SPLENDOUR OMAKASE COURSE @ 鮨ひびき SUSHI HIBIKI, SHOPPES AT FOUR SEASONS PLACE KL

I guess I’m not the only one who has always been fascinated by omakase course for it requires remarkable years of immaculate skills refinement before the esteemed chef is able to showcase his prized dishes to his respected guests whereby in each exquisite dining, none of these delicate and sensory-igniting course  are the same, agree? 
Hence, such finespun élan has garnered a special distinction amongst epicurean worldwide who not only feast sensuously, but also visually enchanted throughout the intimate degustation.

Sushi Hibiki 鮨ひびき , deriving it’s inspiration from the harmonious word in Japanese, “hibiki”, yearns to create a unparalleled experience for its guests where the environment imbues a sense of joviality throughout the dining session, while accompanied by melodiously jazzy tunes resonating at the background without being too rigid as commonly felt in other places.

From the interior design of assembling the whole enclave with real quality wooden table setting, to minimalist design of the wall so to accentuate the aesthetics of originality, ultimately the founder wish to fuse all the elements harmoniously as one, living up to the real virtue of “hibiki”. Indeed such a profound depth of culinary concerto.

To sum it up, Sushi Hibiki is a restrainedly understated Japanese dining space that is quaintly located at the latest avant-garde The Shoppes at Four Seasons Kuala Lumpur within Atlas Gourmet, in the heart of Kuala Lumpur, just a stone’s throw away from Suria KLCC. 



This cozy sushi restaurant is helmed by the reputable, convivial resident chef, Makoto Saito Sam who is no longer a stranger to the gourmet scene here whose passion is agreeably recognized by those who have relish in his masterpiece before.

Using only the finest ingredients from Japan where the freshest catch are flown in four times a week, Sushi Hibiki 鮨ひびき aims to serve up an idyllic dining experience set within a modern atmosphere and personalized service with supreme dishes that are mainly sourced from Tsukiji in Tokyo apart from Fukuoka, Hokkaido and Osaka. Without further ado, let’s begin with the omakase course that Chef Makoto Saito Sam has crafted for us.

It's always a privilege and a feast to the eyes when you get the counter seat where you get to observe the repertoire throughout, bliss!

The recherché haute cuisine kicked off from Canape Seasonal Appetizer, Seasonal Hot & Cold Dish, Sashimi to Premium Sushi 7 Pieces to Roll and decadent Dessert which varies each month. Can’t wait for the surprise instored huh? (=

Plates are aesthetically drawing to the visual for this Japanese pottery is actually a traditional craft that is made of Bizen ware.

Started off with house sparkling wine, sake or cold brew green tea.





Sushi Hibiki 鮨ひびき is using high grade green tea imported from Shizuoka prefecture (home to Mount Fuji).

Scallop Skewer, Chamame (fresh edamame), kelp roll (kelp greenling fish) and Dashi Jelly  (Pike ell egg, young corn, paprika, lady finger) as appetizer. 

Unlike the normal frozen edamame, this “tea bean” is freshly sourced from Nigata prefecture hence the crisper nuance. Also a surprised eye-opener to me indeed!

The plate is meant to start from the scallop(left) and end with the jelly(right).

Dashi jelly is rather unique with a nice marriage of sweet and savory on a bounce texture.  

Pike Eel Soup (Hamo)

Immaculately debone for a refined delectation with a touch of ume(plum) morsel on top of the fish which renders some subtle complex taste.

Up next is sashimi platter!

Otoro, hotate (scallop) and hirame (flounder)

Each of the oceanic slices is very fresh, whereby the scallop is already sweet by itself and the freshness is further accentuated with just the light dashes of salt, umai!

Apart as a receptacle, shiso leaf is actually edible and very nutritious- even the flower could be turned into some mesmerizing role too.

For a more fun tastebud adventure, you may add in the shisho flowers into the shoyu dipping for a subtle umami; whereby the chutoro when dipped with the floral-enhanced shoyu gives arise to a unique gustation that seems to me like a tangy combination of sweetness. Personally, I really love the idea, thanks Chef!

Corn Tempura in an angelic cone with Fresh Gingko
This has got to be one of the memorable dish that left me yearning for more!

Each pulp of the sweet corn is nicely and lightly coated with tempura. They are actually already lovely by themselves, but somehow or rather, the addition of salt miraculously enhanced the depth of the flavour which makes it much more interesting in tickling the palates, bravo!

And the surprisal doesn’t end there till you enjoy the fresh gingko (guess you’re not the only one if your eyes got tricked like mine into thinking these green gem are grapes, haha) besides the dainty somen noodle that forms the elegant conoid.

Distinguishing itself from the ubiquitous jade green peer that usually served in dried form in most Asian soups and congee, the gingko nut tastes entirely different when eaten fresh where the texture ranging from soft and squishy to tender like a roasted chestnut without any bitter undertone.

Shellfish with leek, sweet miso and Japanese mustard (karashi)

The dressing of shiro miso (white miso) is rich in flavour despite the general notion that it is the most mild kind of miso that is light in yellow colour and tastes bit eggy to me, however it’s undeniably lovely!

It's Nigiri turn now whereby sushi that contains a slice of raw fish draped over pressed vinegared rice.

Kinmedai (Golden Eye Red Snapper)

Botan Ebi (Sweet Prawn)

Ishigaki Gai (Seasonal Clam)

Chutoro (Medium Fatty Tuna)

Sanma Fish (Pacific Saury)

Radish (Daikon) And Brinjal (Nasu)

As a side dish during main course

Maki

Ikura (Sep- Oct fresh seaweed)

Seaweed very lightly and quickly smoked over the coal renders the deeper flavour depth

Fresh ikura happily dancing and popping inside the mouth

Uni (Sea Urchin from Hokkaido)

Rosy Seabass (Akamutu)

Anago (salt water/sea eels- from the sea)

Oshinko (Pickled radish, oba leaf-green perillla and freshly grated bonito)

Tomago

Fluffily sweet and soft!

Dessert

Seto Giant Grape (Momotaro)

Much treasured grape compared to the more common ones like Kyoho or Pione, Seto is a new variety of premium grapes that were originally produced in Okayama with special care, thence offer the best quality. They are bold, large, uber juicy and bursting with refreshing sweetness!

Strawberry Tiramisu

Created by Chef Makoto Saito Sam’s tomadachi from Le Geci Pastry, who is also a pastry chef currently serving up moreish array of sweet indulgence at Isetan. Desserts will vary by month depending on the thematic special.

All in all, the courses are amazingly orchestrated and intricately executed with panache that no palate is not going to be wowed by it, even the most discerning ones. Well, this is also equally and enjoyably echoed by a dining German guest who is left speechlessly impressed by the course delivered by Chef Makoto Saito Sam. Are you already looking forward to be surprised by the maestro soon?

Sushi Hibiki 鮨ひびき opens everyday except on Monday and also in case there is any public holiday in Japan. Therefore, it’s best to check with the restaurant earlier for reservation beforehand prior to your visit to avoid any disappointment.

Cheers for now and follow us at Carpe Diem for more ‘food-ful’ discoveries! ❤ℒℴѵℯ❤

Savour Japan's culture that goes way back to the 14th century, right here!

 寿司ひびき

Location: Lot B1-04(A), Basement 1 Shoppes at Four Seasons Place KL No 145, Jalan Ampang 50450 Kuala Lumpur

Contact: +603 2391 9008

Facebook: https://www.facebook.com/hibiki.my/

Website: https://sushihibiki.com/

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