Ogawa: Round Two. Earlier entry: June 24.
Konnyaku, a plant-based jelly with numerous nicknames _ “devil’s tongue,” “voodoo lily,” “snake palm” and “elephant yam.” All those monikers make this sound scarier than it is. High-fiber, low-calorie health food, with a springy firmness.
Karashi mentaiko. Thick slices of marinated pollock roe, deliciously savory.
Going raw the rest of the way: salmon sashimi & sea urchin.
Tuna & squid, tasting irreproachably fresh.
Hirame. Flat fish, valued for its crunchy smoothness _ not its bland taste.
Sake is served, satisfyingly so.
Ogawa Japanese Kitchen,
Plaza Mont Kiara, Kuala Lumpur.