Sapporo Central Wholesale Market and Curb Market: Seafood Donburi, Horsehair Crab, Fresh Sea Urchin, Grilled Hokke Fish

Hokkaido Central Wholesale Market

We decided to have lunch at the famous Sapporo Central Wholesale Market in Hokkaido. The market is known for fresh and local seafood and there are a lot of stalls which serve the crabs, seafood and fish they sell on top of rice (called kaisendon). It’s less commercialized than the Nijo Market and the Curb Market beside the wholesale market is open to the public. It’s the best place in Sapporo to eat sashimi on rice!

Sapporo Curb Market Donburi

There are several huge restaurants at the Sapporo Curb Market and I was intrigued by the beautiful bowls of fresh seafood there. You can have a luxurious bowl of rice topped with fresh raw uni (sea urchin) for JPY 4,500 (about RM 180) or a bowl of rice with a bit of everything for JPY 2,980. The prices might sound a little steep but these are super fresh premium local seafood.

Sapporo Donburi

However, my better half wanted to go to a locally owned restaurant instead and thus we popped into a hole-in-the-wall where the locals went to. The stuff they all serve are pretty much the same – it’s basically variants of different types of seafood on rice, since this is a restaurant attached to a fish market. You can also upgrade your miso soup to crab miso soup for JPY 500 (about RM 20).

Horsehair Crab Miso Soup

I did that for mine and this is what it looks like. The restaurant put both snow crab and horsehair crab (also known as Hokkaido Hairy Crab) into the soup for a 500 yen supplement, which is a good price. It has one leg from a snow crab and one body from a horsehair crab.

Seafood Donburi

I ordered the seafood donburi. You can choose as many types of seafood as you want and it’s calculated accordingly. I went with 5 toppings + sea urchin for JPY 2,800 (about RM 110). I chose horsehair crab (ケガニ/kegani), humpback shrimp (peony ebi), surf clam (hokkigai), squid (ika), scallop (hotate), and sea urchin (uni) in the middle. OMG! This is without a doubt the best donburi I ever had!

Hokkaido Horsehair Crab

The horsehair crab (far right) is a local species and the only cooked item in this bowl. The humpback shrimp is raw and extremely sweet! It’s called peony ebi in Japanese and it’s the largest shrimp in Hokkaido. I loved the crunchy surf clam and the soft scallop too. The squid was the most interesting thing – I was puzzled at first coz it didn’t look like any squid I’ve ever seen.

Uni Sashimi Donburi

This brown/orange stuff at 7 pm is actually part of the squid’s head! It’s superbly creamy (like foie gras from the sea) and has a wonderful mouth feel. Very sweet too. It’s hard to find squid like this unless you order ikizukuri (live sashimi) coz the squid head (brains?) is one of the most sought after items. I loved it! The uni was also perfect, freshest I’ve ever had. You have to eat the uni in Hokkaido, it’s a completely different species called ezo bafun uni (short-spined sea urchin).

Hokke Fish

Hokke (ほっけ) is what the Japanese call Okhotsk atka mackerel – it’s caught off the waters of Hokkaido so it’s super fresh and local. My dear wanted something hot so she had this for JPY 850 (about RM 40). It’s grilled and served whole with rice. The hokke fish is charred on the skin since it’s cooked yakitori style – they call it yaki hokke (焼きホッケ) in Sapporo. You’re supposed to pick at the meat and the awesome thing is that there are no pinbones inside.

Grilled Hokke

You can also eat the skin but it’s slightly chewy and crispy. The caramelized flesh is really delicious though – the semi burnt smoky taste permeates the whole fish and it’s quite substantial in size. This is served with miso soup and a bowl of rice and there’s nothing quite like eating such a locally caught fish inside a warm family owned restaurant attached to a fish market in the cold, snowy winter.

Sapporo Donburi Restaurant

The seafood bowls here are the best in Sapporo. The price is also relatively cheap – the grade of uni we get locally will never be served here, it’s not even fit for their dumpster (to be perfectly blunt). The sea urchin they sell get slashed to half price at 12 pm! That’s how much they put a premium on quality and freshness. You can’t get it any fresher than from the fish wholesale market so if you’re in Hokkaido, pay a visit to Sapporo Central Wholesale Market and Curb Market and enjoy the delicious raw seafood donburi! :)

Omakase birthday dinner @ Nobu Kuala Lumpur

Nobu Kuala Lumpur

My better half made reservations at Nobu KL for my birthday dinner. Nobu Kuala Lumpur is located at the 56th floor of Petronas Twin Towers (Tower 3) so it has an amazing view of the city. We managed to get a table for two by the window and the panoramic view of the sun setting over KL made for a very nice and memorable dinner.

Nobu

There are two types of omakase at Nobu KL – Nobu Signature Omakase (RM 385) is a selection of their most popular dishes and the Special Omakase (RM 455) is the “real” omakase, which consists of specially made dishes by the chef which you can’t find in the regular menu. The latter changes daily and contains off-menu items so I went with that.

Nobu Waitress

They also have a 5-Course Omakase (RM 280) which is only available from 6-8 pm on Sunday and Monday. The regular omakase menu has 7 courses. My better half opted for this coz she thought she wouldn’t be able to finish a full omakase. The friendly waitress served us with a bottle of Tau Sparkling Water (RM 38) as soon as we were seated and service was attentive without being intrusive.

Special Omakase (RM 455 per pax)

Nobu Appetizer

Cold Appetizers
The omakase follows the format of 2 cold entrées, followed by 2 hot entrées, with 2 mains and a dessert to end everything. This is the first course with four (4) separate bite-sized or larger dishes. I’ll write about them individually, from left.

Tomato Chawanmushi

Chilled Tomato Chawanmushi with Fresh Truffle
I really enjoyed this one. The waitress helpfully suggested the eating order so the flavors would go from mild to moderate and this is meant to be the first appetizer. It was super refreshing – the chilled chawanmushi and the acidity from the tomatoes was perfect for the hot nights we’ve been getting. There was a fair bit too, so it’s not just minute portions.

Tiradito

Whole Fish Tiradito with Yuzu, Rocoto and Coriander
Tiradito is a Peruvian raw fish dish which is somewhat similar to ceviche but with a more Japanese influence. It’s quite unusual since the acid marinate is not overwhelming so you can still taste the rawness of the fish. There’s also a hit of spiciness from the rocoto at the end. I liked it.

Seared Scallop Caviar

Pan Seared Scallop with Jalapeno Dressing and Caviar
This beautifully cooked scallop had a small helping of caviar on top. The salty sturgeon roe elevates the scallop and the edible flower provides a textural crunch to the dish (as did the sliver of carrot).

Salmon Kelp Roll

Salmon Kelp Roll
The simple sounding name is deceptive – this is a really complex dish! The raw salmon is rolled up into a sausage-like tubular package, with bits of kelp stuffed inside. I thought to myself, okay a salmon roll then, popped it into my mouth and nearly gagged from surprise. The combined textures and flavors are amazing! It’s my favorite appetizer.

