Tempura Course @ Mitsumori KL, Lot 10
You must have heard about Omakase and Kaiseki, but what about tempura course?
To be honest, it is not easy to find a pure tempura course in Malaysia. I have only tried an affordable one in Yoshinari but they are not doing it anymore at the moment. Another one I know is Tenshin but my pocket is always too thin to buy myself a meal here. LOL.
We are really glad to see this newly opened Mitsumori in Isetan The Japan Store, Lot 10 serves tempura course! We decided to hop over to celebrate our friend’s birthday here!
Mitsumori is specializing in soba and tempura. Their soba is made using buckwheat flour from Hokkaido. Their tempura is lightly battered and deep fried into a golden crisp perfection, paired perfectly with their homemade soba.
There are a few options for their tempura course, namely AOI, HANA and HIBIKI, priced at Rm 250, Rm 350, Rm 450 respectively. All tempura courses are available by reservation only. Well, they serves not only course meal, they have a la carte as well; such as tempura dish, grilled dish, salad, sashimi, soba noodles and rice dishes, patron can always hop in to order a bowl of tummy comforting soba or chilling cold soba to combat the current weather.
AOI Course
Priced at Rm 250
Comes with
Assorted Seasonal Appetizer
Salad
Assorted Sashimi
Special Chef’s choice of Tempura made of seasonal seafood and seasonal vegetables
Tendon or homemade soba
Seasonal dessert
First thing first, Frozen Fresh Lemon Sour (Rm 23) and Yuzushu (Rm 25) to toast with the birthday girl!
Appetizer – Homemade tofu with a dash of shoyu and edamame
Salad with sliced chicken breast which was quite tender and smooth
Sashimi – salmon, tuna, yellowtail
Ebi – Prawn
We were served with 2 ebi (prawns) and chef highlighted to us the first one goes with salt and the second one to dip in tentsuyu (the tempura dipping sauce) so that we get two different flavours on the prawn. The prawn tempura came extremely hot; we took extra care when slurping up the prawn. I love mine with salt!
Dipping salt and lemon wedge for the tempura; and grated radish to be added to flavour the tentsuyu.
Hotate – Scallop
Wahhhh, we were amazed with this! How did chef do this? This huge scallop was lightly battered and deep fried into ultimate perfection, thin crisp on the outside and the inner was maintained to its soft rawness. It was very very sweet and we mmm-ed all the way enjoying this.
Sweet corn
Happy we got sweet white corn in our course. Always love its sweetness!
Japanese kabocha – pumpkin
Pumpkin was lovely too! Love its texture and sweetness.
Ayu – sweetfish
Beautifully presented to us in a standing position. So cute.
Shitake
Shitake mushroom stuffed with homemade tofu and prawn, bursting with juice as I bite in. Very flavourful too!
Salmon with Nanban sauce (?)
Homemade soba
I find the soba here was way better than the one I had earlier . Mitsumori’s soba has the al dente chewiness I was longing for; adsorbing the cold soba dipping sauce that has been flavoured with negi and wasabi I added in. But well, if only they serve it with fresh grated wasabi… that would be perfect.
We also topped up a small amount to exchange the normal soba tsuyu with this Soymilk Tantan dipping for our soba. The Soymilk Cold Tantan Tsukemen and Soymilk Hot Tantan Soba are only available in their June/July seasonal menu (still running now until end of July). Love its richness of soymilk along with tantan spices added in. Creamy and well spiced, light and not overpowering. I must say it is quite a palate-awakening bowl for this kind of stuffy weather’s days.
After we finished our soba, we were served with sobayu (the water that used to cook the soba), to be added into the remaining normal soba dipping sauce and enjoyed it as a soup.
Dessert – Almond Pudding
A nice a light sweet ending to end our meal!
Mitsumori KL
The Table, Level 4
ISETAN The Japan Store KL
Lot 10 Shopping Mall
Jalan Bukit Bintang,
50520 Kuala Lumpur.
Opens from 11am to 11pm
Closed on Mondays
