Genji is going back to basics
Restaurant’s new menu is sure to please Japanese food enthusiasts.
GENJI JAPANESE RESTAURANT
Hilton Petaling Jaya
2 Jalan Barat
Tel: 03-7955 9122 ext 4071
Opening hours: Weekdays: Noon to 2.30pm and 6.30pm to 10.30pm; Weekends: 11.30am to 2.30pm, 6pm to 10.30pm
A FUSION menu inspired by Japan’s two biggest cities, Tokyo and Osaka, at Genji Japanese Restaurant is sure to please Japanese food enthusiasts.
The menu combines the milder flavours of Osaka with Tokyo’s bolder cuisine with the theme, “Back to Basics with a Twist”.
We started with an appetiser of Unagi Yamaimo (eel with Japanese mountain yam), Chuka Kurange (marinated jellyfish) with edamame (immature soybeans in the pod) and yamamomo (Japanese mountain berry) (RM28).
Chef Richard Teoh, the restaurant’s head chef, said he marinated the jellyfish with rice, vinegar, chilli, sugar and sesame seeds.
Next, was the rather unexpected kimchi salad (RM26), since the ingredient is usually associated with Korean food.
“I decided to incorporate kimchi because quite a number of our restaurant’s patrons are Koreans and they requested for it.
“This is the first time it is included in our menu,” said Teoh.
He said for the salad, he used cabbage, lettuce, carrot, tomato, purple seaweed and sesame seeds.
Although not a fan of kimchi, this dish had the right blend of spiciness and sourness.
Being a sashimi fan, the sashimi and sushi combination platter (RM240) was definitely heaven for me.
It had salmon and tuna sashimi as well as soft shell crab.
The sashimi was fresh and the soft shell crab had the right amount of crunch.
But the one that interested me the most was the seabream with ohba leaf.
It had an unexpected mix of flavours that reminded me somewhat of mint leaf but stronger.
Teoh said the combination changed according to the availability of ingredients as well as his recommendation for the day.
“I like variety and it also serves to surprise customers,” he said.
For the main dish, we had Kaki Chili Mayo (US oyster with mayo topping and a hint of cili padi), Gindara Teriyaki (cod fish with teriyaki sauce) on a radish, nameko mushroom and spinach puree (RM50).
Teoh said this was their bestseller and it is easy to see why.
“I used US oysters due to its easy availability and jumbo size,” he said.
For dessert, we had banana wrapped in dorayaki(Japanese pancake) with green tea ice cream and red bean paste (RM30).
The pancake was thin yet fluffy while the banana was sweet and fresh.
The green tea ice cream goes well with the red bean paste.
This is the writer’s personal observation and is not an endorsement of StarMetro.