Kaiseki @ Fukuya Japanese Restaurant, Jalan Delima, KL

I can't believe that after all these years, I have not taken Hubby to Fukuya Japanese Restaurant in Jalan Delima for their kaiseki lunch. He's had a good meal at Fukuya KLIA and I myself have eaten in this restaurant a few times and enjoyed it, so I was confident that he would love it as much as I did.

Fantastic kaiseki meal at Fukuya KL :)

Since we made a last minute reservation, we were seated at the sushi bar since the restaurant is fully booked. It sure is good to see this restaurant doing so well!

Fukuya's specialty is the Kaiseki menu which consists of fresh seasonal ingredients (air-flown fresh from Japan twice a week) paired with artistic presentation. The food is prepared according to the strictest traditional methods. The mini kaiseki, served at lunch is priced at RM65++ per person and consists of an appetizer, soup, sashimi, grilled dish, simmered dish, fried dish, shokuji and dessert. It is served course by course, though at times, it came out a little too quick for our liking.

A kaiseki meal sure is a feast for the eyes and palate. Even though I've eaten the kaiseki here a few times, I still feel impressed every time the dishes come out. Like this appetizer - WOW is the word to describe it. In the centre is their signature uni (sea urchin) tofu, surrounded by other delicious bites such as fried fish, eggplant, salmon roll and grilled scallop.

Ah sashimi, my favorite course - thick, fresh slices of salmon, tuna and hamachi (yellowtail). More please :)

Premium chawanmushi - so so smooth, delightful to savour.

Grilled cod with mayo sauce- so happy that today's fish is cod. Topped with the mayo sauce, it was moist and flavourful. I really enjoyed this!

These came out together - crispy tempura, wrapped in shiso in a light batter, miso soup, simmered chicken with radish, and rice with salmon flakes.

Loved this! 

Sushi bar action

Fresh melon for dessert

It was a great lunch for sure, this certainly will not be the last time we'll be visiting Fukuya :)

Opening times: Monday to Saturday; Lunch 12.00 pm - 2.30pm, Dinner 6.30 pm- 10.30pm. Sundays 6.00pm - 10.00pm.

Price: RM65++ for mini kaiseki, available Mondays to Saturdays.

Location: Fukuya Japanese Restaurant, No 9 Jalan Delima, 55100 Kuala Lumpur, Malaysia. (next to Levain Boulangerie and behind the Indonesian Embassy)

Tel: 03-2144 1022

Website: http://www.fukuya.com.my/

GPS Coordinates: 3.145626, 101.72061

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Recipe: Oven-Roasted Dragon Tiger Grouper 龙虎班 with Lemongrass, Dill and Fennel

Remember that beautiful dragon tiger grouper 龙虎班 we got from MySeafoodMart.com? It was so fresh, that we decided to cook it there and then.

Oven-roasted dragon tiger grouper with lemongrass, dill and fennel

We plucked some lemongrass from our garden, sliced it thinly and stuffed it in the stomach area along with some fresh dill and fennel leaves. I also covered the top layer with lots of sea salt, you can scrape these off later once the fish is ready. Then, the fish is placed in the oven and baked - easy peasy. And while the fish is cooking, I made a simple soy sauce/garlic dip.

The fish is moist and flaky, and we loved the wonderful aroma of the lemongrass. This would work well with any whole fishes - just adjust the cooking time according to the size of the fish.

Oven-roasted dragon tiger grouper with lemongrass, dill and fennel
Recipe by Baby Sumo
Preparation time: 5-10 minutes
Cooking time: 30 minutes
Serves 4

Ingredients
1kg dragon tiger grouper, scales and guts removed
3 stalks lemongrass, thinly sliced or bruised
A bunch of fennel/dill leaves
2-3 tbsp oil
Sea salt

For the dip
6 cloves garlic, finely chopped
3-4 tbsp oil
3 tbsp light soy sauce



1. Preheat oven to 200°C (roast mode). Line a baking tray with foil, then using a brush, apply a thin layer of oil.

2. Place fish on tray, then stuff the stomach area with the lemongrass and fennel/dill. Drizzle more oil on the fish and then cover with a layer of sea salt. The sea salt can be scraped off later once the fish is ready.

3. Cook in preheated oven for 28-30 minutes, or until a skewer inserted in the thickest part goes all the way through.

4. Serve with a soy sauce/garlic dip. To make the dip, fry the garlic in oil for 2 minutes until lightly golden. Place oil and garlic in a small bowl, then top with soy sauce. Mix well.

Note: You can use any whole fish for this recipe.

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