Japanese Cuisine 5

MIZU JAPANESE FINE-DINING

Lot F6 First FloorBangsar VillageNo1 Jalan Telawi Satu Bangsar Baru Kuala Lumpur.


03- 2283 6988

Ambience : Comfortable


Price :
Price The salmon maki (RM12.00) , Mizu’s Special Croquette (RM18.00), Soft Shell Maki (RM25.00), Salmon Skin Maki (RM20.00), Chawan Mushi (RM10).








Pork-free

Reverse Sushi Roll.GONE are the days when Japanese restaurants with décor like those depicted in the Memoirs of a Geisha reign supreme. Modern Japanese eateries today take the modern, minimalist approach, with sleek glass and steel interiors, clean-line soft furnishings, open-concept kitchen and jazz music.

Instead of beautiful kimonos, service staff usually wear informal happi coats (short Japanese robe with straight sleeves) or basic white shirt and black pants.

Mizu, which positions itself as a Japanese fine-dining eatery in the Bangsar Village, is the embodiment of this modern approach.


Executive chef Aspazali Amran, one of the few Malay chefs skilled in the art of Japanese cuisine, leads the team here. Having previously worked for the old Nadaman restaurant at the Shangri-la KL, Chef Aspazali’s brings with him 20 years of experience. His innovative specialties incorporating French/Continental elements, has already won him the stamp of approval from the discerning clientele here. Amongst them are several company bosses of Japanese corporations.


Chef Aspazali’s amuse bouche of Deep-fried Maki Roll got the evening off to a great start. The house specialty comprises sushi rice roll with minced salmon, red tuna, tobiko (flying fish roe) and mayonnaise, coated and deep-fried in crisp tempura batter. A portion of eight pieces costs RM15++.


Many of his signature dishes are inspired by Tokyo’s cosmopolitan outlook. The dish of Foie Gras with Daikon (RM30++) shows how a simple, rustic dish of simmered Japanese radish can be transformed into an epicurean delight with the inclusion of pan-fried foie gras. The latter’s rich, velvety texture merged so seamlessly with the radish’s delicate sweetness that diners are unlikely to forget this sublime dish in a hurry. We’ll bet the Foie Gras Chawan Mushi or steamed egg custard with foie gras (RM25++) is equally outstanding.

Grilled Jumbo Oysters.The Sashimi Platter (RM130++) is a sight to behold with succulent cuts of red and white tuna, salmon, amaebi (sweet shrimp) and yellow tail artistically presented on a tall mound of shaved ice. Flown in twice weekly, the fish’s quality and freshness is comparable to any fine Japanese eateries.



For those who are averse to raw delicacies, the Mizu Maki (RM35++ for six pieces) is worth sampling. The reverse sushi roll, in which the nori or seaweed sheet is rolled inwards with the rice on the outside, comes filled with sliced avocado, grilled unagi (eel), tempura prawn, lettuce and tobiko.






Chef Aspazali’s Grilled Maguro Steak (RM35++) looks remarkably like a luscious steak. Lightly basted with teriyaki and garlic sauce, the tuna belly is melt-in-the-mouth tender.

Although more Continental than Japanese, the Baked Jumbo Oyster with Cheese (RM15++ each) is certain to have you raving about it. Baked in its shell with grated cheese, the huge mollusc, the size of a large sauce plate, is sinfully rich and indulgent. Thankfully, its accompanying dressing of light soy sauce and minced garlic prevents it from being cloying.

More edgy temptations can be found in the a la carte menu such as Marinated Fresh Salmon with Yam (RM25++), Pizza with Salted Cuttlefish (RM25++) and Spicy Seafood Mini Hot Pot with Kim Chi (RM25++).


Desserts are a little more conventional with the Macha (green tea) or Black Sesame Ice-cream and freshly sliced fruits.