With The Berry-licious Stories
No prize for guessing where is my favourite-to-go place again! Yoshinari it is. Back here again on my birthday month to savour on their Tempura Course (Reservation only), very comforting and satisfying; at the price of Rm 80. The Tempura Course comes with a small …
SAI SAI Japanese Restaurant 菜彩 A simple no frills Japanese Restaurant, taking up half-a-shoplot here in Plaza Damas, SAI SAI Japanese Restaurant is truly a hidden gem, dishing out their best Japanese home cooked dishes. Dining in SAI SAI makes me feel like transported straight …
Read on many reviews across all the social media, be it on IG or XHS, there are lots of mixed reviews on the food over here. Some said great, some were saying 踩雷 (or step on bombs). I came here twice. As for my own …
Suddenly found many backlogs in my archives, I think I gotta pen my experiences down before this year ends! LOL. Shiki Omakase Located a few doorsteps away from Red Bean Bag , Shiki Omakase is one that offers you a modern Japanese Dining Omakase experience …
Ikiya 2.0 Located mysteriously above Sachi Dining , Ikiya 2.0 is a cocktail bar that serves terrific cocktails especially those that are interestingly infused with Japanese elements or ingredients. The ambience is very cosy with interior that is quite homey decorated and vintage-y in a …
TAKA TAKA is now headed by Chef Yazawa Daichi who used to work in Hakkoku as the third counter chef; serving the true authentic edomae style sushi with the freshest seasonal ingredients airflown from Japan.
Lai liao, lai liao! After dunno how many season and how many months… I am finally compiling this. LOL! I guess my friend will be rolling eyes on me when she reads this. Sachi 幸 Headed by Chef Akira Sano, Sachi is a 10-seater dining …
Hakurin Hidden at a quieter corner end in Taman Tun’s neighbourhood, Hakurin offers a casual contemporary dining experience, serving modern Japanese dishes as well as yakitori. Their grilled dishes are grilled using bichotan charcoal, to give an aromatic smokiness to the dish. We were actually …
