Bu Pun Su
Taka Sushi Saito
Malaysia is hardly known for their fine dining scene, but things change "drastically" when in 2016, the chef-patron of the often-perceived as the best Tokyo sushi-ya (Sushi Saito) decided to open his first overseas venture in Kuala Lumpur. Thanks to the hard work of Tan Sri Chua, in particular Carmen Chua who managed to convince Saito-san to spread the wings to ASEAN
Like most other top sushi places, Taka by Sushi Saito also delivered Edomae sushi-style focusing on tradition and craftmanship. Most of the fish / seafood and other ingredients flown to KL were allegedly the same as the one used in the Tokyo flagship. The rice was airy with a good balance of vinegar and wasabi; this shari perfecly complemented the neta to optimize the overall flavor and fishes' texture. Oh also, eat fast to keep the 'perfect' temperature as recommended by the Itamae
Given its location (inside St. Regis hotel), it's not surprising that the dining room is extravagant - a large 12-seat counter made with high quality hinoki wood with very high ceiling and top kitchen equipment ... because of the expensive price by Malaysia standard, the restaurant was quiet and this made the atmosphere felt hollow at times. I was the only customer during the 1st seating of my dinner. As far as the food's concerned, it was really good - both otsumami and sushi. Taka Saito KL is capable of performing at the level of high-end sushi-ya in Singapore. I've never been to Saito Tokyo, so could not compare.
The big question will be: how long will it last due to the lack of business?
Taka Sushi Saito
Malaysia is hardly known for their fine dining scene, but things change "drastically" when in 2016, the chef-patron of the often-perceived as the best Tokyo sushi-ya (Sushi Saito) decided to open his first overseas venture in Kuala Lumpur. Thanks to the hard work of Tan Sri Chua, in particular Carmen Chua who managed to convince Saito-san to spread the wings to ASEAN
Like most other top sushi places, Taka by Sushi Saito also delivered Edomae sushi-style focusing on tradition and craftmanship. Most of the fish / seafood and other ingredients flown to KL were allegedly the same as the one used in the Tokyo flagship. The rice was airy with a good balance of vinegar and wasabi; this shari perfecly complemented the neta to optimize the overall flavor and fishes' texture. Oh also, eat fast to keep the 'perfect' temperature as recommended by the Itamae
Given its location (inside St. Regis hotel), it's not surprising that the dining room is extravagant - a large 12-seat counter made with high quality hinoki wood with very high ceiling and top kitchen equipment ... because of the expensive price by Malaysia standard, the restaurant was quiet and this made the atmosphere felt hollow at times. I was the only customer during the 1st seating of my dinner. As far as the food's concerned, it was really good - both otsumami and sushi. Taka Saito KL is capable of performing at the level of high-end sushi-ya in Singapore. I've never been to Saito Tokyo, so could not compare.
The big question will be: how long will it last due to the lack of business?