{"version":"1.0","provider_name":"Luxe Food &amp; Travel","provider_url":"https:\/\/travelrestauranthotel.com\/blog","author_name":"admin","author_url":"https:\/\/travelrestauranthotel.com\/blog\/author\/admin\/","title":"Sushi Azabu, Kuala Lumpur - Luxe Food &amp; Travel","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"6eY77Wk2fH\"><a href=\"https:\/\/travelrestauranthotel.com\/blog\/sushi-azabu-kuala-lumpur\/\">Sushi Azabu, Kuala Lumpur<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/travelrestauranthotel.com\/blog\/sushi-azabu-kuala-lumpur\/embed\/#?secret=6eY77Wk2fH\" width=\"600\" height=\"338\" title=\"&#8220;Sushi Azabu, Kuala Lumpur&#8221; &#8212; Luxe Food &amp; Travel\" data-secret=\"6eY77Wk2fH\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script type=\"text\/javascript\">\n\/* <![CDATA[ *\/\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n\/\/# sourceURL=https:\/\/travelrestauranthotel.com\/blog\/wp-includes\/js\/wp-embed.min.js\n\/* ]]> *\/\n<\/script>\n","thumbnail_url":"https:\/\/travelrestauranthotel.com\/blog\/wp-content\/uploads\/2018\/12\/20180705-Sushi-Azabu-Kuala-Lumpur_00014.jpg","thumbnail_width":1350,"thumbnail_height":900,"description":"Something exciting is cooking (get the pun?) on Level 4 of Isetan Lot 10. They have gathered five excellent Japanese restaurants which represent various aspects of Washoku (Japanese cuisine) namely, sushi, yakiniku, tonkatsu and chicken hotpot.\u00a0 Perhaps the most exciting news is that, among these 5 restaurants is the KL branch of one Michelin starred Sushi Azabu from New York.\u00a0 Yay!\u00a0 KL gets &#8220;one more Michelin&#8221;. Discreet, sober and low-key,\u00a0 this is the kind of decor I like best.\u00a0 They didn&#8217;t spend an obscene amount on the decor and then had to resort to selling overpriced rubbishy &#8220;cuisine&#8221; in order to make a profit.\u00a0 Instead,\u00a0 the quiet interior, consisting of mainly a neutral tan colour, whispers that the emphasis here is on truly quality cuisine.\u00a0 Now,\u00a0 that is accurate advertising. Dining here, besides a la carte, you have\u00a0 three types of set menus to choose from: Koi \u2013 RM 120, an appetiser, 10 pieces of nigiri sushi and miso soup; Azabu \u2013 RM 220, an appetiser, two types of sashimi, chawan mushi, palate cleanser, seven pieces of nigiri sushi, maki mono, miso soup and dessert; Omakase \u2013 RM 420 . You can of course choose to enjoy sake pairing at additional cost of RM$100 My adventure of the evening\u00a0 started with a glass of\u00a0Umeshu\u00a0(plum wine). The Umeshu is light, sweet and ice-cold.\u00a0 It calmed me down from a frantic afternoon running about KL and whetted my appetite for more. Next up was the appetizer \u2013 cold tofu with crab meat.\u00a0\u00a0Delicately presented,\u00a0 delicate in taste.\u00a0 I love that this is not one of those mass-market rubbish surviving on &#8220;shock and awe&#8221; tactics.\u00a0 I loved that appreciating this dish forced me into a quieter state of mind. Then came a gigantic Rock Oyster from the Busen Sea of Kyushu.\u00a0 This sea is reputed to produce the best oysters in the world.\u00a0 As with the tofu before,\u00a0 this dish wows with its thoughtful simplicity. A dash of ponzu sauce,\u00a0 a twig of salmon roe, spring onion and the natural briny, metallic flavour of the oyster come together in perfect harmony. The sashimi course was simply but elegantly presented.\u00a0 It paired excellently with Amanoto sake (fragrant on the nose, with hint of lychee and clear of rice taste.\u00a0 Texture is soft and good pairing with white fish). The Chawanmushi was delightfully creamy and savoury.\u00a0 A special touch was that it had white fish and gingko nuts in it, providing special texture to it. Then came the palate refresher.\u00a0 This restaurant doesn&#8217;t need some &#8220;manufactured&#8221; sorbet to impress.\u00a0 It self-assuredly revels in its down to earth goodness.\u00a0 A firm, blood-red cherry tomato with quality salt does the job better then flashier alternatives. After the palate refresher, we enter the &#8220;main course&#8217; of the evening &#8212;&#8211; 7 pieces of Nigiri.\u00a0 This quietly self-assured 40-seater restaurant serves traditional Edo-mae (Tokyo-style) sushi.\u00a0 This style of sushi-making emphasises the simple and traditional way of preparing sushi. I had the best seat in the house, right in front of Chef Toshihide Terado. \u00a0Watching him work, I felt I understood what mastery is.\u00a0 His hands go beyond deft; his knifemanship goes beyond precise.\u00a0 It was humbling, more than enlightening. Chef Terado first presses and moulds the rice in his hands.\u00a0 Then he presses wasabi into the rice.\u00a0 Next, the fish is layered on and he brushes a coat of nikiri onto the fish before presenting straight onto my elegant serving plate.\u00a0 No extra sauces or wasabi is needed. Before dining here, I have of course heard of Japanese restaurants scoring Michelin stars based on the merits of their sushi alone.\u00a0 There was always a part of me which couldn&#8217;t quite empathise how the humble sushi could incite such gastronomic exaltation to award it a Michelin star.\u00a0 Dining here, I understood it down to my cellular level. Hotate sushi The topped of the sushi is speckled with grated lime rind!\u00a0 It was out of this world and my favourite of the 7 pieces.\u00a0 The grated lime rind was totally unexpected and didn&#8217;t just push this sushi to the next level.\u00a0 It took it into space! Sweet Ebi sushi Sea Urchin sushi 3 types of sea urchin with 3 levels of intensity of flavour&#8212; light, medium, intense.\u00a0 It is advised you go from light to intense to best appreciate the taste. Rolled Sushi Miso soup with a shrimp head.\u00a0 This is flavourful with the miso flavour and shrimp broth flavour in equal parts. Quiet star quality that sees no need to shout to the whole world about itself, that&#8217;s what you get here. If you still have room,\u00a0 you can try the hugely popular cheese cake of their sister restaurant, The Tokyo Restaurant, next door.\u00a0 I was told they sell over 1000 slices of this cake per day on weekends.\u00a0 Wow! &nbsp; Sushi Azabu The Table @ ISETAN The Japan Store Lot 10, 50 Jalan Sultan Ismail Bukit Bintang, 50250 Kuala Lumpur Malaysia +60 3-2119 2624 Open: 11am\u20133pm, 6pm \u201311pm &nbsp;"}