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Japanese

Edo Ichi & Friends, A Salon of Artisans

Posted by Jason Wong On November - 4 - 2013ADD COMMENTS

Edo Ichi Japanese Restaurant got its name from the period when Japan was under the rule of the Tokugawa Shogunate, Edo period 江戸時代, from 1603 to 1868. The Edo period was a period characterized with economic growth, strict social order, isolationist foreign policies, environmental protection policies and the exponential growth in the appreciation for the arts and culture. Edo literally means estuary or bay entrance and is the former name of Tokyo, which is also the seat of power for the Tokugawa shogunate.

Established in the year 2001, twelve years down, with 16 individual restaurants and 5 different brand names, the Edo Ichi group’s success owes much to their insistence on upholding traditional Japanese dining cultures developed since the Edo period, practicing old and new food preparation methods and using fresh and good quality ingredients for their dishes.

Having been involved in the restaurant business that highly emphasizes on the importance of traditional dining cultures and the appreciation of the art of dining, Edo Ichi had in July 2013 through a simple dinner cum media conference at their Island Plaza (Penang) outlet, launched their “Edo Ichi & Friends” campaign to bring together personalities and craftsmen that share the same aspirations and appreciations for culture and arts and innovative thinking. The campaign aims at inviting and bringing in people that still practices ancient traditional craftsmanship, artists, creative thinkers and innovative creators to share and impart their knowledge and experience through various activities and programmes.

The first craftsman to join the campaign or movement was Martin Pauli, a contemporary master in handcrafted watch making from Switzerland. Martin founded Angular Momentum of Switzerland in 1995 with the vision to create and manufacture beautiful handmade timepieces, manufactured under inclusion of old technologies and traditional craft with the premise that no single part is made by CNC machines, not depending to suppliers and all working steps done through his personal hands.

He developed a fundamentally new system of time display, Revolving Disk (RDS), which has successfully replaced the classic watches with three-hands. Martin Pauli’s specialty is in decorating his hand crafted watches with art, age old traditional craft infused with newly developed methods; reverse painting on glass, gilding on glass, engraving on silver, gold, pearl, porcelain, etc. He is a mechanic, artisan, miniaturist, engraver, goldsmith and enamellist.

After the scrumptious Japanese dinner, we had an after-dinner-session over a bottle of warm sake, and here is an abstract from the informal Q&A we had with Edo Ichi’s PR representative founder of La Bibliotheque Du Temps, Mr. T.F. Chong:

Jason: Why did you invite Martin Pauli to join the “Edo Ichi & Friends” campaign?
PR: It was the timing; coincidentally Martin and I are planning to set-up a “Salon Metiers d’Art – La Bibliotheque Du Temps” in Malaysia. It will be a library cum gathering point for watch enthusiasts that will showcase handcrafted watches and a whole load of information and history related to watch making.

Jason: Why did Martin agree to join the campaign or movement?
PR: He shares a similar appreciation and admiration for the meticulous methods of preparation, art and culture behind the Japanese cuisine as that of Edo Ichi’s.

Jason: What will be the form of collaboration between Martin and Edo Ichi?
PR: Martin will allow Edo Ichi to use his images/art work and philosophy in the campaign to cross promote each other’s ideas, concept and aspirations.

Jason: Would these craftsmen and friends impart or share their skills to create new dishes for Edo Ichi?
PR: Depending on the possibilities as not all will be skilled in the culinary arts, but they will be sharing their ideas, concepts, philosophy and work ethics with Edo Ichi to improve in other areas as well.

Jason: Would Edo Ichi create a special dish or menu to introduce and celebrate the joining of new “friends” to the campaign?
PR: May be yes for future collaborations, but definitely not for now as time does not allow us to do so.

Jason: Would Edo Ichi create a Master Class for the public or its loyal customers to attend if the “friends” are from the culinary industry?
PR: It would be a good idea if time permits it.

Here is a glimpse of the dishes that were served to the media representatives that showcased some of Edo Ichi’s hand picked favourites and signatures:

Clockwise from top left corner: Soft Kani Karaage To Shake Kawa Sarada, Sashimi Moriawase (Assorted Raw Fish Platter), Zenzai (Appertizer), Matsuzaka Gyu To Eriingi Butteryaki, and Kinmedai To Yasai Takiawase.

Clockwise from bottom left: Kaki Furai, Kurumaebi Ninniku Yaki, Kinoko Miso Shiru and Momo To Matcha Ice Cream.

 The Dinner Menu

Zenzai (Appertizer)
Hotate Aburiyaki (Seared Fresh Scallop)
Unagi Dashimaki Tamago (Japanese Omelette Stuffed With Grilled Eel)
Shake Mizuna Maki (Salmon Rolled With Japanese Watercress)

Sashimi Moriawase (Assorted Raw Fish Platter)
Mekajiki Toro (Swordfish Belly)
Botan Ebi (Humpback Shrimp)
Kanpachi (Greater Amberjack)
Uni (Sea Urchin)

Sarada
Soft Kani Karaage To Shake Kawa Sarada (Mini Salad Topped With Crispy Soft Shell Crab & Salmon Skin Served With Signature Sesame Dressing)

Age Mono
Kaki Furai (Deep Fried Breaded Oyster Served With Tonkatsu Sauce)

Nimono
Kinmedai To Yasai Takiawase (Braised Splendid Alfonsino Fish & Assorted Vegetables With Soy Sauce)

Yakimono
Matsuzaka Gyu To Eriingi Butteryaki (Panfried A5 Matsuzaka Beef & Apricot Mushroom With Special Garlic Butter Sauce)
Kurumaebi Ninniku Yaki (Grilled Tiger Prawn With Garlic Mayonnaise)

Shirumono
Kinoko Miso Shiru (Bean Paste Soup With Assorted Mushroom)

Dezaato
Momo To Matcha Ice Cream (Japanese Peach & Green Tea Ice Cream)

This interview/article was published in Vouch free magazine in November 2013.
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Sushi Tei, Sunway Carnival

Posted by Jason Wong On December - 10 - 20121 COMMENT

Since setting foot in Penang with its initial outlet in Gurney Plaza some months back, Sushi Tei has carved a name for itself in the Japanese food scene and gathered a line of loyal clientele. With the confidence built up, they have ventured into the Province Wellesley market with their recently opened outlet in Sunway Carnival in Seberang Jaya.

Since its debut in 1994, Sushi Tei has spread their wings to over 5 countries; from Singapore to Malaysia, Indonesia, China and Australia. Their menu features contemporary Japanese offerings to innovative dishes influenced by Asian flavours. Its menu begins with a revolving selection of appetizers, sashimi, sushi, tempura, to a variety of nabe, ramen, udon, soba, etc. There is also a modest and unassuming Kaiten (conveyor belt) encircling an open-kitchen that allows dinners to be entertained by the culinary activities of the restaurants’ chefs while waiting to be served.

As with many Japanese restaurants, Sushi Tei also provides for seasonal themed menus apart from the staple favourites and signatures that they are known for. The seasonal offerings coincide with Japan’s seasons of change and the ingredients that comes with it, Salmon harvesting season, Autumn’s special the coldest season, Aburi Spring season special, etc.

During the closed door food sampling event which we sat in for the magazine that we usually write for, we asked for dishes from their ala carte menu that are hard to go wrong with and that sets them apart from other chain restaurants.

Shiretoko(RM88.80), an assortment of thickly sliced fish sashimi and a heap of sea bream.  The yellow-tail and butterfish sashimi were firm and tender with light undertone sweetness, the salmon creamy, and the tuna belly marbleised and rich. The sea bream pieces were creamy with a strong sweet taste.

Aburi Sushi Mariawase (RM26.80), a combination of 6 types of half broiled fish and scallop on a bed of gluttonised rice rolls. The pieces of selected juicy cuts had a smoky flavour that differentiates them from the usual sushi offerings.

Nama Kaki Aburi Wafuu Carpaccio (RM10.80), 2 pieces of succulent Japanese styled half broiled oyster Carpaccio served with a handful of raw sprouts, chopped spring onion and chopped tomatoes. It was slightly sweet, slightly earthy with hints of acidity, but the bitterness of the sprouts might not go well with some individual taste preferences though it brings a contrast of colours and an opposite texture spectrum with the smooth oysters.

Duck Aburi, 7 slices of smoked gamey duck breast served their tangy, savoury Carpaccio dressing and lightly bitter sprouts.

Gyu Misoki (RM15.80), sliced raw beef lightly marinated with a miso base sauce that comes with its own portable grill-pan. The sweet, nutty fermented aroma is immediately released when the beef slices are grilled over the red hot grill pan.

Kaisen Tan Tan Ramen (RM22.80), firm and springy ramen noodles served in a lightly spiced, sweet and creamy sesame base soup with succulent prawns, sweet scallops and savoury, sweet squid tentacles. The piping hot and comforting bowl of noodle was one of our favourites and is also one of Sushi Tei’s best seller noodles.

Although Sushi Tei is a pork-free Japanese chain restaurant, it does carry a list of beers and sakes that is very often a good companion to the flavourful contemporary Japanese dishes and Asian taste influenced offerings that their chefs create from their open kitchen.

All in all, Sushi Tei is one out of the many Japanese restaurant chains that we have visited and would not mind returning a good bowl of piping hot ramen, some quick snacks or chatting up with some all friends over some drinks in a private corner.

Sushi Tei Sunway Carnival
Add: Sunway Carnival Mall : LG-02&03, Sunway Carnival Mall, Penang. Tel +604 390 6014
Website: http://www.sushitei.com
Facebook: https://www.facebook.com/sushiteimalaysia
 
These are some of the dishes that we have had in the past to their Gurney Plaza outlet:

 
 
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Aji Noren (味暖簾日本料理)

Posted by Jason Wong On October - 16 - 20121 COMMENT

We have been to Aji Noren for quite a few times, then I decided to write it but that was months back. And thus, if can’t quite connect with taste memories please be gentle!

Aji Noren is a Japanese restaurant located in the Prima Tanjung business block off Jalan Fettes in Tanjong Tokong. Prior to writing this piece, I have found that many have actually written about this small yet functional restaurant that seems to project a cozy and homey atmosphere with a touch of TLC (tender loving care) by their ever so helpful waiting staff.

Throughout our visits, we found that there is a huge crowd of loyal customers that patronize the restaurant; there are many Japanese expatriates and families that dine from the extensive choice of cooked Japanese delicacies. It is their “home-cooked” flavours and the ability to custom-make our orders that attracts our return visits.

On our visits we usually don’t go for their Bento (meal) sets, although they are quite inexpensive and filling. We like munching on our favourites starting from appetizers or light dishes, then escalate to mains and staples (rice or noodles).

Daikon Sarada (RM6.00), a simple yet satisfying appetiser of juicy diakon cut length wise served with rich, savoury mayo and a lightly sweet and tangy sauce. It is simply an appetite opener.

Hotate Shimeji Batayaki (RM16.00), simply just scallops and mushroom(s) stir fried with butter. This dish is all about the sweet earthy flavours of mushroom, juicy tender scallops and rich buttery taste. The textures are also well balanced with all the ingredients just nicely cooked till al dente.

Buta Shabu-Shabu Salad (RM15.00), salad with cooked pork, mushroom and a very unique dressing. The poached pork pieces were moist and tender, salad greens and tomato wedges were fresh and juicy, mushrooms were sweet and earthy, and lastly the salad dressing was nutty, sweet savoury and tangy. The salad was great by its self, but a bowl of plain fluffy white rice might also compliment very well.

Bonus! I have found a simple recipe for this salad at “reikalein“.

Ika Nangkotsu Yaki (RM4.00), if I am not mistaken is grilled squid soft bone. The squid soft bones were lightly grilled with salt and served as it is; crisp yet tender with a smoky, salty flavour.

Tamago Kikuraage (RM23.00), stir-fried black fungus with egg and other vegetables. This egg flavoured dish with crisp and tender texture goes very well with a bowl of rice and maybe some cooked dry Udon too.

Nama Ika Teriyaki (RM27), whole grilled squid with teriyaki sauce. But we usually get the restaurant to make this dish with butter instead of teriyaki, which give it a lightly salted flavour with a rich buttery taste.

Saba Shioyaki (RM15.00), grilled mackerel with salt. The salt brings out the fragrance and sweet taste of the juicy rich mackerel fillets. Add a dash of lemon and some grated Diakon to balance, the flavours changes tone and it mellows the rich fatty fish oil.

Well during one of our visits, we did try their set meals or Bentos that are reasonably priced for value, portion and taste. Chikin Ban & Tamago Kikuraage Set (RM23.00), deep fried chicken cutlets coated with fluffy egg coating, stir-fried black fungus with egg, miso soup, common salad, rice and cut fruits. The chikin ban ban is one of our favourites at Aji Nouren, they are always moist, juicy, tender and flavourful. If you fancy the fluffy egg “flower”, you can personally request for more, which we usually do.