Nobu Sushi

Assorted Sushi Chef’s Selection
The second course! We have (top to bottom) engawa (inside of flounder fin) sushi with miso salt, otoro (fatty tuna belly) sushi with wasabi salsa, hirame (fluke) sushi, and aji (horse mackerel) sushi topped with scallions and grated ginger.

Aji Sushi

I liked how some of the sushi had unusual toppings like wasabi salsa on top. That’s a very Nobu-style dish, with influences from Latin America.

Otoro Sushi

The otoro and engawa can’t compare to the superb sushi we had at One Star Michelin Isezushi in Otaru a few weeks ago, but this isn’t Hokkaido, so I can’t expect the freshness and quality to be the same. I wish the otoro was fattier though. It can’t hold a candle to the stuff in Sapporo but then this is Malaysia.

Beetroot Dry Miso Salad

Baby Spinach Salad and Beetroot Dry Miso with Konbu and White Fish
I just realized the skinny mumbling Malay waiter mixed up our dishes! He gave this to my dear and gave my better half’s dish to me. Ish! What an nincompoop. Our regular waitress was more on point. I only discovered as I was writing, in the video I took I remembered asking him which was which and he *still* messed up the order. How incompetent, I’ll write an email to them later.

Umami Chilean Seabass

Chilean Seabass (Umami)
This is a nice charred piece of Chilean seabass. The fish flakes beautifully and tastes fresh and light. It’s cooked to perfection too, it’s quite remarkable that they managed to produce a bitter tasting char on the outside while still retaining the moist tenderness on the inside. I like the tsukemono (pickles) that came with the dish – it really cuts through the richness and provides a burst of much-needed acidity.

Nobu Waygu Beef

Smoked Waygu Beef with Grilled Shimeji Mushroom and Truffle Teriyaki Sauce
I love Waygu beef and we ate quite a lot of it during the kaiseki-ryori dinner at our ryokan in Hokkaido. This is a different implementation, the flavor is quite heavy-handed but in a good way. I like the grilled Shimeji mushrooms too – they’re superbly umami and savory tasting. The Waygu beef was decently marbled too.

Lobster Miso Soup

Lobster Miso Soup
This came out as an apt course to wash away the heaviness of the beef course before dessert. It’s a miso soup with lots of lobster flesh inside. I suppose this is what the RM 70 supplement you pay extra for the Special Omakase is for. The dashi-based broth was hearty and I enjoyed drinking it. I like how they put in a generous amount of lobster too.

Green Tea Parmesan Cheesecake with Truffle Meringue

Green Tea Parmesan Cheesecake with Truffle Meringue and Yuzu Sorbet
This is a deconstructed dessert with the matcha cheesecake topping on one side, the base as a slice and the meringue as little dots scattered around the plate. It sounds modernist but it works very well. I enjoyed the rich matcha flavor and the dessert works beautifully when eaten together. The yuzu sorbet was very refreshing. It’s a wonderful end to my omakase dinner.

5-Course Omakase (RM 280 per pax)

Nobu Salmon Tartare

Salmon Tartare in Wasabi Soy Sauce topped with Caviar with a side of Fresh Apricot
The presentation of my dear’s first dish was impressive. It came in a double bowl filled with ice! The inner bowl contains the salmon tartare mixed with onion and garlic in wasabi soy sauce. There’s a caviar topping too and the combination works well together. Very appetizing. You’re supposed to finish it first before starting on the apricot, which is served right on top of the ice cubes.

Tuna Sashimi Salad Matsuhisa Dressing

Tuna Sashimi Salad with Matsuhisa Dressing
I know exactly how this tastes like coz it was sent to me in error! It’s not the fault of our original waitress but a bumbling Malay local who confused our order. However, our waitress should have ensured this did not happen in the first place. Oh well. Matsuhisa is the name of the owner e.g. Nobu Matsuhisa, the Japanese style dressing is his trademark.

Nobu Tempura

Chilean Seabass Tempura with Amazu Ponzu
My better half popped one of the tempura pieces into my mouth and I thought it was fried well but wasn’t particularly spectacular. I then noticed the ponzu sauce and dipped into it, it went famously well together! I was sorely tempted to have another but I thought I shouldn’t be eating so much of my dear’s courses. It was very nice together, the amazu ponzu sauce was brilliant and the tempura is unfaultable – perfectly done.

Nobu Quail

Pan Seared Quail with Wasabi Salsa and Tomato Ceviche
I tried really hard to like this dish and to be fair, the quail was cooked perfectly. It was still tender and moist in the middle while crispy on the outside. It’s cooked karaage (Japanese fried chicken) style. However, I felt like this was severely underwhelming though. It could have been a very nice dish but ultimately fails in taste.

Natsu No Fruit Pearls

Natsu No Fruit Pearls
This is a brilliant dessert that (somewhat) saved the meal. It’s the last course of my dear’s omakase menu and consists of lychee, guava, mandarin orange, and rock melon “pearls” on top of mango shaved ice and a “rice soup” that’s poured over the dessert. The pearls actually contain pure, concentrated fruit juice inside – it POPS as you bite it, and *bursts* spectacularly in your mouth, filling it with liquid. It’s very novel and the entire dessert was well conceptualized and refreshing.

Nobu View

Dinner at Nobu Kuala Lumpur cost RM 889.70 for the two of us. I have to say that after going to Nobu in Melbourne and having dined at Michelin star restaurants in France and elsewhere in the world, Nobu KL was a disappointment. The food was subpar and while the service from our waitress was awesome, the other staff were very mediocre, especially the Malay guy who mixed up our orders.

Nobu Malaysia

I did enjoy the meal coz I was with my loved one and the ambience is unbeatable! However, I really felt like the food could be better for the price. It’s not fair to compare Nobu KL with the great Japanese food we had in Japan, but I thought it would be better than this. I wouldn’t recommend it to anyone. I feel like the people who talked up Nobu haven’t really been to truly great restaurants around the world.

Nobu KL

However, it was a good experience and I wanted to see how Nobu KL was like. Thanks dear for the expensive dinner and wonderful night! <3

Japanese breakfast at ryokan

Ryokan Japanese Breakfast

Ryokan stays are fully catered affairs. All your meals are taken care of (except lunch, since you arrive at around 3-4 pm) and everything is included in the price. We woke up bright and early during a winter morning’s day in Hokkaido and went for their elaborate and filling Japanese breakfast. It was truly a feast of epic proportions!

Japanese Breakfast

The personalized menu was printed on a sheet of slick paper and the tables were all set and ready for us when the kimono clad girl led us to our seats. This is a very nice touch, they had asked yesterday during check-in what we wanted for our drinks (choice of various local fruit juices) so it was freshly squeezed and waiting when we walked in at the stipulated time.

