THE reopening of a Japanese fine dining restaurant in Kuala Lumpur offers fans delectable options from the Land of the Rising Sun in its finely crafted sushi and sizzling teppanyaki. Iketeru at Hilton Kuala Lumpur has made its return following a series of renovations to its teppanyaki and sushi bar, and presents two seasonal set menus to mark the occasion. The multi-course sushi and teppanyaki menus focus on capturing the essence of autumn and highlighting the rich tastes of Japanese harvest.
Both begin with several appetisers and a chef’s selection of sashimi. Teppanyaki mix grill. The appetiser comprises Mashed Tofu Salad with Tofu Skin and Blanched Green Asparagus, Baked Oyster Simmered in Sweet Happo Dashi Sauce with Dark Soy Bean Paste and Baked Sauteed Sea Pineapple with Sea Urchin Paste.
The mashed tofu salad offers diners a medley of soft tofu and thick toasted white sesame dressing. Its texture is enhanced with bits of crispy tofu skin, while the accompanying asparagus offers a contrast in bite. Meanwhile, the combination of happo dashi sauce and dark soy bean paste accompanying the baked oyster leaves a lasting umami taste in one’s mouth.
The shredded ginger that comes with the dressing rounds out the dish with a welcomed pungent kick. The third appetiser showcases a unique ingredient – sea pineapple with its rubbery texture. The dish is slightly sweet with a sour undertone when combined with sea urchin paste.
(Clockwise from top right) Mashed Tofu Salad with .
