Having heard of great reviews about Shin Nihon already for the longest time, we have yet to make a visit. Yikes.
And now Kin Gyu 金牛, Shin Nihon’s sister restaurant has just opened its doors for about 3 months, so off to Kin Gyu first! *beams*
Located one floor above Guardian, their signboard is easily missed! Remember to look out for this Golden Bull Head on top!
I’ve not been to Shin Nihon so I won’t be comparing, but these 2 restaurants (same owner) are very differently themed in terms of choices but one thing’s for sure: premium Wagyu of great consistency.
Known as the Wagyu Cuisine from Tokyo, Kin Gyu 金牛 serves an array of ala carte menu that includes Wagyu Sushi, Steak grilled on Mt. Fuji lava stone, Shabu-Shabu & Sukiyaki hot pot! These are just the main highlights, and there were many other delicious choices as well.
Premium Japanese meats at an upscale Hartamas address may sound like a pretty expensive combination, but we’re happy to report that it was reasonable too.
Let our Wagyu feast begin!
Wagyu Carpaccio – RM50
Sliced raw lean cut with soy sauce, flavoured with olive oil, yuzu citrus, green seaweed and kelp. Using the freshest high-quality wagyu fillet, this dish makes it for a pleasingly gourmet appetiser.
Sesame Wagyu, Watercress & Arugula Salad – RM35
A vibrant fresh Salad.
Wagyu Soboro Chawanmushi – RM16
One of the “richest” chawanmushi in terms of taste, I’ve tasted, the silky smooth egg custard blends nicely with the beefy minced wagyu and as I scoop deeper in, there are a few cubes of cheese in it. So flavoursome!
Hotate Uni Chawanmushi – RM18
I would still prefer lighter version of chawanmushi, naturally sweetened with scallops and sea urchin! So good!
Paste Tofu with Walnut Dressing – RM14
Made in-house, the tofu was silkily smooth and the dressing was very aromatic.
Soy Milk & Cream Cheese Tofu – RM15
So rich and creamy that you would wanna share this! Slurp!
Shredded French Fries – RM15
Mini C’s favourite, it was very addictive ok.
Suki Yaki Hotpot – RM250 (for 2-3 pax)
Hotpot with sliced wagyu, wheat gluten, garland chrysanthemum, green onion, grilled tofu, glass noodles, Chinese cabbage, Udon seasoned with sweet soy sauce. Served with raw egg and their homemade dashi sauce.
When I first started to indulge in Japanese food, Sukiyaki is the very first dish I fell in love with. Maybe because it was the easiest dish to accept as it’s a hot dish, but many would find the sweetness of sukiyaki too empowering to their liking. Well, not for me. *drinks more soup*
Sukiyaki is a Japanese winter dish that is prepared and served in the nabemono (Japanese hot pot) style consisting of meat (usually thinly sliced beef) which is slowly cooked or simmered at the table, alongside vegetables and other ingredients, in a shallow iron pot in a mixture of soy sauce, sugar and mirin. Traditionally, ingredients are dipped in a small bowl of raw, beaten eggs after being cooked in the pot, and then eaten. Here are Kin Gyu, they do the same.
You may add Wagyu Slices at RM100 per 100g or Premium Loin at RM150 per 100g
Wagyu Beef Soup Rice – RM100
Charcoal grilled Wagyu beef served on top of a bed of rice in a claypot. On the side, with Japanese soup stock of bonito flakes, dried sardine and mackerel flakes poured over.
This is heavenly lip smacking. I was taught how to eat this Gyu Kabayaki Hitsumabushi – first we eat the original flavour without adding anything. Then, add in condiments for another taste. Lastly, add in the dashi to the rice. 3 ways of enjoying this rice!
Claypot Rice — RM40
Served with Minced Beef Tongue with soy sauce and Mentaiko
Even white rice mixed with these ingredients can be so delicious. I had “carb-overload”.
Ending our meal like a Japanese with hot soup!
Hard Shell Clam Clear Soup – RM16
Nameko Mushroom Red Miso Soup – RM12
Kin Gyu is very kids friendly too! They will make sure your kids are entertained, hence a basket of toys for Mini C to choose from and bring home!