No 202, Persiaran Klang, Batu 3 3/4,
Off Jalan Kelang Lama, 58000 Kuala Lumpur, Malaysia
Tel : 603-7980 8228
FB : Ishin Japanese Dining
Business Hours :
Mon – Sun 12 noon – 3 p.m. ; 6 p.m. – 1 a.m.
Thanks to the wonderful invitation, I recently had the opportunity to sample a feast of luxurious Japanese cuisine at Ishin prepared by Chef William, their skillful resident head chef.
Situated within the metropolitan area of Kuala Lumpur, Ishin is a fine dining Japanese restaurant that serves genuine Japanese and Kaiseki style cuisines.
From the moment you step through Ishin’s doorway, you’ll experience a warm and cozy ambience as Ishin’s interior design and lighting will set the mood right to get you started on an exquisite Japanese culinary journey.
In addition, if you appreciate being served with a sumptuous sequence of a multi-course meal, the chef will be more than delighted to prepare a customized Kaiseki creation of a 6 to 12 multi-course meal that reflects the changing seasons of Japan; Spring, Summer, Autumn and Winter.
Tara Shirako Ponzu (RM28)
For the adventurous gastronomical, this is a seasonal dish you should try. Immersed in chef secret citrus ponzu sauce, the cod fish sperm tasted alike creamy soft tofu. Served attractively in martini glass with fish roe and chopped spring onion as garnishing, are you up for the challenge to try this rare and raw cod milt dish?
Shiro Baigai (RM36 per 3 pieces)
Served with a small wooden ‘pick’ for you to dig out the meat from the hard shell, this double boiled seasonal Japanese Ivory Shell has a chewy texture with light saltiness taste to it, perfect for those who are absolutely head over heels with snail dish.
Pan Fried Ankimo (RM28)
Using only the finest quality ingredients air-flown directly from Japan, chef steamed this monkfish liver first before pan fried it for the crisp outer layer. The rich distinct flavor will surely satisfy those with acquired taste buds.
It’s a must for me in fine Japanese cuisine and I will usually look forward how chef creatively decorates the sashimi platter into a beautiful dish.
Ishin’s sashimi spread is well-known to meet the freshest and highest quality standard with generous serving portions. Features 8 types of fresh sashimi on a big bowl of ice with intricate garnishing, including the Hotate Scallop, Kampachi, Botan Ebi, Akagai, Salmon Belly, Shima Aji, Sanmo and Tuna, this will not only delight the eyes but also make the taste buds tremble with pleasure!
Lamb Kakuni (RM72)
Braised for long hours in mixed Japanese herbs that subtly combined a mouth-watering Asian flavour with Australian lamb rack, Chef William nailed this red meat dish perfectly with enjoyable tenderness and the heavenly delicious gravy.
Hokkaido King Crab Shabu-shabu (RM288 per portion)
Various species of crab are caught off the coast of Hokkaido, but horsehair crab, red king crab, snow crab, and spiny king crab are the most prominent among all.
With strong and pointy legs, you can now also enjoy Hokkaido king crab at Ishin the shabu-shabu way together with tofu, few types of mushroom and mixed veggies. Taste natural sweet with firm thick flesh, it was simply delicious to indulge even without much fancy cooking preparation.
Musk Melon (RM68 per piece)
This was probably the sweetest musk melon I have ever tried. Served chill, each bite was truly a sweet juicy indulgence with a nice soft and creamy texture.
More photos at FOOD Malaysia facebook page, a Malaysian food blogger since 2010