LWIN LEE| KURATA JAPANESE FINE DINING @ PARKROYAL KUALA LUMPUR

Seeking for a recherché harbor to unwind yourself with your loved ones while fishing(pun intended) in a pool of exquisite seafood selections? Then Kurata might just be the ideal venue that you’re looking for!

Located at PARKROYAL Kuala Lumpur, Kurata Japanese Fine Dining has been partaking in the prolific scene of sashimi exclusiveness, fresh from the shore since its grand opening on 29^th November 2014 by Cassandra Lynn Kurata, the founder of Kawaii Capital Sdn. Bhd.

This mod Japanese fine dining cuisine is conceived and developed by Cassandra Lynn Kurata together with 3 Japanese Chefs namely Director Chef Doi, Executive Chef Fujiwara and Head Sushi Chef Saito, to bring about a voguish restaurant that features and introduces traditional Japanese cuisine to the folks of Klang Valley.

The fact that authentically served refined Japanese fare is still a rather niche tapping, hence Kurata aims to preserve the purity of Japanese food culture with uncompromising pursuit of perfection. This shall then fill up the gap and provide true buff of Japanese flair a spectacular sensuous enjoyment of edomae style sushi, seafood shabu-shabu, tempura or sukiyaki, just to name a few. Only top notch and fresh ingredients made it to the kitchen of Kurata under stringent helm by the Japanese maestro chefs.

Targeting high end consumers who appreciate Japan’s unique and highly-esteemed cuisine, omakase course is available to cater to those epicurean clienteles who entrust the chef only the best would be served them.

Healthy and salubriousness have always been the essential attributes of Japanese cuisine where simplicity is paramount. Therefore, no additives or any artificial flavouring are involved throughout the cooking process. All of their soup stocks are originally handmade from scratch whereas their seafood items are carefully selected and imported from the first-rate fish markets from Kyushu, Hokkaido and Tsukiji. A taste is all you need to tell the difference.

Moreish sushi, delicately handcrafted by Chef Saito.

Chef Saito has been trained in Edomae Sushi for 20 years. After 20 years of experience in Japan, he began to explore the sushi in the world. After visiting London, Sydney and Malaysia he was surprised to know how different the sushi was interpreted in different parts of the world. Once he came to Malaysia, he decided to stay. “I felt that there were true sushi lovers in Malaysia. The appreciation, curiosity and knowledge for Sushi in Malaysia are something close to what we have in Japan so I decided to stay and work for “Kurata” to spread what I have been doing for 20 years of my life.”

Chef Makoto Saito (Head Sushi Chef)

SUSHI 8 PIECES “SUZU” (MYR 110)

Otoro

Hirame

Botan Ebi

Hotate

Kohada

Ikura

 

Botan Ebi is the authentic style with the tail folded over towards the shrimp meat.

Tamago

Negitoro Maki

Amongst them the Tamago stands out with its extraordinary silky texture as compared to those we commonly known. According to Chef Saito, the egg is homemade by using a special copper saucepan. Before cooking, the saucepan is heated for 1 hour with 100% pure canola oil, rendering such a velvet texture. 

To experience  Kurata’s gastronomic omakase sushi course, do reserve at the sushi counter earlier as the Omakase Sushi is limited to only 6 pax. For edomae novice or sushi lovers, guests are recommended to visit on every Tuesday, Wednesday or Friday when the freshest seafood are delivered to the restaurant. The Omakase course is specially catered to each guest personally by directly communicating to Chef Saito for the ultimate satisfaction.

Chef Makoto Saito (Head Sushi Chef) & Ayaka Fukuda (Dining Service Manager)

We were given a brief introduction by the genial Assistant Manage; Danny before ushering out our second mouthwatering course of shabu shabu.

