Address: 11th Floor, Work @ Clearwater, Jalan Changkat Semantan, Damansara Heights, 50490 Kuala Lumpur.
Tel: 03-2095 8599
By LRT: Nearest stop - Bangsar LRT (KJ16). Approximately RM10 by uber/grab from LRT station.
Hours: Tuesday to Sunday. 7pm and 8.30pm seatings. Closed on Mondays.
Price: RM350/pax.
Booking: Requires a deposit of RM50/pax for reservation. Deposit is deductible from final billing.
What to eat:
Okay you don’t get to choose what to eat but if there’s any dietary restrictions, the server will take note and substitute the dishes accordingly. A 16 meal course which comes in tapas size. The server mentioned that it’s like a plate of fried rice split into 16 bites but I’m pretty sure I had more than 16 bites.
We started off with
Japanese Clam Chowder – potato mousse with bacon bits on top and layer of onion marmalade at the bottom.
Then we are served with
Oyster which came with shaved ice and apple granite. The apple granita gave it a sweet and slightly sour tasting which helps for someone like me who usually don’t take raw oyster.
Our third dish was
Kare Pan– mini meringue textured bread with fried chicken curry.
We have
Sashimi Spring Rolls next. Deep fried spring rolls with three types of fish: yellow tail, tuna and salmon with soy sauce jelly and a tinge of wasabi.
Caesar Salad served in a spoon. The blended romaine lettuce were served in a form of ball with Caesar dressing, parmesan cheese as base and coconut bacon on top.
Sea bream (Tai) Chazuke marinated in kombu served with sour plum and tea bubble/jelly, shiso leaves and rice puffs. Eating this in one go, the jelly will burst into liquid (replicating the conventional chazuke dish) which marinates the sea bream with sourplum and tea.
Of all the courses, I like this one the best!
Nikujaga – the tender melt-in-your-mouth wagyu beef wraps the crispy potato croquette with potato mousse in the centre.
Slices of
horse mackerel seasoned with konbu and something which I forgot. Yes I’m a terrible food blogger. Was quite overwhelmed with 2-3 dishes information explained in one go and I was already quite full at this point.
1000 Year Old Cypress Smoked Yellowtail served in nigiri style. The incense smells like the typical incense used in Chinese household which I don’t really fancy. Nevermind the smell, the yellowtail was very fresh!
Samurai Sliced Manga Crab sliced into half by a samurai sword and the guts spilled out in green (coriander vinaigrette) and orange (turmeric mayonnaise). The ’シャキーン’ wording and printed drawing on the plate are actually charcoal mayonnaise.
Ikura Gohan – butter rice with kombu and salmon roe. Possibly my second favorite dish because I’m basic like that.
Charcoal Grilled King Crab with Kombu Butter and Calamansi. Hmmm can’t go wrong with juicy big fat crabs.
The final course before dessert was
Virtual Truffle Steak. We were given with “truffled” tissue paper and were instructed to eat the steak while sniffing and taking in the truffle oil smell from the tissue. This is one of the interactive initiative to heighten our senses but this basic nommer here enjoyed the steak even without taking in deep truffle breaths :P
Our first dessert were pretty fun -
Nitro Puffs where meringues are dipped into liquid nitrogen for four seconds and when eaten, dramatic smoky breaths will be exhaled from both nostril and mouth.
We were given four flavours of ice cream to choose from and I picked
hojicha.
Petit fours – 1. Strawberry napkin to be eaten while sniffing paper cream (similar concept with virtual truffle steak) to trick the mind into thinking it is consuming strawberry cream. 2. Miso butterscotch wrapped with edible paper. 3. Popping chocolate – dark chocolate coated with ‘popping’ candy.
// my only qualm about the whole experience is that they served 2-3 dishes in one go when I barely finished the previous servings. Nevertheless, attentive and good service by the staffs who took the effort to elaborate features of each dish in detailed and the chef even served some of the courses. Will recommend to those who’ve never fun dined :D
