Sushi X Sake Vol. 1 @ Sushi Azabu, The Isetan Japan Store KL

  • Sumo

Oh, Sushi and sake, it has been (longgggggg) while.

My friends and I planned to visit Sushi Azabu in August, but… when this event poster flashed out at the end of June, I buzzed the partners-in-crime, discussed …. to change our date to this!

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Sushi X Sake Vol. 1 was happened at the end of July. This two-day only dinner event was a collaboration between Sushi Azabu and Luen Heng, featuring the 20 pieces nigiri sushi at Rm 470+ per pax, to pair four types of sake, served in hot or cold temperature. I was really excited and looking forward this event, to savour this perfect combination of sushi and sake.

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Moreover, there were only 17 seats available for each day, very very limited, I would say. Honestly, I palpitated when I was informed that we managed to book our seats. LOL (consequences of too much excitement).

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Also, glad to have Yabe-san that night, to educate us on how to taste the perfect duo; pairing the right sake at its best temperature will actually enhance the flavours of sushi and elevate the whole experience of enjoying both sushi and sake. Many thanks to Markey-san, Haruka-san and Yogi-san for bringing this enjoyable yet happening event to us.

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READ: my first experience with Sushi Azabu and The STEAL Hanakago Lunch Set

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Welcome drink – Nigori cocktail.

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Appetiser:
Simmered spinach with bonito flakes
Smoked duck
Deep fried sweet and sour fish

Both the smoked duck and deep fried fish were a little dry to my liking, perhaps they were prepped a little earlier. But the condiments that topped on the deep fried fish were appetizing to me to long for next course.

Sashimi:

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Hata – Grouper was very delicious! Especially that one with negi rolled in, WOW. The flavour of the fish intensified slowly as I chewed it on with the negi along the way. Delicious.

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Tako – Octopus
Oyster marinated with miso, jam-packed with umami-ness. I like it!

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Hot Side Dish
Grated lotus roots dumplings

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Ika – Squid seasoned with Koji

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Appetiser above was paired with Koikawa Junmai Daiginjo, a very light and fruity sake that comes with umami flavour, slide down the throat smoothly.

We then started off with 4 Nigiri Sushi that were made of seasonal fish, these were paired with Asahigiku Daichi Junmai Ginjo that was served cold.

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Ainame – Fat Greenling

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Kampachi – Amberjack which had aged for 8 days

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Iwashi – Sardine

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Kinmedai – Golden eye snapper

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Chawanmushi was extraordinary wobbly and silky smooth

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After the chawanmushi, we were then served with warm sake – Fusozuru Tokubetsu Junmai to pair with the next few nigiri and otsumami set. It was rich on the palate and hinted with a sharp aftertaste.

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Suma Katsuo – Bonito

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4 different cuts of Bluefin tuna

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Akami
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Chutoro – medium fatty tuna

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Ootoro

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Yuhiki Zuke – Marinated tuna

Both chutoro and ootoro are from Shiogama, Miyagi prefecture. The ootoro was not overly oily; the marbling was just nice on the palate along with the firm and chewy appetizing shari.

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Ume sorbet – plum sorbet was very refreshing!

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And then we were served with some Otsumami to go with the sake!

Tuna guts marinated with rock salts
Wasabi pickles
Karasumi – the torched Mullet roe was very smoky and aromatic! A small bite of it and a sip of sake, perfect combo!

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Mekajiki – Simmered sword fish with a melt in mouth texture. So delicious to pair with sake.

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Coming to the final set of nigiri, we were served with the Komagura Gen Enjuku Junmai Ginjyo , in both warm and cold temperature.

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Enoki Kobujime – Enoki mushroom marinated with kelp from Hokkaido.
Honestly, I was a little skeptical when I first saw this enoki mushroom on the event’s poster (it was also a conversation topic among us before the sushi event). However, to my surprise it was a very special and delicious nigiri. The enoki was crunchy, and pairing so well with the shari. Indeed a wow factor for the course.

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Akamutsu – Rozy seabass

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Engawa – Flounder fin

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Botan Ebi – Botan shrimp

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Hotate – Scallop

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Ikura – Salmon roe

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Uni – Sea urchin

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Saba – Vinaigrette Mackerel wrapped with seaweed

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Anago – Sea eel

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Kampyo – Winter melon

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Tamago – Egg

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Miso soup with botan shrimp head

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The sweet ending was ice cream made with sake lees and 100% Hokkaido milk! It was extremely smooth, creamy and milky. How I wish I could encore this.

REVISIT? Definitely a YES from me! My sushi gang said so too!

Sushi Azabu @ The Table
4th Floor, Isetan The Japan Store KL
Lot 10 Shopping Centre,
50, Jalan Sultan Ismail,
50250 Kuala Lumpur.
Tel: 03-2119 2624
Operating hours:
Tuesday to Sunday: Lunch – 12pm to 2.30pm; Dinner – 6pm to 10pm
Closed on Mondays

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