Dive into sea of flavour at Japanese buffet


Foo points out that, for most platters, there is no limit to the number of dishes diners can order. — LOW LAY PHON/The Star

THE inclusion of a Japanese section at a buffet spread is to be expected these days.

Having an entire spread of Japanese food, however, offers a rather unique and immersive experience.

While the smorgasbord is described as a buffet, diners at Taka by Origin in Kuala Lumpur can still have made-to-order dishes based on a set price.

Taka owner Fred Foo said each dish would be served fresh and hot under the “all-you-can-eat” promotion.

There are over 130 pork-free dishes to choose from and for most platters, there is no limit to the number of dishes one can order.

“Besides a couple of dishes that we limit per table due to availability, diners can try out as many dishes as they would like to, or stick to a few that they like.

“Our unique selling point is that we offer premium ingredients like salmon belly and scallops at a reasonable price.

Grilled eel in the Stamina Roll is glazed with a sweet and savoury sauce.Grilled eel in the Stamina Roll is glazed with a sweet and savoury sauce.

“The price is also predetermined so that you won’t be caught unawares,” he said.

Foo added that there would be a wastage charge of RM60 for every 100g of leftovers.

This is to encourage the practice of being mindful of food quantity ordered.

Diners will certainly not be short-changed as there is variety ranging from salads to small bites including sashimi and nigiri sushi, as well as various rice and meat platters.

From the various sashimi we sampled, we liked the fresh and smooth taste of the thick-cut sake toro (salmon belly), sake (salmon) and maguro (tuna).

The salmon belly in particular, had a rich, buttery texture with the right amount of fat.

The flavour was slightly sweet, complemented further by dipping into soy sauce and a touch of wasabi.

The fresh oysters had a clean, briny flavour enhanced by a squeeze of lemon.

Hamachi Ikura with truffle sauce has contrasting tastes and textures.Hamachi Ikura with truffle sauce has contrasting tastes and textures.

One of the first hot dishes we sampled was the Unagi Chawanmushi, a savoury Japanese steamed egg custard featuring tender pieces of unagi (grilled eel).

The custard was silky while the unagi added a smoky flavour and delicate texture to go with the egg custard.

Another eel-centred dish was the Stamina Roll, where grilled eel was glazed with a sweet and savoury sauce.

Among the highlights was the Seafood Teppanyaki with a platter of fish, prawns, scallops and squid.

The teppanyaki-style of cooking ensured that the ingredients were seared quickly, locking in their juices and preserving the texture.

A squeeze of lemon is all that is needed to complement the fresh oysters.A squeeze of lemon is all that is needed to complement the fresh oysters.

There were also Chef’s Specials like the Tuna Tataki with yuzu honey sauce and Salmon Tartare with balsamic truffle sauce.

We particularly enjoyed the Tuna Tataki which featured aged tuna that was gently seared on the outside and left rare on the inside.

The citrus-soy sauce gave a bright, zesty kick to the fish.

One thing to note is that the wait time between each order is about 10 to 15 minutes, depending on the number of guests.

The all-you-can-eat fare is priced at RM99++ per adult for a standard menu and RM188 per adult for the premium menu.

The selection of fresh thick-cut sashimi at Taka by Origin.The selection of fresh thick-cut sashimi at Taka by Origin.

The restaurant also offers a la carte menu for diners wanting to savour only a few of the dishes.

TAKA by Origin is located at B-G-16, Perdana, Plaza Arkadia, No.3, Jalan Intisari, Desa Parkcity, Kuala Lumpur. (Tel: 012-966 9857). Business hours: noon to 3pm; 5.30pm to 10pm daily.

This is the writer’s personal observation and is not an endorsement by StarMetro.

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