A hidden jewel in the midst of the Royale Chulan Damansara Hotel (e@curve), Minori Japanese Restaurant is a fine gastronomic haven that exudes a wholesome, authentic and unpretentious traditional Japanese culinary values. Embracing the philosophy ‘if it’s not perfectly prepared, it’s not leaving the kitchen’ since its establishment in 2012, Minori means ‘harvest’ holds the belief in preserving the authenticity of every dish to treat guests with a true taste of Japan. Adorned by the deep mahogany walls, the contemporary classic interior creates a relaxed atmosphere that sets the preliminary fine gastronomic journey. With Minori’ MIGF 2014 Festival Menu, this will be THE opportunity to savour Japanese unique delicate flavours and works of culinary arts by Chef Chu Koon Wai.
What is MIGF?
The Malaysia International Gourmet Festival is a yearly celebration of the local fine dining landscape. Prepared only by the top chefs in the country, it’s an opportunity to experience the creativity works of the BEST through the recommended Festival Menus revolving around this year’s theme, ‘RED HOT CHEFS‘. It’s a month-long celebration from 1st to 31st October 2014 with 28 participating restaurants of different genre to experience.
MIGF 2014 Menu of Minori
Having a true trademark of fine Japanese cuisine, Minori‘s MIGF Festival Menu is a creation of Chef Chu Koon Wai. With an almost faithful 20 years of working experiences in the Japanese cuisine throughout his career in the food and beverage industry, he was once came under strict tutelage of renowned Japanese chefs in which he had cultivated a passion for Japanese cuisine.
Japanese cooking holds the same basic principle – ‘clear, simple and the right way’, no shortcuts in the preparation process or artificial flavouring is allowed; certainly there’s no two ways about it. These are principles behind the conceptualization of his Festival Menu where the concoction of fresh ingredients are mostly from Japan and presentation style are based on the knowledge of Japanese dining culture.
Full Festival Menu and Prices
RM295++ per person with wine
RM245++ per person without wine
Light Festival Menu and Price
RM188++ per person without wine*
(Light Menu includes dishes marked with asterisks,*)
Fruits Tomato with Yuzu Dressing, Mozuku-Su, Camembert Cheese with Ohba Dressing, Konoko Ohitashi, Raisin Butter, Morokyu with Kinjanji Miso *
New Style Sashimi
Oh Toro Tataki Yuzu Kosho, Aka Ebi Shiraita Konbu Maki, Maguro Yuzu Miso, Kanpachi Wafu Grape Fruits, Salmon Ikura *
Pairing with La Joya Reserve Sauvignon Blanc
Hotate With Kamo Nasu in Pumpkin Cream Sauce
Pairing with Paul Conti Margaret River Chardonnay
Kanpanchi to Tarabagani Shioyaki with Satoimo, Pumpkin Umani, Satsuimo Shishito *
Wagyu Tataki Ponzu*
Pairing with Paul Conti Margaret River Cabernet Sauvignon
Hiyashi Himi Udo
Fondant Chocolate *
– Door Gifts: Complimentary welcome treat for Festival Diners.
– 20% special discount on a la carte menu from 1 to 31st October 2014.
– Festival Diners who celebrate their birthdays in October are given a complimentary house cocktail.
To start off, I must say that the Minori‘s Menu for MIGF 2014 is an epitome of excellence in Japanese cuisine. Getting the red carpet rolling for our course was the Sake Cocktail, a simple drink to soothe the soul before the feast. Following the heels of the Sake Cocktail was the super-long named appetiser called Fruits Tomato with Yuzu Dressing, Mozuku-Su, Camembert Cheese with Ohba Dressing, Konoko Ohitashi, Raisin Butter, Morokyu with Kinjanji Miso. A lovely way to get things moving, I particularly like the Mozuku-Su and Camembert Cheese with Ohba Dressing that tingles my nom nom senses.
