Watami At 1 Utama

Watami is the quintessential "Casual Restaurant", and according to their website, they have even trademarked the term "Casual Restaurant" in Japan to be synonymous with their brand.  Wow, I didn't know that was even possible.

In Malaysia, they have a few outlets, namely in Pavilion, Paradigm Mall and 1 Utama.  The outlet in 1U where we dined is on the first floor next to the Starbucks in the New Wing.  I state this here because I was clearly given the wrong information by organizer Ah Bok, who told me it was on the SECOND floor.  Fortunately, with age, I have mellowed, and it no longer hurts the ego to ASK for directions.

The place looks inviting enough, pretty standard kind of Japanese quick dining decor, with the cubicle salons, a nice bar, and private dining areas.  The menu is shockingly extensive, and if you do not know what to order, you'll have a field day deciding on the myriad choices.

To start, Tokujo Irodori Sushi Moriawase, RM25.  I love the way the smooth raw fish dance on my tongue and tickle my palate, whilst being plated so beautifully.

A hot pot of Asari Ishinabe Soup, ..Oooh Lala, lovely fresh clams all opened up to reveal their succulent flesh, in a pot of steamy hot and salty soup.  RM19.90

My favourite for the night, and have actually brought the kids back to sample this.  Gyuniku Sukiyaki Nabe, RM28.  Tender pieces of beef in that soy stock, with the option of additional ramen or udon for those who need their carbo fix, athough   RM9.90 per set of plain noodles seems on the steep side.

The cooked pot of Sukiyaki

Everyone loves Ramen,.... there's even a sitcom to this effect.  I found the stock to be inordinately salty, but according to the guys there, Japanese usually don't drink the soup for the ramen, so it's meant to be salty.  Hmmm, not sure about that.  But I did like the texture of the noodles.  Nagasaki Chanpon Fu ramen, RM26.90.  Actually it's even STATED on the menu that it might be a bit salty as they follow a traditional Japanese recipe.

Hiroshima Fu Okonomiyaki - RM19.90, with pork and shrimp.  An okonomiyaki is like a big err...omelette meets pizza kinda thing.  Not my favourite dish, personally, as I found it a bit too stodgy, and too many flavours to confuse the palate.

Rice ball skewers with miso paste, RM 9.90.  As I was kinda like the latest to arrive, I didn't manage to try this particular dish.

The creme brulee was actually not bad, but then again, since the Japanese are such experts at chawan mushi, you'd think a sweet version of it wouldn't be too mean a feat.

Their house pouring Watami sake, at RM47.90 for a ...300ml bottle, if I'm not mistaken.  Well, it was enough for all of us to get a try.  Love the cute lil blue bottle.

A variety of virgin mocktails, like Passion Fruit Green Tea, Kiwi mojitos and mango mojitos. 

Overall, I'd say the place is reasonable value for money.  I went back again with my brood of kids, who loved the Sukiyaki, and the bill came up to just under RM200 for the 6 of us, eating mainly noodles and two portions of Sukiyaki.

Outlets are at:

Watami Malaysia @ Pavilion KL
C4.04.00, Level 4, Pavilion KL Shopping Mall,
168, Jalan Bukit Bintang,
55100 Kuala Lumpur, Malaysia.
T: +603-2141 6671

Watami Malaysia @ 1 Utama
1st Floor, Rainforest, 1 Utama Shopping Centre,
1 Lebuh Bandar Utama,
47800 Petaling Jaya, Selangor.
T: +603-7727 1399

Watami Malaysia @ Paradigm Mall
Lot 07, Level 1, Paradigm Mall,
1, Jalan SS7/ 26A, Kelana Jaya,
47301 Petaling Jaya, Selangor.
T: +603-7886 9661

Kampachi by Equatorial, At the Troika

I remember in the days of yore, when Japanese food was something so rare and exotic, it was the purview of only the wealthy, one of the names that was quintessentially Japanese was Kampachi.  Their famous buffet was the golden standard for Japanese buffets, when such form of culinary indulgence became the in thing, and it was also synonymous with Japanese fine dining, where we hear tales of rich tycoons spending in the tens of thousands on the freshest of sashimis and the best of sakes.

