KIMI-YA Japanese Restaurant @ Avantas Residences Jalan Klang Lama
The name Kimi-Ya, I found out, meant dining in your home. Well, I was pretty impressed on my first time dining at Kimi-Ya Japanese Restaurant (not at my house) with their unpretentious classic Japanese cuisine. Going back to basics, was what Chef Khim aims to achieve through his presentation of his selections of fresh and premium cuisine to excite your taste buds.
Omakase Selections Of The Day
During my recent visit, Chef Khim, a warm and friendly chef shares with us his passion and pride in serving authentic and healthy Japanese food. He combines his vast 16 years of culinary experience from Japan to Singapore and now to Kuala Lumpur to create a brand new contemporary Japanese dishes to satisfy diners craving for his delicious dishes.
Great Dining Experience At KIMI-YA
Kimi-Ya aims to provide full-scale authentic Japanese cuisine as how it is traditionally served in Japan. Targeting high-end consumers who will appreciate simple and healthy Japanese food, just like how the Japanese do it. Let me takes you on an adventure of taste right here in Kimi-Ya Japanese Restaurant now! 👍👍👍
Dinner opened with a serving of the nutritious and tummy-warming Japanese green tea. It's best to always drink some light and warm tea before a meal to refresh your mind and soothe your soul. The green tea is also my favourite drink to take at any dining session.
Amuse-Bouche ~ Chef Khim
Wasabi Cheese Miso With Japanese Yam
Wasabi Cheese Miso With Japanese Yam
Kicking off the dinner was an Amuse-Bouche of light Wasabi Cheese Miso With Japanese Yam. A refreshing appetiser of Japanese miso with a mild hint of cheese served on thinly sliced Japanese yam which gives a crunchy texture. Creamy yet light enough to kick start our palate for the next dish.
Soft Shell Crab Salada
Next up was an entree of a light Soft Shell Crab Salada. Chock-full of garden fresh, raw veggies with some tasty soft shell crab, served topped with crispy thin deep fried salmon skin. Diners have a choice of 3 equally exciting dressing to go with their salad namely the Yuzu, Goma and Wafu.
I loved the tasty bits of the crispy soft shell crab with the salmon skin too, as I munch through happily guilt-free on my bowl of fresh salad drizzled with Wafu sauce (My recommended choice)
Yuzu, Goma & Wafu Dressing For Salad
Yuzu Sauce as the name explained itself, is basically the house made concoction from Yuzu's skin, mirin and Japanese soya sauce. It's fragrant with a bitterish yet refreshing taste.
Wafu Sauce has a sourish tone consisting of mirin, soya, onion, garlic and with extra lemon juice for the extra kick of sourness.
Goma sauce, on the other hand, is the creamy ground sesame seed sauce, with a much richer and deeper flavour.
Nama Hotate Sushi RM 23 & Ikura Gunkan RM12
Well, if the soft shell crab salad starter does not excite your taste buds, do try out their Sushi ~ Nigiri selections. We were treated to Nama Hotate Sushi, slices of high quality raw Japanese scallops accompanied by Ikura Gunkan, the Salmon Roe Gunkan Sushi.
Oroshiki Grater Made with Shark Skin
Usually, Nigiri and Sashimi are traditionally served with a variety of condiments such as pickled ginger, soy sauce and wasabi. Here in Kimi-Ya, Chef Khim takes his diners to the next level of dining in serving his personal in-house made wasabi which he made from scratch from the wasabi root.
The freshly made wasabi paste is exclusively made using an Oroshiki Grater or the wasabi grater with the surface made from shark skin as they produce a much finer grating.
Matsu Sashimi Mori
Like all Japanese dining, checking out their day's best and freshest catch in Sashimi platter is a must. Diners feel free to choose and pick from 4, 6 to 7 kinds of Sashimi with prices starting from RM 50, RM 90 to RM 150 for the Sashimi Moriawase Set to suit their taste and budget.
