Trust is a Must

Dine omakase-style at Ginza Sushimasa to experience exceptional authentic Japanese cuisine just as Tokyoites do, writes Tien Chew

Omakase, roughly translated into chef ’s choice, is an experience where guests entrust their culinary selections into the hands of a chef, for an experience like no other. Dishes and courses are chosen by the chef, depending on what he feels is best for the day or is conditional to the optimum freshest, seasonal Japanese ingredients available. Opening its doors last year, Ginza Sushimasa is a true blue traditional sushi restaurant from Japan that specialises in this particular dining experience. While the establishment has à la carte offerings, its omakase option shines with masterful selections. Situated on the seventh floor of Le Meridien hotel in KL Sentral, its quaint entrance harkens back to traditional Japanese sushi shop designs, with its emphasis on bamboo and wooden countertops that whisk you away from the bustling energy of city life to a more quiet Zen-like area dedicated to fine seafood. For an exciting dining experience, opt to dine at the counter to get close to the action. Take a seat, drink some green tea and tell any one of the dutiful restaurant staff or the chef himself that you’d like the omakase, to begin your trip upwards to sushi nirvana. First to always arrive is an appetiser platter that serves as a teaser to the upcoming culinary crescendo. Changing daily, my appetiser comprised a chewy beancurd roll, slightly smoked salmon, simmered dried daikon, finely cut stalks of spring vegetables and pickled octopus. Such a delicious ensemble. With my palate christened and as I watched the chef prepare an array of fresh sea fare out of a wooden box, on comes the handpicked sashimi plate. My selection included striped beakfish, mackerel, firefly squid and the prized cut otoro (tuna belly) that came served with fresh wasabi, ginger, flower decorations and two plates of shoyu. Chewing the mackerel brought out a slightly smoky and oily taste combination that ended with a savoury tang and a piquant hit if taken with a dollop of wasabi. The firefly squid was surprisingly clean yet juicy with a hint of acidity, while ginger complemented the taste with a touch of spice. While the beakfish gave