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Ishin Japanese Dining @ Old Klang Road

Angeline Sunday, October 18, 2015 , ,


Ishin Japanese Dining presents traditional Japanese cuisine in a modern way, offering a seasonally focused assortment of exotic and direct imported ingredients from Japan that is presented with delicate artistry and balance. Each omakase, chefs will select the best ingredients of the day for you to experience, which make your meal an ongoing process of refinement and discovery. The space at Ishin Japanese Dining is warm and intimate, set off by an elegant design. A 7-course tasting menu can start with anything from pan-fried duck liver with citrus sauce, then slices of stunning raw fish and work all the way through to the most tender, rich Kagoshima beef. Unsurpassed ingredients and outstanding service.

Ishin Japanese Dining @ Old Klang Road
No. 202, Persian Klang Batu 3 3/4,
Off Jalan Kelang Lama,
58000 Kuala Lumpur, Malaysia
Tel: +60 3-7980 8228
Hours: 12:00 – 3:00 pm, 6:00 pm – 1:00 am
 
 
7-course Omakase (Chef's tasting menu) - Price around RM600
Smoked Duck Breast Salad with Truffle Dressing, Pan-fried Duck Liver and Deep Fried Sweet Potato

The richness and smoky flavours of smoked duck breast rolled over alfalfa and mango with a touched of truffle oil dressing was a perfect combination. Duck Liver (Foie gras) is delicious, plain and simple. Decadently rich with a distinct sweetness, it's key feature is that its fat melts at just below body temperature. What goes into your mouth semi-solid ends up slowly melting away, coating your tongue in a wash of flavour. There's no better way to enjoy duck liver than fresh, sliced into a thick slab, and cooked quickly in a hot skillet to a perfect medium rare serve with citrus sauce. Love the deep fried crispy sweet potato, nothing fancy but good for starter.
 
 
Double Boiled Bluefin Soup
Double boiled bluefin soup is appetizing visually and in taste, the fins are cartilage, there is no meat.
 
Akaza prawn, Tuna, Shima Aji (Stripped Jack)
Sweet raw shrimp, rich dark red colour tuna flesh has a firm texture and a mild flavour and Shima Aji tasted sweet and has a tender texture due to it high protein content.
 
Pan-fried Ankimo with Tara Shirako Cheese Yaki (Cod Fish Sperms)
Ankimo (monkfish liver) when pan fried it has a tasty flavour, a unique semi-firm and semi-mush texture. Tara Shirako cheese yaki, the sperm sac of cod fish, it tasted like cream cheese, a much sought after Japanese delicacy you must not missed.
 
Kagoshima Beef (Stoned Grilled)
Kagoshima Beef has a silky texture, as well as the fine balance of marbling and rich flavor that melts in your when you lightly stoned grilled it.
 
Seared Otoro and Uni Don (Tuna Belly and Sea Urchin)
Japanese fried rice topped with Seared Otoro, a mouthwatering super fatty tuna belly, it has a pale pink, almost white in color with a richly sweet flavour, soft and buttery texture; and Uni (sea urchin) that has a briny flavour, slight nutty sweetness and creamy texture.
 
Dessert: Muskmelon, Persimmon, Kyoho grapes
Muskmelon has a distinctive aroma, sweet and juicy green flesh; Persimmon is sweet with a soft to fibrous texture and blackish-purple Kyoto grape has large seed is famous for their unique texture, sweet, champagne taste and jelly like form on the center part of the grape.
 
 
 

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