Yoshinari NEVER fails; I had a super satisfying dinner last month. Yoshinari’s Chef Tasting Menu in November was very impressive, came with 8 courses that included appetiser, soup dish, sashimi, grilled dish, small dish, warm dish, rice dish (or sometimes noodles dish) and a dessert.
Lead by Chef Komoto, Yoshinari assures your tummy to be filled with warm and comfort dishes. Chef prepares the dishes in the simplest way, always with minimal seasoning to bring out the natural flavours of his best pick freshest ingredients. Read more here on my previous visit !
And sorry to say, this was November’s menu, by the time you read this post, I am afraid you will not be able to get all the same from what I had, but I can assure you will get the cold noodles for sure.
Of course, sake to start.
I like the idea we get to choose the sake cups.
Appetiser: Crab and Spinach mix with mustard sauce
Beautiful appetiser with bright green colour and contrasted with the yellow petals to boost appetite.
Soup dish: Hamo fish tempura soup
Ahhh, awesome comforting clear soup as starter. I love how the chef layered the hamo fish with shiso leaf and okra and then deep fried into perfection. The fish was sweet, lightly battered; the layering shiso leaf gave an intense flavour to the battered fish, layering with okra for different texture. This dish was super comforting and filled with umami-ness.
The day’s sashimi were akami and madai.
The daikon slice layered under the sashimi was omg-ly WOW!
Or Another option – huge fresh oyster.
Grilled dish: grilled iberico pork
Juicy tender and grilled into pinkish-perfection, complemented well with the pickles, fried apple and vege on the side to cut of the grease. This was really yummy. I really love the mashed sweet potato (I guess) that made into a ball shape, it was very smooth and sweet.
Small dish: Noodles made from eggplant
My all-time favourite! And this is only available in their tasting menu. It is a very skilful dish whereby the eggplant is thinly sliced before chopping them into thin fine strands and made them into noodles.
Warm dish: Deep-fried homemade Osyter Tofu in soup
Meal: Seafood Bara Chirashi
We ended our meal with a mini rice bowl topped with chopped fresh seafood of the day and decorated with lotus root slice. I was extremely full at this time.
Also, a purin dessert （pudding）with green tea crumbs underneath as a finish to this marvellous course.
Shibusan Yoshinari Tokyo Shibuya
A.0.11, Plaza Damas 3, Jalan Sri Hartamas 1
Sri Hartamas, Desa Sri Hartamas
50480 Kuala Lumpur.
Tel: 03-6211 1051