For me, discovering Japanese food was like being a reasonably good painter who suddenly finds a whole school of artists whose work is breathtaking. I can still remember vividly that I had never looked beyond sushi before I start blogging. Haha.
There’s just so much to learn and appreciate when it comes to Japanese food.
I personally thought that it is about the wonder of turning humble foodstuffs into simple but lovely meals – something that make us happy on a daily basis.
It always flick in my mind whenever I’m having Japanese food especially, that eating is not just about sating appetite but about appreciating, with all our senses, what is put before us, and honouring the ingredients with which it is made.
And I’m very happy that I did the same at:
Sourakuya Japanese Restaurant is an authentic Japanese family owned restaurant serving both lunch & dinner. I would say their dishes are traditional and authentic. Sourakuya is managed by a husband-wife team (wife being Japanese) & a Japanese chef from Osaka namely Ogawa Tetsuya.
Being a hidden gem nestled at Sri Petaling, Sourakuya is rather new and still awaiting many more discoveries by Japanese food lovers like you!
Tonkotsu-Shoyu Ramen – RM21.20
The noodles was springy and the broth was really good too. Very flavoursome and not too oily, it’s like having ramen from a Japanese home. Their chasu (pork belly) was very succulent too.
Unagi Don – RM42.80
Rice topped with grilled eel
Ten Don – RM31.80
Rice topped with tempura. Chris loved this so much and claimed it was better than Shitamachi tendon Akimitsu. Wow.
It was nicely battered (not too much), has the crisp and seafood was fresh too.
Oyako Don – RM26.80
Rice topped with chicken & eggs. The right order for our food critic Mini C as he loves food with lots of flavours.
When it comes to Japanese food, everyone knows the classics like sushi, noodles and tempura. But one food that always takes visitors to Japan by surprise, and also showed in convenient stores, is oden. Rarely seen outside of Japan, many patrons might not know how yummy they are! And even in KL, most Japanese restaurants don’t serve Oden.
Essentially just a variety of foods served in a light, soy-flavoured broth, oden is a hugely popular winter dish in Japan. Warm, filling and definitely tasty.
Daikon (white radish) – RM3.70
Having oden without a slice of daikon radish is like ordering a pizza without cheese!
Far milder and softer than radishes found in the West, daikon does a wonderful job of soaking up the oden broth, and is actually a lot lighter than it looks. Even Mini C loves it!
Chikuwa (Fish Paste Cake) – RM5.30
Chikuwa are tube-shaped fish-paste cakes. It is lightly fried before being added to the broth. Chikuwa’s consistency is somewhere between cooked meat and tofu – it’s soft and spongy, but satisfying to bite into and it won’t call apart between your chopsticks.
Gobou-Ten (Burdock Tempura) – RM5.30
P.S: Don’t waste the delicious oden broth! By adding RM2, you can have it warmed up again and add in some udon to savour more!
Tamagoyaki (Japanese Omelette) – RM5.60
It may not look very smooth but was packed with the flavours of the dashi.
Thanks to Sourakuya for the treat, the silky smooth cold tofu was packed with sesame flavour.
Great sweet ending ta a homely restaurant.