Iketeru serves both modern and traditional Japanese cuisine in a serene setting. Service was top notch; the staff are attentive and always ready to give recommendations and explain the dishes to us. There are several private tatami rooms, a sushi counter and teppanyaki grill area in the restaurant. Currently, they are showcasing the Spring produce from Japan .
To start, we had the sashimi platter consisting of chef's selection of 7 kind of deluxe sashimi - Asatsuyu (RM445). We loved the simple yet elegant presentation, complete with sakura flowers made from radish to match the Spring season in Japan. The sashimi was very fresh, featuring ohtoro, hamachi, kampachi, sea bream, trevally, swordfish and ocean trout. I especially loved the ohtoro, the best and fattiest part of the tuna belly, with its gorgeous melt-in-the-mouth texture.
The Iketeru Omakase Course was recommended to us, as it will highlight their Spring menu offerings. We went for the Suzu set (RM350), a 8-course authentic Japanese meal with dishes specially selected by the chef. Otherwise, you can also order from their Spring Menu as a la carte items.
To start, we were served an appetizer of nanohana blossom, a spring vegetable with bright yellow green flower . It is apparently one of the oldest vegetables cultivated in Asia and is closely related to rapeseed plant in Europe.The nanohana was boiled, mixed with mustard sauce and topped with dried uni. Alongside is a small plate of homemade tofu made from peanut and sesame, which reminded of smooth peanut butter.
Food blogger in the making :)
Next course from the omakase was this sashimi platter, which includes chutoro (medium fatty tuna), amaebi (sweet shrimp), tai (sea bream) and hamachi (Japanese amberjack). Again, very fresh and a delight to savour.
Next, we were presented with this platter which includes salmon shioyaki as the centrepiece, as well as steamed prawn, tamagoyaki (Japanese omelette), kyuri (Japanese cucumber), soramame (broad bean, our waiter called it edamame's big brother) and firefly squid mixed with vinegar miso paste. Then, we were served a dish of simmered spring vegetables, which includes fresh bamboo shoots.
Our last three courses before dessert, a clam soup, sakuradai kamadaki gohan (rice cooked with sakura seabream), and sakura ebi kakiage (deep fried sakura shrimp with spring vegetables served with green tea powder and Maldon salt).
This kakiage was light and crisp
Every Saturday and Sunday (for lunch), a Weekend Bento Menu is available. Diners can choose from 3 types of bento, namely Shokado Bento, Sushi Bento and Teppanyaki Bento, which are all priced at RM115 nett each (including green tea). We went for the latter, which was excellent value for money. It comes with fresh salad with wasabi ponzu dressing, two kinds of sashimi, chawanmushi (steamed egg custard), prawn and vegetable tempura, salmon and scallop with miso butter sauce, beef sirloin or chicken &lamb with garlic sauce, steamed rice, miso soup, ice cream as well as coffee or tea.
Our kids thoroughly enjoyed this bento box, as it contains all their favorite components of a Japanese meal. The sashimi (salmon and tuna) were thickly cut and fresh. We opted for beef sirloin teppanyaki which was nicely cooked to medium doneness, and was tender. Our boy loved the scallop teppanyaki as well as the prawn tempura as well.
Every component of the bento box was immaculately prepared
For desserts, we shared the matcha kintoki ice (green tea ice cream with sweet red bean), kinako mochi (rice cake powdered with sweetened soybean flour) and the Japanese trio (chocolate, cheese and mochi ice cream).
For the Omakase set, we were served a sakura mochi (rice cake with red bean centre, wrapped in a sakura leaf).
One of the private rooms
BabySumoKids give Iketeru a BIG thumbs up!
Opening times: Lunch: 12noon to 2.30pm; Dinner: 6.30pm to 10.30pm daily.
Location: Iketeru, Level 8, Hilton Kuala Lumpur, 3, Jalan Stesen Sentral, Kuala Lumpur Sentral, 50470 Kuala Lumpur.
Tel: +603 2264 2596
GPS Coordinates: 3.135685, 101.686524
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