NomadiChee: Taka by Sushi Saito at St Regis Hotel Kuala Lumpur

Sushi Saito opened his first branch outside tokyo in Kuala Lumpur. The restaurant is located at 3A floor, St Regis Hotel Kuala Lumpur. Sushi Saito is a three Michelin stars Japanese Cuisine in Japan and owned by Chef Takashi Saito.

Chef Joel Robushon, who holds the most Michelin stars in the world of any chef, once described Sushi Saito as "the best sushi restaurant in the world".

The sushi chef in Taka by Sushi Saito is Chef Kubota, who personally chosen and trained by Chef Saito himself. Chef Kubota will showcase his sushi craftsmanship that lives up to his Master's reputation.

The menu in Taka will be similar to the one in tokyo. Thus, the ingredients will be personally chosen by Chef Saito and air flown to Kuala Lumpur three times a week. It is known that Chef Saito sourced the freshest ingredients from Tsukiji Market in Tokyo.

The entrance to Taka by Sushi Saito

There are some very cute display outside the restaurant

Nikki given us a warm welcome and show us around the restaurant. She then showed us our seats at the sushi counter.

The sushi counter at Taka by Sushi Saito and Chef Kubota was talking to his assistants

The Menu of Taka by Sushi Saito

I have chosen the Omakase Menu with 5 Appetisers, 1 Grilled Fish, 10 Sushi and 1 Sushi roll. My sister has chosen the same thing but changed the Grilled fish to Grilled Beef.

Appetisers:

The first appetiser with firefly squid on the left, Shiro Ebi in the middle and Kazunoko (herring roe) topped with katsuobushi (finely-shaved bonito) on the right. The firefly squid was a little too fishy for my liking. I personally like the Shiro Ebi and Kazunoko. They were so so so good.

The second appetiser with Steamed Abalone on the left and cooked octopus on the right. Both seafood were very fresh. The chef recommended to eat the steamed abalone with the a little bit of salt and the octopus with the wasabi. Both abalone and octopus have a chewy and crunchy texture.

The third appetiser was fresh fish sashimi with ponzu sauce. The fish was very fish and it was kind of melt in the mouth and the ponzu sauce was very interesting.

Chef Kubato was preparing the smoked Katsuo

The fourth appetiser was smoked Katsuo (Skipjack Tuna). This was very good. The fish were tender. I have been told that the Tuna has been ageing for three weeks,

The fifth appetiser was Chawanmushi with crab meat and roe.

Grilled food:

Grilled Nodoguro (Rock Fish). The fish was very fresh and there was a layer of fat in between the skin and the meat and you wouldn't get sick of it. The oil from the fat has made the fish meat more juicier.

Grilled Miyazaki beef

Closer look of the Grilled Miyazaki Beef. The Miyazaki is A5 grade waygu beef and the breed is Japanese Black Waygu. The beef was grilled to medium rare and it has a good marble on it.

Sushi: