Posts tagged Sushi

 

*In conjunction with the Malaysia International Gourmet Festival 2010. Read more about the MIGF 2010 Gala Launch and the reviews on other fine-dining restaurants here.

 

 

Hailing from “The Land of the Rising Sun”, the 40-something Chef Yasutoshi Ito brings to Sagano Restaurant his devotion for authentic Japanese food. Chef Yasutoshi was born in Sendai and underwent his culinary training in Tokyo. As a child, he used to help his mother in the kitchen and that is where he discovered his passion for food. It is this very passion that made him decide on a career in the kitchen.

A chef for over 20 years, he has worked his way up the culinary ladder to his current position as a Japanese Chef. Quiet and unassuming, Chef Yasutoshi prefers to let his culinary creativity do the talking, delivering a unique cooking style where he cleverly balances the foundation of traditional cooking with innovative touches of modern culinary trends.

The tantalising aroma of Japanese flavours wafts through the air as I entered the Sagano Restaurant.

Renowned for its impeccable service and the eye-catching and elegant surroundings, Chef Yasutoshi Ito has combed the kitchens of Japan to bring you authentic Japanese cuisine at your table.

His culinary creations are innovative and meticulously prepared. It will excite the palate of even the most discerning of gourmands. Choices are plenty and charming hostesses introduced us to the Festival Menu.

Sagano’s Full Festival Menu (7-course) is RM179++ per person with wine, OR RM129++ per person without wine.

Light Festival Menu (4-course) will be RM98++ per person without wine.

APPETISERS

Steamed Mushroom Egg Custard in a Tea Cup with Sea Urchin

Slow-Boiled Saury Fish in Sweetened Soy Sauce

Salmon Canape with Fresh Wasabi

Steamed Rolled Chicken

Paired along with Morton Estate Marlborough Sauvignon Blanc

Steamed mushroom egg custard is my all time favorite whenever I’m having Japanese, and I’ve to admit the appetisers already got me excited!

STARTER

Rare Wagyu Beef, Sesame Wasabi Dressing

Paired with Hunter’s Marlborough Pinot Noir

The Wagyu beef was incredibly fresh and they were all very well cut, just nice for me to dip it in the little tea cup of Wasabi dressing and enjoy it in my mouth before I reluctantly swallow it.

Cute little tea cup of Wasabi dressing

Thick slices of Wagyu beef soaked in the dressing. I was literally drooling.

Glasses of different wine to go along with the different Japanese dishes.

MAINS

Steamed Sea Bass with Japanese Rice Wine, Patong (Spicy Sauce)

The fresh Sea Bass with Japanese Rice Wine

Patong

Grilled Miso-Marinated Sablefish Wrapped with Bamboo Leaf

The Sablefish was amazingly smooth in texture even though it was grilled. Not to mention that it was also Miso-marinated. I’m sure you will know how delicious it is if you’re a fan of Japanese.

What’s next?

Prawn Tempura with Shredded Potato

Japanese Soy Sauce

As well as the white garlic sauce for us to eat along with the Tempura

The prawn was so crunchy and juicy!

Half Grilled Assorted Sushi

Asari Clam Clear Soup

Each of us were given one big tea pot of the soup, and I finished it all by myself! *rubs tummy*

DESSERT

Black Sugar Ice-cream

Face turned red. It must be the wine.

  

 

SAGANO

Cuisine: Japanese (Pork Free)

Capacity: 124 pax with 3 Tatami rooms and 1 private dining room

Festival Reservation: 03 2162 2233

 

 

Renaissance Kuala Lumpur

Level 1, West Wing,

Corner of Jalan Sultan Ismail and Jalan Ampang

50450 Kuala Lumpur

www.klrenaissance.com

 

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