EYUZU JAPANESE CUISINE,
Level 2, Eastin Hotel Petaling Jaya,
13, Jalan 16/11,
Pusat Dagang Seksyen 16,
Tel: 03-7665 1111 ext 203
Business hours: Noon to 2.30pm,
6.30pm to 10pm, daily.
A PAIRING of Japanese food with wine was a good start to introducing new dishes at Eyuzu in Eastin Hotel Petaling Jaya.
For their first preview of the year, guests were treated to a five-course meal with five types of French wines at the recently refurbished restaurant.
Priced at RM268 nett per person, jazzy songs and dimmed lights set the right mood for the night.
Each wine was carefully selected to be paired with a course, starting with entrees, mains and ending with dessert.
For the first entree, we were served Sea Urchin on Japanese Mountain Yam and Salmon Trout Tartare, paired with F.E Trimbach Riesling.
The dry wine went well with the two types of seafood.
Next was Japanese Wild Marlin Sashimi paired with F.E Trimbach Reserve Pinot Gris, which had a rather sweet and fruity taste.
Normally, I stay away from raw meat, even in Japanese restaurants, but this time, I enjoyed the sashimi dipped in soy sauce.
According to the hotel’s executive chef Alex Leong Mun Fai, it was authentic Japanese sashimi.
“This is how it should look like and we serve nothing but the freshest ingredients from Japan,” he said.
Third on the menu was a new dish to the restaurant, Steamed Fresh Water Prawn with citrus flavoured Shoyu gravy (top pic) paired with E. Guigal Crozes Hermitage Blanc.
I found the prawn a little tough and over cooked but after mixing it with the Shoyu gravy, it tasted better.
Some guests loved it so much they drained their bowl of gravy after finishing the prawn.
Next was Grilled Kobe Beef with Enoki sauce paired with Esprit De Pavie Bordeaux rouge.
Although I have heard about Kobe beef, it was my first time trying it and the tender and juicy meat fulfilled my expectations.
I loved that the top layer of the meat was a little charred, giving it a nice crunch.
Before dessert, we were served Conger Eel Sushi.
We ended the night on a sweet note with Croquantine Mascarpone Mousse and Passion Creme Brulee with Vanilla Cremeux Fresh Berries paired with Luis Felipe Edwards Reserva Late Harvest.
Pretty on the eye and pleasant on the tongue is how I would describe this dish.
The mousse with vanilla cremeux was a good blend but when paired with an extremely sweet wine, the sugar content was a little overpowering.
The new dishes introduced are now part of the daily specials.
This is the writer’s personal observation and is not an endorsement by StarMetro.