Tuesday, February 20, 2018

Tokyo Obanzai Hachi, J's Gate Dining, KL

Lot 10 is the place to go if you are craving Japanese cuisine. We love both The Table (4th Floor) and Isetan the Japan Store's Japanese food court concept (on LG Floor) and in mid January, another new Japanese dining concept opened up at Level 4 - J's Gate Dining. J's Gate Dining will be the home to 18 of Japan's best authentic cuisine, featuring superior Japanese ingredients such as sushi, Wagyu, udon, soba, tempura and chicken ramen.

A couple of weeks ago, we decided to check out Tokyo Obanzai Hachi, a restaurant serving traditional style 'obanzai' and high quality Wagyu. Other than that, they also serve other mains such as pork, chicken or salmon.

We were told that the Gorgeous 4 Varieties of Wagyu Set (RM100), which comes with 320g of meat would be sufficient for two to share. Since we had a light meal before coming here, we ordered  one set to share - it comes with Wagyu, roast vegetables, miso soup, rice, watermelon and one type of Obanzai. Obanzai is Japanese traditional homestyle cooking originating from Kyoto, made using konbu-dashi, katsuo-dashi and vegetables that are in season.

The platter comes with Wagyu prepared in four different styles - Wagyu steak, roast beef, Wagyu cutlet and bulgogi. The server asked what doneness we would like for our beef, to which we replied "medium".  Only the Wagyu steak came in the requested doneness and it's also the best tasting of the four as it is cooked to order. The cutlet was pretty decent too but I can't say the same about the roast beef which was served cold. The bulgogi which tasted more like a spicy stew was not bad. Miso soup was a letdown, as it was pretty much tasteless. For the obanzai, there were 22 items to choose from - we went for the Stir fried shrimp.

Overall, the meal wasn't really what I expected. Service was good though, and if I returned to Hachi, I would probably go for the lunch set which comes with diced beef or beef cutlet only.

Lunch Menu

Obanzai Menu

Opening times: 11am to 11pm daily.

Price: Total bill RM104, including green tea for one.

Location: Tokyo Obanzai Hachi, Unit P1-13, Level 4, J's Gate Dining, Lot 10 Shopping Centre, Jalan Sultan Ismail, 50250 Kuala Lumpur.

Tel: 03-2110 0521

If you enjoyed reading my posts, LIKE me on Facebook! You can also follow me on Instagram (@babysumo) for more photo updates. Thanks :)

Monday, February 19, 2018

Recipe: Stir fried prawns with XO sauce

This year, we were also gifted two bottles of XO sauce from The Ritz-Carlton KL's Li Yen Restaurant. XO sauce is a spicy sauce originating from Hong Kong, and is usually made from roughly chopped dried seafood such as scallops, fish and shrimp and cooked with chilli, onions and garlic. It is great with seafood dishes (last year I used it to cook scallops), so this year we paired it with prawns.

Prawns often grace dinner tables during the Chinese New Year period as they symbolise laughter and happiness. This is an easy stir-fry dish you can prepare any time of the year. And you'd need extra rice to eat with the deliciously fragrant XO sauce.

Stir fried prawns with XO sauce

Stir fried prawns with XO sauce
Recipe by Baby Sumo
Preparation time: 15 minutes
Cooking time: 7-8 minutes
Serves 4-6

500g prawns, peeled with head and tail intact
4-5 tsp XO sauce
1 tbsp cooking oil
3 cloves garlic, finely chopped
1/4 green pepper, thinly sliced
1/2 tsp chicken stock granules

1. In a wok, heat the oil over medium high heat. Once hot, add the garlic and saute for 1 1/2 minutes, until lightly golden.

2. Add the XO sauce and saute for a minute, then add the prawns and saute for about 2 minutes, until cooked through.

3. Add the green pepper and saute for a further minute, then season with the chicken stock powder. Serve immediately.

See here for recipe for the braised mushroom with abalone dish (in picture above).

If you enjoyed reading my posts, LIKE me on Facebook! You can also follow me on Instagram (@babysumo) for more photo updates. Thanks :)


Related Posts Plugin for WordPress, Blogger...