Saturday, December 16, 2017

Shumatsu Buffet @ Eyuzu Japanese Cuisine, Eastin Hotel KL

Eyuzu Japanese Cuisine, located on Level 2 of Eastin Hotel Kuala Lumpur is an award-winning contemporary restaurant serving authentic Japanese cuisine, ranging from teppanyaki, sukiyaki, tempura, ramen, sashimi, sushi, bento sets and more.

Every Tuesday and Friday, the restaurant will receive a mystery box, containing the freshest fish air-flown from Japan. These fish from Japan are unique compared to the ones available at the local markets as the sea water and climate in Japan plays an important role in the quality and taste of the fish. The type of fish delivered every week is unknown so the chefs will have a chance to be creative, putting together different dishes from these fish for diners to enjoy. Some of the varieties of fish that have been delivered are Kamasu, Kinmedai, Kurodai or fresh shellfish such as live scallops and many more.

Another highlight at Eyuzu is the much-loved Shumatsu Buffet Dinner, happening every weekend. Priced at RM118 nett per adult, the buffet spread is extensive and of high quality, and is regularly replenished throughout the evening.

Start with some Japanese appetizers such as chuka kurage (marinated jelly fish), chuka idako (marinated baby octopus), chuka hotate (marinated scallop lips), chuka wakame (marinated seaweed), tamagoyaki (Japanese rolled omelette), kaisen salada (seafood salad), kawa senbei (fried salmon skin), chawanmushi (Japanese egg custard), miso soup and many more.

Move on to the wide selection of sushi such as nigiri sushi, maki sushi and hand rolls as well as fresh sashimi (during our visit, there was salmon, tuna, butterfish and tako (octopus)) and tuna tataki. We also recommend the cold prawns which were super juicy with a crunchy texture.

For oyster lovers, indulge in either the fresh, raw oysters or the equally delicious kaki motoyaki (gratinated oysters), one of the chef's specialties at Eyuzu.

There is a teppanyaki counter, so take your pick from the selection available (beef, chicken, squid, salmon and vegetables) and pass it over to the chef who will prepare it for you. The beef was surprisingly good, flavorful and tender.

You will also find a wide range of mains on the buffet spread such as chicken teriyaki, unagi kabayaki (grilled eel), agedashi tofu, oden (fish cakes), chikuzen-ni (simmered chicken and vegetables), gyuniku daikon (simmered beef with radish), takoyaki (octopus balls), tori teba amasu (chicken wings), grilled saba, sanma and shishamo, as well as a hot and cold noodle station.

Freshly prepared tempura moriawase (prawns and assorted vegetables) - light, crispy batter. Loved it!

For dessert, choose from an assortment of pastries and cakes and ice-cream. There are also a few varieties of Japanese desserts such as mochi, dorayaki (Japanese pancakes) and abekawa mochi (black sesame mochi with kinako).

Christmas Tree at hotel lobby

Eyuzu Japanese Cuisine - restaurant interior

The Shumatsu Buffet Dinner (inclusive free flow chilled juice and freshly brewed coffee/tea) is priced at RM118 nett per adult, and RM59 nett for children. Available every Saturday and Sunday from 6.30pm to 10.00pm.

Promotion: Every Sunday, for a table of 4 diners (adults only), pay for 3 adults and 1 adult dines for FREE.

Location: Eyuzu Japanese Cuisine, Level 2, Eastin Hotel Kuala Lumpur, 13 Jalan 16/11, Pusat Dagang Seksyen 16, 46350 Petaling Jaya, Selangor, Malaysia. (Parking RM5 per entry after 6pm)

Tel: 03-7665 1111 ext 203


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Kirin Ichiban x The Table, Isetan Lot 10

Earlier in December, Kirin Ichiban collaborated with The Table in Isetan Lot 10 to specially curate Japanese cuisine using premium and authentic seasonal ingredients to complement Kirin Ichiban and aiming to bring Japan's winter moments to Kuala Lumpur. The celebration of the finest Japanese beer and cuisine was brought to life in a Japanese cultural setting.

