Besides Dynasty Chinese Restaurant, Sagano Japanese Restaurant is also one of the longest running participants in MIGF, where both restaurants are from Renaissance Kuala Lumpur Hotel. This year, Chef Michael Koh, the new member in Sagano culinary team, will dish out pleasing Japanese cuisine with modern contemporary twist, all stunningly presented for Malaysia International Gourmet Festival (MIGF) 2014.
Salmon Sashimi Canapé on Cold Inaniwa Udon with Ikura
Begin the meal with Cold Appetizer of Salmon Sashimi Canapé on Inaniwa Udon with Ikura, a beautiful platter of noodles rolled within fresh, buttery salmon, topped with Japanese cucumber slice and fish roe. Sided along is Inaniwa Udon, dip into Ikura soup that enhance the smoothness, coating light savouriness to each strand of noodle.
Live Tiger Prawn, Capelin Fish Tempura, and Chicken Jibuni Style together with BBQ Mackerel and Fish Roe
Hot Appetizer proves to lend a contrast to the cold Appetizer, starting to go heavier in flavours and texture. Bouncy live Tiger prawn pair with savoury sweet sauce, tender soft chicken layered with Jibuni style sauce, grilled meaty mackerel topped with creamy fish roe; deep fried capelin fish jacketed with crispy tempura skin.
Hokkaido Scallop and Seabass in Clear Sashi Broth
Clear Sashi broth to clean the palate and warm up the tummy before reaching for main course. Flavourful and nourishing, generously laden with tofu, scallop and seabass which is so smooth, surprisingly slurp down the throat easily.
Yakimono Platter
Grilled Lobster with Homemade Homemade Cream Gratin accompanied with Grilled Marinated Cod and Japanese Miso
Double delicious combining grilled lobster showered with creamy homemade gratin, finished with cheesy baked topping, accompanied with grilled marinated cod glazed with Japnese miso that showcases distinct saltiness to the flaky soft flesh.
Pan Seared Sliced Wagyu Sirloin Roll with Bean Curd in Japanese Moromiso Sauce
Instead of serving in slices, the chef creatively choose to encase melt-in-mouth bean curd within moist, tenderly soft wagyu sirloin to showcases flavour and texture difference that turns out to be a good marriage.
Unagi and Mushroom Rice Wrapped in Egg with Honey Teriyaki Glaze
Mushroom rice falls on lighter side, dense and sticky with juiciness from mushroom. Topped with paper thin fried egg, crowned with unagi brushed with sticky sweet sauce, further flavoured up with honey teriyaki sauce.
Green Tea Ice Cream Pancake and Selection of Mochi
End the meal with Green Tea Ice Cream Pancake and Selection of Mochi, a dessert that may not earn winning point for creativity, but at least, fits well in rounding up the whole Festival menu back to the authentic essence of Japanese cuisine, thanks to the green tea ice cream and mochi.
***************************************************
FESTIVAL MENU:
Appetisers
Cold Impressive
Salmon Sashimi Canapé on Cold Inaniwa Udon with Ikura
Hot Delicacies
Live Tiger Prawn, Capelin Fish Tempura and Chicken Jibuni Style together
with BBQ Mackerel and Fish Roe
Soup
Hokkaido Scallop and Seabass in Clear Sashi Broth
Mains
Yakimono Platter
Grilled Lobster with Homemade Cream Gratin
Accompanied with Grilled Marinated Cod and Japanese Miso*
Pan Seared Sliced Wagyu Sirloin Roll with Bean Curd in Japanese Moromiso Sauce*
Unagi and Mushroom Rice Wrapped in Egg with Honey Teriyaki Glaze
Dessert
Green Tea Ice Cream Pancake and Selection of Mochi
Tea or Coffee
Full Festival Menu
RM238++ per person with sake
RM188++ per person without sake
Light Menu
RM208++ per person with sake
RM158++ per person without sake
*Trio of appertizers, soup, choice of one Main, Dessert
Photography: Summerkid
Write Up: Summergirl
Address:
Sagano Japanese Restaurant
Renaissance Kuala Lumpur Hotel,
1st Floor, West Wing.
Opening Hours:
12.00pm to 2.30pm (Lunch)
6.30pm to 11.00pm (Dinner)
