I WAS delighted to learn that the newly open Kazuma Japanese Restaurant in the Concorde Hotel Kuala Lumpur has tailored its traditional Japanese cuisine to suit most palates and pockets.

The dining room was serene. There, we savoured the freshness and innate sweetness of slices of maguro (tuna), hamachi, salmon, scallop and sweet shrimp from the hama sashimi platter. Five types of sashimi (three pieces each) are serve on a beautifully arranged platter (RM110).

The dragon roll was striking – slices of avocado are draped on a long body of deep-fried prawns and sushi rice, topped with ebiko (RM34).

The camembert cheese harumaki was a Japanese take on the Chinese spring roll. The fried crispy roll spilled out melted cheese with a touch of perilla leaf at the bite (RM21 for two). You could dip it in the Thai chilli sauce on the side but it’s not necessary.

I loved the saba ichiya boshi with its perfectly crispy, blistered skin and moist sweet flesh. The mackerel was marinated and air dried, then grilled. It’s delicious with just a squeeze of lemon and grated radish (RM34).

Tori negimisoyaki (RM23) was grilled boneless chicken brushed with sweet miso. It’s just perfect with chilled sake.

Skewered grilled chicken in various parts and forms are in the kushiyaki moraiwase. Take your pick of negima, which is chicken thigh and leek (RM7), tori kawa (RM6), or chicken skin with salt or teriyaki sauce, tori tsukune, or chicken meatballs (RM8), and tebasak,i or chicken wings (RM8). My absolute favourite had to be sasami mentai mayo, or chicken fillet with spicy fish roe mayo (RM8). 

Bento boxes make for a quick and easy lunch. The Kazuma bento (RM69) offers sashimi, sushi, tempura, grilled chicken and mackerel, chawan mushi, soup, and fruit. It’s a bit of everything. 

The beef yakiniku bento (RM58) has a generous serving of tender, sweet and savoury beef slices, grilled mackerel, tempura, baby octopus and the usual side dishes. The sushi bento (RM60) comes with a small selection of sushi, grilled chicken and fish, tempura, and other bento trimmings.

Kazuma’s Japanese guest chef Haneishi, who’s from Tokyo, has also put together a Mix & Match set lunch (RM39 nett) with choices of a main noodle and main rice dish. It comes with salad, fruits and free flow of green tea.

Dessert was ichigo daifuku (RM15) and abekawa mochi (RM15). Ichigo daifuku has a whole strawberry layered with red bean paste and wrapped up in a mochi. It’s an exquisite combination of fruit and smooth glutinous rice dumpling. I liked the cubes of abekawa mochi dusted with soya bean powder and crushed almonds. It reminded me of my childhood favourite – the Chinese mua chee.

Kazuma Japanese Restaurant is at level 1, Wisma Concorde (above Hard Rock Cafe), Concorde Hotel Kuala Lumpur.  For reservations, call 03-2149 2666 or email [email protected]. It’s closed on Sunday and public holidays. – December 3, 2022.

* Eu Hooi-Khaw has been writing about food for the longest time, covering all aspects, from restaurant reviews to cooking and recipes, as well as the healthy side of it. She has written for major newspapers and magazines, published the cookbook Fresh Ingredients, and also writes for her website hooikhawandsu.com.

* This is the opinion of the writer or publication and does not necessarily represent the views of The Malaysian Insight. Article may be edited for brevity and clarity.