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.
The photo before this one is what the Soramame looks like raw. After it has been roasted, it softens up to give a delicious, sweet, chewy bean that goes fabulously well with rice and some soya sauce.
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
Kuala Lumpur
Tel:603 2148 2133
Look at the red velvet!!! Whoaaa… it definitely looks so delectable!!!
p.s: brother B has a nice car, ya? 😉
yes, great guy.. nice car! haha (believe me, he is even nicer than his car.. otherwise he would not be my friend :))
ahhh the last time i was at this place, it looked very run-down. must go back and check out the current look! 😀
yup yup.. it’s nicer now, and the food still good. u must try it soon;)
the soramame and the tomatoes look good! I love those tomatoes… wins hands down!
agree!
Actually the emphasis on the freshest ingredients of the season is not something particularly Japanese but is true of a lot of great cuisines. Certainly you see this in Chinese, Italian, French and Spanish cooking.
Inagiku is a great favorite of mine for Japanese in KL; we hardly eat anywhere else when we crave Japanese. We travel to Tokyo regularly partly to eat and I can attest that Inagiku is certainly very authentic.
Although no cheap by any means, I think it is absolutely reasonable when compared to places like Sage or Cilantro. And you know what? I prefer to eat at Inagiku anytime!
thank u hockman for your comment! excellent info and hope to bump into you some time at Inagiku!
Dammit! I missed out on a yumz jap lunch and some tuna goodness. Have I ever mentioned that I love love love tuna? Salmon’s got nothing on it
you have not mentioned but now i know i will take you for some serious tuna fest soon la.. okies? 😛
tuna is easily my fav item when dining in Japanese restaurant.. but now the meat is getting more and more controversial due to over-fishing.. sigh!!! Should we support the ban and just find an alternative solution to tuna???
yea, i agree.. maybe eat chicken instead of tuna! eek! 😥
tykoh inagiku is my fave place to go for jap food 😀
another fan!
We normally request for the seasonal (in-season?) menu at Japanese restaurants too. Well worth the price paid. Eh, that book sounds like the Backpack story in Up In the Air, hor? 😛
yes! love the book la.. haha.. which page r you on?! 😛
When u tweeted Japanese last wkend, I didn’t guess it was Tykoh Inagiku. Yumzzz stuff indeed. What a great reminder to revisit one of my fav places for seasonal produce.
yar totally rocks boo! i know you love it too 😉
The lunch and dessert were incredible and the company was priceless
thx luv 😳
Who knew? Even something as simple as tomatoes with a dash of sea salt can be a blissful mouthful! 🙂
yea, totally healthy and delicious. damn sweet man, 😆 those tiny buggers
wah, brother B drive massadi one ah? i want to meet him la.
yar, come meet him soon.. he already met nigel 😛
Yes, and I’m bent on my first Inagiku experience soon. Escaped me on most days, for the far from strategic location. (Of course, usually we’re lazy and ate in shopping malls instead).
Hanare this new and stunning Japanese restaurant at the Intermark is where the guys and chef Sudo San has moved to. So glad to be able to get this quality Japanese again. I was having a withdrawal syndrom after Inagiku closed down late last year. Well, they are back and even better as I understand that they actually have their own staff in Tsukiji market who hand picks the food and airfreights them to KL 3 times a week. The food is so fresh and good. Never had such good Toro. The cod milt tempura was awesome and so was the Hokkaido snow crab. Very similar to the Chinese hairy crab but much sweeter less the fishy smell. The setting is wonderfully warm and classy.