Aji Noren has been in the Japanese Restaurant business for quite some time now, and it seems to attract loyal and new customers with their cooking style that suits most locals and Japanese expats living in Penang. If you are looking for Japanese food minus the sushis and sashimis, then it is one of the places I would suggest to try.

Our overall experience:

Taste
  • 4.0/5 (Good)
  • The dishes that we usually have do satisfy what we are looking for, especially the cooked items.
  • They are good in butter base dishes.
  • Sushi is not their forte at this outlet.
Texture
  • 3.5/5 (Good)
  • The stir-frying, grilling and deep frying does not kill the texture of the meat and vegetables per se.
Service
  • 4.0/5 (good)
  • Friendly and helpful.
Cleanliness
  • 3.0/5 (Good)
  • The dining area was neat and clean, but sometimes the table tends to be slightly greasy due to the wood surface.
Atmosphere
  • 3.5/5 (Good)
  • Cozy and homey, but as the place is not big it tend to get packed easily.
Price
  • 3.5/5 (Good)
  • Neither too expensive nor cheap, good place to indulge in some good Japanese food without the massive bleeding.
Portion
  • 4.0/5 (Good)
  • Good portioning for most items, especially the Bento sets.
Value
  • 3.5/5 (Good)
  • Personally satisfying after most visits, except one or two occasions when I didn’t get to indulge in things I like.
Consistency
  • 3.5/5 (Good)
  • So far no major upsets.
 
Address: 98-G-35, Prima Tanjung, Jalan Fettes, Tanjung Tokong, Penang.
Tel: +604 899 4720
GPS: 5.451280252777741, 100.30423443122561
Business Hours: Open Daily from 12:00pm-2:00pm & 6:00pm-10:00pm. Closed on Mondays.
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Invited Review: Kuchi Japanese Restaurant @ New World Park

Posted by Jason Wong On October - 31 - 20112 COMMENTS

We have pass by this Kuchi Japanese Restaurant some time back, and it did not seem to be anything out of the ordinary. But then again, looks can be deceiving! It was an invitation through our blogging friend, Lonely Teacher. He had tried the place out and recommended that we give them a chance to ‘sell’ what they have to us picky eaters.

Kuchi’s co-owner, Alex Soon, was present to keep us inform of what was to be serve and what are their initial concept for their few months old restaurant that is nestle just opposite the “famous” Sri Batik Nyonya eatery.  From him we got to know that they will have in their menu fresh seafood that are caught in our local waters and also air-flown chilled varieties that are imported from various sources. They even have live octopus on the menu for people who are adventurous enough to give it a bite.

It was short sampling session after business hours. We only samples 7 dishes out of the many that are contained in their Japanese Asian fusion menu. First up was their Special Maki RM11 (Sushi) or ‘Dragon Roll’ to me. Large deep fried battered prawn encase in a firmly hand pressed sushi rice roll coated with sweet and savoury prawn roe.

Then we had their Name Ika Teriyaki RM25 or grilled squid which was one of our key likable. Crunchy yet tender squid generously seasoned and flavoured with their specially concocted sweet earthy sauce.

Kaki Guratan RM18 or oyster baked with butter and crumbs. I a mouthful, there was the feeling of crunchy grainy bread crumbs with the smooth soft texture of the oyster. Flavour wise, it was rich creamy and buttery with a medium salty end.

Ginmutsu Teppan Yaki RM26 is a deep fried cod and home-made kimchi dish that goes very well with dry noodles or plain old white rice. Though the fish was deep fried till crisp, it was still moist inside. The sweet and spicy sauce was quite appetizing for people who like a bit of heat in their food.

Saikoro Steak RM24 or beef cube served on hot plate garnish with deep fried slice garlic. It is a dish best tasted while its is pipping hot, but don’t burnt your tongue!  The beef cubes were tender to slightly over. Taste was typical with the right consistency of saltiness, sweetness and beefiness.

Special Inaniwa Udon RM15 is served in a spicy, sweet and fruity soup broth with seafood and tempura prawns on top. The smooth springy noodles are call Inaniwa udon and are made in Akita Prefecture and are one of the highest quality udon made in Japan. This udon has good flavour and remains pleasantly al dente after cooking.

