Can’t go wrong with the sashimi platter here. Sit at the counter and watch the chefs slice up the raw fish and spread everything in a flawless presentation, remaining poised and cool-headed despite the clamor of customers placing ceaseless orders.
Two types of eel sushi: in front, anago (saltwater eel) & in the background, unagi (freshwater). We’re increasingly favoring anago, which swaps the oily sweetness of unagi for a fleshier texture and less one-dimensional taste.
Smoked tuna topped with foie gras. Had a shot at greatness, but fell short; the fish could have been more succulent, while the bits of liver were a little too meager.
Wagyu beef & leek soup. A rich, belly-warming broth, brimming with flavor, though the Wagyu could probably have been substituted with Angus with no discernible difference.
Foie gras with Coco Tei “special sauce.” An intriguing recipe, with hints of sesame in the sauce that nicely complemented the liver’s fatty flavor.
Wasabi & sesame ice cream. Tasty but pricey, at RM10 and RM12 respectively.
Umeshu plum liquor jelly. Superbly smooth, with a slight, surprising bitterness that made it a nice enough change from the typically sugary jellies.
Shochikubai Sake-Kyoto Fushimizu Jitate. What a tongue-twister of a name.
Suishen Junmaishu sake (15 percent alkie).
Jalan Delima, Kuala Lumpur.