Kogetsu Japanese Restaurant, Saujana Hotel, Shah Alam, Malaysia

Japanese
culture and cuisine seem to be a well developed craze for Malaysian taste
buds. As a blogger bouncing around the country looking for great
food to write about, it’s a great pleasure to hear about an outlet that is doing well amongst the now 100s (?) of Japanese restaurants in the country. This time my ears were alerted to Kogetsu Japanese Restaurant
at Saujana Hotel Kuala Lumpur.

Kogetsu Japanese Restaurant is a re-creation of a traditional Japanese wooden house, enclaved on Saujana Hotel’s artificial lake. A wonderful view over water and the resort’s gardens enhances the ambience. Kogetsu forms part of the many food and beverage outlets of the Saujana
Hotel Kuala Lumpur. It is however open to the public and, the night we dined seemed to be filled with outside guests – possibly residents from the surrounding suburbs.

Kogestu Japanese Restaurant

Upon arrival, a salutation by the staff in Japanese, “Irashai mase,” is the first thing I heard. I felt transported right away to Japan! Well, this fierce and hungry ninja was ready to eat all the Nippon food he could get his hands on.

Edamame

Celebrating spring and the cherry blossom season, we were able to sample some seasonal dishes from a special menu, alongside some popular regular a la carte favourites. 

My first order in a Japanese restaurant is always a hot pot of sake. We went with the waitress’ recommendations and soon at our table was a warm pot of Masumi Karakuchi Kiipon
(RM45). This smooth, sweet rice liquor was a superb
pairing for our first nibble –  Salted Stingray with mayonnaise and soy sauce. The chewy strips of fish were addictive and soon the small hill of slices had disappeared.

Salted Stingray

Second came Black Sesame Bean Curd. A single cherry blossom adorned the top and the cubes of soft tofu sat in a light
soy broth. I found it refreshing and would totally recommend it.

Black Sesame Bean Curd

After this first round, we switched to a bottle
of cold sake Tamano Hikari Junmai Ginjyo (RM75 for 300ml) for a better pairing with our upcoming orders of sushi and sashimi. This fruity and semi dry
rice liquor with a medium body was the perfect combination for the
Makimono (hand roll) – Crispy Soft Shell Crab Roll (RM35). 

Cold Sake

Soft Shell Crab Hand Rolls

The Agedashi Tofu with dashi sauce (RM21) appeared triumphantly and gave me more joy than I thought possible of the humble bean curd. Definitely it’s
a must try dish – super fluffy, mouth watering and soupy.

Deep Fried Bean Curd

Dobin Mushi – Clear Seafood Soup Served in a
Pot (RM27) – was also a winner. A powerful broth served with lemon is to be sipped slowly to appreciate the delicate ocean flavours. 

Seafood Broth in Tea Pot

Another great pairing for the chilled sake was the beautiful Sashimi
Platter of Seasonal Fish: Toro– tuna belly,
Shake – salmon, Hamachi – yellow tail. This is another must order!

Sashimi Platter

My stomach was full but I never
complained and bravely charged on like a true Ninja, never giving up in the cause for good food. From the Yakimono – Grilled Dishes Menu- we tried the River Sweet Fish with
Salt – Ayu Shioyaki (RM40). This whole fish had a very peculiar flavour, and was a tad bitter for my taste.

River Fish

The Gyu Hire
– Beef Tenderloin Teppanyaki  (RM74) with Yakimeshi Garlic Fried Rice – came as an explosion of goodness in my mouth. Boom! So juicy and flavourful, this quickly turned out to be another favourite from Kogestu Japanese Restaurant. 

Beef Tenderloin Teppanyaki

Another dish from the spring menu had my wife politely dribbling. Sakura Noodles, thin hand pulled buckwheat noodles, with a cherry blossom paste came bathed in a hot udon
broth. They made my honey happy, and I imagine would be a cheery choice for vegetarians.

Spring Noodles

The Cherry Blossom dessert, a glutinous rice cake
filled with red bean paste and wrapped in Sakura (cherry blossom) leaf, was pale
pink in colour and a magnificent ending.