Japanese 🍣🍱🍤

The sandwich here was filled with 3 large eggs, cabbage, tomato, cheese, wasabi mayo and furikake in a dark rye bread. The portion was huge and had a nice toasted crust, with the cabbage adding a crunchy texture complemented by the wasabi mayo. However, what really stood out for this dish was its sheer size, with the furikake adding a sweet and savoury umami bite. This dish is a must try.
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💵 RM20.00
💫 9/10
📍 @Sunbather.Coffee

Katsugyu (カツ牛) is a common type of katsu, where the beef is deep fried for 30 seconds, battered with panko breadcrumbs and served with a cabbage salad.
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The katsugyu here is plated as roast beef, which is a bit of a misnomer as it's preparation method is not by roasting at all. The katsugyu is served medium rare, but with the option of a hot lava stone, which you can further sear the meat for that extra umami, or if not, can be had with a sprinkle of Himalayan pink salt and wasabi to taste it in all its originality. Panko crispy on the outside and juicy tender on the inside, this dish really hits the spot.
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💵 RM40.00 / portion
💫 5 / 5
#️⃣ #FoodForThought #Tabetomo #TabetomoKL #たべとも
#KatsuGyu #Katsu #Gyu #RoastBeef #Kushiyaki
#カツ牛 #カツ #ギュ #牛肉 #ロスートビーフ #日本料理 #和食 #串焼き屋
#Burpple #BurppleKL
🍽 #JapaneseCuisine #JapaneseFood
📷 #Foodstagram #Gastronogram
📍#Bangsar #KualaLumpur #Malaysia

Little neck clams, also known as asari (アサリ), is an ingredient commonly found in Japanese cuisine. Teriyaki Asari are made from clams, steamed and basted with teriyaki, egg strips, tsukemono (pickled kelp strips) and potato salad.
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The Teriyaki Asari was filled to the brim with a mountain of clams, mildly sweet teriyaki basting, on lashings of egg strips, on a heap of sushi rice. The teriyaki sauce is served on the side, ensuring that you can have it as sweet as you want. The tsukemono added a nice sour and umami rich flavour, with the dollop of creamy potato salad cutting the sharpness just a bit. This is perfect for on the go meals. The best kind of fast food.
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💵 RM14.90 / portion
💫 4 / 5
#️⃣ #FoodForThought #VillagePantry #VillageGrocer
#TeriyakiAsari #Asari #LittleNeckClams Clams
#照り焼きアサリ #アサリ #日本料理 #和食屋
🍽 #JapaneseCuisine #JapaneseFood #StreetFood #FastFood
📷 #Foodstagram #Gastronogram #Burpple #BurppleKL
📍#Bangsar #KualaLumpur #Malaysia

The Azabu Course is the signature course at Sushi Azabu, one Michelin star restaurant at The Table, Isetan at Lot 10. This course consists of an appetiser, 2 cut sashimi, chawan mushi, a palate refresher, 7 piece nigiri, makimono, soup and dessert.
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The most impressive thing about this course is the cuts of sashimi used, in this case, the katsuo and yellowtail. Katsuo not only has to be served fresh as sashimi, but also has a meat like flavour to it, akin to a high grade tuna. The 7 piece nigiri is a journey through what sushi can be, with the 7 pieces being chutoro (medium fat tuna), hirame (flounder), botan ebi (large sweet shrimp), hotate (scallop), katsuo (skipjack tuna), kamasu (barracuda) and ikura gunkan (salmon roe). When it comes to sushi, you begin with the lightest fish, and make your way to the strongest flavours, starting from the prized chutoro, making your way through to the gunkan, intermittently palate cleansing with the pickled ginger and ending with the flavourful makimono. The chutoro with a light brush of tare melts in your mouth and can easily be mistaken for wagyu. The seared barracuda was the standout of the sashimi, with a nice smoky and sweet flavour and a firm texture to its flesh. It is one of those meals that you leaves feeling very satisfied. Perfectly cut in the perfect size, each bite of the nigiri will leave you wanting more.
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Full review soon on www.foodforthought.com.my.
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💵 RM240 / person
💫 5/5
#️⃣ #FoodForThought #SushiAzabu #TheTable
#AzabuCourse #MichelinStar
#Burpple #BurppleKL
🍽 #JapaneseCuisine #JapaneseFineDining #FineDining #JapaneseFood #Sashimi #Sushi #Omakase
🇯🇵 #おまかせ #刺身 #寿司 #握り寿司 #鰹 #日本料理 #中とろ #鰹刺身 #鰹寿司 #鮃寿司
📷 #Foodstagram #Gastronogram
📍#Isetan #Lot10 #KualaLumpur #Malaysia