Corus Hotel, Jalan Ampang,
Tel: 03-2161 8888
Business hours: noon to 2.30pm,
6.30pm to 10.30pm daily.
NEED that special something to spice up this year’s Valentine’s Day”Komura Japanese Restaurant has just the right ingredients to conjure up a unique love potion that is sure to entice any a couple ” ambience, great food and excellent service.
Located at the Corus Hotel, Jalan Ampang, this 28-year-old restaurant lives up to its standards of using only the freshest ingredients to create sumptuous dishes that are sure to tempt the palate.
The restaurant is serving up a special Valentine’s Day Aishiteru set available only on Feb 14 and priced from RM280++ per couple, inclusive of a complimentary rose, a glass of red or white wine or mocktail, praline and an instant photo to immortalise the day.
Komura, which means ?small village?, aptly describes the theme of the restaurant?s decor.
Reminiscent of a traditional Japanese village, cobbled pathways entice visitors to explore its private tatami rooms and cosy seating areas.
As a special treat, the rooms will be decorated with fresh flowers and balloons to reflect the Valentine’s Day spirit.
The Aishiteru set is a seven-course dinner which begins with a kobachi (starter), fresh sashimi, followed by yakimono (grilled dish), teppanyaki and agemono (fried dish) to complement the shokuji (main dish) and ends with a kanmi (dessert), all lovingly prepared by head chef Chin Tuck Meng and his culinary team.
Although the dishes? portions were small, they were still filling and certainly satisfying.
As a starter, the Salmon Skin Hand Rolls with its creamy avocado, lettuce and crunchy fried salmon skin all wrapped with seaweed leaves leave guests wanting more.
The salmon sashimi bears special mention because it was exquisitely prepared.
Slivers of raw Australian salmon trout perfectly shaped to resemble rose flowers and served on a bed of ice with grated radish was surprisingly sweet.
“The fish is sweet because it?s very fresh as we import it twice a week,” chef Chin said.
The Cod Fish with Teriyaki was skilfully grilled and served with a sweet sauce made of wine, sake and sugar which was the perfect accompaniment to the fish.
Pan-fried Hokkaido scallops were nicely seared and these were served with some stir-fried Korean button mushrooms.
“The secret to achieving a perfect sear on the scallops lies in the temperature of the pan.
“Because scallops have a lot of moisture, the pan must be really hot so that the juices will be trapped inside,’ chef Chin explained.
The little dollop of fish eggs on the scallops provided an appealing texture when eaten.
The tempura is given new life with chef Chin?s Kaki Tempura.
Japanese oysters and asparagus are coated with batter and deep-fried to a crispy finish.
“To get a crispy tempura, use ice water in the batter and don’t mix it till smooth. It’s better if there are still lumps in the batter,” chef Chin advised.
No meal is complete without something sweet, and chef Chin’s home-made green tea ice-cream is a refreshing palate cleanser and a perfect way to end the meal.
This is the writer’s personal observation and is not an endorsement by StarMetro.