Salmon

This is a Japanese style breakfast, which is centered around rice, grilled fish, pickles (tsukemono), tofu, eggs, salad, vegetables, natto and miso soup. It had all the components of a traditional breakfast and more!

Japanese Salad

The salad has become a fixture in breakfast tables around Japan and they’ve adopted it as their own now. This is the seasonal salad (旬のさらだ) which has daikon as its base, supplemented by vegetables tossed in a very Japanese style ginger and sesame dressing. I like it, it’s a nice and refreshing way to start off this heavy meal.

Tofu

Next up is the homemade tofu (自家製豆腐) which comes in a beautifully creamy white custard. It was nestled in a lidded container and the staff told us to eat it with a special mirin based sauce they had provided in a tiny miniature jar. I’m not a huge fan of tofu but I understand it’s an important protein source in Japan.

Ume

The pickled ume (梅干し) is another traditional Japanese side. I love eating plum with rice! It’s so tangy and the sour plum goes very well with the sticky Hokkaido rice they provided. There are bento boxes called Hinomaru bento (日の丸弁当) which is just rice with one (1) Japanese salt plum in the middle, made to look like the Japanese flag. I can’t imagine eating rice with just ume before I came to Japan but I know it’s delicious now. My better half doesn’t like it though. No worries, more plum for me! smirk

Onsen Egg

There is a special hot spring egg (温泉卵) that’s still in its shell, which is very apt, considering we were staying at Jozankei Onsen. The onsen egg has been softly boiled so just the whites are semi-solid. The yolk is still perfectly liquid and this makes it an ideal partner for your rice. You can crack the egg on top of your rice and mix it up like tamago kake gohan.

Tamago Kake Gohan

Japanese eggs are so good, you can even get a raw one from 7-Eleven and crack it onto hot rice. It’s lovely stuff. This egg has a soy based sauce to go with it too. Yum!

Fish

The grilled fish (焼き魚) and rolled egg (玉子焼き) are the main components of breakfast. We had Japanese salmon and there is a personal mini hot plate on top of your table where you can grill the fish to reheat it.

Personal Grill

It’s ingenious! The surface has been oiled so you just need to put your fish on top for a few seconds before it warms up.

Grilling Salmon

They even provide a short length of spring onion so you can put it at the bottom to impart a bit of flavor to the salmon. It was lovely and I enjoyed eating every bit of fish.

Rolled Egg

You can heat up the rolled egg too, it’s slightly sweet and very fluffy.

Breakfast Sashimi

There is also a dish in a box (箱物) which has several sides and appetizers to go with your breakfast. The sashimi platter (お造り) is filled with fish and squid. The squid was slightly tough to eat raw but had tons of flavor. There are also containers filled with boiled spinach (法蓮草のおひたし), kelp (昆布), nine grains and beans (九穀豆) and salted cod roe (たらこ) as sides for your rice. The tarako (salted egg roe) was particularly delicious – the umami goodness can’t be beat!

Japanese Breakfast Sides

The Hokkaido style natto (なっとう) is one of the highlights – you’re supposed to mix it with rice. I ate it on its own though and it was delicious! I like the sticky gooey texture of fermented soybeans. I don’t see what the fuss is all about.

Miso

There are also two sheets of nori still in their paper packaging for you to use as you see fit (it’s good in rice or miso soup). The miso soup was really good as well, as to be expected in Japan.

Japanese Fruits

Desserts consisted of seasonal fruits (季節のふるーつ). There is a local grapefruit which was surprisingly sweet (always thought grapefruit was more sour than this) and a piece of pineapple. Yup, I didn’t know Japan grew pineapples but they do! It’s not as good as back home though (obviously) but that’s the only thing that missed the mark.

Ryokan Breakfast

The Japanese style breakfast was very filling and the ryokan really subscribes to the “Eat breakfast like a king” mantra. It’s way too much food for two people and I must have missed quite a few items that they thoughtfully provided as sides or appetizers. The service was excellent too and this delicious local breakfast was the perfect way to send us off. Our ryokan experience with onsen and kaiseki dinner was truly amazing and we loved every moment of it! :)

Full course kaiseki-ryoki dinner at Japanese ryokan

Kaiseki

The kaiseki-ryori (懐石料理) dinner is a very important part of a ryokan (Japanese inn) stay. It’s included in the price and the dishes are chance to showcase a wide range of cooking techniques meant to highlight the seasonal and regional aspect of each ingredient. Kaiseki is the name for a traditional multi-course formal Japanese dinner.

Botan Ebi

Our ryokan is in Chitose, Sapporo so all the dishes would be local to Hokkaido and seasonal as well. It’s winter right now so we wondered if we should wear the yukata that was provided in the room to dinner. I asked the owner and she smiled and said it was up to us. We saw some people wearing it and some people in regular wear during dinner.

Kaiseki-Ryori

This is the first course that came out. The kaiseki dinner was presented on a high quality piece of paper and we were seated in a room with the dishes brought in and explained one by one to us. You’re supposed to drink the plum liquor (梅酒) first together with the topmost dish which is kinda like an amuse-bouche. The bottom dishes are (from left) yam with pickled sea cucumber (山芋海鼠), two-taste tofu (二味豆腐), grilled Shiretoko chicken with leaf bud of bamboo shoot (知床鶏と筍の木の芽焼き), golden herring roe (黄金数の子), nanohana with sea bream and flower kelp (鯛菜の花昆布〆).

Anglerfish Liver

The 先附 (appetizer) is tossed anglerfish white flesh and liver (鮟鱇共和え). It’s delicious! I particularly liked the anglerfish liver. I’ve come to love raw liver since my visit to Japan. It’s meant to be savored with the alcohol. My better half didn’t like the ume liquor though so I drank her portion as well.

Pickled Sea Cucumber

The bottom dish is the proper first course. I really enjoyed the yam with sea cucumber. The sea cucumber is raw, so it’s very hard and chewy. It’s perfect in the pickling juice and I had a good time chewing and munching on the sea cucumber. It’s so different from a cooked version, it’s almost impossible to swallow without a lot of mastication. It ended up being my favorite appetizer. The two-taste tofu with a goji berry on top was decent too.

Kaiseki Course

Shiretoko is a town at the northernmost tip of Hokkaido and the chicken there is apparently quite good. It’s grilled simply and speared with a very thin slice of bamboo shoot. The golden herring roe was very nice, they thoughtfully served it on a bit of decorative plastic. The last item is nanohana (rapeseed – closely related to brocollini) wrapped with raw sea bream and topped with a piece of kelp.

Interesting fact: Did you know that brocollini was invented in Japan?

Sekihan

The chef gave us another dish while we were eating. It’s the famous sekihan! Sekihan with egg sauce (赤飯卵餡掛け) is a warm dish that is a mixture of sticky rice steamed with adzuki beans. This is eaten during celebrations in Japan and tastes totally unlike regular rice. This is a very interesting dish, even the egg sauce is sticky and starchy so it gives off a different texture to anything before and after.

