A selection of three dishes featuring premium freshwater eel specially created to highlight its versatility.
DELICATE, smoky and rich in umami, unagi takes centre stage this April in a trio of carefully crafted dishes that showcase the prized freshwater eel’s versatility and flavours.
From steamed egg custard to grilled rice bowls and sushi rolls, each dish is built around the same premium ingredient which is prepared to highlight the melt-in-the-mouth texture of the gently charred finish.
The unagi menu is featured throughout the month at Kazuma Japanese Restaurant, Concorde Hotel Kuala Lumpur.
The Unagi Chawanmushi (RM25 nett) is a silky egg custard infused with the savoury aroma of eel for a light yet deeply satisfying appetiser.
For something heartier, the Unagi Maruboshi Rice (RM56 nett) offers tender, caramelised eel over steamed Japanese rice, served with crisp salad and miso soup.
Sushi lovers can opt for the Unagi Maki Roll (RM79 nett), where eel is layered over seasoned rice and wrapped in nori (seaweed) for a balance of sweetness, smokiness and freshness.
The unagi dishes are available until April 30.
Kazuma is open daily from 11.30am to 3pm for lunch and 6pm to 10pm for dinner.
For reservations, call 03-2149 2666 or WhatsApp 012-3994792.
