Kappo-Style Japanese Cuisine
When
Chef Tatsuo Takebayashi first greeted us, it was a sight of humble pleasure. A
warm smile followed by a bow of humbleness, we were bowled over by the
sincerity of Chef Takebayashi. The master chef behind Kappo-style restaurant Takebayashi at the new Ritz-Carlton
Residences Kuala Lumpur ushered us gently. One can certainly sense his
proudness at the new Takebayashi restaurant.
The
restaurant is not as huge as most Japanese restaurant but is well-designed to
echo a Zen-minimalist Japanese restaurant. A vertical Japanese sushi bar that
takes up half the restaurant space for avid diners who loves to catch some chef
actions. There are tables set along the bar in parallel against the glass wall
to soak in the natural city elements and scene as well.
A
few chefs are hard at work setting up the evening’s service. However, that
didn’t stop them from greeting us with a smile.
The
catch of the day and fresh produce are displayed on the sushi bar, tempting
diners with its glistening and vibrant signs of freshness. From cuts of premium
seafood sashimi to an enticing marbled wagyu beef, bright cheery red Japanese Momotaro
tomatoes, corn, radish and more, Takebayashi’s menu focuses on such amazing
ingredients of Mother Nature.
And
while one is dining at Takebayashi,
it might also be a good idea to order one of the sake or premium whisky on
their list…
A
lovely white bubbly of Takebayashi
Castello di Luzzano…
Dinner
commenced with Cream Cheese With Miso
(RM30). The sheer simplicity of the dish at sight did not do justice to the
dish. A brilliant concoction of pairing the lusciousness of cream cheese with
the nutty umami note of miso, this appetizer rocks! The cheese is marinated
with miso for 3 days before it is being lightly grilled to intensify and
married the flavours together. The first bite, the cheese is utterly smoky with
a fine divine note of unctuous pleasure. In fact, it is so good, one may
literally not want to share this.
Cold Tomato Umami Jelly (RM45), another dish that really
showcases what fine Japanese produce is all about. The skinned tomato itself
literally tasted like a juicy sweet fruit. Set on a bed of konbu-dashi jelly
cubes, there is a good balance of fresh juicy sweetness of the tomato with the
lightest flavours of savory umami notes from the jelly. The chilled factor of
the dish really elevated the vibrancy of the flavours of the dish.
If
one is ever wondering that the White
Fish with XO Salsa (RM80) looked rather familiar, it is because Chef
Takebayashi’s previous stint at Nobu inspires his creation for the dish.
Depending on the freshest catch of the day, ours was a delectable Kinmedai or
golden eye snapper. The delicate firmness of the fish coupled with the sublime
notes of house made XO sauce and ponzu sauce is exceptionally delicious!
Even
Takebayashi’s Chawan Mushi (RM45) is
jazzed up with a beautiful brown dried scallop sauce. The silky smooth egg
custard has that classic umami note that warmed the palate with pleasure. The
chawan mushi is also studded with shrimp, chicken, gingko nut and a yomogi
mochi. All in all, the custard is satisfying with plenty of flavour and texture
profile.
The
Salmon Tataki Salad (RM50) is not
only beautiful at sight but taste as amazing as it looks. Thick cut lightly
seared salmon is paired with Takebayashi’s signature jalapeno sauce with crisp
greens and sliced radish. The salmon is utterly sublime with a creamy melt-in-mouth
feel and the jalapeno sauce packed enough heat to give the dish its wow factor.
A must-order for foodies who loves a good kick of heat!
A
dish that sides between snacking or a meal on its own if you are going for it
alone, the Popcorn Shrimp Spicy Mayo
Sauce (RM45) is simply lip-smacking yum. Even after our few minutes of
photo session, the popcorn shrimp remains superbly light and crispy with hints
of sweetness. The creamy and lightly spicy heat from the sauce worked so well
with the crispy shrimps that we kept going back to mop up the sauce happily…
Grilled Spring Chicken with Wasabi
Pepper Sauce was an
intriguing dish as it looked nothing like any Japanese dish we have ever seen.
Tender and juicy spring chicken is well-chargrilled to render crispy skin and
served with a wasabi laced brown pepper sauce before being crowned with a
grilled red pepper. Besides the wasabi, the dish is practically non-Japanese,
not that we minded because the dish is rather tasty and cooked well.
When
Executive Chef Jhon Chang personally grated fresh wasabi on a shark’s skin
grater, we all stared in excitement with anticipation of what is coming next…
The
pièce de résistance of the evening must be the prime cut of fatty Toro and
fresh wasabi! Chef Chang has certainly mastered the art of sushi, having
learning from MasterChef Takebayashi. A gorgeous sea green lacquered tray
enhanced the skilled-shaped nigiri sushi of Otoro and Aji.
Each one generously draped over sushi rice like a plush blanket of ocean
pleasures. The sushi is served with chunky pickled baby ginger which lent a
delicate gingery tang to clear the palate.
Seriously
superb, both the Toro (RM40) and Aji (RM10) each are sublime. It is the
perfect way to end this gastronomy at Takebayashi.
To
sweeten up the evening, the serving of Japanese
Nashi Pear and vanilla ice cream was simple and satisfying, leaving us with
still a yearning for that amazing toro and aji sushi…
KAPPO
TAKEBAYASHI
The Ritz-Carlton
Residences Kuala Lumpur
Laman Sentral Berjaya
No. 105, Jalan Ampang,
50450 Kuala Lumpur
Tel: 03-2181 3364
Business Hours:
Mon – Fri 12noon to 2.30pm | 6.30pm to 10.30pm
Saturday 6.30pm to 10.30pm
Sunday Closed