A premium beer crafted in Japan using 100% malt,  Kirin Ichiban's offers a wonderfully smooth and rich flavour as a result of its innovative "First Press" brewing method. "First Press" is a unique technique, whereby only the first press of the malt liquid is used, exuding a pure, crisp taste with no bitter aftertaste. Kirin Ichiban manifests the authentic taste of Japanese beer crafted to appeal to the palate, and it pairs elegantly with Japanese cuisine.

There was Japanese caligraphy

And a chance to dress up n Yukata

The Table in Isetan Lot 10, featuring six restaurants - Toriden, Touan, Yakiniku Toraji, Tonkatsu Anzu, The Tokyo Restaurant and Sushi Azabu - opened its doors in February 2017 and offers sophisticated cuisine representative of Washoku (food of Japan).

Our gourmet safari began at Tonkatsu Anzu, a restaurant specialising in tonkatsu (breaded, deep fried premium pork cutlet). Instead of the usual chicken or pork katsu, we were treated to the plumpest, juiciest scallop katsu, using fresh scallop flown all the way from Aomori, Japan. Light and crispy, it was so so good! A refreshing glass of Kirin Ichiban complements the deep fried goodness perfectly.

The next stop, my favorite, was at Yakiniku Toraji, whereby we were served the most amazing plate of Wagyu beef ribs marbling A5 from Miyazaki Prefecture. The premium meat was marinated in Toraji's specialty sauce made with a mixture of vegetable and fruit. It only took seconds to cook, and we were rewarded with fantastic, melt-in-the-mouth rich marbled beef. Best eaten medium rare, Kirin Ichiban's smooth and rich profile beautifully pairs with the beef by cutting some of the richness and refreshing the palate.

The Tokyo Restaurant is well-known for its contemporary fusion of Italian and Japanese cuisine. Here, we were served their version of Cold Capellini with Sea Urchin, using somen noodles coated with shiso flowers, clam juice, ginger and bonito broth. The noodles are then topped with the best urchin of this winter season, fresh sea urchin from Hokkaido. The delicate flavours of this dish is boosted by the rich Kirin Ichiban.

Chicken is the centrepiece at Toriden. We sampled the Toriden Tamago with Truffle (Soft Boiled Egg with Chicken Miso), Matsukaze Yaki and their signature Collagen Soup with Chicken Dumpling. Originating from Japan's Hakata region, the rich and flavorful stock is created by using farm fresh chicken, boiled for six hours to fully extract its flavours and natural collagen. The chicken dumpling was made using Toriden's secret recipe that combines chicken gizzard with cabbage. The truffled egg was beautifully runny, simply a joy to savour. The matsukaze is a winter-inspired dish of flat meatloaf of minced chicken with burdock root. The rich flavours of these warm dishes complement the contrasting crisp, cold Kirin Ichiban.

Our final stop was at Touan, which we almost missed as we had a tree lighting ceremony to attend. Glad we didn't as the Grilled Yellowtail was simply delicious. Winter brings the best yellowtail to the table as it is fattier. It is marinated in sweet teriyaki sauce and grilled over charcoal and topped on a braised radish. I enjoyed this a lot, and it paired wonderfully with a glass of Kirin Ichiban. Here, we also tried the Snow crab tamagoyaki, the humble Japanese omelette topped with luxurious, lightly seasoned snow crab.  Kudos to the service staff here for being so accommodating - definitely Japanese hospitality at its finest.

Experience the flavours of Kirin Ichiban and the best of Japanese cuisine at The Table at Isetan Lot 10. Opening hours for The Table: 11.00am - 3.00pm; 6.00pm - 11.00pm.

Service: Excellent.

Location: The Table, Level 4F, Isetan the Japan Store, Lot 10 Shopping Centre, 50 Jalan Sultan Ismail, 50250 Kuala Lumpur, Malaysia. (Parking RM6 for first 3 hours)

Tel: 03-2141 7777


GPS Coordinates: 3.146451, 101.712460

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