Lastly we had their Somen Chanpuru RM13 or Japanese Mee Sua. The stir fried somen was firm and not too oily to taste. It was a light noodle dish that has lots of vegetables.

Taste

3.5/5 (Good) The flavours were pleasant although the dishes have been infused with Asian tastes.

Texture

3.5/5 (Good) Basically the dishes we tried nicely prepared with good mouth feels.

Service

3.5/5 (Good) Good explanation from Alex and their chefs when we shot questions at them.

Cleanliness

3.5/5 (Good) Clean and neat dining area.

Atmosphere

3.0/5 (Average) Not much to look for as they are not theme or concept restaurants.

Price

3.0/5 (Average) Price are reasonable.

Portion

3.0/5 (Average) The dishes that we had were quite standard in portion size.

Value

3.5/5 (Good) The food was flavourful although portion and price may be average in comparison to other Japanese restaurants around.

Consistency

NA/5 stay updated.

Address:  102-A-5, New World Park, Burmah Road,10500 Penang

Tel: 04-2285176

GPS: N5 25.212 E100 19.638 View Gourmet Garden Food Trial in a larger map

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Sakae Sushi & Tepanyaki @ Auto City

Posted by Jason Wong On September - 27 - 20112 COMMENTS

Is it a review, not really? It was a gathering called be Project Penang and fully sponsored by Sakae Sushi. There were about 20-25 bloggers of different fields not only food bloggers and many of them were people we haven’t met before, there were some that may have been acquainted once during last years’ “Blog Fest” and there were a few that we have been in close collaboration to promote Penang through blogging and pod-casting. The gathering also saw some new faces, we had a Scottish travel blogger who have spent 5 years in Penang due to the fondness he has for this beautiful Island, we had Christer a photo blogger and her friend  and Legend a tech blogger.

Through the gathering, we had much fun especially when Sake Sushi’s frog mascot came out for a photo session with us. He was pinched, squeezed and even “molested” by the undertaker.

During the gathering, we were hosted by Ranney (in green) from Sakae Sushi and their chefs and managers. Sakae Sushi Autocity ,which was formerly called Sakae Teppanyaki, now offers not only teppanyaki but also a range of Sakae Sushi dishes after undergoing an extensive refurbishment that has infused their (Sake Sushi) signature contemporary and stylish ambiance. Beware! Some of the dishes served are only found in this outlet, and there are an impeccable range of live seafood like live lobster, seabass and oysters.

Ranney briefed us on the origins of Sakae Sushi, the various concepts within Sakae, the meaning of the frog logo and the newly acquired touched screen ordering system that they put in place in certain outlets. Did you know that Sakae started from the husband’s love for his wife, of which like enjoys sushi? 

The gathering began with much fun fair, and the meal or dinner that followed was also exceptional. First, came the Sakae Salad that consist of shredded cabbage, julienned egg omelette, fritters, deep fried crispy salmon skin, marinated jelly fish and served with a plum base dressing. It is something different from the usual salad that we have savoured in Miraku or Ajinoren.

Then we had a platter that had Hana Maki, Soft Shell Crab Crepe and Salmon Sushi. Their Hana Maki is a beautifully crafted flower roll with delicate salmon sashimi petals wrapped around tangy sushi rice that is topped with creamy mayo and garnish salty shrimp roe.

Soft Shell Crab Crape is made of savoury fried soft shell crab rolled in an eggy crepe with sweet bean curd and juicy green & red coral leafs.

Salmon Sushi, skilfully sliced air flown fresh Atlantic  salmon sashimi on a roll tangy sushi rice topped with creamy mentai sauce that is lightly torched to give it that smoky flavour. 

Omo Tempura Shell Crab is simple dish with fried soft shell crab “packaged” in an egg crepe and served with fish floss and dressed with Japanese sweet and sour sauce and mayo.

The star of the night was their Live Lobster Mentaiyaki. Simple yet delicious dish that just grilled lobster and mentaiko sauce, rich and creamy.

Lastly we had a serving of Garlic Fried rice that was cooked at their Tepan section down stairs. 

Address: 1815-B, Jalan Perusahaan, Auto City, North-South Highway, Juru Interchange, 13600 Prai Penang.

