Private Fine Dining @ Senjyu Japanese Restaurant, PJ
We were greeted with a glass of bubbly sparkling – Waipara Hills Sauvignon Blanc Marlborough Cuvée NV, a fresh appetizing bubbly to boost our appetite before the courses started. Special occasion?! Well, it’s the once a while wine gathering that a friend of mine from Evergrape Wine Community planned, where we paid an amount of money to enjoy the wine and Japanese food pairing in Senjyu Japanese Restaurant.
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Starter – Aigamo
Japanese smoked duck with wasabi yuzu sauce
A refreshing and appetizing starter we loved. The smoked duck slices alone were good; they went even better with the thin slices of lemon!
Zensai – Shiro Mahuro Aspara, Ebi KAraage Kushiyaki & Unagi Tempura
Grilled sliced butterfish with asparagus, deep-fried prawn with special sauce on top and eel tempura.
We had this paired with Vignerons de Caractere Vacqueyras Blanc Seigneur de Fontimple; love its creamy full body and it compatible well with our seafood. The unagi was a little oily to my liking, thanks to have the special strawberry sauce that washed down the greasiness of the tempura.
Osuimono – Kani Yasai Nabe
Crab meat, tofu and assorted vegetable soup in Japanese paper pot
Otsukuri – Muki Hotate, Kaki Akaebi Sashimi
Here comes something fresh from the sea. There were Japanese Scallop, Oyster and Hokkaido Sweet Shrimp and we kanpai with Hakitsuru Sake
First main course – Kinoko To Kobe Beef
Sliced Kobe beef roll with Enoki and Shimeji mushroom; the Kobe beef slices were done right, rolling up the crunchy earthy mushrooms. Love the art pieces decorated all over the plate. They were all edible.
Second main course – Foie Gras Wagyu Beef Steak
Wagyu beef steak with goose liver; the foie gras was a letdown as it was not as succulent and juicy one as we expected.
Or the Lamb which I forgot to take down the name.
Both the first and second main courses were paired with Chateau Mondorion AC Saint-Emilion Grand Cru 2009
Palate Cleanser – Nanko Shochu
The shochu was steamed and then flamed up to release the alcohol content in the shochu.
Makimono – Senjyu Yasai Maki
Senjyu Vegetable Roll; the refreshing crunchy rolls before the sweet ending.
Dessert – Homemade Japanese Oreo Ice Cream and paired with Vignerons de Caratere Muscat de Beaumes-de-Venise Bouquet des Dentelles; a very fragrant dessert wine with a mix of peach and fruit and ended with a fresh hint of honey. Ahhh, lovely scented desserts wine but not the sweet ending as the ice cream was tad sweet to my liking. The ice cream was nothing very impressive.
Senjyu Japanese Restaurant
G2 & G3, Ground Floor, e@Curve
No.2A, Jalan PJU 7/3
Mutiara Damansara
47810 Petaling Jaya
Selangor Darul Ehsan
Tel: 03-7727 9028
The thick layer of fat on the smoked duck quite a put off for me >.<
haha, why le.
but it’s really good!!! and it;s not fatty at all. but chewy ^^ love it
What beautiful food presentation. I’m ready for that dessert plate, please… 🙂