Sashimi Course

The next course is mukozuke (向付/sliced seasonal sashimi). Our sashimi plate (お造り) is a showcase of Hokkaido catch, there is everything from scallops to shrimp. This is the same jumbo Japanese Botan shrimp we’ve eaten at the 1 Michelin Star Isezushi in Otaru. I liked the sashimi selections – it’s served with a side of real wasabi (not the fake horseradish substitute you get back home) and shiso.

Kaiseki Fried Course

The next course was for fried items and the presentation was beautiful. There is a whole jumbo Japanese Botan shrimp with salt and old sake (酒塩牡丹海老) in a cute basket together with half a wedge of lemon. Deep fried tofu (とろ湯葉揚げ) coated with tempura batter, crispy green pepper (青唐) and half a sweet potato rounded up the dish. I love how everything was put on top of absorbent paper to soak up excess oil.

Rolled Shrimp Pear

The chef slid another different dish as the su-zakana (酢肴) or palate cleanser after the intensity of the fried items. This is rolled shrimp with grated pear in vinegar (おぼろ海老絹田巻 梨酢掛け). I love the bright acidic flavors of the vinegar base and the fresh pear did the perfect job of neutralizing all the flavors in my mouth before the next course (which was quite delicate). There are two pieces filled with raw shrimp and a cherry tomato to go with it.

Japanese Beef

Shabu-shabu (しゃぶしゃぶ) was next. The hot pot had already been sitting on our table since the beginning and we were wondering what it was for. A plate of beautifully marbled sliced Japanese wagyu beef (びえい和牛) on top of several different types of vegetables and enokitake (enoki mushrooms) came and the chef lit up the heat source at the bottom of the personal hot pot.

Hot Pot

You’re supposed to put the vegetables in first to make the broth (the water is just that, there’s no salt even) and then swish the thin slices of beef in the boiling hot water before dumping it into the sauce. There’s actually a good amount of beef here and since my dear isn’t big on beef, I ended up eating most of hers. This is a delightfully bland dish meant to ready your palate for the next course in the kaiseki dinner.

Ohitsu

Hokkaido grown rice came in a ohitsu (traditional wooden container for storing cooked rice) along with several side dishes as the previous course was cleared away.

Japanese Amberjack

The main dish is deep fried winter Japanese amberjack (寒鰤揚げ出し 霙餡) and it goes really well with the fluffy local rice.

Kaiseki Rice

It’s flanked to the right by sweet boiled kelp with sesame (胡麻昆布佃煮) and to the left by three pickles (三種盛り). The ko no mono (香の物) or seasonal pickled vegetables is actually a course by itself and it’s something of an acquired taste. I don’t know how many tsukemono (pickled stuff) I’ve eaten in Japan, they’re really big on them in winter. There’s a bowl of miso soup to go with the rice course. BTW, this picture is upside down coz it’s taken from my dear’s perspective so left is right and vice versa.

Japanese Mikan

The last course is the mizumono (水物) – a seasonal dessert (季節の果実). It’s a wedge of chilled Japanese mikan that’s cut into easy to manage bite-sized pieces. This is brilliant! They have four (4) deep cuts and one (1) long one beneath, so the orange segment can be speared out with a fork in three (3) pieces. How thoughtful. I liked the sprig of microgreen mint that came with it too but the delicious ice cream was the highlight.

Daifuku Ice Cream

It’s salty daifuku ice cream (塩大福アイス)! My better half has written about the daifuku we ate at the aptly named Daifukudo – it’s a Japanese sweet made with mochi and a filling. The ice cream we had was a little salty (!!!) which as a pleasant contrast to the sweet adzuki beans inside. It’s only mildly sweet from the red beans so that was a very interesting experience. The Japanese don’t usually eat excessively sugary stuff.

Shabu-shabu

The kaiseki-ryori dinner was one of the highlights of our ryokan stay at Jozankei Onsen. It’s nice to eat seasonal produce which has been prepared in many different ways (raw, fried, pickled etc) to highlight the freshness and locality of the ingredients. The light and delicate seasoning is a testament to Japanese cuisine and the kaiseki full course meal is something you can’t miss when you’re in Japan. We loved it!

The awesome Pocky and Teagurt collaboration!

Pocky Teagurt Collaboration

I saw this unique packaging while at a konbini (convenience store) in Japan. This new collaboration brings the two FMCG giants together for a unique promotion that’s super innovative. This isn’t a Pocky x Teagurt (or Teagurt x Pocky) promo, the two products each created something that’s meant to be eaten together to produce a cheesecake sensation!

Pocky Midi Lemon Cheesecake

Kirin owns Teagurt (which isn’t very well known here) but Pocky (Glico) should be familiar to just about anyone. This Pocky midi Sicilian Lemon (225 yen or RM 9.80) has several pictures of girls and guys getting ready to kiss. The Teagurt Gogo no Koucha (午後の紅茶) yoghurt drink (184 yen or RM 8.10) has a couple of males and females in the same pose, except opposite.

Teagurt Pocky

You’re supposed to combine them together to make a cast of characters – and yes, you can combine male with male and female with female too! smirk

Pocky Cheesecake

There’s actually a picture on the back of each product that asks you to buy the other one for the cheesecake combo! The Teagurt one features the Pocky midi and vice versa.

PockyxTeagurt

I was so intrigued by this that I had to try it! It gave my better half an I an entertaining night in the apartment we rented in Sapporo.

Teagurt

We brought one each and checked out the two possible variations. There are two characters on the Teagurt bottle but only one on the Pocky. You’re supposed to eat them together, but before that, you can put them together and download an app to see what the stories are.

Pocky Midi Movie

The instructions at the back has images so it’s easy to understand what you’re meant to do even if you don’t read Japanese. You put the two together (Teagurt and Pocky) to make the characters “kiss” and take a photo with the AR app. The app then plays a short superimposed augmented reality style movie which shows what happens to the two people in the packaging.

Pocky Sicilian Lemon

There is no LGBT scene here though, I tried making a girl and a girl kiss but it turns out they’re love rivals. Still, it’s fun to be able to choose which characters you want to put together and it’s things like these which makes Japanese snacks awesome. It’s displayed like this in stores too so you know you’re meant to eat them together.

Cheesecake

The packaging says to take a bite of Pocky midi and then drink a swing of the Teagurt, which is supposed to produce a totally new flavor. The Sicilian Lemon Pocky midi tastes like lemon on its own and the Teagurt tastes a little like Calpis. However, when you take a bite/sip of each as instructed, it really produces a lemon cheesecake flavor!