Tel: +604 5080268

Opt. Hrs: 11:30am-10:30pm

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Of recent we were invited by Miraku Japanese Restaurant in Penang’s G-Hotel to gather a small group of bloggers to share the opportunity to preview their new dishes and promotions, and bridge them to the mass of Japanese food lovers out there. To begin with the series of planned event is their March & April Hotate (Scallop) & Chuhai (Japanese Cocktail) promotions. The promotions begin from the 1st of March and ends on the 30th of April 2011.

There are 10 items to choose from their Hotate promotion menu that ranges from the naturally sweet Nama Hotate sashimi to the savoury Hotate Ramen.

If you are planning for a full night of Hotate craze, you could  start the meal with the Nama Hotate Sashimi (6pcs) RM19.90 that had a light natural sweetness and smooth tender flesh.

Then we had the Hotate Sushi (Nigiri Sushi) (3pcs) RM14.00. The texture of the scallops were similarly soft and tender like the sahsimi scallops and the hand pressed rice rolls were not too sour nor too compact.  With a small drop of shoyu and a touch of wasabi, it brought out the sweet taste of the scallop further.

After the raw hotate, we had the Hotate Chuka Chinmi RM8.00. They are actually the membranes on the side of the adductor muscle trimmed and tossed with sesame seeds, chili, vinegar and seasoned to taste. It had a crunchy texture and an appetising taste that helps to get the palate moving and duets quite well with certain beer sand sake.

Then we tried the Hotate Kakiage RM28.00. Mixed vegetables, onion, capsicum and scallops batter coated and deep fried till golden brown. It had a crisp surface with moist and juicy fillings that are appealing people who love fried foods.

Another deep fried item on the promotion menu was the Hotate Korroke (2pcs) RM18.00. The croquettes are different from the normal potato base, they were made from diary custard packed with corn kernels and scallop breaded and deep fried until achieving a golden crust and yet maintaining a rich creamy centre.

Continuing after the deep friend version, we had the Hotate Kushi Yaki (2 sticks with 6pcs scallop) RM11.50. Pieces of whole scallop grilled and glazed with their home made sauce of soyu, sugar & leek. It is said that the end product is very similar in taste as the ones found in Japan, authentic and exquisite.

Then there was the Hotate Kara Yaki RM19.90. Big size Scallops with roe pan grilled in butter, Mirin, sake, shoyu and seasoned with pepper. The scallops had a firm and tender texture with a buttery and savoury taste.

After the grilled, we had the Sanshoku Hotate Mayo ( a set of 3 colours with individual flavour) RM30.00, Green was Wasabi, Yellow was Mayo and Red was the  Mentaiko (明太子) is the marinated fish roe of Pollock. Each individual flavours would have a different appeal to different taste preference. Some liked the spicy Wasabi or horseradish taste, some enjoyed the rich mellow taste of the mayo and for me it was the rich and salty Mentaiko that hit the note.

Another creamy dish that was on the menu was the Hotate Gratin RM23.00. It had 5 lovely charred scallops on a bed of sweet and creamy gratin made of custard, cheese, mayonnaise and macaroni, then finish with a slight torch of the surface.

Last but not least, a hot bowl of Hotate Ramen RM25.00. The soup base had predominant flavour of Miso and Wakame or seaweed. The savoury and creamy tasting soup had in it a mount of Ramen noodles, Ginkensai or Pak Choy, Moyasi or bean-sprouts, corn kernels and most importantly the whole scallops with roes intact.

After finishing the last item on the “Hotate Promotion” menu, we went on to have some cocktails drinks. The drinks were also part of their March & April promos, “Chūhai Promotion” @ RM28.00 per tokkuriChūhai is a cocktail mixture of Shōchū (Japanese Liquor) with carbonated drinks & citrus drinks, the possible concoctions may include lime, grapefruit, apple, orange, pineapple, grape, kiwi, ume (plum), yuzu, lychee, and peach. In short, Chūhai is a Japanese Alcoholic Cocktail that can either be served hot or cold and any with any flavours according to the drinkers’ preference.

Miraku in its Chūhai promotion is providing a 150ml tokkuri (house pouring) of either Mugi (Wheat Shōchū) with 23% alcohol or Imo (Potato Shōchū) with 25% alcohol with a variety of choices mixers:

  • A can soft drink of either tonic, soda, Sprite, Cola or Oolong,
  • 300ml of choice of juice of either lime, Orange or Mango Juice.

