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……………

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





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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