Shinji by Kanesaka – 1 Michelin star sushi with excellent service

Shinji-Birthday

I celebrated my birthday at 1 Michelin star Shinji by Kanesaka in Carlton Hotel, Singapore. I lied. It’s not my birthday. In my defense, the Shinji staff gave me a juicy opening by asking if I was celebrating anything special when I made the reservation. Wanting to see what they do, I said it was my birthday. I know, I’m terrible. I did feel slightly bad after the whole shebang they did for me. More on that later!

Shinji-by-Kanesaka

There are two Shinji restaurants in Singapore – one at Bras Basah (Carlton Hotel) and the other at Tanglin Road (St Regis). Both have a Michelin star! I went to the one at Carlton Hotel coz they have a really good value SGD 75 sushi lunch. This Hana tier is only available here and has 9 pieces of sushi and other dishes. I got way more than 9 pieces but I’m uncertain if that happens to everyone or coz it was my “birthday”.

Shinji-Carlton-Hotel

The chefs are all from Japan and even the waitresses are all Japanese! Service was extremely courteous and attentive. The waitresses stand behind you and refill your complimentary green tea before it even has a chance to run low. Finger towels are provided and replenished once dirty. They do everything with a warm smile and a kind word. The chefs can all speak English well enough to understand the questions you ask.

Shinji-Singapore

I was seated at the long sushi counter by request coz I wanted to see the chefs working in front of me. I like the idea of having each individual sushi delivered to me once it’s made instead of being put on a platter like you’ll get at the tables. I saw the sushi chefs using ice cubes to rub down their table every now and then and I wondered why they did that. The chef said it’s to keep the working area wet.

Tuna-Soy-Bean-Skin

The meal started with a bowl of lean tuna with soy bean skin and vegetables. There’s some seaweed and sprouts. It’s a complimentary starter that goes very well together. The flavors are mild but umami enough to whet your appetite for the proper sushi courses.

Spanish-Mackerel

Spanish mackerel was the first sushi. It’s very, very smoky. I asked the chef how it’s possible that a raw piece of fish tastes so smoky and he said they hold the mackerel on top of a binchotan grill – not low enough to cook it, just enough to absorb the smoke aromas. Interesting.

Chutoro

Next up was chutoro. This is the medium fatty part of the tuna. The fat gives the fish a nice texture. I actually prefer chutoro to otoro. Delicious.

Otoro

Otoro sushi came after and it’s a super fatty cut of tuna. The piece of tuna literally melted in my mouth. Yum.

Bonito

Bonito. The chef dipped the fish in shiso leaf shards before putting it into the shari (rice). You can see the flakes at the bottom of the fish. This was the least impressive sushi to me taste wise, but still good.

Aji

This is aji or horse mackerel. There’s a strong onion flavor from the onion oil that they brush on top of the slice of fish. The fish is topped with a thin slice of sea kelp. Mmm…they go swimmingly together. Geddit? Haha.

Saba

No, I didn’t post up the same sushi by mistake. This is saba or mackerel. I also wondered if the chefs made a mistake by serving two identical pieces of sushi to me, but they said the fish inside is different – one is aji, the other is saba. No matter, it was delicious.

Squid

Squid sushi was insanely creamy. Very yummy. The chef put a dab of wasabi underneath the ika (squid) so there’s a nice kick to this. One of my favorite pieces during lunch. I love raw squid.

Tiger-Prawn

This is the only item that wasn’t flown in from Japan. It’s local tiger prawn sushi. Wow! I love the sweet sauce they cook this prawn in. It’s perfectly cooked, very tender, not rubbery at all. The tiger prawn is also naturally sweet. Excellent.

Negitoro-Gunkan

Negitoro gunkan. Negitoro is a combination of tuna offcuts and spring onion. These are the stray pieces of tuna you’ll get after cutting off beautiful slices for sashimi and sushi. Perfectly edible, just not as nice looking so it’s chopped up and mixed with spring onions. I like it.

Shinji-Pickles

These are radish pickles. The chef grated lemon zest over these carefully before serving it to us. It’s a highly unusual flavor combination that I’m not used to. Not my favorite thing but I’m glad I tried it. It also acts as a palate cleanser of sorts.

