An Authentic Japanese Experience with Sustainable
IKEJIME Fish
In
our world today, there are many things that are disappearing faster than we
realize. Food source is one of them. Nature’s food source is crucial to our
lives and due to the environmental changes and other arising matters as well as
technology evolvement, our food source is fast depleting unless we do something
about it.
We
enjoy our seafood. In fact, we love it so much, we consume tons of it daily. In
order to continue to enjoy our seafood, it’s time to take some responsibility and
participate in the sustainable seafood movement. By consuming sustainable
seafood, we can be sure that we can still enjoy a variety of seafood in a long
time to come.
Starting
from 22 August to 11 September, Hilton
Petaling Jaya is proud to host a Seafood
Showcase with Chef Tetsuya Yanagida at Genji
Japanese Restaurant. Available for lunch and dinner, a special menu crafted
by Chef Yanagida using sustainable seafood and IKEJIME method is set to tempt
diners with gastronomical temptations. Ikejime, originated in Japan, is a
special method of paralyzing and cleaning the fish to sustain their freshness
longer.
Chef
Yanagida, who works as a consultant to the IKEJIME fish project with
sustainable seafood supplier GST Fine
Foods Sdn Bhd currently, also believes that sustainable caught or farmed
seafood is just as good as those raised in the wild. The passionate chef
graduated from Chef’s school in Japan and began his career in a 500-seat
Japanese restaurant in Tokyo. With more than 24 years of culinary experience,
he has worked across Japan and now resides in Malaysia where he has also worked
many renowned Japanese restaurants in Kuala Lumpur and has been responsible for
these restaurants openings as well.
He
has been awarded the honorable Japan Prime Minister Award for Japanese Cuisine
Chefs and Occupational Certification as well as the honor of being a licensed
FUGU handler (blowfish) who is certified to prepare and sell the poisonous
fish.
Together
with Genji Head Chef Richard Teoh,
diners are certainly in for a delicious treat of gorgeous seafood prepared the
authentic Japanese way. Chef Teoh brings with him over 27 years of culinary
experience and is renowned for his talents on traditional modern cuisine featuring
classic Japanese ingredients crafted with the best of modern Japanese
techniques.
GST, Goh Siong Tee Seafood Supplies started in the 90s and the company’s
first marine water fishing farm was setup in Penang using marine cage culture
method. Today, the farm has one of the largest sea cages and facilitates other
farmers in growing their business. The GST Group has received major recognition
and accolades both locally as well as internationally.
Seafood Showcase with Chef Yanagida features a premium set of seafood
dishes priced at RM168 nett as week as exquisite a la carte dishes that are available
fromRM50 nett onwards. The premium set of seafood delights includes an appetizer,
Chawan Mushi, Seafood Mushini Hot Pot , rice, IKEJIME fish head miso soup and
dessert.
I
have always have a soft spot for Genji
Japanese Restaurant. One of the first few Japanese restaurants in hotel in
Petaling Jaya, food has always been consistently solid. Coupled with Genji’s
renovated ambiance, diners can enjoy a solid list of authentic Japanese dishes
prepared with a touch of modern presentation and flavors by Chef Richard.
Dinner
commenced with an epic presentation of Assorted
Sashimi. A selection of the finest fish of IKEJIME Grouper, IKEJIME Red
Snapper, Toro, Tuna, Salmon and Marlin is artistically displaying on ice. The
sashimi slices is one of the freshest cuts of fish that evening. Toro was
sublime and so was the marlin which is so buttery rich and smooth.
Particularly
notable is the Ikejime Grouper and Ikejime Red Snapper of course. The texture
of the fish is beautifully firm with a good bite and has a natural sweetness of
delicate oceanic flavors. One would think that both white fish have been flown
in from Japan as the freshness and quality is unbelievably as good as those
from Japan!
Next
up, Prime IKEJIME Fish Roll with Spring
Onion & Chinese Coriander, another dish that showcase how good the fish
can be when its prepared Ikejime style. The white fish is marinated with some
sauce and rolled up maki style, served with a light drizzle of savory sweet
sauce. Fresh and light, the rolls are easy to enjoy.
Another
way to enjoy fish is to fry it and Chef Yanagida’s next dish of Deep Fried IKEJIME Grouper with Ginger
Flavoured Tabasco Nazu is simple but delicious. Perfectly lightly golden
and crispy, the firm grouper fillets are served with a tantalizing and piquant
gingery sauce with hints of heat. The drizzle of mayo added richness to the
dish as well.
An
oceanic treasure pot was next and the Seafood
Mushini Hot Pot is certainly a treat of comfort food. Available in two soup
base of Shabu or Yuzu broth, the clay pots were filled with IKEJIME Grouper,
IKEJIME Red Snapper, Abalone, Scallop, Mussels and assorted Mushrooms.
The
Shabu Shabu broth is savory and
sweet with a familiar umami note and goes well with the assorted premium
seafood. The Yuzu broth was my
favorite simply because I love how the citrusy aroma and flavor enhanced the
seafood to its maximum sweetness. From the thick cuts of sweet red snapper and
grouper fillet to the premium abalone, scallop and mussels, one cannot help but
to revel at the full glory of such lavish cuts of seafood. The mushrooms too
were delicious after its soaking of the broths. A hot pot worthy of a return
visit…
We
also enjoy the same seafood prepared in IKEJIME
Red Snapper, Abalone, Scallop & Mussels Teppanyaki. Here, the seafood
takes on a different flavor and aroma profile as it is chargrilled teppanyaki
style with loads of garlic, butter and soy sauce. The smoky flavor profile is
superb and elevated the freshness and sweetness of the seafood to such moreish
notes. Garlicky savory with a rich buttery note, it’s a full-fledge
lip-smacking seafood sensation!
Besides
all the Ikejime fish dishes, we also savored a classic Tempura Shishamo. These protein laden fish filled with eggs are
lovely with its crispy and natural flavor. Savor this with the tempura sauce
for extra yumminess.
The
Japanese does a mean Garlic Fried Rice
and Genji’s version will have one packing on the carb. Potent with aromatic
garlic bits, the fried rice is just as addictive as all the other dishes that
evening.
Genji Signature Green Tea Ice Cream to finish up the evening on a fresh
and creamy note.
For
reservations, please contact Genji
Japanese Restaurant at 03 7955 9122 extn. 4071/4072 or visit Hilton Petaling Jaya’s F&B blog,
www.zestpj.com for the latest F&B and entertainment promotions.
GENJI
JAPANESE RESTAURANT
Hilton Petaling Jaya
Hotel
No. 2, Jalan Barat,
46200 Petaling Jaya
Malaysia
Tel: 603 7955 9122
Fax: 603 7955 3909
Website: www.petaling-jaya.hilton.com
Facebook: www.facebook.com/hiltonpetalingjaya
Business Hours:
Lunch Mon – Sat: 12noon to 2.30pm
Sunday Buffet: 11.30am to 2.30pm
Dinner Mon – Sat: 6.30pm to 10.30pm
Saturday Buffet: 6.30pm – 10.30pm
That is some good looking sashimi!
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