Japanese food had always been one of my favourite food. Best Restaurant To Eat was invited to the newly open Kurata Japanese Restaurant located at Park Royal Hotel Jalan Sultan Ismail, Kuala Lumpur.
The concept at Kurata Japanese Restaurant is of modern Japanese with a French touch. Upon entering the restaurant, you are welcomed by the Japanese style décor and the French design chairs and tables.
There are 4 private rooms, the largest private room can accommodate up to 20 guests.
At Kurata, it exudes a very elegant design while there is a mix of Japanese wares and Zen garden design around the main entrance that enhances the Japanese style.
Our dinner review started with the introduction of a special Seafood Shabu-Shabu – RM155 per set of 2 persons by the Chef.
For the Seafood Shabu-Shabu, the seafood includes the likes of the Snow and King Crab, Angle Shrimp which are freshly imported from Hokkaido every Tuesday and Friday.
The broth of the Shabu-Shabu was superb; we finish it up to the last drop of soup. According to the Chef, the seafood stock (dashi) are boiled from the combination of kelp(konbu) with sake and mirin which are essential condiment and provide a low alcohol content of rice wine and sugar.
Our host have graciously demonstrated on how each ingredient are carefully laid out on the pot of the boiling Shabu Shabu. After cooking it, the taste of all the fresh ingredient together with the fresh vegetable was enough to create a delicious soup that had us all finish up to the last drop.
Next, we had the superbly prepared 8 Pieces “Suzu” Omakase Edomae Sushi– RM 110.00 with the first set comprising the Fatty Tuna (Otoro), Flounder (Hirame) and Botan Shrimp (Botan Ebi).
Botan Ebi is the authentic style with the tail folded over towards the shrimp meat.
The chef has arranged the sushi from low to high which should be the way we consume the sushi. The arrangement is such that we start off with the lighter taste to the heavier taste. This is to ensure that our taste-bud will have a rhythmic step to enjoy each and every piece of the sushi.
Followed by another set of 3 piece which was the Scallop (Hotate), Gizzard Shad (Kohada) and Salmon Roe (Ikura).
One of the things I like and enjoyed about Japanese food, is that the Chef takes great pains in serving the freshest possible seafood. You are unlikely to find any low quality seafood serves at authentic Japanese restaurant.
The last set of sushi was the Egg (Tamago) and Minced Fatty Tuna (Negitoro-maki).
The Egg are homemade, using a copper saucepan. Before cooking, the saucepan is heated for 1 hour with pure 100% canola oil. This will help to create a soft texture for the egg.
According to the Chef, all the fresh fish are imported on Monday, Tuesday and Friday from Kyushu- Island, Hokkaido and Tsukiji Fish market.
To end our fine dining dinner, we had a touch of French in that we had the Earl Grey Tea Crème Brulee.
and the Cheese Cake.
and the Green Macha IceCream
If you yearn for some real authentic Japanese cuisine serves by Japanese chef with more than 20 years of experience, Kurata Japanese Restaurant Park Royal Kuala Lumpur will be a fine choice to start off with.
Read more about our other Japanese Cuisine below.
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This food tasting session was organised by HungryGoWhere Malaysia – Discover, Eat, Share today!”