LWIN WEN LI | IZAKAYA KUSHI RAKU @ TTDI



 


Run by the same owner of Pickle & Fig, Kushi Raku presents you a laid-back yet cozy Izakaya-styled restaurant where you could bask in the scrumptious array of kushiyaki freshly grilled by Ken himself, together with the assistance of Chef Kim, who has just joined the bandwagon recently as the business expand further that dictates more resources are needed to ensure guests’ comfort dining.







Words about perfectly well done Kushi Raku’s skewered meats got around since its humble operation in Dec 2014, making it a popular hangouts among TTDI folks and foodies of Klang Valley, who are looking for that vintage and casual place to wind down over awesome food, coupled with swigs of premium Kirin draught. I mean, who don’t love this simply hearty and fuss-free Japanese street food?


 

 

Not only are the kushiyaki treats are lusciously served here, but also come at truly affordable price. Riding on a skewered-centric theme, your palate would be amusingly tickled by the relatively large variety of kushiyaki choice, such as grilled chicken meat, pork, beef and many more. Wanna go easy on the meat perhaps? Then udons would be a good option too.




 


Most of the grilled sticks are glazed with sweet and savory yakitori sauce that is inhouse prepared and discreetly adjusted.




Appetizers to sorta warm up our palate first before welcoming kushiyaki to our table.

CHUKA SAZAE NIKU- SNAIL MEAT (MYR 9)
Resembles the usual Japanese marinated chukka hotate except that this snail meat is much denser and springier.




EIHIRE- SKATE FIN (MYR 10)
Both smell and taste got me hooked on for more- can’t help but it’s as enjoyable as the addictive dried grilled squid. Very fragrant and ideally pairs with beer!





Guess it’s time to showcase the much anticipated Kushiyaki!

Assorted grilled skewers are available, from chicken, beef and pork- it’s all depends on your preference. But for me personally, I love their pork most! (=





SHIO TEBA – CHICKEN WINGS WITH SALT (MYR 7)
Grilled by Ken adeptly over Japanese imported machine that uses infra-red heating system to ensure even heat dispersion so each kushiyaki is done to perfection. Not overly cooked but just nice to retain the succulence and tenderness.



You just can’t go wrong with this grilled skewered  chicken wings with salt. Its natural sweetness and meat tenderness are well retained rendering very delightful bites encased within a crispy skin on the outside. Oishii!




Here you go, an interlude made for butaniku entry.

TSUKUNE- PORK MEATBALL (MYR 6)
Tsukene it is! 
Literally touted as crème de la crème of the day- personal fave (=
Am not a usual self-proclaimed lover of any meatball sort, but this nosh is simply lovely! Each munch is so uber juicy that most probly, you would beg for another helping, double thumbs up!!!





SO-SU BARA- PORK BELLY WITH SAUCE (MYR 6)





RAISU BE-KON MAKI- BACON WRAP RICE (MYR 6)
Barbequed deep fried Bacon roll with Japanese spiced rice to attain that caramelized texture. It’s quite filling after  bite or two, so never think that skewer grubs will never feed your tummy to the brim (=





SHIO GYUUNIKU- BEEF RIBEYE WITH SALT (MYR 11)
Meat slices of the angus beef are still lush as they are grilled till medium done without any heavy sauces but merely salt to bring out the natural flavor of gyuniku.





Some greens to balance out the meaty session, hehe.

CHERRY TOMATO WITH SALT (MYR 4)




EBI TEMPURA (MYR 22)
Tempura prawn is one commendable dish here as it’s brilliantly breaded and deep fried till golden brown and yet no too greasy. Bouncy prawns to be dipped with tempura sauce that have been added with some grated radish. Would be better if the tempura batter used is slightly brinier, just a personal preference by the way.





CLEAR SOUP UDON (MYR 12)
Udon was decently good with clear soup paste entailed with some subtle briny flavor.





 “Where is the Japanese prime brew?”, you might be asking.
Here you go, the much anticipated draught Kirin.

DRAUGHT BEER-KIRIN (MYR 22- HALF PINT)
True enough, it’s so much smoother and remember to have it quickly- to get the very foamy sip upon served. You’ll definitely be captivated by the silken nuance of the Japanese premium beer, and this all thanks to Gary for his in time headups to this novice when comes to drinking, haha……




Aha, some new discoveries! Sparkling Sake from Gekkeikan!
According to Ken, sake is best drunk cold to seize that enamoring tastebud. But for now, let us give this elegant bottle a try, shall we?




SPARKLING SAKE (MYR 40)
First sip renders a pretty stronger yeast taste near to mirin, round up cleanly and refreshingly light with a sparkling sweet hint. Seems like now I have better ‘sparkling’ choice other than sparkling champagne of FürstenfassPheromon 750 or sparkling water of San Pellegrino (=





All in all, it was definitely a great and delightful Izakaya session, sampling the deliciously grilled kushiyaki that are ideally paired with Japanese beers. If you’re are looking for some quiet place to spend your lazy day leisurely, Kushi Raku might be one pit stop you’d like to stop by, chilling out and catching up with like-minded camaraderie.

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




 Guess another fun and memorable round of toast with Foodinkers! 


Location: 28, Jalan Tun Mohd Fuad 2, Taman Tun Dr Ismail, 60000 Kuala Lumpur, Malaysia

Operation hours:  Mon – Sat : 4 pm – 1am





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