And then, Equatorial, that grand old dame, closed its doors to the public, I think sometime at the end of March this year, for an undisclosed period for rebuilding.  With it, the iconic Chalet, Kampachi and Golden Phoenix also went into hibernation or so I thought.  So when Alice Yong, food guru from Jom Makan asked if I would like to try Kampachi's new outlet at The Troika, of course I jumped shamelessly at the opportunity, even if it meant having to brave prime time traffic in KL. 


The seasonal Omakase Sashimi, a selection of raw fish, with that Toro to die for.  I swear, that tuna must be a kobe cow disguising as a fish.  Melt in the mouth goodness, (or maybe the kobe cows are fish disguised as cows), and freshness that makes you wonder how long ago they were still in school.  A platter like this costs RM400.  However, before you keel over from a heart attack, (that's why you should eat more sashimi, all that omega oils, I felt healthy almost immediately after eating this platter), you'll be glad to know that Kampachi does have a wide and affordable range of foods.,w ith sets from RM72.  The Omasakes range from RM185-RM300. 


Karashi Renkon - Japanese Lotus Root with Mustard.  Rather unique, not something I can say I've had before. 


Ogon Anago Kabayaki - Grilled Deep Sea Conger Pike with Sauce.  According to the Chef, it's some kind of eel.  Heck, how will I ever unagi again after trying this! It was really a well eeled dish.  Tender, yet firm, and a very lovely flavour that my limited vocabulary cannot describe.  Their signature pink ginger embellishes the dish aesthetically, but is also lovely to munch on, if you like pickled stuff.


Kinti Nitsuke - Simmered winter season rock fish in seasoning, from the North of Suruga Bay.  I find it utmostly difficult to take pictures of whole fish on plates, because the fish look so ...err...dead.  As a scuba diver, of course everytime these marine creatures are served, I wonder what they look like in the sea.  Rockfish, as I know it, look like rocks, and it takes a trained eye to spot one, in the water, as they are perfectly camouflaged with their surroundings.  And they're really hideous.  But as cliche as it may sound, one certainly cannot judge a book by its cover, because if this is that same type of fish, the flesh, ooooh lala, sublime.  Fresh and firm, and so clean and pure tasting.  Absolutely gorgeous. 



Which Japanese meal is complete without a nice cut of beef?  Teppenyaki Tenderloin, seared to perfection, served with Kampachi Truffle and ginger sauce.  I could easily have the whole slice myself.  Beef seems to be a big thing in Japanese cuisine, which makes me conclude that Shinto-ism must be quite different from Buddhism since a lot of practitioners of the latter do not feature beef in their diets. 




Hamachi Jiru - Yellow Tail fish head in special miso soup.  The broth is totally wholesome, and so flavourful, without that commercial miso taste that makes you want to drink 3 litres of ocha after.  The fish meat is still delicious, despite it being the base for the broth. 


And Kampachi garlic friend rice. A perfect cap to a wonderful meal.  Actually, even with just the fried rice and the soup, I'd have been happy.  I am but a simple man, afterall.


Japanese Melon and Kinkan.  Now, brace yourself, I myself nearly choked.  One slice of this melon is RM75, and each kumquat is RM19.  Now, the melon IS very fragrant and sweet, but honestly, for me personally, I would rather eat toro for the same price.  At least people had to risk their lives catching the fish.  And them kumquats, well, they were good, but I can't tell between a Japanese kumquat or Chinese one.  They all look round and orange to me.  Obviously I'm a food plebian.


Chef YS How, Executive Chef of Kampachi who's been with them since time immemorial, explaining to us some of the dishes. 


The chic restaurant is "ensconced in a primer corner lot with a highly visible street facade at the luxurious property (Troika) designed by "starchitect" Sir Norman Foster".  Seating capacity is 118, and tghere is a sushi counter on the ground floor and teppanyaki counter (under construction) on the mezzanine. 





Fans of the Kampachi buffet will be glad to know that it will be making a comeback in January. 




The new Kampachi opens
Mon - Sat : 12noon - 3pm, and 6pm - 11pm
Sunday : 11 am - 3pm and 6pm to 11pm.

