Sasagawa is an authentic Japanese fine-dining restaurant, named after its Executive Chef – Hitoshi Sasagawa. Chef Sasagawa had learned his skills from the renowned Iron Chef Ota for five years before he took a new role as the Head Chef at a popular Ryokan chain. Today, he runs Sasagawa Restaurant at Sheraton Imperial Kuala Lumpur.
Despite being only about 6 months old, this restaurant has been very well received by both local and foreign Japanese cuisine enthusiasts in Kuala Lumpur. All this is possible as Sasagawa imports its ingredients direct from its vendors in Japan four times a week!
Not only the ingredients are fresh, Chef Sasagawa’s belief in sharing his love for Japanese fine dining with local food lovers helped by a team of Japanese chefs and staffs, Sasagawa is fast becoming one of the best authentic Japanese fine dining restaurants in Kuala Lumpur.
Taste of Mie at Sasagawa Authentic Japanese Restaurant
The “Ise-Shima” Summit will be held in Mie Prefecture on May 26th and 27th, 2016. Sasagawa is now having a special course dinner, “Taste of Mie” which features distinctive Special Mie menu that showcase the best gastronomy from Mie Prefecture. The special dinner course is prepared using the finest ingredients from Japan and is priced at RM300.00.
It starts off with the Pure Date Vinegar drink followed by the three kinds of seasonal appetizers – Setouchi’s Bittern tofu with Yuzu dressing, Fried Greenling fish with Kinshinsai and Autumn Eggplant with Sesame Cream. The Setouchi’s Bittern tofu is nothing like the normal tofu you could get else where. It was creamy in texture to the extent that it is similar to cheese.
This is Mie’s Clams in Clear Soup. Great flavors with fresh ingredients are how I would describe this soup. The fish was slightly burned and had some smoky flavor to it.
Then came the highlight of this “Taste of Mie” course dinner, the five kinds of Seasonal Sashimi. The sashimi was fresh and you could see here that Sasagawa doesn’t compromise the type and quality of the fish they have here. Only specially and personally selected and approved by Chef Sasagawa would make the cut here.
The Grilled Mie’s Scorpion Fish was served with half a Japanese Spiny Lobster (Ise-Prawn). It was a combination of cracking crunch of the scorpion fish and firm and tender texture of the spiny lobster.
This is the Ise-Shima Seafood. If you are looking for a place where you can experience Japanese tradition, culture, beautiful nature and unspoiled landscape in Japan, Ise-Shima is the place to go.The Ise Prawn was simmered and served with assorted dishes such as ginkyo, Japanese red kintoki carrot and green beans.
This is Kamameshi rice boiled in a small pot of Mie’s Clams served with thinly sliced ginger. It came with Fukusa Miso with Sea Lettuce and Salted kelp as a side dish for the rice. The Kamameshi rice was light with each grain fully coated with the ocean flavors from Mie’s Clams. It complements very well with the salted kelp which was saltish in flavor.
Our “Taste of Mie” dinner course ends with some refreshing and assorted seasonal fruits from Japan – appricot, pear and cataloupe.
The Japanese place great emphasis on the quality of ingredients and have always strived for excellence in food preparation. And this is evident in Chef Sasagawa’s “Taste of Mie” dinner course. I consider us Malaysians very lucky as after going and talking to many restaurants around the Klang Valley, I found that there are actually many foreigners, Japanese, Chinese, Thais and etc. who are ready and willing to share their culture to the multi-ethnic people in Malaysia. And they do whatever it takes to showcase the best to us, even if they have to go through the trouble of importing the ingredients directly from their countries so as to be able to be as close as possible to the original and authentic food they have back home.
If you are interested in visiting Mie, here are some brief facts about Mie.
“Mie is situated in the center of Honshu, in the eastern part of the Kii-hanto Peninsula. The climate varies from region ranging from snow at the northern area to a slightly warmer climate at the south allowing for growth of various fruits and agriculture. Mie is famously known for it’s cultured pearls, various seafood such as oysters and Ise Lobsters which are all available in the Ise-Shima National Park. Mie is also the original birthplace for the Japanese traditional martial arts otherwise known as Ninjutsu. Aside from the rich historical culture dating back as long as 10,000 years old, Mie also provides outdoor activities such as diving and skiing for the adventurous.”
Sasagawa Authentic Japanese Restaurant
Level 2, Sheraton Imperial Kuala Lumpur Hotel
Tel: 03-2602 3288
Business hours: 12pm-2.30pm, 6pm-10.30pm daily