20 SUSHI OMAKASE COURSE @ SUSHI HIBIKI (鮨ひびき)
After many impressive
milestones achieved by the esteemed Sushi Hibiki 鮨ひびき - especially its
whimsical series of Echo
in Night which first gotten this brand vividly anchored in Klang Valley urbane
dining scene, it doesn’t cease there.
In fact, it has just celebrated
its 1st Anniversary
Birthday bash recently before resuming its momentum of yet another refinedly
elaborated distinctions of 20 Sushi Omakase course featuring seasonal Autumn fresh catch, to delight even
the most discerning epicurean of sushi lovers all around the world.
The momentous evening
was well commemorated with the companion of various respected guests including close
friends, compatriots and business acquaintances who have been supportive of Sushi Hibiki 鮨ひびき since its first
establishment till to date. Much happy toasts for the day again and more to
come! 
But
for now without further ado, here presenting to you the finespun 20 Sushi
Omakase Course by Sushi Hibiki 鮨ひびき this fall.
いただきます!!
Hoshi
Garei (Spotted Halibut)
Shiro
Kajik i(Black Marlin)
~ Which has been aged 1 week
Shin
Ika (Baby Cuttlefish)
Botan
Ebi (Sweet Prawn)
Hokkigai
(Surf Clam)
Chutoro (Medium
Fatty Tuna)
Otoro
(Fatty Tuna)
Seasonal Appetizers - Sweet White Corn
Premium corn that is only available during the seasonal Smmer-
Autumn transition
Shiro
Ebi (Japanese Glass Shrimp)
Kuruma
Ebi (Japanese Tiger Prawn)
Katsuo
(Bonito)
Buri
(Yellow Tail)
Seasonal Appetizers - Edamame,
Chamame, Kuromame
Sawara
(Spanish Mackerel)
Tachi
Uo (Sword Fish)
Ikura
(Salmon Roe)
Kohada
(Gizzard Shad)
Hamaguri
(Oriental Clam)
Seasonal Appetizers - Shitake
Mushroom from Akita
Maguro
Zuke (Marinated Bluefin Tuna)
Nodoguro (Rosy Seabass)
Uni (Sea Urchin)
Anago
(Sea Eel)
Saba
Fukinmaki (Mackerel Roll)
Tamago (Egg)
Seasonal Appetizers –Asari Clam Soup
Seasonal Appetizers –Muscat Grape
Undoubtedly, another spectacular
fête, Sugoi gochisou desu ne!!
Hibiki is the brainchild of Makoto Saito; also the Head Chef
of the restaurant with over 20 years’ of experience under his belt garnered
throughout his vast travel journey as a Sushi Chef.
Saito-san emphasizes
that the most valuable attribute of a sushi chef is the ability to create a
comfortable environment for his customers. “While
it is essential to make good sushi, it is also vital for customers to have a
delightful dining experience with us. I think ‘who you eat with’ is more
important than ‘what you eat’,” he said.
Sushi Hibiki 鮨ひびき opens everyday for
Omakase except on Monday (only No Sushi Monday course which is
more like a casual sake tapas session) 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. Hence, let’s
dive into the indulgence of a modern reinvention of Japan’s svelte sushi
culture right in the heart of Kuala Lumpur today!
For previous series
of #EchoInTheNight, please click the links below:-
Sushi Hibiki
Location: Lot B1-04(A), Basement 1 Shoppes at Four Seasons
Place KL Noz 145, Jalan Ampang 50450 Kuala Lumpur
Contact: +603 2391 9008
Operation
Hours:
Lunch | 12:30pm - 2:30pm
Dinner | 6pm
– 10pm
Facebook: https://www.facebook.com/hibiki.my/
Website: https://sushihibiki.com/
✿*ﾟ¨ﾟ✎･ ✿.｡.:* *.:｡✿*ﾟ¨ﾟ✎･✿.｡✿*ﾟ¨ﾟ✎･ ✿.｡.:* *.:｡✿*ﾟ¨ﾟ✎･✿.｡✿*ﾟ¨ﾟ✎･ ✿.｡.:* *.:｡✿
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