Summer’s Mino @ Sushi Oribe, KL

  • Sumo

Sushi Oribe is the sushiya where I can really find excitements! Thanks to Nao-san’s magical hands and skill, performing extra well on his stage, serving us his best of very best’s nigiri(s). I still very love his creations, with excitements overloaded!

Read all about my sushi experience here with Nao San: Birthday 2023, Mino New Year’s Special , Mino Valentine’s Special and my first sushi experience with Nao San .

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Spotted new pets here, moving actively. LOL

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Got really excited when we were seated, hand written menu! That’s full of omotenashi! 太感动了!Nao San then explained about 水無月 and the menu to us.

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Summer’s Mino, all for us this day.

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Pickled ginger, always the great stuff to clean the palate before the next nigiri.

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Appetiser – edamame agedashi tofu, creative new stuff but it was slightly on the saltier side.

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Ainame – fat greenling
With shiokombu, shiso leaf and shiokara (salted and seasoned fish stomach)
Love its firm texture, with touches of savouriness from shiso leaf and shiokara.

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Aji – horse mackerel

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Tachiuo – beltfish
It was aburi-ed, then dashed with yuzu peels. It has both charred aroma and tangy freshness from yuzu peels.

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Nao san just loves playing with the fire torch. LOL

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Botan ebi – botan shrimp from hokkaido
Botan ebi is cut in a different way to bring out its extra sweetness, topped with caviar for a layer of umami.

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Mekajiki – swordfish
Another new cut in my neta-dictionary and it surprised me. The mekajiki belly is marinated with soy sauce for a day, spiked with chili padi miso, and served with crunchy nori (seaweed). This was really surprising as it layered with layers of umami-ness. It was seriously so good.

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Shima aji belly – striped jack

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Hokkaido White Corn Chawanmushi
Corn is grinded and blended into the egg, creating a very crème brulee-liked steamed egg custard but in savoury form, velvety smooth. and topped with the sweetest hokkaido white corn. This was a huge surprise after the January’s mentaiko chawanmushi! Now that I wouldn’t want to skip any of their chawanmushi anymore!

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Isaki – grunt fish
Or chicken fish cos its texture is like chicken. The skin is scalded? (According to Jessie, it is known as湯引き in Japanese), and topped with yuzu kosho.

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Hokkaido uni, aori ika – sea urchin and bigfin reef squid
Awwww, this was soooooo good! Sweet uni with chewy squid, blending the whole nigiri in the mouth with the amylase. 甜甜糯糯的, ahhh, it was such an amazing nigiri that I almost teared! (Not exaggerating. LOL)

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One shot before the Aori Ika blanketed over the uni gunkan.

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Anago Oshizushi
Known as pressed sushi that is originated from Kansai region. It comprised of wasabi leaves, shiokombu, goma, shiso, katsuobushi, swiped with a touch of sweet sauce and touched with sansho (mountain pepper). Shiawase is what I felt at that moment! This was also my first time having oshizuhi from Nao san!

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Very thick huge sushi roll that is made of everything tuna! With akami, chutoro, ootoro, shimofuri; topped with ikura and uni! Ahhhh… double shiawase, double happiness!

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One shot before the addition of special shoyu to the tuna maki… then Nao san topped more surprises to our maki roll!

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It was superrrrrrrr great!

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Wasabi leaves

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Miso soup

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Dashi tamago yaki

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Dessert – matcha monaka

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Yuzu Tea

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And happy birthday to Sze, our June’s baby!

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ご馳走さまでした Nao San

Sushi Oribe
Ground Floor,
Block C-1, Vipod Residence,
No. 6, Jalan Kia Peng,
50450 Kuala Lumpur.
Lunch: 12pm – 3pm
Dinner: 6pm – 11pm

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