LWIN LEE | OMAKASE- 小屋 KOYAKU JAPANESE DINING & GRILL @ FABER TOWER, TAMAN DESA
Sashimi
aficionados would definitely be thrilled to learn that there is another noteworthy
Japanese enterprise humbly nestled at the newly refurbished Faber Tower that
actually offers the exquisite Omakase course splendigly. This enterprise which has been whetting the
palates of the nearby Taman Desa folks
since last May, has also since garnered attention that eventually landed
them as of the shortlisted candidates in
the TimeOut magazine food award albeit its tender age, wow!
‘Koyaki’ literally means ‘little house’ in
Japanese, hence the reflection of its multi-faceted interior that largely revolves
around roof-shaped embellishments, capturing the essence of the Japan culture.
Those assorted cardboard boxes of various sizes, majestically staggering behind
are actually all brought it from The Land of the Rising Sun itself by the owner
of Koyaki who has a soft spot for aesthetics. Not only that, you would also stumble
gleefully upon seeing the huge life-size Astro Boy!
Such
a stunning and breathtaking decor that simply just reminiscing the daily life
in Kyoto, isn’t it? (=
Don’t
be surprised that the whole idea of this beautiful transformation is actually stems
from an eco-friendly theme, using recycled woods and broomstick, adorned with
many original bric-a-bracs authentically given by Japanese tomodachi. Now can you imagine how
creative and innovative the owner is?
Are
you also already anticipating curiously of what’s instored for your at his
humble little quaint hideout? Let’s check it out the remarkable ‘Asia’s Haute
Cuisine’, a.k.a. Omakase dining,
which simply means, “I’ll leave it to you”-
where you entrusted your meal to the experienced chef’s discretion in comprising
your meal, artistically, serving you the best fresh catch that arrived on the day from Japan. Trust me, you’ll be overwhelmed
with sheer excitement just like me,
anticipating what dish gonna be
served next while enjoying the live skill-demo form the culinary maestro
crafting his sequential banquet.
The
Sushi Bar is headed by Sous Chef, affably addressed as Q and assisted by two
more seasoned hands of chefs- that’s the nook where we relish in our delicate Omakase
cuisine. Traditionally, the chef will present a series of plates, beginning with
the daintiest in taste, lightest before proceeding to the heavier and richer
dishes. Without further ado, let’s begin……… Itatatakimas!
ANKIMO (MONKFISH LIVER)
SERVED WITH CAVIAR, SEA SNAIL, JAPANESE GINKGO, CITRUS SAUCE AND SPICY RADISH
The
Japanese green ginkgo was especially memorable! It’s chunkier and plumper than
the usual yellow type I have before, while the crispy chips of sweet potatoes
embodies the current fall season as leaves. The velvet nuance portrays by the
ankimo, does remind me of treasured
bite; foie gras- no wonder it’s said to be Foie Gras of the Sea!
Our
Omakase plate is pre-ladened with nama wasabi (freshly grinded), kizami wasabi
(freshly chopped) along with some kelps, pickled ginger, seaweed and rinds of
radish.
Moving
on next is KANPACHI!
AIORI IKA
With
smidgens of gold caviars, it makes the nosh look so effortlessly captivating
and beautiful on its own.
SALMON BELLY TOPPED WITH IKURA (SALMON ROE)
Ultimate
indulgence of salmon enjoyment- the belly literally just melts in the mouth!
BOTAN EBI TOPPED WITH
HOKKAIDO UNI (SEA URCHIN)
Callin’
out to sea urchin buff! So oceanic delectable! Double the joy, double the
gustation appreciation!
SHIMAJI
Touted
as one of the best sashimi to have during winter season due to its delectable firmer
texture. Regarded as one of the prized item as it costs 3 times the price of kampachi.
Undeniably, it tasted refreshingly affirming! Ichiban!!
Therefore,
diners could expect to enjoy the highest-quality fish in stock, freshly
delivered from Tsukiji Market.
SEARED HOTATE WITH NORI (SEAWEED)
Hokkaido
scallop is lightly torched after lightly glazed with shoyu and seasalt , before
sandwiching it with a thin, crispy sheet of savory seaweed, nyummmm………………
NAMA MAGURO (FRESH CHILLED BLUE FIN TUNA)
As
far as am still a novice sashimi lover, usually I would skip the maguro (I
enjoy chutoro and ototo still) due to the underlying fishy taste, but that ‘challenging’
taste is not found in this nama maguro that eventually, allows me to really
savour the ‘sweetness’ of the red tuna sensuously.
ABURI SALMON
HARD-BOILED EGG WITH NAMA
IKURA WITH CURRY FLAKES AND NAMA WASABI
Special
catch here- the unique curry flakes of course! It spiced up the overall dish!
SOFT SHELL CRAB & AVOCADO ROLL TOPPED WITH EBIKO
UNAGI WITH FOIE GRAS COATED WITH BREADCRUMBS
The delicate
morsel is deep fried to perfection, leaving the outside skin lightly crispy
while remaining moist within, served with Tonkatsu sauce and garnished with alfalfa
sprouts.
KYOHO GRAPE
Lady
luck was on our side that evening as our palate is astonishingly tickled by the
fruits in season- Kyoho Grape! The sweetness from the pulps closely resembles
those bouquet of wines, withal on a milder note. Certainly makes a clean and
rejuvenating palate round up.
Arigato
gozaimasu!
Omakase dining
at Koyaku starts from MYR 150 onwards and prior reservation is needed to ensure
the fresh catch of the day is of your preference and fits into the desired budget.
How thoughtful of them! So make hays while the sun shines if you are in treat
for autumn seafood selections, otherwise, do look out for more premium sashimi
as winter winds comes by……………
Location: Lot G8 & G9, Ground Floor, Podium Block, Faber Tower, Jalan
Desa Bahagia, Taman Desa, 58100 Kuala Lumpur
Business Hours: 11am -
3 pm lunch
6 pm
-11 pm dinner (Daily)
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