Tabe Tomo


Time Out Kuala Lumpur - - Togo -

and shar­ing a sim­i­lar con­cept, Tabe Tomo is the lat­est open­ing at Plaza Batai. Tabe Tomo and Nomi Tomo both trans­late into ‘eat­ing bud­dies’ and ‘drink­ing bud­dies’ re­spec­tively, high­light­ing the pri­or­ity these out­lets place on hav­ing a good time with your bud­dies. Tabe Tomo man­ages to merge a mod­ern min­i­mal­ist de­sign with the clas­si­cal Ja­panese aes­thetic. As you en­ter the restau­rant you’d no­tice the wooden fur­ni­ture and wooden ceil­ing – the sort you usu­ally find at Ja­panese restau­rants – matched taste­fully with grey con­crete walls. They have sev­eral pri­vate booths you could share with your friends for a night of win­ing and din­ing, and you have to take your shoes off be­fore you en­ter these booths though – Tabe Tomo’s at­tempt at keep­ing the Ja­panese ex­pe­ri­ence as gen­uine as pos­si­ble here.

De­spite the fact that Tabe Tomo is con­sid­ered the din­ing out­let of the two sib­lings, Tabe Tomo has bet­ter drink­ing op­tions than many restau­rants, bars even. In terms of saké, Tabe Tomo of­fers four premium brands – Seikyo, Bi­jofu, Das­sai, Gasan­ryu – each with dif­fer­ent types to choose from. If saké isn’t your thing, try the high­ball – a pop­u­lar drink in Ja­pan, usu­ally a mix of a spirit and soda. There are var­i­ous high­balls here – you could go for the oo­long high, the Calpis high, the Yuzu high, the Chu high and the Sun­tory high. We rec­om­mend the Sun­tory high, which has a nice car­bon­ated flavour that’s very well bal­anced with the whisky. If you’re look­ing to drink for cheap, swing by dur­ing their happy hour when Sun­tory and Sap­poro pints are only RM22.

As for food, it’s hard to go wrong with yak­i­tori, es­pe­cially if you’re at a Ja­panese restau­rant that wants its cus­tomers to have a good time eat­ing with friends. There are over ten op­tions to choose from such as chicken thigh, chicken neck and many more. You should also go for their sig­na­ture dish, the ro­suto bifu – roast beef with mashed potato topped with soft­boiled egg yolk. The dish is quite cre­atively pre­sented like a vol­cano, with the yolk on top meant to be bro­ken to flow down and coat the meat. Also, did we men­tion that they’ve brought over a chef from Ja­pan to pre­pare their food? So, you can be sure that the food will be as au­then­tic as they come.

àFirst floor, 8-1a, Plaza Batai, Jalan Batai, Bukit Da­mansara (03 2011 5005/ Mon-Sat, 5pm-1am.

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