Located on the 8th floor of Pavilion Hotel Kuala Lumpur, a swanky new Japanese restaurant in the city; headed by Chef Ricky Kamiishi who is the Chef de Cuisine in Ebisu, also one of the most experienced chefs in town, serving authentic Japanese cuisine with a slight modern twist.
Elegant ambience with zen-ish setting, beautifully designed with style and touches with wooden tables, chairs and preparation counters .
If you fancy a drink, they have a selection of fun-to-drink potions for you.
Ebisu’s menu is pretty extensive. You may opt from starters to sashimi, sushi to maki, grilled dishes to noodles and rice dishes, fried dish such as tempura to teppanyaki. Also, there are set meal for you to select too, to have all elements at once to complete the meal.
Chilled Sesame Curd and Simmered Spinach with Bonito Sauce.
Always love the wobbly sesame curd, soft and velvety smooth.
Clear Broth with Prawn, Sea Bream & Chicken in Tea Pot
A squeeze of lemon juice charm up the flavour of the clear soup. Yum
Salmon Trout, Yellow Tail & Sweet Prawn
Steamed Egg Custard with Crab Sauce
This was seriously delicious! It was compact with essence from the sea. The umami-ness of the crab sauce amazingly blended into the ultra-smooth steamed egg and that touch of uni and ikura were very satisfying. My taste buds were jumping high.
Teppanyaki Grilled Seafood Trio – Cod Fish, Prawn & Scallop and served with vegetables.
Wagyu Fried Rice served with Miso Soup
Ahhh, aromatic fried rice that was filled with real wok hei.
Ice Cream Trio with Green Tea, Sesame and Yuzu
Many thanks to Ebisu for having me over! The dishes were in my Ebisu Special Course Menu specially customized by Chef and his team that covers most of the highlights from the menu.
Level 8, Pavilion Hotel Kuala Lumpur Managed by Banyan Tree,
170, Jalan Bukit Bintang, 55100 Kuala Lumpur.
Lunch: 12pm to 3pm
Dinner: 6pm to 11pm