uni (sea urchin) tofu
I never get sick of Japanese food.
Despite stuffing my face silly with sushi during the weekend, I still had lots of tummy space for the exquisite dishes from this 1-month old Japanese place.
Regulars of Mizu Bangsar would have heard through the grapevine (or more likely tasted the difference) in their old favourite.
It seems the ex-chef and ex-manager had decamped up the street to this new place under the same management as Gin Shui Tei, the Japanese place in Tropicana Golf & Country Club.
Some of the old favourites from the Mizu menu can be spotted here. Notably the signature foie gras and daikon radish. In fact, lovers of that delicacy will be happy to see loads of the ingredient peppering the menu, whether in the form of fried rice or maki.
I had high expectations for the Matsuya Sarada (RM25) since it sounded gorgeous with pomegranate, pine nuts and passion fruit dressing but it felt a tad ordinary when the flavours hit the tongue.
Luckily our next dish, the uni tofu (RM25), a soft wobbly soybean milk creation topped with uni that is grilled and served with a delicious broth restored our faith in the place. Simply brilliant as we slurp down the broth.
salmon ikura cheese maki
The assorted sashimi (RM190 for three persons) was lovely too, a chef’s creation on what was freshly flown in today. I loved the sweet scallops and the hamachi slices.
The salmon ikura cheese maki (RM25) was also an interesting combination of cream cheese, salmon, garlic crisps and is topped with those eye popping ikura roe. Swipe a little of the teriyaki-like sauce on the bottom to give it a teeny weeny sweet taste.
Next came, the star dish of the night that had the longest name, gindara saikyomiso zuke yaki (RM55).
Wrapped in an ohba leaf that lent it a smoky flavour, the fish was beautifully cooked. Dipping each piece of the cod with the white miso seems to make it even tastier.
Japan Wagyu Ishiyaki
Then came something I have not had for years, Japan Wagyu Ishiyaki (RM240) or meat cooked on a hot stone. Strangely enough, I remember eating this kind of hot stone cooking in Soave, Italy.
This version is wonderful since it features the incredible melt in the mouth texture of the Japanese wagyu. Within a few minutes, all the cooking is done and we can slowly sink our teeth in the meat to savour.
goma ice cream
Last but not least, even the sesame ice cream (RM8) was exceptionally good. I liked the bits of aromatic sesame seeds I found inside the creamy ice cream.
And like I always say, I reckon we will keep returning here. Plans are underway to do a repeat visit with my mother who is a stalwart fan of Mizu. I’m curious to try out their hot pot rice including ne that uses mixed mushrooms and truffle oil.
Matsuya Japanese Cuisine
No. 19, Jalan Telawi 2
Tel: 03-2202 2618
(Pork free. Place is open for lunch and dinner daily. Fresh fish is flown in from Japan on Tuesday and Friday. It is right opposite Swensens. They also do omakase and special set dinner courses like sushi, sukiyaki, teppanyaki, and tempura from RM80 to RM95. For more pictures, see the Flickr set.)
*Disclaimer: The opinions expressed here is entirely based on my personal tastebuds and may vary for others. This review is time sensitive; changes may occur to the place later on that can affect this opinion. The reviewer also declares that she has not received any monetary or non-monetary compensation from this place for writing the review. …read more