Ginza Sushi­masa

Malaysia Tatler Best Restaurants - - Japanese -

WHY GO

Blink and you may miss this non­de­script restau­rant. En­ter and you shall never for­get the sub­lime sushi of chef Hiroyuki Mu­rakami. This is what the sushi ex­pe­ri­ence is all about.

TATLER TIPS

What’s dif­fer­ent here is that all the seafood is wild caught, ac­cord­ing to the staff. “What­ever you wish, you may re­quest it a week in ad­vance and our spe­cial­ists in Tsuk­iji will source it.”

Leave it to the chefs. For the omakase lunch, a pa­rade of some 13 dishes en­sues, fea­tur­ing cod milt with yuzu sea­son­ing; an in­cred­i­ble sea­weed spring roll smeared with plum; ni­giri sushi; and a rice bowl topped with sea urchin and salmon roe. The sig­na­ture dish here is the floun­der ni­giri— floun­der fin mar­i­nated in malt and soy sauce. It is an amaz­ing sushi. A light torch­ing singes it ever so lightly to leave a smoky, caramelised sweet­ness as the warm fish melts away in the mouth.

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