Our Matsu Sashimi Mori, a sumptuous spread of 6 kinds of Sashimi which includes Hotate, Salmon, White Tuna, Scallop, Hamachi (Yellow Tail Fish) and Ikura. I always enjoy having a Moriawase platter as it allows the chef to serve you with his personal best selection of the catch of the day. 🐟🐟🐟
Fresh Catch Of The Day ~ Salmon Sashimi
Not to be missed is their Toro Sashimi, fresh fatty tuna belly with its rich, melt-in-the-mouth buttery flavour. I was told that the higher up on the scale is toro, the pink, fatty belly meat, which is especially prized for its rich, buttery flavour. Toro usually comes in two grades: chutoro (medium) and otoro (premium) depending on the fat content.
Leading us to the deep fried items, Chef Khim serves us Zuwaigani Tempura, from their Tempura and Agemono menu. These gloriously fried snow crab legs and mixed vegetables are worth splurging on. Excellent for those who love to have a good bite at really crunchy and crispy food items while tasting the tender and meaty snow crab!
First time tasting this deep fried wonder and every bite was the big and juicy meat of the snow crab! Highly recommended for seafood lover! 😋😋😋
Japanese Ayu Shioyaki
Coming up next is the Japanese Ayu Shioyaki, Chef's pick of the seasonal fish. Commonly known in Japan with the name 'sweetfish', inspired by the sweetness of its flesh. Ayu Fish lives up to its name with a distinctive, sweet flavour with white flaky meat.
Ayu Fish Bones
Although the Ayu fish is small and might be hard to consume, chef taught us a simple method to extract the tiny and fragile bones using the chopstick. Looks simple but definitely needs some practice with the chopsticks!
Foie Gras Teriyaki
RM 48 ( 1 Piece )
RM 90 ( 2 Pieces )
After a mini feast of the seafood selection, we then moved on to taste some meat dishes. First in the list is the Foie Gras Teriyaki. A minimalistic, aromatically pan fried Foie Gras dish serves in the house made teriyaki sauce for the extra flavour with Shimeji mushroom.
We tasted the smaller serving of half portion in the tasting menu. This dish as always lives true to its name with fragrant textures playing on the tongue upon the first bite, combining well with the intense flavour of the foie gras.
Wagyu Steak (120gm)
No Japanese meal is complete without the Wagyu beef. Considered as the one of the finest beef besides the Matsuzaka, the Wagyu beef is famed for its soft texture, and it's evenly marbled high-ratio content. This beautifully marbled and rich meaty flavour wagyu is cooked or grilled in heated volcano tile. Served medium raw with its pink centre and brown sides offering a contrast in textures.
Zaru Inaniwa Udon
Our Menu for the day was Chef's recommendation of Zaru Inaniwa Udon. The Inaniwa Udon is one of the three greatest udon brands in Japan, apart from the other 2 famous Sanuki Udon of Kagawa Prefecture, Kishimen of Nagoya.
Finely Chopped Scallion, Grated Wasabi & Raw Quail Egg
Inaniwa udon, made in the Inaniwa area of Inakawa machi, Akita prefecture with a history that goes back to the beginning of the Edo era, in the early 17th century. Served chilled on a bamboo mat, they are accompanied by a dipping sauce and are dipped into the dipping sauce before eating. You'll enjoy the easy-to-slurp and chewy Japanese udon which is simple yet deep in its nature – one of the Japanese dishes that attracts people all over the world.
For more information on the making of this prized Inaniwa udon, click: HERE to find out more about this slurp-worthy noodles from Japan!
If you are not too fond of the wheat flour udon, maybe you can try out the Zaru Cha Soba instead. Another cold noodles dish featuring fresh buckwheat noodles and a delicious dipping sauce with additions like finely chopped scallion, grated daikon, wasabi and raw quail egg. This refreshing and healthy dish is perfect for a hot day and is easy on the tummy too.
For dessert, you must have one of the interesting and most-talk-about Shingen Mochi. Made famous by a chef in New York, renaming it to 'Raindrop Cake', it became one of the most talked about food trends of the year since it debuted in Smorgasburg in Brooklyn, New York.
How does it taste? It's delicate, light and refreshing - very enjoyable with it's translucent, calorie-free qualities. Served together with roasted soybean flour (Kinako) and brown sweet syrup called Kuromitsu.
G-2, Avantas Residences
162, Jalan Klang Lama
58000 Kuala Lumpur
Tel: 013-239 3406
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