Japanese cuisines ranks high on my favorite cuisine list, hence when an invitation came in from Hilton Petaling Jaya to sample their new menu at Genji Japanese Restaurant, I accepted the invite without hesitation.
Led by Chef Richard Teoh, Head Chef of Genji, the restaurant now boasts a brand new fusion Japanese menu inspired by two of the biggest cities in Japan - Tokyo and Osaka. Osaka is well-known for its simple, mild flavours whereas Tokyo in contrast features bold, strong flavours in food. With its "back to basic" philosophy, the new menu focuses on delivering authentic dishes with a mix of traditional with bold and robust flavours.
The sushi bar
Private tatami rooms
Fresh seafood is air-flown twice a week to the restaurant (Tue and Fri). The omakase kaiseki, which leaves your dining experience up to the chef, whereby he will prepare it in accordance to the fresh seafood selection of the day. A 7-course omakase kaiseki will set you back RM300++, whereas the 5-course sendai kaizeki is priced at RM220++.
During our review, we sampled several items from the new menu. We started off with a trio of appetizers, usually served with the omakase, which included maki tamago (egg roll with unagi filling), chuka kurage (marinated jellyfish) and ika tobiko ai (marinated squid with flying fish roe). Lovely selection served in dainty little seashell bowls.
Marinated squid with tobiko
The kimchi salad (RM26) did a fantastic job in whetting our appetites. The garden greens were tossed with the tangy kimchi and a spicy dressing.
The sashimi/sushi combo platter (RM240) arrived next. Stunningly presented, the fresh sashimi slices sat in a ice bowl and included salmon, tuna, toro (tuna belly), and avocado wrapped in kampachi. The sushi selection included ikura, sea bream, tuna as well as soft shell crab roll. A pure delight to devour.
Fresh sashimi
Oh sushi!
Kaizen mushi (RM30) is traditionally served in Osaka during winter time. The clear fish broth is mild and flavorful, and assortment of seafood (prawns, scallops, mussel, salmon) are steamed with vegetables and mushrooms. This is served with a ponzu dipping sauce with grated radish, yuzu zest and a dash of Tabasco.
The next dish is an example of what you would be served if ordering the omakase kaizeki. On the left is the kaki chilli mayo which Hubby declared as his favorite dish of the afternoon. A single US oyster is grilled with mayo and a hint of chilli padi - so succulent and flavorful with a touch of spiciness. I also loved the gindara teriyaki (cod fish) which is served on a bed of grated radish, Nameko mushroom and spinach puree. The fish was so flaky and delicious.
Oyster and cod fish - brilliant!
To end, we had the azuki banana dorayaki (RM30) - fragrant bananas and red bean paste wrapped in dorayaki (Japanese pancake, made in-house) with goma (black sesame) ice cream. Love the sweet, creamy ice cream.
Thanks Hilton PJ for the fantastic lunch.
Location: Genji Japanese Restaurant, Level 1, Hilton Petaling Jaya, 2 Jalan Barat, 46200 Petaling Jaya, Selangor.
Tel: 03-7955 9122
Website: http://www.petaling-jaya.hilton.com
GPS Coordinates: 3.102164, 101.640573
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