Anago

Anago or salt water eel. This is a very delicate and mildly flavored piece of sushi. I could barely taste anything. Highly unusual. Maybe this is the effect of the pickles from the previous course. The eel slices are very generous and tasty though.

Nameko-Soup

This was followed by a soup course to warm the stomach. The soup is filled with nameko mushrooms and tasted very peppery. It’s perfect after the bland-ish anago sushi. I can see they put a lot of thought into the entire course.

Tuna-Roll

The chef asked me if I was still hungry after my soup and I told him I can still eat. This tuna roll was a complimentary course to fill you up if you’re not full. It tasted quite pedestrian but I understand the purpose of the course. You don’t want customers to leave hungry. It was the only dish that the chef provided soy sauce for. I appreciated the gesture in ensuring I leave full and happy even though the roll wasn’t anything special. Two thumbs up.

Tamago

Lunch ended with the obligatory tamago (egg omelet). Shinji’s version tasted more like a jelly than an omelet. The texture was very interesting! Unusual but delicious. I enjoyed this unorthodox take on the tamago.

Birthday-Dessert

I asked for the bill and was puzzled when it didn’t arrive in a timely manner. Before I could prompt the waitress again, the lights turned off and the chefs disappeared, only to reappear seconds later with funny hats and lighted candles. Omg! I totally forgot I said it was my birthday when I made the booking two months ago!

Shinji-Birthday-Plate

The people seated around me smiled and wished me a happy birthday. I’m not much of a blusher but I can feel the initial warmth of a flush creep up my neck. I was embarrassed they made such a big deal out of it. Embarrassed but happy. And touched! I had to blink to chase away a tear that threatened to escape my eye. The crème brulee and ice cream wasn’t anything special but the gesture certainly meant a lot. I left a very happy man.

Shinji-HB

I highly recommend Shinji by Kanesaka but not coz they gave me such a wonderful birthday experience. I thought the sushi was great and the ambiance was wonderful. You won’t find stuffy, forbidding chefs here that glares at you if you don’t eat the sushi promptly. The chefs and waitresses are very friendly and approachable. You can ask them questions about the sushi and they’ll answer you to the best of their limited English. Is it the best sushi I’ve had? No, that honor belongs to 1 Michelin star Izesushi in Otaru, Hokkaido. But is it better than places like Nobu in KL? By leaps and bounds! The SGD 75 Hana set is superb value too. I only paid SGD 88.30 (RM 269) after tax. I’ll be back for sure.

Genki Sushi Dai Man Zoku Menu @ Sunway Pyramid

Genki-Sushi-HB

Genki Sushi used to have a presence at 1 Utama before all their outlets were shuttered due to the main franchiser pulling out. I like their sushi, which I find better than a lot of the quasi-Japanese chains out there. Genki Sushi is a real Japanese franchise. You’ll be surprised at how many Japanese F&B outlets in Malaysia are wholly local. Some are even based out of Kepong! That’s about as Japanese as my mom.

Sushi-Genki-Sunway-Pyramid

It’s been a few long years but now they’re back in Sunway Pyramid. They’ve just been open a week and I went to check them out on the Tuesday public holiday. The big thing is their 1.5 times bigger sushi serving (compared to other restaurants) at RM 4.80/piece. They call this menu Dai Man Zoku (big satisfaction) and I ordered a few items from this selection.

Genki-Sushi

I was told their Jumbo Crab Stick is really good. I didn’t want to like it coz I knew it wouldn’t be real crab meat at just RM 4.80. It’s surimi but it still tasted really good. I enjoyed it very much despite my reservations. It’s very flavorful. I also ordered the Prime Salmon Belly, Red Shrimp, Grilled Eel and Yellowtail from the Dai Man Zoku menu. Salmon Roe Gunkan and Scallop from their Premium Collection (RM 6.80/piece) was delicious as well. The scallops were exceedingly sweet and delicious. Two thumbs up.

Sushi-Genki

It also featured in their Trio Sashimi (Salmon, Scallops, Surf Clam) for RM 22.80. I finished up with a Grilled Eel Mini Don (RM 12.80). They’re more expensive than other local sushi chains but their toppings are way more generous than the razor thin slices of Sushi Mentai or the fat, square, rice-heavy offerings of Sushi King. Genki Sushi is one of the better conveyor belt sushi restaurants here. They’ve even revamped their delivery system to a bullet train called Kousoku Express that sends food straight from the kitchen to your table.

