XENRI JAPANESE CUISINE
Celebrating 13 years of Gastronomic Masterpieces
For an unforgettable culinary adventure, embark on a journey with Xenri Japanese Cuisine - the award-winning restaurant that means, "A Thousand Miles", denotes an intimate haven for gourmands who relish quality food in a comfortable modern Zen-inspired decor with attentive service.
Japanese cuisine has always been my top favourite food to eat for its exquisite taste, freshness and healthier than any of their neighbour's cuisines. Japanese food values subtle tastes and flavours. Appearance is almost as important as the actual taste and the quality of each dish is more important than the quantity. Care is taken to make prepared foods very digestible.
I truly appreciate the Japanese food for their ingredients are all fresh and delicious, homegrown and healthy. The huge variety of seasonal foods in Japan results in an appreciation of when the different foods are in season and suitability for providing satisfaction when their quality is at its best.
Poached Masu with Smoked Apple Woods Chips
Therefore, I was absolutely delighted when invited to spend my Saturday afternoon with Xenri to review and taste their 13 years masterpieces prepared by their experienced and skilful award-winning chefs.
This year, Xenri celebrates its 13th anniversary themed, “Kaiseki Artistry”. Auntie Lilly has the pleasure to savour its very own Kaiseki cuisine food tasting – handpicked dishes that will create an air of mystery, with rare and exclusive ingredients, delicate flavour and creative combinations. Only the freshest of ingredients are plated with each dish designed to create a memorable dining experience – creating the best of its modern Kaiseki Cuisine.
I was told that Xenri prides itself in offering diners a memorable gastronomic experience featuring delectable medleys of textures, flavours and styles – flavours are balanced and beautiful as its interiors. Kaiseki is Japan’s haute cuisine – there’s no menu; using the freshest ingredients handpicked and creatively paired - it is a procession of small courses meticulously arranged on exquisite plating.
"Kaiseki is one of our many specialities - it's the art of fine food harmonising between flavours, textures, colours and presentation. It is an art that Xenri continuously reaches out to accomplish with every dish, every time, for every guest" quips Satsuki Moriyama.
Come, let's follow me as I present to you Xenri's modern Kaiseki cuisine, the beginning of a sensory journey - feast your eyes as you read my blog...
Seared Bluefin Tuna and Avocado in Grapefruit
It is coated with healthy Chia seeds, the Bluefin Tuna is gently seared to maintain its juiciness. This dish is served with diced buttery avocado and the chef's signature Yuzu dressing.
Butter Poached Brittany Blue Lobster
Firm and succulent in texture, the Blue Lobster is slowly poached in butter until fragrant and flavourful. Served with a dollop of golden egg yolk vinegar sauce and deep-fried purple carrot.
Pen-Shell Carpaccio With Organic Apple Dressing
Freshly sliced pen shell layered with white fungus and Sakura Sho (seaweed) topped with deep-fried Gyobou (Burdock Julienne) and organic apple dressing.
Poached Black Cod With Chrysanthemum Leaf
Chrysanthemum infused Black Cod that is poached with fish stock and paired with jelly mushroom and Nameko mushroom (Slippery Mushroom).
Smoked Duck Mousse
Marinated for 24 hours, the smoked duck breast is steamed with cream and seasoning, elegantly plated with Bainiku (Red Plum Sauce) crackers.
Snow Crab Avocado Sphere
Layered with appetising organic tomato glaze, Snow Crab is seasoned to taste and coated with avocado, then decorated with beluga caviar and Kyuri flower (Cucumber).
Chirimen Jyako Houba Meshi
Mountain Pepper Baby Sardine Rice wrapped with Magnolia Leaf. Xenri's Houba Meshi - originated from Kyoto is one of the award winning dishes in Malaysia International Gourmet Festival (MIGF) Awards 2009. The Houba leaf is imported from Japan, the rice is steamed to perfection with sansho (a type of pepper that is also imported from Japan) - a simple yet skillful for Japanese cuisine lovers.
The Magnolia leaf has a unique fragrant that penetrated deep into the soft texture rice which was steamed with Sansho and baby sardine.
Aburi Hokkaido Mukimi Hotate
Seared Hokkaido Diver Scallop with Purple Sea Urchin Glaze topped with Tatami Iwashi (Fried Baby Sardine) crackers. The scallop has a very firm texture and was well paired with the special rich sauce. Tasty to the last drop; this dish is traditionally served raw but Xenri chefs have created a non-raw dish using premium ingredient with mixed spices employing a slow-cooked process.
Sous Vide Wagyu Rikuyaki
Tender and succulent Sous Vide Wagyu Beef with Rikyuyaki Sauce.
Kama Toro Arimani
Braised Bluefin Tuna Collar Belly with Arima Mountain Pepper.
Kunsei Saba Jitate (Smoked Blue Mackerel Bisque)
Grilled Sea Catch King Prawn with Nezu Sauce
The king prawn is grilled with creamy Nezu sauce and served with crispy ink rice net, ginkgo nuts, edamame (soybeans) and scented chilli.
A delightfully chewy dessert made with bracken and Kinako (Roasted Soybean Flour) and paired with Kuro Mitsu syrup and crispy rice stalks.