Pocky Teagurt

I was very impressed! I think the lemon comes from the Sicilian Lemon Pocky midi and the cheese notes comes from the yoghurt drink Teagurt. However, the thing that sells it is the pretzel sticks that Pocky is mounted on – that tastes like the base of a cheesecake. It’s wonderful and I like the idea that the products are willing to come up with limited edition Japan-only collaborations like this which combines together to not just create a new flavor, but tell a (very high tech) story! :)

Ezokko Paseo Ramen, Sapporo

Ezokko Paseo Ramen

Sapporo is famous for their butter and corn enriched miso-based ramen. It’s quite distinctive from other Japanese ramen. We were walking around in JR Sapporo Station after we got back from the ryokan and wanted to get something to eat. I remember a few omurice restaurants around the Paseo area, but we chanced upon Ezokko Ramen (えぞっこ パセオ店), which offers a JPY 1,800 bowl filled with crab, scallops, and shrimp!

Ezokko Paseo

My better half wanted to eat here so we popped in to have a proper Sapporo ramen meal. Their noodles are all freshly made daily and it’s the thicker wavy yellow Sapporo style ramen which is very different from the Tokyo style noodles we get locally. It’s more substantial and chewy. I asked for their recommendation and got the house special (which was the RM 82 bowl of seafood goodness).

Ezokko Sapporo Special Ramen

Ezokko Sapporo Special Ramen (1,800 yen or RM 82)
This looked exactly like the menu! It has crab, scallops, shrimp, pork, corn and butter. The seafood components are all local produce from Hokkaido. The corn and butter is a Sapporo thing – they add the two to their ramen. You’re supposed to melt the (creamy) Hokkaido butter in the soup before you eat it. I went for miso soup, as the waitress recommended, as that’s how the locals eat it.

Hokkaido Scallops

There is a slotted spoon for you to eat the ingredients, as well as a regular spoon (which fits nicely on the rim of the bowl). The broth is pork based and it’s been cooked for 12 hours with several kinds of vegetables. It was very rich and filling, although I found the house speciality spicy miso soup to be a little strange at first. I got into the groove and learned to love it though. I liked the abundance of seafood inside. The scallops in particular was very nice with the ramen.

Sapporo Gyoza

Gyoza (380 yen or RM 20)
We also made an order for gyoza (4 pieces). The pork filled dumplings were surprisingly good!

Sapporo Butter Corn Ramen

Sapporo Butter Corn Ramen (950 yen or RM 45)
My dear had this bowl. It’s Sapporo style ramen with corn, butter, roast pork, bamboo, leek and a sheet of nori. She had a shoyu (soy) based soup instead of the traditional miso soup and it was pretty good too. Unfortunately, she didn’t quite like the noodles, it’s very filling compared to the ones we’re used to. The fare is heartier in Hokkaido due to the cold weather.

Hokkaido Almond Milk Pudding

Hokkaido Almond Milk Pudding (270 yen or RM 12)
There was a sign which says they produce only 30 bowls of this Hokkaido milk almond pudding each day and it’s not available once sold out. Luckily they still had one for us. It seems to be something similar to annindofu but made with Hokkaido milk and it was very rich and milky. The cold pudding was the perfect ending to our meal!

Ezokko Us

My better half didn’t finish her ramen coz she claimed she was already full. I suspect she didn’t quite like the Sapporo style noodles here. We ate at a Michelin rated ramen shop on the last day (not this one) and she really liked that. I love how they stuffed my bowl full of Hokkaido seafood and I think the price is decent. The bill came up to JPY 3,400 (RM 158) for both of us and the service was excellent!

Ezokko Ramen

The Ezzoko Paseo Ramen mascot was hilarious too.

Isezushi: Omakase at a Michelin Star sushi bar in Otaru

Isezushi Sushi Chef

This is one of the highlights of our trip. Isezushi is the only One Michelin Star sushiya (sushi bar) in Otaru and I wanted to eat there as soon as we made plans to go to Hokkaido. I made reservations weeks in advance. You have to call them as they don’t accept Internet reservations. It took two calls of about 20 minutes to get the message though but I managed to get us counter seats!

Isezushi Counter

It’s always important to get a counter/bar seat if you’re going for the omakase. The experience is diluted if you’re seated at a table as you can’t watch and interact with the sushi chef. You want a counter seat as the tempo is dictated by the sushi chef, putting pieces of sushi on your personal board one-by-one, as it is made, instead of all at once if you’re seated at the tables.

Isezushi Bar

This is how sushi is meant to be eaten and I’m glad I took the time (and long distance call charges) to communicate that I wanted a counter seat at all costs.

Isezushi Otaru

Isezushi is located about 6 minutes away from JR Otaru Station. The restaurant is very minimalistic on the outside. You won’t be able to know what they’re serving if you don’t read Japanese and there are no signboards in English. The doors are perpetually closed with no waiter outside. This is a strict reservation-only place and it’s very prim and proper.

Isezushi Me

Our reservation was at 12:30 pm but I made sure we arrived nice and early at 11:50 am as I know they are very particular about punctuality. Sure enough, the sushi chef was pleasantly surprised we were there early and seated us promptly. There were two other Japanese women beside us on the counter and a lone Japanese male taking up the last seat. The two tables behind the counter were full too!

Isezushi

There are three different omazake tiers – this is the classic Sho/Chiku/Bai trio of price levels in Japanese dining. The most premium one is called Jun (JPY 6,300) and has 16 pieces of sushi. The middle tier is Dai (JPY 3,600) and it’s made up of 12 pieces of sushi made exclusively from Hokkaido ingredients. The budget set is Gin (JPY 3,000) and has 10 pieces of sushi. I went for the Jun and my better half opted for the Dai omakaze.

Isezushi Jun Omakase (16 pieces for JPY 6,300)

Soi Rockfish Sushi

Soi (Rockfish/大とろ)
This is a nice start to the meal. I love how the sushi chef masterfully seasoned everything with just enough citrus/soy/wasabi/salt so you’re not supposed to use any more yourself. I’ve also never seen citrus being used to season rockfish before and it was tender and flavorful, with a sharp and refreshing bite.

Engawa Flounder Edge Sushi

Engawa (Edge of flounder/さば漬け)
This is a very rare piece of sushi which you can only get from the high end Jun omakaze. You can’t get it from the a la carte menu. It’s described as “flounder’s edge” and the sushi chef showed me the piece of fish where it came from. It’s a crunchy and chewy neta.

Akamizuke Tuna Sushi

Akamizuke (Tuna belly marinated in shoyu/本鮪の漬)
This is a piece from the tuna’s belly called “zuke”. It’s marinated in soy sauce for a while and served on top of sushi. This is the best tasting and highest quality akamizuke I’ve ever had! I’ve eaten a lot of “akamizuke” which are just pieces of cheap tuna in soy sauce and it tastes completely different from the real thing.

Otoro Tuna Sushi

Otoro (Fatty tuna belly/大とろ)
This requires no further explanation. It’s the most expensive and most premium piece of sushi. There’s only a relatively tiny amount of meat on a bluefin tuna that can be properly classified as otoro and they usually sell for USD 30 or more per piece. The otoro was deliciously fatty, with a rich and lingering buttery mouthfeel. I’m very happy to have had experienced this.