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

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.

Waddap cuz

My cousin is here on a business trip and I had dinner with him to catch up. I actually just met him in Singapore a couple of weeks back, but that was just to pass him some stuff from my sister’s condo. It was about to rain so we didn’t have much time to talk.

poh poh
L-R: Mr. Poh, Mr. Poh.

Interesting fact:
My dad is the oldest son of my grandfather and I’m his youngest son.
My cousin’s dad is the youngest son of my granddad and he’s the oldest son.

Guess how far apart our ages are?

It’s surprisingly not far apart. He’s only older than me by *one year*.

…..

…….

………

…………

I wish!

I’m kidding. He’s 24 and I’m 31. That makes it a 7 year difference. My grandfather also beget 7 offspring, which is totally coincidental and has nothing to do with this at all.

Chirashi-Jyu
This is what I usually order when I have Japanese food nowadays. I’m a huge fan of unagi (eel) but due to my unhealthy diet I’ve taken to ordering this pretty consistently when I’m out. It’s assorted sashimi on sushi rice for RM 30.

chirashi jyu

I actually like this version – best I’ve had so far. The selling point was the fatty raw salmon – it’s creamy and delicious! They don’t serve coffee (boo) but however this place has a 4sq special where you can get a green tea ice cream for free when you check-in.

BTW, my cousin is single and available. Heh.

…and that concludes the Book of Numbers in my family scripture for now. ;)

Sushi Tie @ Wisma Sanyan review

sushi tie 2

Sushi Tie has opened another new outlet in Wisma Sanyan, Sibu. This sushi juggernaut has established itself as the only Japanese food outlet here that actually manages to thrive and expand from it’s original location to a major mall and having a third outlet in the construction stage.

sushi tie 2 waiter

This outlet maintains the much of the warm and friendly ambiance of the first Sushi Tie but the impact is somewhat lost in such a huge area. The place always looks empty due to the sheer amount of floor space available there.

sushi tie 2 int

The seating arrangements has been upgraded with numerous Japanese style sitting pit (don’t know what the proper term for this is) and there are several new items on the menu as well. I went there with my latest conquest, I mean, my dining companion to check out the menu during lunch. ;)

gindara set

I ordered the new Gindara Set (RM 15.90) for lunch. It came with the standard trimmings – miso soup, the tofu thing, rice and slices of watermelon.

gindara

Gindara means silver cod fish in Japanese and it’s a whole fish deep fried in tempura batter and served whole.

chicken katsu don

My dining (lunching?) companion opted for the Chicken Katsu Don (RM 11.50).

salmon salad sandwich

There are other new items on the menu for appetizers. This is the Salmon Salad Sandwich (RM 4.90). We both agreed that it was rather bland (we actually said it sucked but that’s not proper terminology for a food review). ;)

salmon burger

The other one is the Salmon Burger (RM 4.90). This is an interesting fusion of Japanese and Western influences.

salmon burger inside

It contains a piece of deep fried salmon sandwiched between two layers of vinegar rice with a piece of lettuce with mayonnaise inside and a swirl of 1k island sauce on top. It’s actually pretty good. :)

me cf

Hola from your resident food critics!

Cheap sushi

bargain sushi

I managed to get an even better bargain just now – the trick is to
go exactly at 10:30 pm (or 11:00 pm on Saturdays) to Carrefour and hope
that all the good ones aren’t taken.

bargain sushi boxes

The sushi attendants wanted to sell the remainders for RM 8.99 but I
said I’ll just take it all for RM 7.99, the price I got the previous
night…the choices were much better this time, so that’s the reason
for the higher going price.

bargain sushi price

It was closing time so I just got everything for RM 7.99. That’s
really cheap sushi considering that there’s some prime choices inside…

bargain sushi prime

It filled two large sushi packs, and one of them had all the choice sushi pieces.

