The Art Of Dinner

For the finale of this special two-part food series, Tien Chew savours the omakase experience at Ginza Tenkuni to give you an insight on what to expect

- Tien Chew

If you, dear reader, missed the first part of this special feature, allow me to briefly recap. Ginza Tenkuni is a restaurant hailing from the prestigious district of Ginza in Tokyo, mastering in Edo-style tempura cuisine and offering diners a chance to experience the pinnacle of tempura dining. Situated at the St Regis Kuala Lumpur hotel, the restaurant offers both lunch and dinner services.

As part one focused on lunch, the finale naturally concludes with dinner, where we dine omakase at the restaurant. If you’re thinking of paying Ginza Tenkuni a visit for dinner, be sure to come hungry and try to opt to dine at the tabletop counter for a truly authentic and immersive experience.

My meal starts with a turban shell, seaweed, bamboo shoots and rape blossom appetiser, meant to tease the palate with its light and pure flavours. At the time of eating my meal, it was springtime in Japan— meaning that the restaurant incorporates spring ingredients on their menu. Eating the appetiser did evoke spring-time sensations with its light and refreshing flavours. The turban shell itself is tasty, providing a hint of umami with a slight bitterness at the end, balanced by the vegetables on the dish.

The next course is sashimi, served by Taka by Sushi Saito and consisting of flounder, semi fatty tuna and sea urchin. Perfectly cut and extremely fresh, the tuna back is rich, oily and well bloodied while the belly is satisfyingly fatty, resulting in flavourful bursts with each bite. The sea urchin, on the other hand, is creamy with a subtle umami taste that leaves you ready for more.