This marked my third visit to Sushi Oribe and my second visit for sushi with this sushi friend, Jessie. Always glad to have her around because she will translate and explain in details the fresh catches that made into nigiri. With her around, I learnt more on the neta of the day! Thanks Jessie!!!
I always have no luck heading for good sushi on my birthday as sushiya in KL are closed during New Year and the chef head back to their hometowns to celebrate the New Year. Right after Sushi Oribe reopened after New Year; we immediately booked ourselves to savour the scrumptious sushi meal!
Mino New Year’s Special
Hirame kobujime topped with shiokombu
Filefish topped fresh liver and a bit of kosho
Oh boy, the start was awesome!
Hokkigai no himono
With snow crab (zuwaigani) mixed with miso and ikura
I wish… I could have more! あまい!
With yuzu kosho and roasted sesame
Kohada with shiso-no-mi and kombu
Gizzard shad marinated for 2 days and topped with the beautiful hojiso flower and kombu. Nao-san’s art of preparing this wowed me. (That moment he ‘poof’ that hojiso flowers in his palms).
Nao-san surprised us again!!! This time with the OMG fish in satay stick form. Omgggg, I wanna scream. Imagine that fatty flounder’s fins melted on the tongue. I jumped straight to heaven. LOL
Zuke maguro with kizami wasabi
Marinated tuna with chopped kizami wasabi (wasabi root?)
Nao-san mentioned that the kizami wasabi is very spicy on itself. Surprisingly, it will magically neutralized by the fish’s fat. He then let us try out a small spoonful of kizami. Wow, I never knew it can be that spicy that I almost choked. It can be quite addictive when taking bit by bits on its own.
Myoga (Japanese ginger) and wasabi leaves.
I fall in love with myoga on my first try in the Japanese sushi restaurant in Aomori. The chef heard that my friend and I were from Malaysia and he started to share with us the things we must try in Aomori. So, I was introduced with this Pickled Myoga in Aomori. Glad to see that Jessie starts loving the pungent plants now. LOL
Ankimo with nara zuke
Monkfish liver with nara zuke. One word, awesome!
aromatic seared surf clam
Seared Japanese Barracuda
Anago (shio and yuzu kosho)
Salt water eel made into 2 different flavours, salt and yuzu kosho.
Kamatoro and uni roll
Nao-san never fails to amaze us, always. Here was our special roll, tuna cheek roll and topped with sea urchin and yuzu kosho. That combination, I will never forget. Also, this was my first time on tuna’s cheek!!! Just look at the marbling! *scream*
Jessie’s special roll
With sea urchin rice and tuna
OMGGG, it was so delicious! Will I go cholesterol high on this??? But nevermind, just gimme more!
Picked daikon and tamagoyaki
Nao-san always loves giving out “LOVE” to ladies only. LOL
Matcha ice cream monaka with white chocolate flakes to pair with yuzu tea
There was a slight crunchy texture when biting into it.
Hah! My special birthday dessert! arigatou ~
Thanks for sushi-ing with me always, Jessie!
Now, I can’t wait for our next session to Sushi Oribe *wink wink* well, you know, I will onz it if you wanna onz it! LOL
Block C-1, Vipod Residence,
No. 6, Jalan Kia Peng,
50450 Kuala Lumpur.
Lunch: 12pm – 3pm
Dinner: 6pm – 11pm