ECHO IN THE NIGHT VOL.5 | VALENTINE’S SPECIAL @ SUSHI HIBIKI (鮨ひびき) WITH AKARI SHIBATA

Whenever the month of February is arriving, there is always this mood of romance imbuing throughout the space immensely- not excluding the esteemed cozy sushi restaurant of Sushi Hibiki 鮨ひびき  that is located strategically in the heart of Golden Triangle, to titillate the discerning taste buds of yours with finest and premium sushi ingredients specially sourced from Japan itself, to ensure its guests a supreme and memorable dining perfected with personalized service.

With this, Sushi Hibiki 鮨ひびき together with Chef Makoto Saito presents to you Valentine’s Special in its monthly episodes of Echo In The Night Vol. 5, featuring Akari Shibata, a Japanese Chocolatier, to sweeten up your date endearingly this month in expressing your undying devotion and love this to your cherished one. And refined sushi before indulging in your sinful desserts is simply idyllic!

ようこそ!!

Sushi Hibiki x Valentine’s Special

Echo In The Night Vol. 5

MENU

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Kunizakari Rose Umeshu

(Rose Plum Liqueur, ABV 9%)       

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This rose umeshu is very floral and definitely a lady’s drink, capturing the interest of the fairer sex with its crisp and sweet note that resembles lychee.

This liqueur rose flowers and plum from Nakano brewery really has me head over heels with its dainty, floral notes, kanpai!

Ultimately, the perfect welcome drink this Valentine’s without any qualms!

CANAPÉ APPETIZER

Canape is served on bizen ware here, whereby Sushi Hibiki 鮨ひびき is the only Edo-advocate who is using such customized utensils in the world.

Ikura with Steamed Sesame Tofu

Spinach Ohitasi with Kiku

Wilted spinach marinated in dashi, kelp and bonito flakes, topped off with morsel of chrysanthemum

Hotaru Ika

Firefly Squid from Toyama Bay from Ishikawa prefectures

Touted as Japan's mysterious glowing squid, wow!

Flavourful when eaten together with its liver despite just steamed and seared, to lend some light hint of smokiness to the enjoyment

Oyster Chawanmushi

Juicy fresh oyster steamed alongside with oyster-infused egg custard.

The silky smooth eggy custard has actually earlier being added with strained oysters in addition to the whole oyster on the top, thence explained the richer oceanic sweetness in it.

This is rather unique veritably. Totally an unorthodox breakthrough from the conventional ones. Love how the seaweed complements the whole warm and soupy dish!

Sawara Warayaki

Fresh Mackerel smoked with rice straw.

The rice straw used to smoke mackerel is specially imported from Japan for its subtle fragrance, before served atop of miso goma sauce, while the French beans were with goma sauce. Somehow, I’m intrigued by the former relish as it gives out mild hint of nutty note which indirectly enhances the overall flavour.

Fresh Wakame Shabushabu

Fresh seasonal seaweed from Miyagi

Served with tinge of citrusy ponzu that renders the refreshing tartness, the sauce gives the wakame a pristine brush which then arouses unique texture of this Miyagi seaweed when sourced and eaten fresh! It’s indeed different from those we usually had from dried version. Ichiban!

SUSHI

Tai

(Snapper)

Botan Ebi

(Sweet Prawn)

Sumi Ika

(Cuttlefish)

Toro

(Fatty Tuna)

Kohada

(Gizzard Shad)

This particular neta (ingredients) is the symbol of Edo style sushi, after tuna.

Either of them missing, the Japanese restaurant would not be operating on that day. This shows how important and significant they are to any Japanese chefs.

This shimmering silver-skin fish has a very special place in Japanese cuisine, especially sushi. When young, the fish is called Shinko. After reaching 4 inches in length, this wonderful summer treats is then called Kohada.

Ikura

(Salmon Roe)

Uni

(Sea Urchin)

Tuna Roll

Shijimi Miso Soup

(Fresh Water Clam)

This tiny mollusk when make as soup, is a good cure to manage hangover after visiting watering hole (=. Moreover, these baby clams are generally much richer in essence compared to its larger peers.

CHOCOLATE DESSERT BY LE GECI PASTRY

Akari Shibata from Le Geci Pastry

A professional patisserie who hails from Japan

The chocolaty dessert plate is delectably light and creamy, particularly handcrafted using French Chocolate and Grand Marnier® infused chocolate truffle

Prepared by skillful chocolatier, how not to be smitten? Oishi desne!

If you rhymed it aesthetically, ‘Hibiki’ would actually sound almost homophonic as ‘heart-beating’, which aptly signifies this amorous month pronto.

Essentially, it was a night of sweet cravings paired with moreish recherché cuisine well-satisfied undoubtedly!

Sushi Hibiki 鮨ひびき opens everyday except on Monday 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.

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

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

Facebook: https://www.facebook.com/hibiki.my/

Website: https://sushihibiki.com/

For previous series of #EchoInTheNight, please click the links below.

Echo In The Night Vol. 1

Echo In The Night Vol. 2

Echo In The Night Vol. 3

Echo In The Night Vol. 4

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