Sabazuke Mackerel Sushi

Sabazuke (Mackerel marinated in shoyu/鯖)
Yum! This perfectly complements the otoro that I had just eaten. Just to be sure, I cleansed my palate with pieces of pickled ginger before starting on each piece of sushi. The mackerel is sliced very well, the difference between a high end sushi bar and a conveyer belt sushi is nowhere more apparent than here – the cuts are precise and there are multiple ones done on the surface of the fish so it produces an explosion of flavor when it touches your tongue.

Botan Ebi Shrimp Sushi

Botan-ebi (Sweet jumbo Japanese shrimp/ぼたんえび)
This is the large sweet shrimp that’s only available in Japan. They’re also called Toyama Shrimp and they’re found in Hokkaido. It’s a highly seasonal item that’s only available from November to March so I’m lucky to catch the tail end of the season (no pun intended). It’s my favorite piece of sushi – I love raw shrimp.

Hotate Sushi

Hotate (Scallops/帆立貝)
Hokkaido has a HUGE local scallop industry and I’ve eaten a lot of scallops in many forms (sashimi, dried, and even in ramen) while I was here. They’re possibly one of the sweetest sushi toppings around. It’s delicious and I closed my eyes in pleasure while eating it. No joke.

Hokkigai Sushi

Hokkigai (Surf clam/ホッキ貝)
Crunchy! It’s very fresh too since the surf clam is sourced right from Otaru on the very day itself. I liked the contrasting texture between the soft scallops to the crispy surf clam.

Tsubugai Whelk Sushi

Tsubugai (Whelk/ツブガイ)
I like whelk and I love how the sushi chef carefully sliced this from the shell, pounded it a few times with his knife and made small and shallow cuts diagonally to tenderize and let the flavors out.

Shako Sushi

Shako (Squilla mantis shrimp/シャコ)
This is what we call Mantis Prawn back home but from a different species. Squilla can only be found higher up, like in Japan. It’s cooked in mirin and sake and the cook time is quite unusual. It comes off as slightly textural, with many “grains” due to the amount of time it has spent and I found out that’s how the Japanese like it. It’s very sweet and has the ENTIRE shrimp on top of the sushi, both the body and tail, stacked on top of each other.

Zuwaigani Sushi

Zuwaigani (Snow crab/ズワイガニ)
Snow crab is one of the trio of crabs that’s abundant in Hokkaido around this time. It’s very sweet and pleasant tasting. This is one of the rare cooked sushi (the other is the Mantis Shrimp) and I’ve eaten it both raw and cooked in Sapporo and I prefer raw snow crab meat. However, cooked works better with the omakaze tempo.

Ikura Sushi

Ikura (Salmon roe/イクラ)
This is the first of the Gunkanmaki (Battleship Roll) – so called coz of the strip of nori (dried seaweed) that goes around the perimeter to hold in the topping. The salmon roe burst in my tongue, and the ratio was perfect (and generous).

Shirauo Icefish Sushi

Shirauo (Japanese icefish/白魚)
I have heard a lot about these tiny transparent fishes and I saw them on the sushi counter when I came in. I vowed I’ll order them a la carte if I didn’t get it in my omakaze. Luckily, I did get one as part of my meal. It was another exclusive for the most expensive Jun set. I loved the way the little fishes rolled around my tongue. It’s ticklish.

Namagaki Raw Oyster Sushi

Namagaki (Raw oyster/生ガキ)
Yum! The saline and moreish raw oysters (there are two on the sushi) blew me away. It’s ultra fresh and local.

Uni Sushi

Uni (Sea urchin/うに)
What is heaven? I think this may be right beside it in the dictionary. Behold! The sea urchin in Otaru is Grade AAA compared to the sad specimens we get locally. This is a premium variety called ezo bafun uni (short-spined sea urchin) that’s caught in Hokkaido and best during spring. It was so creamy and delicious I nearly came in my pants. I know that’s not what a proper gourmand should be writing in a review but it’s true, so there! smirk

Wakame Sea Mustard Sushi

Wakame (Sea mustard/若布)
This is my last piece of sushi. It’s a palate cleansing topping of edible seaweed, what they call wakame or sea mustard. I’ve seen a similar item as the cheapest version of sushi at local conveyer belt places but this tastes nothing like it. It’s very slippery and fresh.

Isezushi Dai “Hokkaido Special” Omakase (12 pieces for JPY 3,600)

Hirame Flounder Sushi

Hirame (Flounder/平目)
This is my dear’s omakaze which features only local Hokkaido seasonal ingredients. The first one was flounder or fluke.

Wazake Salmon Sushi

Sake (Japanese salmon/鮭)
A beautiful slice of Japanese salmon. Too bad you’re supposed to eat sushi in one bite or I’ll have loved to try it.

Kibinago Herring Sushi

Kibinago (Japanese herring/黍魚子)
These are not the herring we’re using to seeing. The silver-stripe round herring is a Japanese species that’s very popular as sushi and sashimi in Hokkaido.

Japanese Shrimp Sushi

Botan-ebi (Sweet jumbo Japanese shrimp/ぼたんえび)
This is the same thing that I had, a local in-season sweet raw Japanese shrimp.

Scallops Sushi

Hotate (Scallops/帆立貝)
I also had the local Hokkaido scallops. I was surprised to see that my dear liked it too!

Surf Clam Sushi

Hokkigai (Surf clam/ホッキ貝)
This was also on my Jun omakase. It’s a different picture though, due to the slight variations in the way it’s cut by the sushi chef.

Mizudako Octopus Head Sushi

Mizudako (Octopus/たこ)
This was actually described as “Head of Octopus” to us. I guess that means this meat is from the head of the octopus instead of the tentacles of the cephalopod.

Squilla Sushi

Shako (Squilla mantis shrimp/蝦蛄)
Yup, there are a few items that popped up on both our menus coz it’s a local Hokkaido specialty. My dear didn’t like the texture that much though. I personally thought the creamy sauce they made with the head of the mantis shrimp to top this sushi is out-of-this-world!

Snow Crab Sushi

Zuwaigani (Snow crab/ズワイガニ)
Snow crab leg. I also had this and it was delectable.

Salmon Roe Sushi

Ikura (Salmon roe/イクラ)
These are roe from local salmon, very rare.

Saffron Cod Roe Sushi

Komaiko (Saffron cod roe/コマイ)
I’m not sure if I got the hiragana correct or not but the romanji is right. Komaiko means saffron cod roe and it’s quite an unusual topping for sushi. The sushi chef sprinkled a few toasted sesame seeds on top. I wish I could have eaten this too but I know etiquette says you’re not supposed to share so we didn’t. I did order a la carte after though. Haha.