The most desirable cocktail by the ladies that particular night was the Mugi (Wheat Shōchū) with Sprite and Lime Juice cocktail. It was well blend, with little bit sweetness, tang, mellow alcoholic taste and fizzy after taste.

The following is the Potato Shōchū or Imo with Sprite/Tonic, Lime and Plum. It had an alcoholic taste with a bit of salty sourish taste, and it was the second most liked concoction of the night.

This is Imo with just Oolong tea. It is for the more matured drinkers who like their cocktail strong.

Our chef of the day was Nakagawa-san, a shy chap at start but looks can be deceiving. If I am not wrong, he is still single and available for now!

Business Hour :

Daily Lunch 12:00pm to 2:30pm

Daily Dinner 6:00pm to 10:30pm

Reservation:

Tel No. : 604-229 8702

Fax No. : 604-229 8560

Email Add : fm@miraku-restaurant.com

Links to the other attendees of the preview:

View Gourmet Garden Food Trial in a larger map

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Masu Sake

Posted by Jason Wong On February - 1 - 2011ADD COMMENTS

Most local Japanese food patron would have one or many encounters with sake (酒) or to be more precise Nihonshu (日本酒)  in their course of dining out in their favourite Japanese restaurant, but not many would have been introduced to masu sake(枡酒).

Masu is a square wooden box that was originally used to measure rice in Japan during the feudal period. One masu was supposedly enough rice to feed a person for one day. Today the masu is largely used for drinking sake with standard size of one gō or approximately 180ml. The masu is a symbol or celebration of life, love, friendship and happiness and are commonly used for New Year celebrations, weddings and company gatherings. The box is hand crafted in Japan from hinoki (桧) wood (lemon-scented, light pinkish-brown, with a rich, straight grain, and is highly rot-resistant) using traditional method without any use of nails or glue, it is all about old world carpentry skills and good wood. It will impart a delicate hint of lemony, woody and sweetness to your sake and smoothers the body of the sake that you are having regardless of brand or type. Thus, the masu box is never to be wash using soapy water or anything that will distort the unique flavours of the wood. It is usually washed by using hot water.

To further enhance the experience, salt can be placed on the rim edge of the box before drinking from it. It adds a dash of savouriness to the sake.

We had our first masu sake experience at Miraku Japanese Restaurant sometime late last year, and the latest encounter was during this January. Miraku is having a promotion from January to February (2011) to promote the traditional art of masu sake drinking with each serving charge at RM28 per full masu box.

Miraku Japanese Restaurant

Address: 1st Floor G Hotel, 168A Persiaran Gurney, 10250 Penang
Tel No. : 604-229 8702
Fax No. : 604-229 8560
Email Add : fm@miraku-restaurant.com

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Food Find:Fusion Japanese Cuisine in Jit Xin

Posted by Jason Wong On March - 2 - 20107 COMMENTS

We have found a new Japanese Restaurant in town. The exact location is the junction of Macalister Road and Madras Lane. The restaurant serves fusion Japanese Cuisine. The taste is more suited for the local tongue rather than Japanese.  For a quick dinner, we had pork chop rice, noodles and a stir fired chicken rice.

FV-100301-Jit Sin_6

As usual, for starters at a new Japanese restaurant, I would try out one of their basic dish which is their pork chop rice or tonkatsu don. It was average to my standard. The pork chop was breaded and deep fried to slightly over brown, but it was still tender inside. May be they should look into the oil temperature or the lifespan of the frying oil. Taste wise was a bit more salty comapre to the ones I have eaten.

FV-100301-Jit Sin_1

As the stir fry chicken rice that Gill had, taste was also on the heavy side of savory and sweet. The pairing of  french beans gave the dish a fresh and crunchy feeling. For rice lovers, it went well with the bowl of plain white rice.

FV-100301-Jit Sin_5

Our business associate had a bowl of their noodle. We were busy talking and rushing for time, thus I did not had an opportunity to taste or ask him of what he felt about the noodle.

FV-100301-Jit Sin_2

To sum up our experience at Jit Xin:

Taste & Texture: 2.9/5 (average with room to improve)
Money Value : 3.8/5 (price wise is quite cheap with a standard portion for my tonkatsu don)
Service: 2.5/5 (need to be more pro-active)
Cleanliness: 4.0/5 (still new, lets wait and see)
Atmosphere: 3.0/5 (quiet)

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