where you can down your perfectly grilled yakitori either with Japanese sake or the wide selection of whisky from all over the world. 

For al-fresco diners, you can opt for this tasty fusion Japanese snack at the open dining area located outside the restaurant to enjoy the evening breeze and a cold cocktail or beers.

 Our  review started with the Buttery Shoyu Mushrooms Scallop Broth (RM20) . This soup has a very strong buttery and mushroom flavour. We love the taste and the scallop which was lightly grilled was very fresh, firm and succulent.

followed by 2 salad; the first of which is the Saute Mushroom Baby Spinach (RM20) . One of the mushroom which was the king mushroom have a very firm texture, while the grilled tomatoes added a tinge of sourish taste to the salad.

while the second salad is the Blue Fin Tuna Salad (RM20) . The tuna was lightly pan fried which has a grill on the outside while the fish meat was semi cooked which has a nice sashimi like texture and the fresh natural taste of the tuna. It is topped with a mayo dressing.

After that we had the special delicacies, which is the Bonded Unagi Foie Gras (RM29) ; made out of a thin layer of of grilled river eel with a slice of eggs and pan seared Foie Gras topped with a special sauce.

Chicken Wings (RM4 per skewer) is one of my favorite Yakitori and for this; it would take at least 20 minutes of slow grilling to give you the signature crust. Sprinkle a little lemon juice and you can really enjoy this tasty wings which is lightly salted with sea salt.

Another delicacies we had was the Sizzling Beef (RM35); A sirloin cut cooked with special BBQ sauce and topped with crispy garlic and laid on a bed of chopped mushroom. The texture of the meat was grilled to a medium done which still retains the juicy texture and taste. Served on a sizzling hot plate, the beef should be eaten quickly.

After that we had the Wagyu Tendon (RM8 per skewer) . Although a tad too salty, the texture of this tendon was a little chewy and will goes well with a real cold beer. 

 We just love this King Mushroom which is grilled and served with Shoyu sauce; The mushroom has the crunch, texture and taste which marries well with the sauce. We had a second helping on this. (RM8 per skewer) 

Next, we had the Sirloin Yakitori (RM15 per skewer). Love the balance of the meat with the fats with the right amount of sea salt and black pepper. 

For fans of  bean curd  (tofu), do not forget to order this Crispy Tofu (RM6 per skewer); After grilling it to a crisp; it is served with sesame peanut sauce and topped with bonito flakes. 

for the sea food, we had the Rock Lobster (RM11 per skewer) which is topped with scallion and served with an in-house made garlic chilli sauce.

For those that loves the special parts of a cow especially the tongue; you might game for the Ox Tongue (RM8 per skewer). A thinly sliced chewy tongue meat grilled with sea salt and black pepper.

After the yakitori, for those that needed some carbohydrate to fill their stomach, you can opt for the Torii Fried Rice (RM 25) which is served on a special hot stone bowl. 

While the pasta lover can opt for this simple looking pasta which is the Buttery Angel Hair Pasta Caviar (RM18). The chef uses premium french butter to lightly pan fried with herbs and topped with black caviar.  

The final yakitori we had for the night is the Sweet Potato (RM5 per skewer) . Lightly sprinkle with sea salt and butter, it brings out the natural flavours of the sweet potatoes.

For desserts, we had the Green Tea Creme Brulee White Chocolate Lavender Ice Cream (RM24). A unique fusion between east (green tea) and west (creme brulee); the taste of the green tea was superb; eaten with the fresh fruits of kiwi, strawberry and grapes. We love the White Chocolate Lavender ice cream which has a very smooth texture and is of the right sweetness level.

The final dessert is the Robataya Banana Dark Chocolate Sorbet (RM24). The banana are fried and then drizzle with a strong chocolate cream and served with dark chocolate sorbet.

Overall, we enjoyed the food that are served at Torii Yakitori Whisky Bar especially the skewers dishes. 

Sozo Japanese Restaurant | Sunway Giza Kota Damansara - Japanese Ala Carte Buffet Review

 

If you are are real fan for Japanese Food and tight on your budget, you can try out Sozo Japanese Restaurant located at 13-G, Block A, Sunway Giza, Jalan PJU 5/14, Kota Damansara, 47810 Petaling Jaya, Selangor, Malaysia.

BestRestaurantToEat was invited to preview the range of Japanese dishes ranging from appetizer all the way to dessert in this special Japanese Ala carte buffet.

Personally, I prefer ala carte buffet, as you are served what you really like to eat compared with normal buffet where everything are laid out and usually not at the right consumption temperature.

The ala carte buffet offering is tremendous and we did not really have the stomach to try out all the dishes. Nevertheless here are some of the snapshots starting with the appetizer Jelly Fish 

followed by the Chuka Idako

Fresh Oyster

Followed by the Salad - Soft Shell Salad with Mango

and the crispy Fried Salmon skin

Then the sashimi offering with the Moriawase to start off with.

followed by Salmon Belly

and the lovely Rainbow Carpaccio - An assorted sashimi with Japanese Style sauce

 

This is then followed by the sushi offering, the first of which is the Soft Shell Crab Maki

Salmon Mayo Sushi

Unagi Roll

next, we had some side dishes like the Ebi Tempura

Koebi  Karrage - we really loved this as it was fried until a nice crisp. Perfectly goes with the sake.

