It was a random weekend and we just randomly found a humble Japanese restaurant while we are hungry. The restaurant is called Kame Sushi which is located in Desa Sri Hartamas. When the waiter informs us there are no a la carte will be serving that day due to lack of manpower, they are only serving omakase sushi for lunch. We were like okay since our third wedding anniversary is coming, why not? And that's is one of the best decisions that we ever make (I'm just joking okay lol). Wondering why? Continue reading to find out.
About Kame Sushi
It was a humble Japanese restaurant located on the first floor. The first thing that caught our eyes would be the kanji logo "龟". We were like eh...we haven't tried this restaurant yet, right? Let's give it a try then.
Kame Sushi might look small and humble, but it's cosy and the food quality is great! Not to mention the price is reasonable.
The owner of the restaurant is Kame san. He is a Japanese chef who can speak the Malay language. (Not the one shown in this photo, this is a local chef that served us on that day).
Our Omakase Lunch Experience
Zensai
When we saw the menu, it only wrote omakase sushi and the price didn't state how many courses are there. We thought we with this price, the courses will be quite standard and we were wrong about that haha.
The first thing they served was zensai which is a simple salad with a tuna jelly thingy.
Chawanmushi
Follows by a humble chawanmushi. No explanation is needed as everyone knows how it tastes.
Nigiri
Finally, here comes the nigiri. We were so excited to take a bite (because we were super duper hungry) and forgot to ask what fish is this. The tail is longer than the usual fish and tastes good.
Tai
The tai used in Japanese sushi refers to the Japanese snapper. Red snapper is actually called madai (which translates to true tai).
Sawara
Sawara is the Japanese Spanish mackerel also known as the Japanese seer fish, is a species of true mackerel in the scombrid family. Sawara is considered the best kind of mackerel in Japan. I can see why because it tastes so umai.
Botan Ebi
Here comes my favourite botan ebi! It is clear water shrimp that is approximately double the size of Amaebi. This popular prawn is most used as a centrepiece of any chirashi bowl of cold pasta. Botan ebi is extremely sweet and has a firm bite. And that's how I like it. It is super duper tender!
Ika
Ika is a type of cuttlefish but it is also known as a squid. It is usually cut for use in nigiri type sushi but it can also be eaten as sashimi.
As you know nigiri always comes with the soft texture of fish. It is good to taste the more solid texture of fish in between the courses. Something different.
Hotate
Hotate or hotategai is the scallop. These molluscs are a delicacy and very popular as sushi and sashimi.
It is something new for me to see the chef cut the scallop into this shape and serve it as nigiri. Interesting.
Remember the botan ebi that I mentioned earlier? Here's the fried head. The chef said you can eat the whole thing if you want. But we just bite the head that's all. We left the mouth and legs on the plate hahaha.
Okay. After the break, nigiri is back! Forgotten the name (sounds like Murakami or something) but I remember this is delicious haha.
Akagai
Akagai goes by many names including surf clam, red clam or ark shall clam. It has a mild aroma and taste which slowly becomes more prominent as it is chewed. The flesh is soft and firm. It should be enjoyed slowly to allow the sweet aromas to be released during consumption.
The chef told us it's like the Japanese version of siham hahaha. Since I and my husband don't eat siham. So we were worried before we take a bite. Eventually, we think this tastes way better than the Malaysian version.
Katsuo
The fish that reigned supreme before it was skipjack tuna - better known as bonito, and as katsuo in Japanese. It is one of the most important fish on the Japanese menu.
Saba
Saba is considered a type of hikarimono, or silver-skinned fish. This loose class of sushi fish is oily, fatty, and often degrades quickly. Wrapped it in grilled nori and when we take a bite, yum yum~
Otoro
Otoro means super fatty tuna belly in Japanese. Compared to maguro (tuna sashimi), toro is usually much lighter in colour due to its high-fat content.
It is also one of my favourite parts of tuna even though I know it's fat.
Aburi Toro
It means seared tuna sashimi. I love everything aburi because it will bring the flavour to another level! This piece of aburi toro is melting my heart because it's so tender!
Ikura
Ikura is the Japanese term for salmon roe. It's sometimes called red caviar as well. These large eggs have a soft texture, a briny flavour and a mild fishiness. Ikura is also one of the healthier ingredients you can enjoy.
And it's our favourite too.
Uni
Uni is the Japanese word for sea urchin, or more specifically, a sea urchin's gonads.
It is also one of my favourites (I know, I got many favourites lol). The chef is using bafun uni from Hokkaido which is a grade-A uni.
While keeping chit-chatting, here I am, forgetting what dish is this hahaha. Forgive me.
Maguro Zuke
Basically, it is marinated raw tuna. Mixture of soy sauce, sake and mirin bring out the flavour of the tuna. So umai~
Miso Soup
Humble miso soup with some eggs in it.
Negitoro
Last but not least, is the minced otoro which is minced fatty tuna. I was a bit relieved when we know this is the last dish because we were so freaking full hahaha. But this is a great dish to end the course.
Matcha Ice Cream
To have a sweet ending, they served us a scoop of matcha ice cream. It was a bit sweet for me but still acceptable.
Price
Omakase sushi - RM270 per pax (not inclusive of tax)
Overall, I will definitely come back. From the first to last, everything on the dish is so delicious. This is the only omakase that makes me feel so full! I mean, with this reasonable price but serving us many courses, it is worth every penny! Looking forward to trying their a la carte next time.
Details
Location : 10-1, Jalan 31/70a, Levenue 1, 50480 Kuala Lumpur, Wilayah Persekutuan Kuala Lumpur.
Business hours : Mon, Wed - Sun (12.00pm - 2.30pm ; 6.00pm - 8.00pm) Closed on Tue
Tel : 03-2858 7739
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