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.

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Calesa around Intramuros

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Travelogue around Asia Pacific Part II

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