Hokkaido Ichiba challenges diners with a seasonal menu of what they should be eating during the summer months. You will find interesting dishes such as, Nouryo Somen, Ankimo Ponzu, Jumbo Kaisen Chawanmushi and Wagyu Sukiyaki on the 2 page seasonal menu.
Kyuri No Asazuke (RM7) - The selection of delicious starters are perfect for sharing. The homemade Japanese cucumber pickles brought in the conversation of sweet and crisp - a balanced portrait of what a simple salad should be.
Ankimo Ponzu (RM13) - Monk fish liver served with ponzu sauce was equally noteworthy. With scattering of green onions and seaweeds, we almost forgot that we are eating one of the best delicacy in the world.
Jumbo Kaisen Chawanmushi / Japanese Steamed Egg with Assorted Seafood (RM20) - If you like steamed egg topped with generous portion of assorted seafood and lightly perfumed broth, then the Jumbo Kaisen Chawanmushi will surely satisfy.
Sashimi Moriawase (RM100) - 8 kinds of seasonal sashimi nestled on a elongated ceramic plate. Perfectly cut and absolutely fresh!
Nouryo Somen (RM20) - Cold thin wheat noodle came swimming in a special broth, crowned with fresh prawns, scallops, tofu and cucumbers. At first glance, the dish appeared simple, but the not so usual noodles brought all the elements together on our chopsticks for the best bites.
Wagyu Sukiyaki (RM60) - While the restaurant has a spotlight on fish, it provides beef substitutions for those who are craving for meat. The number was 6, so if you are in an odd numbered dining party, be prepared to fight over the last bite!
The wagyu beef (shoulder part) was dipped in a sukiyaki style hot pot.
To score extra points, slather a layer of raw egg before putting it into your buds. The splash of vivid raw egg will elevate the dish from "soso" to "wow". A perfect dish for rainy days, even though it has not been rainy for the past few days.
Jumbo Kaisen Chawanmushi
VERDICT: TOTALLY SMITTEN