Reliving the Japanese favorites at Miraku

Miraku is a proud home brand to G Hotel; an impressive and wholly owned local hotel located strategically on the most coveted and desirable location on Penang Island.

The seafront location offers the familiar sea view and timeless scenes of local taking walks down the famous promenade of Gurney; otherwise affectionately known as Gurney Drive to the locals, makes this one of the fastest growing hotels despite it being one of the late baby boomers in the industry, and they have also recently launched a new addition to their family; G Hotel Kelawai.
(I was at their topping ceremony last year)

The strategic location is undoubtedly one of the reasons for the successes, but the hospitality and bold  contemporary design along with their remarkable marketing and service cemented the branding further in the hearts of their guests. Their success and the growth in the popularity of the hotel are testaments to that. It can be challenging booking a room at the hotel at the very last minute, and early bookings are always recommended to avoid disappointments.
They are definitely one of the most preferred hotels among both local and international tourists to the state, and that includes corporate guests as well.

Food is another augmenting factor proudly and shamelessly boasted by the hotel, and every reason to do so. The wide variety and diversified choices await the guests and diners at their homegrown restaurants. From the usual buffet fare and international choices of an open cafe to specialty cuisine restaurants and relaxing lounges, G Hotel has nailed it to keep their guests at bay despite the many alluring temptations from its neighboring malls; not one, but two prominent multi-storey malls.
It may seem challenging to sustain their food and beverage business while being flanked by the highly popular malls housing multiple restaurants and cafes, offering more diversity in dining options but G Hotel has stepped up to the challenge and even snagged some of the mall shoppers towards their home restaurants which have proven their quality over time.

 

Miraku is just one of G Hotel's brand which did just that.
Its Japanese offerings entice the usual Japanese food lovers towards its welcoming lair and its name (and fame) has definitely spread more than just being a hotel resident restaurant.
I was here when they newly opened, many years ago, and it was only recently that I have returned to relive the Japanese tastes which have remained intact in my mind for so long.
I am a fan of Japanese food, and I am often on the hunt for the good ones; though I remain loyal to some of the ones I have marked as my favorites (I am always the comfort eater, and I tend to stick to some places for some time).

It is still as I remember it; the exterior and the minimalistic interior which just boosts of warmth and simplicity. That is the concept embraced by G Hotel which I like about; simple and contemporary design just makes everything clean and neat, which just speaks of comfort.



Fuss-free designs like these make it easier for diners to adapt to and settle in immediately, warming up to the ambiance to prepare themselves to enjoy the food.
It is also that same concept emulated from the Japanese dining style, found in most Japanese restaurants and even in the Land of the Rising Sun itself.





Green tea, or Ocha is synonymous with my kind of Japanese meal.
It just seems incomplete without it, in my own humble opinion.
(Of course, I do try some of the other beverages, once in a while, but going Japanese without Ocha is like going for afternoon tea, without the tea. It is just weird, at least it is, for me).




Miraku's Appetizer of the Day to start the meal with; a homemade dish of lentils, beans, mushrooms and radish served ala pickles style.



Sashimi, or fresh raw fish and seafood, is always an essential part of a Japanese meal; or at least, it is to me.
While there are those who do not fancy raw and uncooked food, sashimi speaks languages in which the fans could understand and truly judge of the standards of a restaurant claiming that Japanese cuisine label.

Sashimi of the Day (MYR26.00) is a simple option to start, especially for those with a petite appetite.
Consisting of the usual Sake (salmon) and Maguro (Tuna) sashimi, these are the simple favorites and even the mandatory (for my case) for my usual fill of the raw fish.



This is an economical option for the sashimi lovers, and since my other half was not too keen on gorging on raw fish, I find this rather satisfying for the first try.
(I will leave the other variety of sashimi to my next visit).



The thick slices made up its worth, but the winning factor lies in the freshness of the fish.
I have tasted the real deal from Japan itself, and I have a favored Japanese restaurant which serves the best sashimi (in my opinion) that it is hard to refrain from judging the quality of the sashimi served in most Japanese restaurants (excluding the chain restaurants of course).
Freshness is indeed important; even crucial to make me forget about the name of the restaurant I patronized if I was disappointed, and I am glad Miraku made me relive my earlier memories and my love for their fresh maguro slices back then.
The wasabi is equally important to complete my sashimi platter. This greenish paste made up of grated Japanese horse radish is frankly, one of the main components to complement the raw fish and most of the stuffs we get in the usual Japanese chain restaurants are paste-like in its texture.
However, the real thing is again, fresh and tastes like it.
It is not dried up paste sitting in the metal container for the entire day, but packed with luscious moisture (not in a gory way) and breathes of fresh horse radish taste, giving you that kick in its spice factor as well.
Anyone with a blocked nose will definitely benefit from the spunky wasabi, and the fresh one will immediately help you with that sharp shocking sensation sent all the way to the roots of your hair.
Guaranteed.

Curry Udon Set is a satisfying and price-friendly option for those who want to enjoy a little bit of everything along with the main course.