Sea Urchin Sushi

Uni (Sea urchin/雲丹)
Her Dai omakaze ended with luxurious uni as well. The sea urchin gonads are exquisite! Hokkaido uni is said to be the best in the world and this is ezo bafun uni, the best of the best. It’s nicknamed sea chestnut coz it tastes like chestnuts and comes in beautiful orange. My better half loved the sushi here (while she’s usually apathetic about local sushi) coz the rice is actually warm/hot instead of cold! The rice-to-neta ratio is very generous too and it’s just better in every single way.

Miso Soup

We were given a miso soup fortified with botan ebi (sweet Japanese jumbo shrimp) at the end of our meal.

Shrimp

I actually ordered two pieces of sushi a la carte after this. The first was to make up for a mistake. I was so enthusiastic about eating that when my tsubugai (whelk) sushi was served up, I actually *ate* it before my better half could take a photo. -_- Thus, I ordered it again so my dear could snap a quick picture. That’s how I have a photo even though I ate it before she could take it. We ordered it TWICE. She had it this time but didn’t like it coz it was too crunchy.

Shiro Mirugai Geoduck Sushi

Shiro mirugai (Geoduck giant clam/海松貝) JPY 880
I wanted more, especially since I had perused the extensive a la carte sushi menu and found geoduck. I asked for shiro mirugai and was surprised (and a little embarrassed) to hear the collective gasps from the other diners beside us. The two Japanese women muttered amazed exclamations when the sushi chef presented the geoduck sushi to me. The lone Japanese male taking up the last counter seat grunted his approval too. It was very nice. I’ve never had geoduck raw before and it’s so fresh in Japan.

Isezushi Bill

I later realized that the geoduck was the most expensive item in the a la carte menu, which explains the Japanese women’s reaction. My omakaze was nearly double the price of my dear’s despite only having 4 pieces more but the four pieces were premium items like otoro and icefish. The bill for the both of us came up to JPY 11,110 (RM 473 according to my exchange rates) which is very reasonable.

Isezushi Us

Isezushi (伊勢鮨) in Otaru, Hokkaido is a must-visit if you ever go there on a day trip. Be sure to make reservations and ask for a counter seat. The omakaze items changes depending on season so your neta (sushi topping) may vary. Oh, and the two nice Japanese aunties took a photo of us with the sushi chef. :) We were really glad we had an authentic sushi experience at a 1 Michelin Star restaurant. It was truly a delightful afternoon in Isezushi.

Bento in Japan

Bento Japan

Bento boxes are sold in every department store, grocery store and convenience store in Japan. It’s one of the most common items around, especially when there’s a konbini on every street corner. They’re priced very competitively too, but of course there are more premium versions which costs even more than a sit-down meal. We got ours at a huge multi-level shopping mall called Sapporo Factory.

Bento God of Discounts

I’ve actually watched an anime called Ben-To so I know that the best bento box that’s still unsold will get a special sticker. There’s also someone that comes out every day to put a discount sticker on the overdue products. This is the person that comes out at Sapporo Factory. They call her the “God of Discounts”. We waited until she did her thing to see if we could get discounted bento. HAHAHAHA. The ones we wanted didn’t get a discount though, it was only for certain items.

Japanese Bento

This is my bento. It costs 518 yen (about RM 22) and has 9 different containers. I believe this is what they call makunouchi bento (幕の内) which is a meal with everything. I love how everything is separated in Japan. They don’t mix stuff together so the taste will not combine – each item is separated by design, either using a separator (a fake plastic green leaf) or in a different part of the container.

Sapporo Bento

It has three (3) types of rice – plain Japanese white rice with ume (plum), soy sauce rice, and multi-grain rice. The six (6) different sides are steamed vegetables (middle – this is the best tasting one, surprisingly), tsukemono (pickled items), iwashi shoyuyaki (sardines sauteed in soy sauce – very nice too), tonkatsu (Japanese fried pork cutlet – hidden under the tamago/egg), and several other things I couldn’t identify but tasted delicious. smirk

Salmon Bento

This is what my better half chose for her bento. Hers is 406 yen (around RM 16) even though it’s smaller coz it has more meat. There’s a HUGE square of nori (dried seaweed) separating the rice from the sides. It has a generous slice of salmon, a pumpkin tempura, a pork tonkatsu, a piece of karaage (Japanese fried chicken) and some other condiments, including a piece of tamagoyaki (sweet Japanese rolled egg omelet) for dessert. I tried it and it was very nice.

Sapporo Factory Bento

I actually put on more than a couple of pounds in Hokkaido. I wanted to try so many different things so we had multiple meals per day. I told my dear, “We must try their bento boxes” and I learned that there are two kinds, the ones I wrote about here and the ones that’s only sold for long distance trips like on shinkansen called ekiben which we also had in Otaru. I’ll write more about the special ekiben soon coz it’s a separate topic. :)

Hokkaido Soup Stand

Hokkaido Soup Stand

WTF!!!! I can hear you guys scream from over here. smirk Don’t worry, we had 2 meals at Michelin star places in Hokkaido so there’s lots of good food write-ups coming up. This was actually our very first meal in Japan. We were on the way to our ryokan (traditional full service Japanese inn) so we didn’t want to spoil our appetite since we had a complete kaiseki (multi course formal Japanese dinner) due in a few hours.

Hokkaido Soup Chitose

Thus, we decided to grab something light to eat at New Chitose Airport while waiting for the shuttle to pick us up. My better half wanted to eat soup so we came here. Personally, my choice was beef tongue, very popular in Japan, but she doesn’t like beef. I can eat just about anything and I was very happy with the Hokkaido in the title so here we came.

エビとブロッコリーの北海道有機トマトクリーム
Shrimp and Broccoli in Hokkaido Organic Tomato Cream (JPY 910 or RM 38)

Hokkaido Soup Stand Set

This was my order. You can have it by itself for JPY 530 (S) or JPY 690 (M) and I opted for the smallest size since I didn’t want to ruin my appetite. You can have Set A (Hokkaido white rice, sprouted brown rice, circle bread of Hokkaido wheat + one drink) for JPY 380 extra or Set B (just one of the 3 starches, no drink) for a JPY 160 supplement. I opted for the full set and went with Hokkaido white rice (200 grams) and an iced coffee.

Hokkaido Shrimp Organic Tomato Cream

The rice was nice and fluffy and came locally so that was delicious. The real star was the huge and juicy shrimps though. It was my first preview of the wonderful and abundant seafood available in Hokkaido and I fell in love right away. It went very well with the organic tomato soup base with cream. The cream is local too, Hokkaido is a big dairy producer.

北海道白菜と豚肉の中華鍋
Wok of Hokkaido Chinese Cabbage and Pork (JPY 520 or RM 22)

Hokkaido Pork Soup

RM 22 for a soup seems a bit steep but the prices here are actually decent if you don’t convert. A regular meal per pax is usually around JPY 2,000 (RM 85) so it’s best not to convert. Haha. It’s a good thing I brought a fair amount of yen so we could eat whatever we wanted. The pork here was decent and the soup tasted good enough but I preferred mine. My dear had this and shared my rice.

