Taka By Sushi Saito
As the youngest sushi chef to be awarded the prestigious 3 Michelin Stars, Takashi Saito has opened up his first outpost outside of Tokyo at the swanky new St. Regis Kuala Lumpur. This marks Malaysia's first restaurant by a three Michelin-starred chef. An omakase meal at Taka will set you back by RM1,000 per head, as all the fresh seasonal ingredients are personally picked by Saito himself and flown in from Tokyo three times a week to ensure you receive the authentic experience. Saito is scheduled to fly in at least four times a year to supervise the restaurant and has personally chosen and trained Masashi Kubota who will be heading the sushi counter in Kuala Lumpur. The Kuala Lumpur establishment boasts a 16-seater counter made from 300 year-old Hinoki wood, a step up from Saito's 8-seater counter in Tokyo where he works his magic. To Saito, rice remains the most crucial element in sushi making as he prides himself on the rice they produce. A firm believer in authentic Japanese cuisine, his sushi remains true to the traditional recipe as no fusion elements are involved. He recommends the best way to savour sushi is by allowing the fish to touch the tongue first to fully experience the dish. Saito is best known for his signature style where he uses slightly smaller cuts of fish and slightly extra salt in the rice, while soy, wasabi or lemon is applied to the fish before being served.
Known for their Edo-style tempura, Ginza Tenkuni opens their first establishment outside Tokyo at the St. Regis Kuala Lumpur. Since its inception in 1885, the tempura establishment located at the Ginza main street has evolved from its humble beginnings as a small street stall to a six story building, earning them the moniker “Tenkuni, veterans of tempura.” As Malaysia's first tempura specialist, Ginza Tenkuni will continue to serve customers with their 130-year-old traditional recipe of edo-style tempura. A team of four selected chefs from Tokyo including Tempura Chef Kenichi Ishikawa will be heading the Kuala Lumpur establishment which boasts a 12-seater counter made from lacquered 300 year-old Hinoki wood. All seasonal ingredients are freshly flown in from Japan and thinly coated with a special tempura batter mix, fried using a copper cauldron filled with their signature oil blend. Ginza Tenkuni will also be importing their special Tentsuyu sauce made from a secret recipe. The Satsumaimo or better known as sweet potato tempura is one of the highlights from the omakase menu priced from RM500 onwards.
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