Thanks to its value-for-money proposition, Rakuzen has continued to be one of my favorite Japanese restaurants after so many years. Here you will be treated with a parade of Japanese food, served in a tastefully decorated dining room. To solidify your fantasy, the restaurant offers a seasonal menu, crafted by its master chef.
Ika Okura (seasonal menu @ RM19) - This silky, slimy marinated squid with lady finger was pleasantly refreshing.
Salmon Belly - The delicate salmon belly was good on its own or gussied up with some fresh wasabi.
Rakuzen's sushi has a devoted following. Among all the sushi choices, Hojo has always been the apple of my eye. For RM80, be ready to dive in for some Toro, Toro Kanpachi, Toro Salmon, Anago, Hon Zuwaigani, Ameabi, Uni, Ikura and Tekka Maki. Each sashimi subtly worked its way into the bed of rice, imparting a burst of umami into each bite.
Awabi Chawanmushi (seasonal menu @ RM20) - The chawanmushi was topped with abalone, sea cucumber and okra instead of the usual fish cake and crab stick. Augmented with a special layer of sauce, the steamed egg balanced the exotic toppings wonderfully.
Tempura Moriawase (RM26) - The lacy prawn and vegetable fritters were expertly fried, yielding a plate of airy and crispy finish products.
Life is short and you should always take the gastronomic road less traveled, but once a while, its nice to venture back to some familiar cooking. Rakuzen is definitely a welcome addition to the Publika's dining scene.
Verdict : TOTALLY SMITTEN