Level 2, Sheraton Imperial Kuala Lumpur Hotel Jalan Sultan Ismail, 50250 Kuala Lumpur, Malaysia Tel : 603-2602 3288 FB : Sasagawa Japanese Restaurant
Business Hours : Mon – Sun 12 noon – 14:30 p.m. ; 6 p.m. – 10 p.m.
Thanks to the wonderful invitation, I recently got to sample some really nice authentic Japanese cuisine prepared by the Chef Sasagawa from Sasagawa Japanese Restaurant that located on level 2 of Sheraton Imperial Kuala Lumpur, which just opened for business in 3rd June 2015.
Sharing his skills and knowledge in traditional authentic Japanese cuisine to the Malaysians, Chef Sasagawa was trained under the famous Iron Chef Tadamichi Ota. Serving seasonal Japanese food while using Malaysian ingredients, we were offered the Hana Course, a kaiseki menu that consists of appetizer, sashimi, simmered dish, main dish, deep fried dish, rice, soup and dessert, which priced at RM350.
Besides Hana Course, diners have another 2 options to choose for their dinner at Sasagawa Japanese Restaurant, the Yuki Course (RM460) and Tsuki Course (RM280). For lunch, do try their bento sets that come with 4 choices, the Chef’s Special Bento (RM120), Sushi Bento (RM90), Teppan Bento (RM90) and Tempura Bento (RM90).
We started the Hana Course with trio appetizers, which includes savory smooth steamed egg tofu in Japanese dashi stock topped with salmon egg, golden powder, radish and a small amount of wasabi, sweet juicy fruit tomato from Kochi Prefecture, Japan that served on a bed of ice, and lastly the Nanbanzuke (a dish of pickled vegetables with red pepper) Fish Cutlet with Kikka flower and soft loofah marinated with vinegar.
Simply toothsome! These appetizers were executed with such details using the best and fresh ingredients Chef Sasagawa able to source, turning a seemingly simple offerings into something extraordinary to me.
As a beef lover, I appreciate wagyu beef a lot for its premium quality. Served together with Japanese seasonal vegetables like cucumber, capsicum, fried lotus, mushroom and brinjal, Chef Sasagawa’s Kuroge Wagyu steak (Black Hair Cow) was so perfectly grilled till tender and juicy. Every bite was truly a satisfying experience, I only wish there’s more meats on my plate.
A nice tummy warmer on a cold rainy day, Chef Sasagawa served us the nimono dish with flavorful onion soup stock that comes with a natural sweet taste. After few minutes of waiting to let the onion soup stock boiled first, then we can put the fresh healthy ingredients like braised Pike Conger, Seabass, octopus, Kujo green onion, Mizuna, rolled Chinese cabbage, Maitake mushroom and lime into the pot and simmered till nicely cook. Itadakimasu.
Not your ordinary plain flavor chawanmushi, Chef Sasagawa steamed the egg custard and goma tofu (sesame beancurd) together to form a wobbly and smooth creation. Topped with fragrant goma cream, thin sliced winter melon and garnished with red bright wolfberry, the taste was so heavenly, it’s bound to leave you wanting more!
Interesting deep fried dish creation from Chef Sasagawa, he uses cha soba instead of normal Japanese rice to make this exquisite sushi, wrapped together with unagi and potato within the seaweed and omelette egg, then fried it and served beautifully with flavorful stock sauce mixed with glazed daikon radish, topped with white onion and hint of wasabi.
Filling shokuji cooked in a small kettle with toppings like salmon, salmon egg and shiso leaf. Fukusa miso soup and pickled seaweed with arima-ni (simmered first using green Japanese peppercorn) were also served along with the rice dish to make it a complete satisfying meal.
Our dinner was closed with perfect ending as Chef Sasagawa served us the refreshing yuzu sorbet (lemon lime flavor), matcha ice cream (green tea flavor), black sesame ice cream and yukimi daifuku, my favorite among all with vanilla ice cream wrapped inside the chewy mochi skin.