Tenjin: Round Two. Earlier entry: June 6.
Raw tuna with “hot-spring egg.” Love it, love it, totally love it.
Half-broiled salmon with anchovy sauce. Nicely executed, with slices of fish that remain raw at the bottom but lightly cooked on top, complemented by a gently savory sauce.
Foie gras chawanmushi. Can’t-fail custard, supplying sublime spoonfuls of livery lusciousness. Never settle for plain chawanmushi if possible!
Tuna roll, alongside uni & ikura sushi. No complaints.
Soba with duck breast & mountain veggies. A hearty, heartwarming recipe that might represent the pinnacle of Japanese soul food.
Cold green tea for me, hot for you.
Tenjin Japanese Cuisine,
Grand Millennium Hotel,
Jalan Bukit Bintang, Kuala Lumpur.