Sushi X Sake Vol. 1 @ Sushi Azabu, The Isetan Japan Store KL
Oh, Sushi and sake, it has been (longgggggg) while.
My friends and I planned to visit Sushi Azabu in August, but… when this event poster flashed out at the end of June, I buzzed the partners-in-crime, discussed …. to change our date to this!
Sushi X Sake Vol. 1 was happened at the end of July. This two-day only dinner event was a collaboration between Sushi Azabu and Luen Heng, featuring the 20 pieces nigiri sushi at Rm 470+ per pax, to pair four types of sake, served in hot or cold temperature. I was really excited and looking forward this event, to savour this perfect combination of sushi and sake.
Moreover, there were only 17 seats available for each day, very very limited, I would say. Honestly, I palpitated when I was informed that we managed to book our seats. LOL (consequences of too much excitement).
Also, glad to have Yabe-san that night, to educate us on how to taste the perfect duo; pairing the right sake at its best temperature will actually enhance the flavours of sushi and elevate the whole experience of enjoying both sushi and sake. Many thanks to Markey-san, Haruka-san and Yogi-san for bringing this enjoyable yet happening event to us.
READ: my first experience with Sushi Azabu and The STEAL Hanakago Lunch Set
Welcome drink – Nigori cocktail.
Appetiser:
Simmered spinach with bonito flakes
Smoked duck
Deep fried sweet and sour fish
Both the smoked duck and deep fried fish were a little dry to my liking, perhaps they were prepped a little earlier. But the condiments that topped on the deep fried fish were appetizing to me to long for next course.
Sashimi:
Hata – Grouper was very delicious! Especially that one with negi rolled in, WOW. The flavour of the fish intensified slowly as I chewed it on with the negi along the way. Delicious.
Tako – Octopus
Oyster marinated with miso, jam-packed with umami-ness. I like it!
Hot Side Dish
Grated lotus roots dumplings
Ika – Squid seasoned with Koji
Appetiser above was paired with Koikawa Junmai Daiginjo, a very light and fruity sake that comes with umami flavour, slide down the throat smoothly.
We then started off with 4 Nigiri Sushi that were made of seasonal fish, these were paired with Asahigiku Daichi Junmai Ginjo that was served cold.
Ainame – Fat Greenling
Kampachi – Amberjack which had aged for 8 days
Iwashi – Sardine
Kinmedai – Golden eye snapper
Chawanmushi was extraordinary wobbly and silky smooth
After the chawanmushi, we were then served with warm sake – Fusozuru Tokubetsu Junmai to pair with the next few nigiri and otsumami set. It was rich on the palate and hinted with a sharp aftertaste.
Suma Katsuo – Bonito
4 different cuts of Bluefin tuna
Akami
Chutoro – medium fatty tuna
Ootoro
Yuhiki Zuke – Marinated tuna
Both chutoro and ootoro are from Shiogama, Miyagi prefecture. The ootoro was not overly oily; the marbling was just nice on the palate along with the firm and chewy appetizing shari.
Ume sorbet – plum sorbet was very refreshing!
And then we were served with some Otsumami to go with the sake!
Tuna guts marinated with rock salts
Wasabi pickles
Karasumi – the torched Mullet roe was very smoky and aromatic! A small bite of it and a sip of sake, perfect combo!
Mekajiki – Simmered sword fish with a melt in mouth texture. So delicious to pair with sake.
Coming to the final set of nigiri, we were served with the Komagura Gen Enjuku Junmai Ginjyo , in both warm and cold temperature.
Enoki Kobujime – Enoki mushroom marinated with kelp from Hokkaido.
Honestly, I was a little skeptical when I first saw this enoki mushroom on the event’s poster (it was also a conversation topic among us before the sushi event). However, to my surprise it was a very special and delicious nigiri. The enoki was crunchy, and pairing so well with the shari. Indeed a wow factor for the course.
Akamutsu – Rozy seabass
Engawa – Flounder fin
Botan Ebi – Botan shrimp
Hotate – Scallop
Ikura – Salmon roe
Uni – Sea urchin
Saba – Vinaigrette Mackerel wrapped with seaweed
Anago – Sea eel
Kampyo – Winter melon
Tamago – Egg
Miso soup with botan shrimp head
The sweet ending was ice cream made with sake lees and 100% Hokkaido milk! It was extremely smooth, creamy and milky. How I wish I could encore this.
REVISIT? Definitely a YES from me! My sushi gang said so too!
Sushi Azabu @ The Table
4th Floor, Isetan The Japan Store KL
Lot 10 Shopping Centre,
50, Jalan Sultan Ismail,
50250 Kuala Lumpur.
Tel: 03-2119 2624
Operating hours:
Tuesday to Sunday: Lunch – 12pm to 2.30pm; Dinner – 6pm to 10pm
Closed on Mondays
with that price… special occasion boleh kot.. Then again they look really really good and I’ve had good experience at Azabu.
With your standard, surely can afford my. Hehehhe.
I had a great experience over here too.
unfortunately your assumptions are not correct. hahahha.
Hahaha u dun jia jia.