Tuesday, March 19, 2019

Fincch Sushi Room, KL : Japanese Restaurant

Nestled in the quiet enclave of Jalan Kasah in Medan Damansara is Fincch Sushi Room, which strives to bring a taste of Japan to the local neighbourhood. Drawing its name from the soulful songbird, this elegant restaurant houses a main dining area, sushi bar and private room which can seat up to 50 pax in total.

Here at Fincch, guests can enjoy the freshest seafood produce air-flown in from Toyosu Fish Market, Japan twice a week as well as seasonal specialties. Japanese Wagyu is also available here, with the A4 Kagoshima Wagyu taking the spotlight.

Known as one of the finest Wagyu from Japan, Kagoshima Wagyu is tender, with well-balanced marbling throughout. The Wagyu Beef Tataki with Uni (RM180 for 100g) showcases the delicate, melt-in-the-mouth beef perfectly. A touch of creamy uni (sea urchin) and ikura completes this fine dish.

Currently in season is the soramame, a broad bean from Japan. Simply grilled and eaten with volcanic salt to enhance the natural sweetness of the beans.

For the Japan Tomato Salad (RM35), sweet juicy Amela tomatoes from Nagano are served with selected greens, edible flowers and a house special dressing.

Sashimi is always my favorite part of a Japanese meal. The Chef's Recommendation Sashimi Platter, came beautifully presented and featured 6 different types of sashimi, namely otoro (tuna belly), kinmedai (alfonsino), mekajiki toro (swordfish belly), suzuki (Japanese seabass), hamachi (Japanese amberjack) and botan ebi (shrimp).  Fresh, beautiful thick cuts and absolutely delicious! We especially loved the rich, velvety otoro and firm mekajiki.

The Kiri Sushi Moriawase (RM98 for 6 pieces), based on the freshest ingredients available, was a delight to savour. During our visit, we had the Sakura tai (cherry blossom sea bream), Suzuki (Japanese seabass), hotate (scallop), shima aji (striped jack), akami (tuna) and uni/ikura.

We also had the Grilled Kurosoi, aka black rock fish which was just flown in from Japan the day before. The fish had a lovely sweet and firm flesh.

For dinner, Fincch offers four different set dinner menus. We had the most popular set, the Ebi Saute with Kaki Fried Set, reasonably priced at RM88. This set comes with two deep fried juicy oysters served with tartare sauce, three grilled king prawns, three thick slices of grilled swordfish, salad, pickles, chawan mushi, miso soup and rice.

We ended our meal with Fincch's Cha-Han (fried rice) topped with sinful, deep fried Wagyu fat (RM28). Deliciously fragrant, highly recommended!

Fincch also offers omakase, with prices starting from RM200. For the full menu, click here.

Book your table online here:


Opening hours: Tues - Sat; Lunch - 11:30am to 2:30pm; Dinner - 5:30pm to 11:00pm ; Sunday - 11:30am to 10:00pm (Open All Day). Closed on Mondays.

Location: Fincch Sushi Room, No. 134 Ground Floor, Jalan Kasah, Medan Damansara, 50490 Kuala Lumpur (street parking available).

Tel: 03-2011 6611

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Sunday, March 17, 2019

Recipe: Sambal Tofu

Gone are the days when we only cook non-spicy food to suit BabySumoKids tastebuds. Now they love all types of spicy food, including sambal. Baby D eats sambal with his roti canai, nasi lemak and he also particularly likes sambal tofu that we cook at home.

This is a super easy dish to prepare at home, using store-bought fried tofu and cili boh (or giling) as well as onions and chives. A lovely accompaniment to your meal.

Sambal Tofu
Recipe by Baby Sumo
Preparation time: 5 minutes
Cooking time: 10 minutes
Serves 4

2 fried tofu, cut into rectangular chunks
1 onion, sliced thinly
2 garlic cloves, finely chopped
1 1/2 tbsp cooking oil
2 tbsp cili boh / giling (chilli paste)
3 tbsp water
6 garlic chives, cut into 1" lengths
1/2 tsp light soy sauce
1 tsp chicken stock granules

1. In a wok, heat oil over medium high heat. Add the garlic and onions and saute for about 2 minutes, until the onions have softened.

2. Add the cili boh and saute for 1-2 min, until fragrant. Add the tofu and stir, mixing well with the chili paste. Add the water and allow to simmer for about 3-5 mins. Add chives and saute for 1 minute.

3. Season with light soy sauce and chicken stock granules. Serve with rice.

Note: Omit chicken stock granules if vegetarian.

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