Ginza Sushimasa - overpriced and lousy service

Kuala Lumpur - One of the worst Japanese experience with overpriced food ever.  You were greeted by this loud and curt auntie.  I ordered omakase menu at the sushi table by a local sushi chef when there was a Japanese chef standing next to him.  It was the 2nd strange experience.

Next the food - I would say it was good and fresh.

local sushi chef

Sashimi platter

The interesting experience was the sushi chef cutting the sashimi in front of you,  opening the shell and cutting it up.

fried tuna

fish cheek

Fish

As the auntie serve, she said 'fried fish' - so I asked her what fish - she asked the chef in cantonese he said what fish?  I was so shock??? wtf

Young ginger

This was really good -crunchy and tasty.

Fresh prawn with roe sushi

The sushi rice was brown in colour and the chef explained that it's the red vinegar they used.   This is so unque and is practice by high end sushi restaurant.  Edomae sushi (Edo-style sushi) that became the origin of red sushi rice.

Red sushi rice is sushi rice made by mixing red vinegar and rice. Red vinegar is made by brewing sake lees. The fragrance is stronger than white vinegar made by brewing rice, and has a mild flavor. The nutrients in the sake lees make the vinegar change color to dark brown.

Although red sushi rice is no longer made by most sushi restaurants, it was the general sushi rice when Edomae sushi first started to be trendy in the Edo Period. While there are different definitions for Edomae sushi, it originally referred to sushi made using fish caught in the Tokyo Bay. The famous sushi chef, Hanaya Yohei who is considered to be the person who completed Edomae sushi, also used red vinegar for his sushi rice.

flounder

Sea urchin with roe

This is a unique dish with rice, topped with fish roe and then topped with sea urchin.

Tuna belly sushi

fatty

I did not remember the name of this sushi but it will torch and when I put in my mouth it simply melted because it was so fatty.  You can also see the fatty oil on the plate.

Egg 

Clam soup and fruits end the omakase menu.   Furthermore, this restaurant is not part of the hotel and would not accept billing to the guest room - fortunately I brought my credit card.

Not coming back again to this restaurant.

Fukuya Japanese restaurant

Kuala Lumpur - I went to Fukuya with Donny and Edward - this restaurant has been ranked consistently as one of Kuala Lumpur best restuarant.   This restaurant open for dinning at 6.30pm, while waiting at the next door cafe Levain that serves nice french pastry.

Fukuya restaurant design is minimalistic in Zen setting, with semi-private rooms that look out onto the gardens.

Fukuya entrance

ready for a yummy dinner

apetitiser

The right apeitiser of octopus with slices of zucchini, not sure what the rest was but I finish every drop of it.

sake

The restaurant manager serve us sake as complimentary and it was so smooth and nice; that I order a 125ml sake.   It is like having a trial of the sake....

steaming hot Edamame

Salmon and Hamachi 

Super fresh salmon and hamachi served in thick slices.   The sashimi just melt in my mouth - superb.

Chawanmushi

Tempura

Sashimi set

Good food with good friends make a good meal - the restaruant has a nice ambiance.

The Red Crab restaurant @ Makati Greenbelt

Makati - I was hankering for some good seafood so I walked to Greenbelt shopping mall to The Red Crab - ranked one of the best places in Manila for seafood.  Red crab has a wide variety of seafood style of cooking.

Crab Lilian

This is 800g crab cooked with coconut, bagoong (salty anchovies), and kangkong.   It was delicious and the crab meat was succulent.

Adobo Kangkong with seafood

I actually order another crab dish which the waiter came back later and said 'no stock'; so I order 'Crab Lilian' and it ended up with 2 dishes with the same Kangkong vegetable.

Overall it was a really good meal.  I would come back again and try their 14 different crab dishes.

Ooma Japanese restaurant @ Greenbelt 3

Makati - This Japanese restaurant is very fusion that the taste has no semblance of japanese.

Aburi Mixer

It is so mixed with fusion that the taste is very different.   The rice does not have the winegary taste and the contents are not fresh - cook tuna or eel.   It was not my cup of tea and I paid and walked out after this dish.

Yabu - House of Katsu @ Glorietta 2

Makati - I was walking by this Japanese Katsu restaurant, glanced and saw that the dinning area looked so spacious and impressive.  I loved Katsu and just could not resist a good katsu meal.   The waiters were extremely friendly and helpful.   You can refill the cabbage, miso soup, rice (brown) and green tea.

Black Pork dish

The katsu tasted dry and not as succulent as I expected.

Korokke

Korokke is the Japanese name for a deep-fried dish originally related to a French dish, the croquette.   Within is not meat but an egg.

soft boiled egg within

Mann Hann restaurant @ Glorietta

Makati - I was walking around Glorietta to find a good restaurant and came across Mann Hann - a chinese restaurant.   It seems their name came from Mann for 'Manchuria' and Hann for Han Dynasty.

Sweet and Sour Pork

The pork was tender and you can taste the sweetness and sour of the seasoning.  It was soft and the flavour was delicious.

Broccoli fried with garlic

The brocolli and pork dishes was served together but the brocolli dish was warm.  I liked the toss fried garlic - I just peel off the skin and eat the garlic whole.

Simple dishes, affordable and good good.  

Mangan restaurant @ Glorietta Mall - horrible

Makati - Just a short walk from my hotel was the Glorietta Mall and wanted to try good Filippino food - came across this restaurant 'Manga'.

Everybody's Lumpia

It looks like a popiah with it's origin from China but taste totally different. Lumpia is a savoury snack made of thin crepe pastry skin called "lumpia wrapper" enveloping a mixture of savoury fillings, consists of chopped vegetables or also minced meat.  Verdict:  Nah, not my taste.

Pork Sinigang 

Sinigang is a sour soup native to the Philippines; they used tamarind - which we called 'assam'.  This dish was not sour at all - the pork is tender and tasty.

Bistig Bangus Belly

The dish came and it was extremely oily, with the milk fisk belly soaked in it.  This is known as one of Filippino's favourite dish.   But this particular dish looks horrible unapetitising - I have to drained off the oil to eat the meat.