One of the main things I like about Japanese food, is the emphasis on eating things at their “shun” , or “in-season”. When I walk into a good authentic restaurant I like to ask them, what is “in season” at the moment and just leave the ordering to them. Now a days, when we are asked to pay a substantial amount of dollars (or ringgit) for a good Japanese meal, it is only right that we place emphasis on freshness and natural flavor and so asking for the following e.g. bamboo shoots, tuna, and herring in spring or bonito in early summer; matsutake (a type of mushroom) and chestnuts in autumn is probably the best way to know you are getting the best – the freshest. Eating the ingredients at their “shun” is believed to be good for your health not to mention incredibly tasty when executed well.
Tykoh Inagiku has been around for the longest time. I remember, back in the day, when Cumi and I use to get our hair cut at Orange Heads, we use to eat at this Japanese restaurant a lot (especially their value for money set lunches). It use to be a little run down with old carpeting and furniture and perhaps even older Japanese clientele – a sure sign that they served excellent authentic Japanese here. Anyway, Tykoh Inagiku has since refurbished and the place looks spanking new. It is extremely modern, but we are happy to report that the Japanese is still of excellent quality..good old fashion Japanese cuisine at its best.
Soramame – RM20.00
I like this place because the head waiter always knows how to recommend food that is ‘in season’ when we eat here.Take for example the Soramame, priced at RM20.00 this giant bean is on the pricey side and looks like a bigger version of the edamame. The Soramame is in fact, a Japanese broad bean that is a sweeter version of the fava bean or the western broad bean.
Here is the Soramame – it looks like a giant fava bean. The skin is tougher and chewy whilst the interior is soft and sweet.
Negitoro Temaki, i.e. Tuna belly rolls RM30.00 each
Why is it so expensive? Toro comes from the underbelly of the tuna, and is itself divided into grades which are distinguished based on the marbling of the meat, much like in grading beef. The most valuable toro, otoro, is from the underside of the fish close to the head. Chutoro, a lesser grade, comes from the belly in the middle and back of the fish, and is less marbled than otoro. Negitoro Temaki is chopped up toro (in this case, otoro) that has been fashioned into a roll. This is heavenly as you sink your teeth into the fatty belly and all its lovely juices. A must try!
sashimi set – selected cuts of seasonal fish: RM48.00
Japanese tomatoes – RM18.00
These tomatoes were tiny and packed a stronger punch in terms of flavour and sweetness. Eaten with a dab of sea salt, this was a truly refreshing and health dish.
Maguro Hoho Steak – RM32.00
The Maguro hoho is none other than the prized Tuna Cheek and when cooked just right, it has all the flavours of the fatty tuna cheek shining through with dazzling effect. Unfortunately, whilst the tuna cheek was extremely fresh the Teriyaki sauce was just so overpowering that we could not experience the full intrinsic taste of this dish. We would prefer less sauce on our lovely Tuna Cheek the next time please.
That concluded our lovely lunch.. and then my lunch date, Brother B decided he wanted some cake and coffee for dessert. So then we pile into his car, and take off from Jalan Bukit Bintang and end up on Jalan Telawi, at the Daily Grind.
On the way, Brother B passes me this book. “It’s so YOU”, he exclaims.
I will read it soon for sure. Thank you for the cool pressie Brother B;)
Mmmm… our lives are complete. The Red Velvet from the Daily Grind – delicious. We bump into Nigel of Just Heavenly Pleasures (yes, bakers DO eat at other baker’s restaurants too you know, surprise surprise!) and joined him at his table. We ended up chatting so long that we made him late for his next appointment! Good cake and great company has a tendency to do that. It makes you forget the time.
Add: Tykoh Inagiku
2nd Floor, Podium Block
Menara Keck Seng
No. 203, Jalan Bukit Bintang
Tel:603 2148 2133