SEAFOOD SHABU SHABU (MYR 155- 2PAX)

Seafood Shabu Shabu is also created by Chef Fujiwara, which has been served in Japan for 15 years. The soup stock is natural dashi with fresh crab and shrimps imported from Hokkaido. Shabu Shabu literally means dipping the fresh ingredients inside the soup stock. Guests can enjoy and watch the trained waiters prepare the seafood shabu-shabu right at the table for best timing to eat. Their food and serving style are traditional Japanese ways.

The fantastic ingredients for the shabu-shabu includes Angel shrimp, King Crab and Snow Crab on top of assorted green such as negi, napa and tofu, where the delish crabs are freshly imported from Hokkaido on every Tuesday or Friday. (Talking about King Crab, reminds me of the 'Crabby Fiesta' i have samples at MFM. Feel free to check out the link here)

http://lwinlee.blogspot.com/2014/12/lwin-lee-king-crab-manhattan-fish-market.html

All these gems creates a flavourful broth when boiled together in the delicious dashi (shabu shabu soup stock) that is concocted from kombu, sake and mirin, without any katsuobushi for Kurata believes in too much of fish variations in a stock would create certain complexity taste wise. Hence, it’s best to keep modestly simple for a stellar delectation.

The thing about Shabu shabu is the taste of the natural ingredients are drawn out by immersing or quick stewing them in hot water of donabe.  The attraction lies in its deliciousness despite its simple and easy way of preparation, and that's what makes it popular among foodies globally.

           

   

Don’t forget to try out the savory dipping of aromatic sesame sauce as well as the ponzu sauce, which is of citrus-flavoured soy sauce.

Eventually, dessert ensued to round up the fete on a sweet note.

CHEESECAKE with BROWN SUGAR, CINNAMON CRUST and YUZU ICE CREAM (MYR 24)

Brilliant temptation that surely gonna entice the sweet tooth.............

EARL GREY CRÈME BRULEE (MYR 24)

A convention dessert infused with some innovative twist by enriching it with the subtle fragrance of earl grey.

MATCHA ICE CREAM (MYR 12)

The matcha ice cream is geniusly paired with this seemingly usual biscotti but once you savoured them together, it's just pure bliss! The crispiness from the lightly buttered toast somehow seems to find its way to blend in tactfully with the green tea treats. Superb!

Arigato gozaimasta for the sumptuous yet lucullan banquet! Ichiban! 

Thumbs up snap with the team (ღˇ◡ˇ)♥♥
From Left: Sous Chef Toru Fujiwara ,Head Sushi Chef Makoto Saito, Dining Service Manager Ayaka Fukuda & Director Cassandra Lynn Kurata 

   

Kurata provides an atmosphere that is modern and simple. From bringing your date, business proposals or family gatherings, you are assured of flawlessly pulling off any event as they are offering something for everyone. 

Total capacity: 78

Private rooms: 4 (Private room charge MYR 50)

Corkage Fee: MYR 80 per bottle

There are 4 private rooms, the largest private room accommodate up to 20 guests. Special dinner courses start from RM 180 RM  220 RM 270 RM 330.  On top of grand private rooms, they have spacious dining hall to assist banquet events for up to 78 pax. For special banquet events they provide buffet style for more reasonable pricing at RM 210 per person starting reservation from 40 pax. To reserve for banquet dinner courses, 4 days advance reservations are necessary. 

For inquires concerning menu and price, Visit their homepage at www.kuratajapanesedining.com

Cheers and Carpe Diem! ℒℴѵℯ❤

Location: PARKROYAL Kuala Lumpur, Jalan Sultan Ismail, 50250 Kuala Lumpur.

Opening hours: Lunch 12:00 pm to 14:00 pm (Daily)

                           Dinner 6:00 pm to 22:00 (Daily)

Contact: +60321100226

Website: www.kuratajapanesedining.

             www.facebook.com/JapaneseFineDiningKurata

Email:     kurata.info@kawaii-capital.asia

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“This food tasting session was organised by HungryGoWhere Malaysia – Discover, Eat, Share today!” (URL link HungryGoWhere Malaysia to http://bit.ly/HungryGoWhereMY)