Taka by Sushi Saito is, IMO, the best sushi restaurant in Kuala Lumpur.
It’s the only overseas offshoot of the 3-Michelin-star Sushi Saito in Roppongi Hills, Tokyo - which Joel Robuchon called the “best sushi restaurant in the world”.
Prices are not cheap in its KL branch: set lunches come in 3 price ranges - RM450/US$100 per head, RM650/US$145 per head and RM1,400/US$313 per head for the omakase. But you do get perhaps the best sushi meal you’d ever have outside Japan.
Sushi Head Chef, Masashi Kubota.
Kazunoko (herring roe) topped with katsuoboshi (finely-shaved bonito).
Kinmedai - golden-eye snapper. Not fishy and slightly sweet, with a yielding yet not too soft texture. All sushi served here are lightly brushed with a soy-based dressing already, so no dips are offered.
Buri - yellowtail.
Fatty, soft, almost buttery taste and a melt-in-the-mouth texture.
- Sayori - Japanese Half Beak.
Sayori is one of the classic Edomae-style sushi. By using entire piece of filleted sayori for one serving sushi, the style is called “wazukuri”. It has a clean, firm texture and a slightly fishy.
Chef Kubota-san watches you intently as you savour each piece of his masterpiece - to suss out your reaction
Akami - blue-fin tuna lean meat.
Bright red in colour with a rich-meaty texture.
Chu-toro - or medium-toro is served scored as it’s slightly firmer (just above the belly). Sweet, slightly fishy-flavoured.
Sumi ika - squid, served scored, and with incredibly sweet, yielding flesh.
Ikura - marinated salmon roe, on sushi rice with a tiny tinge of wasabi and soy-braised dressing.
Anago - conger eel, lightly grilled then delicately shaped into a sushi. It’s very difficult to make sushi out of this as the flesh is fluffy and soft - a true testament to Chef Kubota-san’s skill.
The sushi is lightly brushed with a sweet soy-based sauce.
Tamagoyaki - Japanese sweet omelette.
Tasted like manna from heaven - the soft custard-like tamagoyaki consisted of eggs, shiba ebi (dried shrimp powder), yamatoimo (Japanese mountain yam), sugar, salt & mirin.
Complimentary miso soup to end the meal.
Dessert: Panna cotta with matcha green tea sauce.
Meticulously prepared, using very fresh ingredients - fish supplies come in from Tsukiji on alternate days - one of the best sushi experiences I’d had outside Japan.
Taka by Sushi Saito
Level 3A, The St. Regis Kuala Lumpur
6, Jalan Stesen Sentral 2,
50470 Kuala Lumpur, Malaysia
Tel: +60 12-330 3600
Opening hours: 12 noon to midnight daily.