I love sushi for its straightforwardness and ease – one big bite with clear and clean flavours. Nothing too brash. I love it for its texture, at once firm, giving you something to chew if that’s your game, something that can almost be swallowed whole if you like.
I also love the combined silkiness and meatiness of some of it, the connotations of luxury in that. I love its completeness – protein and starch nestled together, with just a little something extra — wasabi, a glaze of sweet soy sauce — for spark. I love its light impact. It can fill you, but not with guilt. Much agreed right?
New York City’s Michelin starred sushi den has finally reached Malaysia’s shores!
Sushi Azabu @ The Table, ISETAN The Japan Store KL
Located at the 4th floor of Isetan The Japan Store at Lot 10, this sophisticated outlet will transport guests to Japan for an authentic and intimate dining experience.
The traditional house specialty sushi is crafted from fresh-from-Japan fish and prepared by trained chefs to execute the highest quality of preparation, elegant cooking and Omotenashi – selfless service with a spirit of warmth and respect. You could experience more of this when seated in front of the counter as you could watch they way the chef work on your order.
Sushi Azabu is headed by Chef Toshihide Terado.
3 Omakase options are available, and the fish will be of excellent quality no matter how you order.
The available Course Menu:
Koi – RM120
Nigiri 10 pieces
Azabu Course – RM220
2 kinds of Sashimi
Nigiri 7 pieces
Chef’s Specialty Course – RM420
They also have ala carte if you’re not keen for an Omakase session.
Sea urchin (UNI) sushi – RM50 per piece
Hello cholesterol gold! This was so good.
The uni is firm but melts in your mouth with its rich and creamy sweetness, and is just a little bit slimy. It’s almost a bit custard-like – but lighter. And important to note, good uni is never fishy but instead, has delicate traces of the ocean.
We had the Koi & Azabu Course.
Started of with an Appetizer for everyone – Hijiki
Looking like black tea in dried form, this type of seaweed is extremely high in fiber.
10 pieces of fresh Nigiri from the Koi set
Each nigiri is dabbed with wasabi in between and glazed with Nikiri (sweet soy sauce) just before handing the plate to the customer. Modern soy sauce is very strong and can easily over power the subtle taste of raw fish. That’s why sushi chefs made their own version which has multiple layers of flavour and is mildly sweet.
For the Azabu Course:
After the appetizer, we were served with Shirasu – White Bait
That has a smooth and chewy texture but very sweet taste. It is also topped with a little spicy cod roe, adding the spiciness!
2 kinds of Sashimi
Tai – Yellow Tail
Maguro – Bluefin Tuna
A comfort in a cup, it was love at first slurp.
7 pieces of Nigiri
Shima-aji – Striped jack
Ika – Cuttlefish
Saba – Mackerel
Chutoro – medium fatty tuna
Ebi – Prawn
Ikura – Salmon roe
Roll Sushi that has Tuna in it
As an overall experience, each mouthful was really satisfying – sweet, clean, light yet very filling.
However, I would prefer sitting in front of the chef and be told the order of eating each piece. That would be just perfect.
Crystallised Yuzu Dessert
Next: Chef Specialty Choice perhaps?
Papa C will kill me. LOL