Sakura Spring Blossom Food Fest & New Signature Dishes
Back at Genji Japanese Restaurant at Hilton Petaling Jaya for a taste of their Sakura Spring Blossom Food Festival! Available until 31 March, 2017, diners should not miss Chef Richard Teoh’s gastronomic dishes inspired by the prettiest season in Japan. Hoping to paint our culinary town with lots of spring dishes in celebration of the pretty pink and white flowers in bloom, diners are treated to some of the freshest and tastiest Japanese dishes this season.
In celebration of Hanami, Chef Teoh’s inspiration are beauty as well as scrumptious dishes prepared with as little cooking method as possible to showcase the fresh and bountiful ingredients of the spring season. Genji Japanese Restaurant has always been a long-time favorite when it comes to Japanese cuisine in the city. Serving a la carte to buffets on the weekends, Genji has been serving sumptuous Japanese cuisine to diners since two decades ago.
The award winning restaurant has even air flown in fresh Sakura flowers and its season’s freshest ingredients in tribute to this promotion. Expect the spring season’s bountiful ingredients in the menu such as sea bream, shellfish and a variety of sansei (mountain vegetables).
Spring season denote lightness and floral prettiness. Celebrating the season’s attributes is Maguro Nano Hana Nutta Ae (RM39). Glorious cuts of the finest tuna paired with blanched stem of rape blossoms and miso sauce. The subtle wasabi hint in the miso sauce is really clever, teasing our palate together with the rich creamy and nutty miso. The delicate bitterness in the rape blossom added another dimension of flavour to the tuna and sauce. So well controlled with finesse in flavours…
Thinly sliced sea bream served with ponzu sauce is beautifully presented in Tai Usuzukuri (RM130). The soft sweet nuances of the fresh sea bream is a joy to savor. What was unexpected was the bold heat in Chef Teoh’s ponzu sauce that gave the dish a kick of flavours. It’s like watching fireworks in spring season for the dish.
Sashimi Moriawase Tokuijo (RM380) is Genji’s premium set of chef’s choices of sashimi. Only the best premium cuts get on this huge platter and we were definitely pleased with the Toro, Yellowtail, Salmon, Aji and Scallop. The sashimi were thickly cut, adding sublime touches to the already sumptuous raw fish.
The Toro melts-in-the-mouth while the creamy and divine Yellowtail was sensational. Ajj or Spanish mackerel is one of the most underrated fish, simply because it has such wondrous rich flavours from its oil and is healthy as well. The usual Salmon and Scallop, needless to say, are of the finest quality.
A bold creative piece of dragon is cleverly presented in Unagi Avocado Ura Maki (RM72). The reversed roll of avocado is draped with thick slices of caramelized smoky eel and seaweed. Each piece is creamy, smoky, sweet and savory on the palate.
More eel to satisfy those who loves unagi and it’s definitely a match made in heaven in Unagi Chawan Mushi (RM28). Generous cut of thick smoky, sweet and savory unagi goes so well with the wobbly soft steamed egg custard. There were also gingko nut and crab in the custard. Comforting in every spoonful…
For mains, the Wagyu Beef Nano Hana Maki (RM120) turned out to be a fine choice, especially if you are a fan of the luscious wagyu beef. The tender wagyu beef is rolled with the blanched spring rape blossoms and cooked on the teppanyaki with the moreish butter garlic soy sauce. Served with more vegetables and crispy garlic chips, the dish is deliciously delectable.
For non-beef eaters, one can opt of the Kue To Enoki Teppanyaki (RM85) or grilled grouper with enoki mushroom in yakiniku sauce. The firm grouper meat goes well with the robust sweet and savory yakiniku sauce. There were plenty of enoki mushrooms as well as other vegetables to balance up the fish.
Rape blossoms are delicious when prepared well. Despite its subtle bitterness, the vegetable has a crisp texture and is a delicacy to savor. Making another appearance in Nano Hana Tempura (RM45), I never knew rape blossoms can taste so good in golden crispy light tempura batter. A squeeze of lemon enhances the freshness of the rape blossoms while the tempura sauce added savory notes. It’s addictively and polishing off this basket of vegetables has never been easier.
While other cuisine may opt to start their course with soup, the Japanese tend to enjoy soup at the end for a comforting ending. The clear clam soup hit all the right notes of soothing and warming flavours on the palate. Such earthy flavours with beautiful bonito essence, the soup with the tender large clams in Hamaguri Jiru (RM28) was divine to the last drop.
Chef Teoh surprises us with an unusual pairing of Sakura Cheese Pudding with Black Sesame Ice Cream in celebration of the hanami. The Sakura cheese pudding is so pretty in pastel pink and tasted delicate and delicious. The nutty and aromatic black sesame seed ice cream is always a pleasant dessert and this one even comes with a pretty fresh Sakura stem on it. Presentation was indeed top-notch!
The Sakura Spring Blossoms Food Fest promotion is happening this whole month of March and the a la carte menu is available from RM23 nett for lunch and dinner. For reservations, call +60(3) 7955 9122 ext. 4071/ 4072.
GENJI JAPANESE RESTAURANT
Hilton Petaling Jaya Hotel
No. 2, Jalan Barat,
46200 Petaling Jaya
Tel: 603 7955 9122
Fax: 603 7955 3909
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
Oh I miss fresh sashimi, quite sometime didn't have it :(ReplyDelete