What surprised us was the second appetiser – New Style Sashimi. If you’re into sashimi then this appetiser is something you should look forward to, everything on this platter was lovely and and my favorite happens to be that thick slice of fresh salmon topped with roe. Put it simple the flavors of the seas were very elegantly presented, with a Japanese touch to it.
Up next is the entree which was the Hotate with Kamo Nasu in Pumpkin Cream Sauce, which is basically scallop and eggplant in pumpkin sauce. Delicious was it? Yes it was, the marriage of pumpkin cream sauce and scallop brought my senses to live as I slowly savour the coated scallop, bite by bite.
The grilled platter was the next dish in line – Kanpanchi to Tarabagani Shioyaki with Satoimo, Pumpkin Umani, Satsuimo Shishito. The stars of the dish were the snow crab and the white fish, tender meat of the white fish and the firm flesh of the snow crab were to be praised.
And finally we’re here at the main course – Wagyu Tataki Ponzu, sliced wagyu beef served on greens. As one who loves eating fine meat, you can imagine how drawn was I to the marbling. Gleefully I made my way to savor the sliced wagyu after taking a few “parting photos” for it, and let’s just say I ended up in paradise for brief moment during lunch. My goodness, the meat was perfect and I was certainly in awe of what just went through me, and the cow did die a good death. 🙂
Fortunately I wasn’t stranded in paraside, at least not for long, if I did I would’ve missed the Hiyashi Himi Udon. A very cold noodle with an assortment of condiments, cold it was but flavorful it was too. I’m not a fan of cold noodles but this one’s good, totally unexpected and very satisfying it was. I must say that the soup was the key factor to make a cold udon as such an enjoyable experience.
Alas our Japanese journey comes to an end with a not-so-Japanese dessert that was Fondant Chocolate, it was accompanied white yumiki (ice cream inside) and sesame biscotti. The stray from Japanese theme was intentional and I must say that it was a neat twist and I liked it.
In retrospect, our dining experience at Minori goes beyond the senses of our palate. It’s a window to the Japanese food culture and spirit that defines itself in clarity. The creation of each course reflects the relationship of the five ancient key elements of the universe: earth, wood, fire, water and metal; a set of simple rules governing Japanese cuisine in which has its root to China’s past.
Each element is tied to a color, taste and cooking technique that are seen throughout the course: Wood is associated with green, sour and simmering; fire with red, bitter and grilling; earth with sweet, orange and raw; metal with white, hot and deep-frying; and water with black, salty and steaming.
The quiet dining atmosphere and the artful arrangement of food on appropriate beautiful tableware added to our appreciation and enjoyment to the meal. Each course meal contains the prevalence five colours – white, black, red, green and yellow and the Festival Menu explores the five ways of food preparation – raw, simmered, fried, steamed and roasted or grilled that eventually gives us a complete the dining experience, while the pairing of wine luxuriously enhances the finest flavours of each course.
As the saying goes, ‘Japanese meals are beautifully balanced and presented, and tend to be light on the stomach. You will never feel that you are stuffed with too much fat, sugar or protein by the end of a traditionally prepared Japanese meal’ – that’s what we felt about the meal at Minori.
Awards and Accolades
– Malaysia Tatler Best Restaurant 2014
– Most creative food presentation at Gala Launch: Gold Award
– Judges’ choice Award most Innovative cuisine at Gala Award: Gold Award
– People’s choice award most popular restaurant at taste MIGF: Gold Award
– People’s choice award most creative restaurant station at Gala Launch: Gold Award
– Diner’s choice award most outstanding Entrée of the festival: Gold Award
– People’s choice award most outstanding cuisine at the gala launch: Gold Award
The Royale Chulan Damansara Hotel (e@curve), 1st Floor, No.2, Jalan PJU 7/3, Mutiara Damansara, 47810 Petaling Jaya, Selangor Darul Ehsan.
Tel +03 7959 9099 / +6012 228 2268
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