Comprising of the Curry Udon; served in a small black pot filled with thick udon noodles immersed in the rich curry-powder concoction of a gravy along with vegetables and prawn tempura, chawanmushi (steamed egg with mushrooms), Inarizushi, salad, and seasonal slices of fruit.












We strayed from our usual order of Sake (Salmon) Teriyaki and opted for the Spanish Mackerel marinated in miso sauce instead (MYR25.00)



The thick succulent flesh of the Spanish mackerel screamed of sultry goodness and every bite evenly oozed of the smooth and lush texture of the fish, generously and consistently infused in the flavorful miso sauce. The savory tastes of miso is truly detectable in the hint of saltish edge rubbed over the fish while maintaining that handshake with the dense quality of this species of mackerel.
It was a taste which will stay in the memory for a while.




I still have my favorite Japanese restaurants close to my heart, but Miraku is definitely sticking to the list and reliving memories of why I liked it from my first visit years ago.

I could never say no to a good Japanese meal, and I am glad that I have now officially reinstated Miraku in that list of my favorite places to dine in.

If in doubt, check out the number of Japanese expats and tourists making up the patrons in the restaurant.
Miraku could certainly be in the race for a very long time.


Note: 
Miraku Japanese Restaurant is located on the 1st Floor of G Hotel, Gurney Drive.
The staffs are warm and friendly, and service was prompt as well.


All the experiences are based on my personal tastes and are in no way representing the general.
This is not a sponsored post by the restaurant, and is purely based on my personal opinions.


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A Fusion of Japanese at Azuma

A member of the Edo Ichi, or currently known as Right Potential group of restaurants, Azuma is one Japanese specialty restaurant operating under this big umbrella, which is the parent to a range of many others.

Azuma Japanese Restaurant started its operation on the first floor of Queensbay Mall, Penang almost a decade ago, when the mall first opened its doors to public.

It was pretty popular with the locals, unsurprisingly, at a time when the flavors of Japanese food and the likes of chain outlets are making their way into the local market and contributing to the surge in the growth of these Japanese-themed food industry.

I have only been to this restaurant like a couple of times; most of the time due to the eatery being selected by my Japanese food lover friends.

Well, I am one myself, but somehow, I have always preferred other restaurants.

I blame it on my picky tastes with food, and my tendency to stick to the comfort food zone; frequenting restaurants which I have personally marked as my favorites.

It has been a long time since my last visit, and the revisit was intended to refresh my memory on the selection they have here, and probably as I was hoping to deviate a little (just a little) from my usual haunts.

I have always thought of this as one of those specialty restaurants, due to the presentation of the image of the restaurant from the outside and also that dimly lit "barely seen" environment of the interior as one walks past the entrance which gives it that factor of mystique and class.

The idea of a sushi conveyor belt, or kaiten, running around in the middle of the restaurant will not appear in my mind for a specialty restaurant.

There it was, in Azuma, right there, staring at me in the face.

To be honest, there was that little element of surprise as my impression of the restaurant was suddenly torn between the category of fast food or sushi chains and the specialty cuisine style.

Yes, and all because of the special appearance of a conveyor belt.

The kaiten did all that.

It messed up my mind in a jiffy, and after I have entered the restaurant.

I could have turned on my heels and head out I suppose, but I was a little lost in thought and dazed yet fueled by that curiosity, I simply had to find the answer to the offerings of this restaurant and uncover for myself the identity actually depicted by the place.

Oh, let's just give that benefit of doubt to the people working hard at rolling the sushi by hand, and preparing all the orders in the kitchen.

Started with an appetizer of Turban shells with Okra (Lady fingers) -MYR15.00

The turban shells are unique, and I was again curious though I was a little skeptical with the name and also the idea of having shells; partly because I am not a fan of shells despite my professed love for seafood (shells somehow never made the equation, they don't fit in) and then I was again dumbfounded by the sight of the peculiarly shaped shells when they arrived.
Obviously the plate was laden with more lady fingers than the first named specialty of the dish, though I will not say it was not a good thing either, but the peculiar shape of the shells are well grounded since they are directly named due to that shape resembling that winding cloth making up the headwear (originating from Persia) worn mostly by the men in the Sikh community.
I am not the adventurous type; I am not going to say that I was fascinated by the sight (refer back to my earlier comment on my relationship with shells).

The turban shells are not your typical species of clams, or so I almost thought, for they are a species of sea snails.
Yes, read that, Snails.
I am sticking to the lady fingers, thank you very much.

We ordered this on our own will, but I will leave these turban snails, I mean shells to the other one and just make sure I have my share of the okra, which was just stir fried before drizzling them with the pleasant and light tasting sweet sourish and thin hint of chili gravy. The natural viscid texture of the lady fingers lent and blended well to create a slightly more treacly combination in the gravy, yet not appearing too gooey at the same time.
It was a subtle mixture and is simply alluring, leaving it hard to resist as one would subconsciously take one bite after another, and another.

As for the snails, or shells, I am going to need therapy at the thought of it, so I will leave to ignore the photos or that I even ordered this before. Enough said.
Don't ask me, I have no recollection of this.