Chitose Airport

I thought this was a good start to our Japan trip. It wasn’t over-the-top delicious or luxurious but that’s good coz we wanted to fit the kaiseki in later. Plus, since our first meal was so humble, the two other Michelin star restaurants we went to, the splurging on uni (sea urchin) with rice, the trio of snow crab, king crab and hairy crab is made all the more special. For that, Hokkaido Soup Stand served its purpose and we were both happy with what we had. Stay tuned for more! :)

Posted: 1:01 am Japan time (GMT/UTC +9)

Sage Restaurant & Wine Bar @ The Gardens, Mid-Valley KL

Sage Fine Dining KL

My better half booked us dinner at one of the best restaurants in KL during our weekend staycation at St Giles The Gardens. Sage Restaurant & Wine Bar isn’t directly affiliated with St Giles The Gardens but you can make reservations though them. They have a degustation menu (RM 398 per pax) and a gourmet menu (RM 298 per pax) when the chef is in but we were told Chef Daniel was in Sydney during the weekend.

Sage Restaurant Wine Bar

Sage KL serves a fusion of French and Japanese cuisine, and we saw a lot of interesting dishes on their website. I was quite surprised to see a lot of couples dining there. Most of the seats are for two, with several table arrangements for 4 pax in the middle. It has a view of KL for the tables flanking the restaurant and a view of the open kitchen for the tables in the center, where the chef would be working.

Sage Restaurant KL

The service was very attentive and patient, and we went for the Sage Menu (RM 218 per pax) which was the only option available. This allows you one (1) choice each of Appetizer, Main Course, and Dessert from their a la carte menu. It’s essentially a 3-Course menu with Chef’s Appetizer and an Amuse Bouche.

Amuse Bouche

Sage Amuse Bouche

This was an interesting combination of diced salmon (raw) with macerated tomatoes and a citrus base. I thought it was decent enough, we actually thought the “Chef’s Appetizer” was the amuse-bouche but it turned out to be something else entirely.

Chef’s Appetizer

Grilled Scallops with Peaches and Walnut Sauce

Grilled Scallops with Peaches

Amazing! To be honest, I was mildly disappointed by the amuse-bouche, it tasted good but it didn’t have the “Wow Factor”. This had it in spades. The scallops were grilled to perfection and we each had two (2) large medallions. It was paired with unpeeled slices of peach (which my dear thought was apples) and walnuts, which was genius – the peaches provide a sweet and slightly acidic element while the toasted walnuts mixed in a textural element.

Vieux Chateau des Templiers

I also had a glass of Vieux Château des Templiers, Pomerol (RM 65 per glass). It’s a 2007 vintage French wine. The wine list is quite comprehensive but they only sell by the bottle or half bottle. This is one of two red wines they sell by the glass – they also have 2 types of whites, for RM 62 and RM 65. It’s quite good, with depth and a nose of dark berries.

Appetizer

Feuillete of Anago with Foie Gras and Cèpes Mushroom Veloute

Anago with Foie Gras and Cepes Mushroom

Anago is a salt water eel (vs unagi, which is a fresh water eel) and it’s cooked just the way I like it. There’s also a generous slab of foie gras on the plate, which I ate smeared on top of the freshly baked bread that was put in front of us during the start of the dining session. The cèpes mushrooms were wonderful! I gave my dear a taste and she really liked the mushrooms too. The feuillete pastry is under everything, it’s de-constructed so they can put more anago and foie gras inside (plus it looks better). Very well thought-out dish. I was very happy with my pick.

Warm Capellini Pasta with Trio of Seafood and Seven Flavor Chilli Pepper

Capellini Pasta with Trio of Seafood

This was my dear’s choice. She gave me a taste just after I had my first mouthful and the strong flavors overwhelmed my palate! I couldn’t eat any more if I were to enjoy my milder and creamier starter. It is very yummy though – the perfect starter, if you think about it. The chillis makes your mouth water and want more and the juicy large king prawns and scallops sealed the deal. It’s quite unfortunate that they ran out of Maine lobsters that night so there’s only two types of seafood inside. This was conveyed to us before we ordered but my better half still wanted this as a contrast to my dish so they gave her more prawns.

Main Course

Wasabi Crusted Wagyu Cheek with Flat Beans and Carrot Puree

Wasabi Crusted Wagyu Cheek

Flawless! I loved the freshly grated wasabi crust on my tender Waygu Beef Cheek. The beef cheek was so perfectly cooked that I can slice through it like a hot knife through butter! There’s plenty of fat and collagen inside and this was such a rich main that I had problems finishing it. The carrot puree was slightly too wet according to my partner, but I liked everything on the dish. I just wish there was more wasabi to cut through the richness of the Wagyu cheek – the saving grace was my glass of red wine, or else I’ll wouldn’t be able to finish it.

Confit of Ikejime Sea Grouper with Abalone and Iwanori Butter Sauce

Ikejime Sea Grouper with Abalone

My better half had this for her main. It’s quite ingenious, except a bit on the small side for a main dish portion. The abalone is sliced and scattered on top of the sea grouper fillet and it tasted quite good to me. Ikejime is actually a method of paralyzing fish to maintain its freshness, which originated in Japan. A spike is inserted into the hind brain, causing immediate brain death and preventing reflex action like muscle movement which would consume ATP and produce lactic acid to make the fish sour.

Dessert

Classic Crepe Suzette with Orange Segment and Grand Marnier Ice Cream

Crepe Suzette with Grand Marnier

My better half chose this for her dessert. The Grand Marnier ice cream is delightful – it actually tasted like Grand Marnier! However, the crepe suzette was disappointing. She did not even finish it and I was too full to finish it for her. I thought the Soufflé of the Day (which is also made with Grand Marnier) would have been a better choice.

Fresh Berries with Champagne Sabayon and Vanilla Ice Cream

Fresh Berries with Champagne Sabayon

I liked the vanilla ice cream, which is made with real vanilla pods. The fresh berries were altogether too sour and the champagne sabayon made it even more so. It’s a very tart dish and while it looks slightly more appealing than my partner’s choice, I had trouble finishing it too and left the rest uneaten. The dessert were the only disappointments during our visit.

Sage KL

We were also served a choice of tea, coffee or hot chocolate and petit fours (chocolate and nougat dusted with cacao powder) were presented to us at the end of the meal. The service was flawless, the food was well thought out and executed, and we had a delicious dinner at Sage. However, the only downside were the desserts – both of our desserts failed to impress and we were left wanting.

Petit Four

Nevertheless, we had a great night and we enjoyed most of the food that was served here. The bill came up to RM 535++ for the both of us, inclusive of a bottle of Sole Sparkling Water and my glass of wine (which was charged separately). Thanks for the wonderful dinner, dear! <3 It was a great experience and I can see why Sage Restaurant & Wine Bar is consistently voted as one of the best restaurants in KL.

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