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Feast
tokusen musuji
and
tokusen
karubi
– to be grilled.
The
tokusen sasami
is lean
premium wagyu thoracic, but
when grilled is tender and oh-so-
delicious, especially when dipped
in the homemade
chige tare
sauce.
Tokusen karubi
on the other hand
is the more marbled belly that
has a juicier texture. My personal
favourite was the
tokusen misuji
,
grilled to perfection at medium
rare. As the perfectly grilled piece
of meat dipped in the homemade
sauce touches my tongue, I felt it
melting in my mouth with a burst
of flavours – keeping me longing
for more.
In between the endless supply
of beef, of course, I had the
ebi
yaki
and
kimuchi mori
. Unlike
the Korean
kimchi
that is sour
and spicy, this Japanese version
of
kimchi
found at Takumi has a
sweet note between the spiciness.
And to make sure my daily dose
of carbs is fulfilled, I ordered the
Sakura Ebi Chahan
, a generous
serving of fried rice topped with
tiny little prawns that add a little
sweetness to the dish.
For those who feel even a tad
bit adventurous, the
jyo tan sio
is definitely a must-try. The idea
of eating a cow’s tongue may be
eerie to some, but after having a
taste of it, that eeriness will most
probably be converted to delight,
Succulent
Meat
Fest
NicoletteNg
takes a drive to experience authentic JapaneseBBQwith premium
grade beef at themuch-talked-about Takumi Yakiniku&Sushi Restaurant.
G
ather
with friends and
family this Chinese New
Year at Takumi Yakiniku &
Sushi Restaurant and replace
traditional abalone and
Chinese mushrooms with a
Japanese twist of some of
the finest beef available in town. Known as the
pioneer in Yakiniku, Takumi’s esteemed line up
in the kitchen is headed by Chef Tan who spent
13 years mastering the art of Japanese cuisine
in the Land of the Rising Sun. Apart from
his priceless experiences from the Japanese
kitchens, Chef Tan also had the privilege to
work closely and learn from the founder of the
restaurant, Atsushi Miyagawa.
With all these hearsay about Takumi
floating around, I decided to make a trip there
and feast on what some have claimed to be
the best beef found in Malaysia and try them
myself. Looking at the menu, I found myself
salivating over the much-talked-about beef.
And since I was there to indulge, I ordered
three types of meat – the
tokusen sasami,
Takumi Yakiniku&Sushi Restaurant
No.52, JalanSS15/4,
47500Subang Jaya,
Selangor Darul Ehsan,
Malaysia
Tel: +603-56382923
Website: www.takumi.com.my
Email: info@takumi.com.my
especially when this thinly sliced
meat does not look anything close to
a tongue. The meat is slightly more
chewy, but is just as juicy as the
other meat I had at Takumi. The
jyo
tan
sio
goes unbelievably well with
the homemade lemon sauce prepared
by Chef Tan.
According to Chef Tan, Takumi’s
Chinese New Year promotional set
includes all the dishes I had tried
on that day, but with an addition
of two
wakame
soup and a serving
of
yee sang
… Japanese style.
Takumi’s version of
yee sang
has
freshly shredded veggie accompanied
by fresh salmon and topped with
healthy tempura crust. Before the
tossing begins, the plate is splashed
with a generous amount of
goma
sauce and of course, Takumi’s
signature sauce.
Apart from the
yakiniku
, Takumi
also serves sushi, but my excessively
filled belly didn’t permit me to try
any. Guess I will have to come back
for more in the near future.