For more information, call Ms Carine Lee at 03-2275 7846.

Kuriya, BSC

I think the concept of INCEPTION is real. It is quite possible to plant a thought deep in the recesses of one's mind. For example, I distinctly remember reading in EatDrinkKL's post that Kuriya is BSC was poised to become one of the best and busiest restaurants in Bangsar. Had it come from some other random food blogger, I'd have dismissed it as one waves off a pesky fly on the dinner table, but these accolades come from the The Ultimate of the Food Cognoscenti himself...that's as good as sending Leonardo into the 4th level of my consciousness to plant an idea there.

So, you can imagine my excitement when Aly (I seem to talk alot about her these days huh) asked me to join the Red FM crew for a food review at Kuriya. I was beside myself with anticipation. Well, the thin guy in me screaming to come out would also like to have been beside myself, were it not trapped inside instead of beside.

Now I did not know this until today, (my journalistic skills are about as good as my formula F1 driving skills), but Kuriya means aristocratic kitchen. The Salmon Belly Aburi was yummy, fresh and fatty salmon that melts in the mouth, married with a slightly tangy sauce. It's not entirely raw. The outsides are seared slightly.


A sake margarita. Interesting, but I think I prefer the traditional tequila ones, despite having an aversion to Tequila. By the way, thanks Aly for the drink. Hope it didnt cost an arm and a leg.


Boiled Ebi (Prawns) & Hotate with garlic syouyu. (that's a good scrabble word if its English).


Hotate Mentai With Wasabi Mayo. Scallops, with roe and a lovely sauce with kick. The scallops were fresh, no complaints here.


This has to be my favourite dish of the night. The Chef's Special, Avocado Kakushiyaki. Avocado halves gratinated with scallops within. Yummy. Scallops, cheese and avocado. Fabulous combination.


They might be smiling now, but they had to fight over the last piece.


Terry's fruity drink...well, it was colorful. (FK, if you are reading this, this is for you)


OOOH, I loved this as well. The assorted sashimi platter. Topped with Toro, and Hamachi, and raw prawns, (which I think Terry tried for the first time! Go you raw prawn virgin). The platter was exceedingly fresh.





Dobin Mushi, a clear hearty broth, served in elegant teapots and a teeny weeny tea cup. Off hand, I'd say this method of serving is to ensure your soup doesn't get cold.


Wagyu Kushiyaki. Tender pieces of skewered beef.


A well ingredient-ed (is there such a word?) Chawan Mushi. Smooth silky steamed egg, with lots of goodies lurking beneath.


Soft Shell Crab Tempura. I love soft shell crabs, and I love tempura, because it's deep fried and unhealthy for you. So, this was good.


The dramatic flaming Toyota... like a flaming Lamborghini, but Japanese. I kid you. It's a Oyster Shell Flambe, and it's all about the presentation. However, I found the flames possibly rendered the scallops to be a bit overcooked and as a result were too tough.


Sizzling Seafood Teppenyaki. Now, that's a LOT of food!


Another chef's special. A special fish, which none of us had heard of or seen before, called a Grunt Fish. A simple yet effective way of cooking, preserving the fish's sweetness without overpowering it in sauce. Exceedingly fresh.


This is what the grunt fish looks like, lest you should need to identify one in a lineup.

Freshly pulled homemade Soba noodles. Actually, I had this childhood aversion to Cold Soba noodles, but this reversed my childhood experience, and I'm now a happy cold soba convert.


Mackerel Roll. Well, a bit on the fishy side, and probably an acquired taste.



Terry, Chef Nakagawa and Aly...

That was a rather comprehensive meal. Thanks again to Aly for the invite, and to the management of Kuriya for hosting us.

Kuriya is located on the 3rd floor of BSC's old wing, where Grand Imperial, LeMidi etc are.

Incredible Ishin....Old Klang Road

Delectable Su is such a sweetie.

She took such great pains in organising her inaugural food review session, and went out of her way to accommodate everyone, changing the date more frequently than some people change girlfriends.... I shall not mention who, but yeah, Su is such a sweetie.

