Anaki Boizu is the brainchild of two best friends who managed to make their dreams of running their own Japanese restaurant a reality. Both have had a stint working at a well known fine dining restaurant, so you know the food here… More »
Why come here for their Sashimi? Because it's fresh and thick! In most value places, the Sashimi's are thin. But not here. Tip: Come on Tuesday or Fridays when they get their fishes freshly delivered. You'll want to go for their Kame… More »
CC makes delicious casual sashimi that will not burn a hole in your wallet. Currently RM20 buys you 10 - 11 thick slices of imported fresh salmon. And to think, almost 8 years ago, CC was from an IT industry and couldn't even cut fish… More »
Sushi - maybe many years ago thought of as weird and unappetizing (raw fish, ZOMG no!) in Malaysia - is now a firm favourite for a lot of us. Part of it has been because it's become relatively affordable, even in KL (I remember a time… More »
Stepping into this café is much like going to someone’s home for a meal. An old fashioned sewing machine sitting in the corner makes it feel like you’re over at grandmas. All the furniture are old pieces that have been salvaged… More »
While I simply adore Japanese food, I’ve always found it to be on the expensive side. A simple meal for two at the fast food spots can easily run a bill of RM50 and there are times where the quality does not match up to the hefty… More »
How in the world did Old Klang Road suddenly become this rough where diamonds of Japanese restaurants could be found? First there was Sanuki Udon with its brilliant offerings of udon and yakitori. Not long after, a friend pointed me… More »
There is, to me, a holy trinity of Japanese noodles: ramen, soba, and udon. Up until now, udon has always ranked a little lower than the other two. Always a little too tough, swimming in uninspiring broth, it never really grabbed me.… More »
The menu here features over 200 dishes that blend authentic Japanese recipes with contemporary ingredients and flavours. The chefs here are known to produce personalized Kaiseki (course by course) style sets that fit to each person’s… More »
With any restaurant review I'd usually start off with telling you about the appetizers and then go from there but I'm going to do it a bit differently this time because the dessert here was impressive! Not only did it look stunning,… More »
I remember being in the Osaka train station and feeling rather bewildered. I just came from gorgeous Kyoto where the pace is a little languid, a smell-the-cherry-blossoms kind of place. And then suddenly stepping into Osaka- a crazy… More »
Senjyu don't just serve the stereotypical Japanese food. Thanks to executive chef Ueda Toshihiro, their trademark dishes are more modern with the use of more 'prime' ingredients such as foie gras and wagyu beef. Throw in these two… More »
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