The name of the next dish; has momentarily vanished from my memory, and perhaps it was a little (too) salty to our liking.

Stir fried udon with diced chicken, assorted vegetables, one or two shrimps and a few slices (or broken tentacles from a squid) make up this.
I just remember it being salty, which was quite a pity because it definitely look really good in its appearance when it arrived (and even now in pictures), but you know what they say about high sodium in your diet, so sorry, I have to pass on this.



My regular favorite, Salmon Teriyaki (MYR20) was slightly more expensive than most of the versions I have had in other Japanese chain or specialty restaurants, and I could not help but compare this with the others I have had.



Thinner by definition, the fillet was quite frankly, not meeting what I usually would like or even what I had in mind. The sheer amount of the teriyaki sauce did not do much to give the salmon fillet the flavor it deserved, though the only thing which saved it was that it was not overcooked.
I think it was quite nicely done, but it could have been slightly better.
It is one of my personal favorites, not to mention regular, and I definitely have set slightly higher expectations for this wherever I go. Yes, even when it's homecooked.
I am perhaps a little salmon-crazed?

Anyway, our dining experience at Azuma was not too bad and do not be disheartened, it could be my personal tastes which may differ from yours.



I would say the food here displayed significant signs of the intermarrying of both the Japanese style and also a little local tastes injected into cooking and preparation of the food, making it more of a fusion rather than purely Japanese.

It is something that I have observed evident in most of the local Japanese restaurants, especially among the chains, though there are still a few outlying (and outstanding) restaurants which have differentiated in their own presentation and obedience to the authenticity of the cuisine origins.

It is creativity, perhaps innovation, but there is always something to suit everyone, isn't there?
One man's meat can always be another's poison.

After all, the charm that lies in that culinary sector is all about experimenting and getting creative with all that there is.

Reasons to Love the Kampachi Weekend Buffet

I am a fan of buffets; really I am.
My eyes sparkle at the glimpse of the colorful and multi-varied types of food presented in different styles, flavors and unique ways which are bound to set the taste buds go on a wild spree.
The thing about buffets is this; Variety.
We have choices, and lots of them in one single meal.

Of course, the old ode that one should exercise with caution when faced with so much food; in amount and varieties still stands.
It sounds like a heavenly treat to be surrounded by all these wonderful choices and the freedom to have anything you want (well, almost, depending on the theme).

Buffets are readily available everywhere although this is still a sinful treat to many, and of course, the need to splurge to enjoy these assortment of cuisines.
(Well, there are also good buffets at a good bargain, which I will probably blog about in the future).

One of my personal favorite buffets has to be the Equatorial Kampachi's Weekend Japanese Buffet.
Served on Saturdays and Sundays for lunches, and only Saturdays for dinners, this is one exciting buffet for those Japanese food crazed fans.



There is just so much to love about this Japanese buffet, and to begin with, I am already a fan of both Japanese food and also, Kampachi.
Kampachi by Equatorial is one of the hotel's pride in serving one of the finest quality of Japanese cuisine around the island of Penang, and its fame has also spread to the metropolitan city of Kuala Lumpur.



The weekend buffet brings together the delectable treats served from this fine kitchen; by their experienced and skilled chefs.



Here I will list down the reasons this buffet has captured my heart, or appetite :-)

Assorted Fresh Sashimi sliced and cut right before you, and comes in numbers
Salmon, Butterfish, Tuna, Octopus

Sushi Lovers would rejoice at the varieties of Sushi freshly made to choose from







Cooked on the spot and served piping hot seafood and meat Teppanyaki varieties
(Fish, prawns, mussels)





Scrumptious Deep Fried Tempura technically running out like well, hot prawns!





Fresh wasabi paste!
Nothing beats freshness in this spicy wad of green spunk:-)



Silky Smooth Agedashi Tofu




Free Flow of Green tea (hot and cold) and chilled cordials/beverages



Interesting varieties of desserts
(I mean really interesting; a neat mix of western, oriental and localized desserts all together!)









 

They have the Soy curd pudding with fruit cocktail!


Home made Signature Kampachi Dorayaki!
Who doesn't love dorayaki!?
(Signed with love with Kampachi's initials :-)



Chinese Red Bean soup served hot from the pot, made with Azuki beans!



Japanese Mochi infused with the localized style



Awesome dining environment in the restaurant



Exclusive ambiance within the hotel to chill and lay back during the weekend








So, what are the reasons NOT to like about this buffet?
I can't think of any...

Equatorial Kampachi Japanese Weekend Buffet:
(Kampachi by Equatorial Hotel Penang)
Lunch on Saturdays and Sundays (starts from 11.00am until 3.00pm)
MYR68++ for Adults, MYR37++ for children


Dinner on Saturdays Only (starts from 6.00pm until 10.00pm)
MYR 92++  for Adults, MYR 49++  for children 

For inquiries or reservation, kindly contact +604- 632 7000.



Note: This is NOT a sponsored post and is based on blogger's personal experiences and opinions :-)