Ishin is located on Old Klang Road, before the Taman Desa Junction, right after the funny blue building that is an Indian International School, and opposite the Honda showroom. Jek, the alter ego of Fratmustard, gave me a ride. I knew it was going to be a good night. We also had a Phase II in the pipeline, with the opening of MILK, a new club next to MIST. But we shall Milk that story another time.

Seriously, no disrespect meant to anyone, but I honestly did not know what to expect, and what we got was beyond our wildest expectations. I have to say this ranks as one of my best Japanese meals I've had this year, if not the best.


Steamed Sea Snail, Amera Fruit Tomato with Wasabi Dressing, Grilled Fava Bean, Kodai Sasazuke Sushi Garnished with REAL Sakura flower. Such a variety of flavours. The tomatoes were exceptionally good. The fava was like EDAMAME on steroids. Huge beans. Wonder if they cause wind. That sea snail.... it was amazing how much snail can be hidden in that tiny shell.




Double Boiled Tuna Belly (Toro) Soup. A fantastically rich clear broth. Who says you need cream to be rich. The small slice of tuna belly looked like beef, and tasted delightful.


Just when we were oohing and ahhing the soup, the next jaw dropping dish sailed in. A mini junk filled with all sorts of sashimi, fit for an emperor. Hamachi, salmon, flying fish, prawns, butterfish, scallops. I think I must have done something good earlier in my life (I cannot say past life since I am not a believer in reincarnation) to have deserved such an unsolicited feast. Not to mention, the wonderful company of Su, Jek, Monkey, Unkaleong, Nipple Joe, and Mrs Nipple Joe, whom we havent seen in YONKS. If you're reading this, Mrs Nipple, CONGRATULATIONS on your new marital status.


Nothing is wasted. The bones from the sashimi platter and the prawn head are deep fried into this lovely snack.



This has to be the most surprising dish of the night. Nipples had a competition on his blog to see who can identify this dish. Seriously, it looks like a piece of beef, but I would NEVER have guessed that it is TUNA JAW. Jaw dropping indeed. But better still, was the lush, moist flesh within the jaw.


The new Steven Spielberg horror movie.... JAW.


Hokkaido Scallop Tempura With Japanese Sweet Potato. Someone, I can't remember who, was eyeing the scallop shell as a soap dish. Question: Do restaurants actually recycle these shells? Can anyone confirm?
The scallop was delicious and plump, and that deep fried noodle coated with egg roe, as a fan decoration, (I presume its meant to represent a marine landscape), was also yummy despite being decorative.


Aren't these the cutest little chawan mushies that you've ever seen? Egg in their natural habitat. Anyway, the trio of of Chawan mushi is an additional to the kaiseki, and costs RM12 for the 3.



Eggshilarating chawan mushi.




How will we ever eat normal beef again? After already having been spoilt by Chef Michael Elfwing in Senses, and now, this Stone Grilled A5 Wagyu Beef. What can I say? Just looking at the colors, you can imagine the amount of marbling on those slices of beef. Succulent, tender, melt in the mouth. My dear cow, your death has not been in vain.


Chilled Sakura Soba Noodle. Talk about versatile. Sakura! A distinct fragrance about it. Reminds of the song, Chotto Matte Kudasai...


And this AMAZING sushi platter. (Additional to the kaiseki). Hawaiian Roll (Prawn & Mango), Spider Roll (soft shell crab), Phoenix Roll, (Prawn & Avocado), Sushi Pizza (Smoked salmon and baked cheese). Each roll costs about RM25-RM28.



Chef Q, a very affable and modest, soft spoken fellow. Of course, Jek's ears perked up at the mention of Chef Q, which by extension, has to be part of the Qguides.


Absolutely gorgeous selection of Japanese ice creams, Lavender, Wasabi, Melon, Peach, Sakura, Black Sesame.



Now, the price for this entire feast ...drum roll, RM150++ per head. Excluding the chawan mushi and sushi. I personally thought it was darn good value for money. I cant wait to try again.

Seriously, what better combination, great food, great friends... ah, I must remember to bring some sake the next time. Wonder what's their corkage.

Thanks a heap, Su for organising such a Delectable outing, and thanks Chef Q for such a fabulous meal.