Eating Out

Published: Friday February 14, 2014 MYT 12:00:00 AM
Updated: Friday February 14, 2014 MYT 12:08:28 PM

Kaiseki, art on a platter at Matsu

The Nigiri Sushi California Uramaki, a combination platter of sushi and California reverse rolls, that makes up the rice course at Matsu. - Photos JEREMY TAN

The Nigiri Sushi California Uramaki, a combination platter of sushi and California reverse rolls, that makes up the rice course at Matsu. - Photos JEREMY TAN

Traditional Japanese multi-course meal is a harmonious balance of flavours.

MATSU
Lone Pine Hotel
97 Batu Ferringhi
Batu Feringgi
Penang
Reservations: 04-8868555.
Open from 6.30pm to 11pm daily

KAISEKI, a luxurious Japanese multi-course experience, will soon pamper gourmands at Matsu in Lone Pine Hotel, Penang.

An exquisite art form balancing tastes, textures and appearances, it is considered one of the most exalted culinary concepts in the world.

The Kaiseki promotion, to be introduced on March 1, features seven-course meals priced at RM98++ per person, or RM115++ with additional wine pairing.

According to the Japanese cuisine chef Alex Ong at the hotel in Batu Ferringhi, the concept is still rather novel here.

“Kaiseki is the ultimate style of Japanese cuisine. It emphasises fresh and fine ingredients and the aim is to bring out the natural flavours in perfect harmony,” he said.

The Santenmori starter platter, featuring a trio of Japanese palate teasers which changes daily.
The Santenmori starter platter, featuring a trio of Japanese palate teasers which changes daily.

Ong’s version starts with a Zensai (starter) platter of Santenmori, featuring three kinds of Japanese hors d’oeuvre (bite-sized palate teasers), which changes daily.

Next comes the Otsukuri (thinly-sliced seasonal raw fish) course of Sashimi Moriawase. The combination depends on what seafood is fresh and in season.

Typically, there is sake (salmon), hamachi (yellowtail), kihata maguro (yellowfin tuna), shime saba (vinegared mackerel) and ama ebi (sweet prawns).

“Our sashimi is premium quality, and brought in on a regular basis to remain at peak freshness,” the experienced chef pointed out.

For Yakimono (grilled or pan-fried dishes), one can choose either Gyuniku or Toriniku Enoki Maki No Teriyaki – beef or chicken enoki mushroom rolls with teriyaki sauce.

The meat, sliced razor thin, provides a succulent contrast to the crunchy vegetable stuffing within, with the dressing adding a savoury accent.

The Sakana Ebi Futamiage, comprising fish, prawn and vegetables coated in tempura batter and deep fried.
The Sakana Ebi Futamiage, comprising fish, prawn and vegetables coated in tempura batter and deep fried.

Ong’s Agemono (tempura) offering is the Sakana Ebi Futamiage, comprising of fish, prawn and vegetable rolls, laced in light tempura batter, and deep fried.

The Shokuji (rice) course takes the form of Nigiri Sushi California Uramaki – a combination of sushi and California reverse rolls – which cleverly utilises the requisite rice element.

Completing the line up is Shirumono (clear soup).

The Matcha Tiramisu - a colourful Japanese-inspired interpretation of the classic Italian dessert.
The Matcha Tiramisu – a colourful Japanese-inspired interpretation of the classic Italian dessert.

For dessert, is Matcha Tiramisu which is a colourful and uplifting, green tea version of the classic treat.

The Kaiseki promotion is available throughout opening hours, and complements the swanky restaurant’s comprehensive a la carte menu featuring some 120 dishes.

Among the highlights named by Ong are the top quality Wagyu beef offerings, as well as the refreshing homemade Matcha (green tea), Goma (black sesame) and Pinenut ice creams.


Tags / Keywords: Lifestyle, matsu and gourmet

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