Eat: The Most Affordable Sushi Omakase in Kuala Lumpur

In the past few years, we have seen the Japanese fine dining scene growing from just a handful restaurants to multiple different choices. Diners now have an array of options to pick from! When I did quick search for sushi omakase in Kuala Lumpur, it displayed more than ten Japanese restaurants on Google Maps.

Not to mention, there was multiple articles click-baity top lists of places to eat sushi omakase, as well. For a start, this post is nothing like those articles. I’ll be sharing my secret, lesser known sushi omakase restaurant in Kuala Lumpur that I discovered to be the most value for money.

It’s one that is worth absolutely every ringgit you will be spending. You might be skeptical as spending at least RM370+ per person for a meal would never be considered as affordable.

Fret not. After reading this post, you will understand why I said so. Shall we start the salivating post with #foodporn pictures of delicious looking sushi?

Amuse-bouche

Chef Hiro started the course with an absolutely sinful; chawanmushi topped with foie gras. This was the perfect segue into the start the Chef’s recommended sushi, in the true style of omakase.

Chef’s Recommended Sushi(s)

Chūtoro, Seared Otoro Sushi

Ebi, Tobiko Sushi

Kampachi, Hotate, Ikura Sushi

As you can see, Chef Hiro certainly know how to please his diners with generous portions atop each of the sushi he made. In traditional sushi omakase, you’re meant to be able to eat the entire sushi in a single bite. In Hanaya, you’ll find that you struggle with that.

I love eating here because of the freshest of the ingredients used. You can see how luscious each of the cut of the fish or seafood is. Of course, that is also partly attributable to Chef Hiro-san expertise. He knows just the right cut for each of these sushi.

Sashimi Platter

Kimedai, Akagai Sashimi

Similar to the sushi made by the Chef, the sashimi served would also depends on the availability of the ingredients flown in fresh from Japan. We were served with the Kimedai, a red snapper as well as Akagai, an arkshell or locally know as “siham.” 

Chef’s Recommended Sushi(s)

Kanpanchi, Engawa Sushi

Otoro, Uni, Caviar Sushi

I always thought a sushi omakase course, similar to that of a concerto. At this point of the course, it was the principal climax. The belly of the Kanpachi is combined with flounder’s fin Engawa, both of which melts in your mouth.

The combination of Otoro, Uni and Caviar tempts me to eat each of them on its own. I did just that (I prefer them on its own) but had enough to eat it as how it’s served.

Tempura

Vegetable, Prawn Tempura

I’m usually not a fan of fried food, no exclusion for tempura. But I found myself immensely enjoying this hot plate of tempura. The batter is coated with just a thin, crispy batter.

When dipped in the accompanying sauce, it’s quite an experience savoring it too.  Who knew fried vegetables in batter could ever be delicious!

Chef’s Recommended Sushi(s)

Hiroshima Oyster

Engawa Sushi

I love oysters, but was pleasantly surprised that it was chosen to be served with sushi rice. Chef Hiro-san gave me only a tiny portion of rice, at my request because I prefer my oyster as natural as it can be.

Flounder’s fin, Engawa have now became one of my favorite cut of the seafood out there. It’s so fatty, that when served torched… it’ll melt in your mouth.

Ocean’s Treasure Bowl

Ocean’s Treasure Bowl

There is nothing like a bowl of ikura, otoro and uni with rice to end the sushi omakase course. It’s a sweet combination of flavours of sea from the uni, the fatty rich tuna envelops your mouth. Then, coupled with the bursting ikura as well!

Dessert

Yuzu Sorbet

For dessert, you’ll be presented with a choice of chocolate brownie, homemade ice cream with matcha as well as an array of sorbet. I picked the Yuzu sorbet, to keep up with the Japanese theme of the course. But mostly because I do love Yuzu too!

Thoughts

By now, I hope you’ll agree that this has to be one of the most affordable sushi omakase in Kuala Lumpur. The  portions here are generous and only quality  seafood is used by Chef Hiro-san. I have eaten a number of sushi omakase courses and they usually ranges from RM450 above.

If it’s so great, why don’t more people know about it? Well, this restaurant is considered a veteran in the Japanese dining scene which opened back in April 2015. Hence, the lack of publicity about it. I’m selfishly hoping that it stays that way so that I will always be able to book the counter seat. Oh, and be entertained by Chef Hiro-san’s antics.

Every time I’m back there, I’m constantly amazed with the quality of the sushi and cuts served. And, that have had me coming back repeatedly. I hope you’ll enjoy your sushi omakase experience if you dined here. To end this post, let me share some tips with you;

1. Make a reservation in advance, at the number below.
2. Request for a counter seat and for Chef Hiro-san.
3. There is no price difference between lunch and dinner. Other restaurants charge more for dinner, so dinner is usually my preference. It’s the best way to end the day.
4. Stick to just the original sushi omakase course. The wagyu supplement is unfortunately not as good as the sushi. Here’s the menu.
5. It’s located in Grand Millennium Hotel, you can park inside and get your parking ticket validated to pay a flat fee.