All this for RM20 nett!
Machi Japanese Kitchen is helmed by Chef Machi, a down to earth chef with over 20 years of culinary experience and a serious passion for Japanese cuisine. If the restaurant interior looks familiar to you, it is because Machi has taken over what used to be Fukuharu, a place we enjoyed frequenting for its affordable set lunches.
Talking to Chef Machi, he tells us that it is important to cook with the heart and use good quality ingredients, then even simple food will taste good. I like his philosophy. :)
Lucky cat welcomes us to Machi :)
Chef Machi tells us that most of his a la carte menu consists of mainly traditional Japanese dishes as well as a small portion of fusion dishes. For his KLRW lunch menu (priced at RM20 nett), we started off with a silky smooth chawanmushi (steamed egg custard) topped with ikura (salmon roe). This is followed by the pan fried chicken chop with black truffle mayo, served with a cold somen.
Other than chicken katsu, we would rarely order chicken in a Japanese restaurant cos they usually taste too ordinary, but this chicken chop would be something I would order over and over again. Especially with that affordable price tag! The chicken is moist and juicy - Chef Machi tells us that it is important for him to choose the best produce to use in his kitchen to serve to his customers. What really stands out is the black truffle mayo sauce that he tops on the chicken, which makes this an unforgettable dish. Love eating cold somen on a hot afternoon too!
Chicken with black truffle mayo
Chawanmushi with ikura
Cold somen with dipping sauce
For their KLRW dinner menu (priced at RM50nett), diners will start with 2 appetizers - the tamago mentai yaki (Japanese omelette with cod roe and mayo) and eringi yaki (marinated grilled king mushroom). If these two items seem familiar to you, let me tell you why - they were two signature appetizers from Fukuharu days. I can also tell you that they are good and now I know why people love them so much. The tamago mentai yaki is so rich and melts-in-the-mouth. I like the crispy garlic bits on the grilled king mushrooms.
Tamago mentai yaki
For mains, diners can choose between the anago teriyaki or sashimi. Anago is a type of salt water eel, and it has such great flavour and richness to it. I do prefer this over unagi, as I dislike the tiny bones you get with unagi. Again, love the teriyaki glaze on the anago. The anago sits atop a bed of mashed potatoes.
Luckily for us, Machi gets their fresh fish shipment on Tuesdays and Fridays (we're doing the review on a Fri), so we got to try some of his freshest sashimi. For KLRW, you will get 2 thick slices of salmon, tuna and butterfish. Very fresh and delicious, especially the salmon which was rather fatty -I like! Both mains are served with cold somen.
For desserts, you will get a choice of green tea ice cream, black sesame ice cream or yuzu sorbet. Perfect way to end our delicious lunch!
Excellent green tea ice cream
Refreshing and tart yuzu sorbet with a lovely fragrance
For those interested, today (29th September) is the last day to make your bookings for their KLRW menu. Check out their menu here.
Price: For KL Restaurant Week, Machi Japanese Kitchen is offering a 2-course lunch for RM20 nett, and 3-course dinner for RM50 nett.
Location: Machi Japanese Kitchen, Terrace at Hock Choon, 241-B, Lorong Nibong, off Jalan Ampang, 50450 Kuala Lumpur. (behind Hock Choon Supermarket)
GPS Coordinates: 3.159981, 101.728742