Chilli Clam

Kakuni - Stewed Pork Chop With Chef Secret recipe

and the Sanma Shioyaki

and the last one is the Ika Butter Yaki. 

Sozo Japanese Restaurant is having a special Lunch buffet which costs only RM48++ and dinner at RM55++. Although there was a 2 hour time limit; we couldn't even stomach any more food after that.

Sasagawa Authentic Japanese Restaurant - Sheraton Imperial Kuala Lumpur - Omakase Set Course Review

Japanese cuisine has always been a number one favorite food for yours truly. +BestRestaurant ToEat was invited to Sasagawa Authentic Japanese Restaurant located at Level 2 Sheraton Imperial Kuala Lumpur Hotel Jalan Sultan Ismail 50250 Kuala Lumpur.

Sasagawa Authentic Japanese Restaurant offers a modernist Japanese setting restaurant which is elegantly decorated to welcome us for an authentic Japanese dining experience.

Sasagawa Japanese Restaurant offers the highest-quality of traditional and gourmet ingredient for the customer to savour the original taste, colours and texture of each of the dishes.

Our review is on the HANA Course Menu which is a "Kaiseki" meal priced at RM 350.00.  The course set which is a typically Kaiseki meal consists of Appetiser, Sashimi, Simmered Dish, Main Dish, Deep Fried Dish, Rice with soup and Dessert. A Kaiseki menus typically consist of between 7 to 14 courses.

Our Hana Course set started with a simple and light appetizer; which consist of Fruit Tomato which is a seasonal fruit tomato from Kochi Prefecture served on a bed of ice, a Nanbanzuke Fish Cutlet served with Kikka flower & loofah marinated with vinegar and egg tofu which is topped with salmon egg, golden powder, radish and a tinge of wasabi.

Next on is the Ocean Fresh Platter Omakase Sashimi (Otsukuri) Set of Chef Sasagawa's daily special of 4 selection of freshly air-flown fish for the day. Our Omakase Sashimi set was a combination of Maguro (Tuna), Chutoro (Tuna belly), Shimaaji (Striped Jack) and Salmon Aburi. It was indeed a special premium selection as freshness of the fish really shone on its own.

Next is the Grilled Dish (Yakimono) which was the Kuroge Waygu Steak - the tender and soft steak was char grilled to perfection while the meat was medium done, extracting out the full flavour of the of these premium wagyu beef steak.  The beef steak is served with grilled vegetables like zucchini, red & yellow peppers, mushroom and lotus root to complement the succulent and juicy beef.

After that is the Pot Stew (Nimono) - A Nimono is a dish made by boiling, simmering or stewing vegetable and meat or seafood, often in a mixture of soya sauce, sweet cooking sake and sugar; here the Chef uses the Kujo green onion based stewed for our Nimono; which has an extra sweet taste with a strong aroma and flavour of these premium onion. The fresh ingredient on our Nimono were the flamed Pike Conger, Sea Bass, Octopus together with Mizuna, rolled Chinese cabbage, Maitake mushroom and lime.

After that we had the special Steamed Dish (Mushimono). Our steamed dish is the Chawanmushi which was specially crafted to use, Goma (Sesame) Tofu together with the silky smooth egg custard and topped with thinly sliced winter melon and wolfberries, leaving you with a blend of different texture and taste to a plain Chawanmushi.

As for the tempura dish, we were in for a real surprised which is the Deep Fried Dish (Agemono) Tempura; the tempura is a wrap of soba sushi with seaweed, unagi, potatoes which is dipped in a special tempura batter and then fried. It is then served with the stock sauce mixed with Glazed Daikon Raddish; thereby giving you a texture of soft on the bottom and crisp on the top. According to the Chef; in the older days of Japan, tempura was served in this style and as time progresses and the popularity of tempura (as we see in most Japanese restaurant now) as just fried with tempura batter and the sauce are separately served.

For the rice dish, we were served Shokuji (Rice); the rice are cooked in small pot and topped with Salmon, Salmon Egg, Burdock and Shiso Leaf. A filling dish to end the night which was accompanied by Miso Soup and Arima-Ni pickles.

Our desserts is a light dessert that makes up the final course. Sasagawa serves 4 choices of ice cream which range from the tangy Yuzu Sorbet, Matcha Ice Cream, Black Sesame Ice cream and last but not least, the Yukimi Daifuku. We loved the Yukimi Daifuku which is a vanilla ice cream wrap in a thin layer of mochi skin; much like a snow skin with ice -cream. Simply delicious end to our hearty meal.

It was an indeed experience to savour this fine dining Hana Course Set from Sasagawa Japanese Authentic Restaurant which offers a procession of elegantly authentic Japanese dishes using the best seasonal ingredients. To enjoy this culinary delight; be prepared to expect the unexpected as the dishes in this Hana Course will be Omakase style.