Sushi and wine

pelican wine

I headed down to Jusco (or was it Carrefour?) after a long day and got some Pelican Wine. I got the red and white varieties.

jusco sushi left

I walked past the sushi counter and the attendant asked me if I
wanted everything on display for just RM 7.99. It was really late and
they wanted to sell the remainders. I just checked into Cititel at Mid
Valley at about 9 pm or 10 pm.

maki jusco rm7

I thought it was a good bargain, so I got the entire leftover maki
for that price…someone was behind me and wanted it too, one second
too late, my friend. ;)

jusco sushi look

There are quit3e a lot of sushi and maki, it filled up two boxes and the boxes were stuffed to the max.

pelican wine hotel

I liked the pelican wine too.

jusco besh enjoyed

Sushi and wine…besh enjoyed with liberal amounts of benzos. Bye. Zzz…

Genki genki sushi sushi

Greetings Earthlings! These are the photos from Genki Sushi
yesterday, read them and weep! Yes, that doesn’t make no sense, but
neither does anything else in life. :) Anyway, a prelude before the
pictures, I took unpaid leave (again) today to wash my laundry since it
won’t dry if I take leave tomorrow and people who knows me in real life
can attest that my wardrobe is rather limited, to say the least. ;) I
don’t buy clothes, it’s not how I choose to use my expenditure. But,
sushi! That’s what we’re talking about now. Here are the photos from
Genki Sushi:

genki_chicken.jpg

Some sushi with chicken on drop and which I dropped promptly the
moment I picked it up. We also got something like this, but didn’t take
a photo.

genki_parcels.jpg

Some deep fried parcel like things.

genki_moshi.jpg

Something that looks like moshi and it’s sweet.

genki_salmon.jpg

Salmon sushi, we think, there is one with a different shade of red.

genki_satay.jpg

Genki Satay. Or something. Tastes like chicken. Lost the receipt so I dunno wat it’s actually called. Very aerodynamic.

genki_tea.jpg

Green tea that can be refilled with a tap labelled “Hot” on the table. Nifty. Quick I have to be fast.

super_sauce.jpg

Obscene radioactive sauce with liberal wasabi (not made by me). My
friend went “Johnson & Johnson No more tears” went and ate one
slathered with this. Indeed, no more tears. Myself, first try made me
cry. Fared better on the second endeavor. Desensitized after that. :)

genki_tempura.jpg

Tempura. Done!

Anyway, I shall throw down the gauntlet and ask if I can finish my
work at my company before 12 pm and then go to (client’s place) to
finish my work there and then leave to ensure that I can make it to the
airport on time. I don’t know, personally, I think that’s pushing it
quite a bit and it reflects badly on me, since I’m basically a new
employee on my first job, and the IT industry is not exactly booming
now due to outsourcing to countries with citizens who will accept lower
pay for similar results like India and China.

However, if I’m ever going to taper off my pharmacopoeia I’m going
to have to STOP worrying about everything and chant “Que sera sera”.
Come on now, do it with me!

Que sera sera
Whatever will be will be
The future’s not ours to see
What will be, will be!

=D

Let’s go to Melbourne! They have this e-visa thing going on now. Now
where did I put my reference number? Nevermind, let’s go to Melbourne
anyway!

I can't believe it's not sushi!

genki_sushi_chef.jpg

This is a photo of a chef preparing sushi at Genki Sushi today.
Well, he’s assistant chef but anyway, the most important question
is…er, I forgot. Anyway, I ate at Genki Sushi today with a friend and
the photos will be up tomorrow and I will have to reply the comments
tomorrow during lunch hour too. I’m sorry, I’ve been saying this in
most of the recent posts, and it must be getting old.

However, I realized that tomorrow is Thursday and I’m flying to
Melbourne on Friday and I’ve not done all the things that I need to do
yet! There literally a shitload of things to arrange (the least of
which is the fact that I don’t have a “clean” bag and my laundry would
not be ready by Friday if the rain continues) before I go over and I
have to work on Friday, so everything has to be done by tomorrow (won’t
be sleeping then) so I can come back to work on Friday, pick up my
bags, take a taxi to KL Sentral and take the KLIA Express to KLIA. My
plane leaves at 9:20 pm (wtf, I thought it was a midnight flight) and I
finish work at 5:30 pm.

Bets on whether I make that flight or not comes with odds of 3:1,
and I’ve taken too many leaves so I don’t think I can take another one
on Friday without finding myself on the unemployment line. ;) I don’t
know, I’ll ask just for the sake of asking. Wish me luck ya, and
someone hire me if I get fired. :p

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