Sushi Oribe @ Kuala Lumpur
Finally I am back to one of my favourite sushiya, after 3 years … or more! Nao San is still performing extra well on his “stage”, magically turning the shari and neta into perfect nigiri. And yes, we went home with a satisfying tongue (tastebuds) and tummy too.
Read all about my sushi experience here with Nao San on Mino New Year’s Special , Mino Valentine’s Special and my first sushi experience with Nao san . Opss, just notice there were one or two rounds I didn’t blog about.
Spotted new toys on Nao San’s stage, tools where he uses to “dissect” and explain to the diners on the part of the fish he uses in making the nigiri or cooked dishes.
Always love their pickled ginger
As I do not take lotus root, so my appetizer was this, with Shirasu and Yuba
Aji – Horse Mackerel
Aori Ika with Karasumi – Big Fin Reef Squid and karasumi.
Extra sweet and umami
Ama ebi – sweet prawn and its roe
We were asked to mix it like nasi campur before savouring it. That’s the real sea essence. So delicious!
Anago – Sea Eel
Hotate – Scallop
It is cut in this way to bring out the extra sweetness of scallop
Glad that we did not skip the chawanmushi like how we usually do. This mentaiko chawanmushi wow-ed us, spicy and umami with a bed of silky smooth egg custard.
Ahhhh…. One of my favourite Ankimo! And it is the season now for ankimo
Ankimo – monk fish liver
So rich and creamy that warmed my heart. Gamdong ahhh…
A very marbled cut in between chutoro and otoro, fatty and creamy rich with perfect marbling!
Another new cut in my neta dictionary and I enjoyed it so much!
Kegani – hairy crab
High cholesterol bowl
Filled with snow crab, ikura, negitoro, engawa, hotate and uni on top.
And I get double loves from Nao-san! That’s so much love!
Happy birthday to me! Oppsss, after splitting half of the cake to Mocas, only then I remember to take photo.
One with forever funny Nao San
Block C-1, Vipod Residence,
No. 6, Jalan Kia Peng,
50450 Kuala Lumpur.
Lunch: 12pm – 3pm
Dinner: 6pm – 11pm