Finally, the first omakase restaurant, Tare Omakase, has arrived in Ipoh! I had the opportunity to visit this restaurant in July 2022 for my birthday celebration (apologies for the delay). As an avid omakase enthusiast, it was a bit disappointing not to find any omakase options in Ipoh before. Now, I can indulge in omakase with my family whenever I return to my hometown. So, how was our dining experience there? Read on to learn more.
About Tare Omakase
The interior of Tare Omakase boasts a sleek and modern design, blending natural materials with contemporary finishes to create a warm and inviting ambience. The restaurant's layout has been thoughtfully designed to provide an intimate and cosy dining experience, and the decor seamlessly blends traditional Japanese elements with modern aesthetics. From the thoughtfully crafted lighting to the custom-made furniture, every aspect of Tare Omakase contributes to a unique and memorable dining experience.
The Dining Experience
Mozuku and Goma Tofu
For the zensai, Mozuku is an edible seaweed primarily cultivated in Okinawa, a southern island prefecture of Japan. This seaweed is typically harvested in the spring and is known for its distinctive slimy texture. Mozuku has been a staple of the Okinawan diet for many years and has also gained popularity in mainland Japan. Goma tofu, known as sesame tofu in Japanese, is a velvety-smooth tofu made from sesame seeds.
Sake
Can you truly savour omakase without sake? My dad ordered three servings of cold sake for us to share. Cheers!
Yellowtail and Bluefin Tuna
Kanpachi, also referred to as yellowtail or amberjack, is highly regarded in Japanese cuisine for its clean, crisp texture and delightful, buttery flavour. Despite its low oil content, kanpachi boasts a delicate taste that perfectly complements its fine, tender texture.
This fatty fish is especially prized for its toro cuts. Bluefin tuna is cut from the belly, which is the fattest part of the cut. It has a distinctive medium-full flavour and firm, "meaty" texture with large flakes.
Foie Gras Chawanmushi
Everyone adores foie gras, don't they? For those who have a fondness for both foie gras and chawanmushi, this pairing is pure bliss! The chef even garnished it with some ikura, which beautifully complements the dish's velvety texture.
Hirame
And here comes the first sushi. Hirame is a flatfish, and the term usually refers to fluke or olive flounder. It's considered a type of shiromi (white-fleshed fish). Unlike other types of sashimi, hirame has "hagotai" (which means "bite"). The texture is slightly crunchy and chewy, which brings out the sweetness of the fish with every bite.
Shiro Ika
Shiro Ika is known as sword tip squid from Shimane. It has a soft, fluffy, and sticky texture. They have a very strong sweetness and are delightful.
Aburi Saba
Saba makes a fatty, oily and decadent piece of sushi, extremely rich in flavour. It's a staple fish in sushi cuisine and is also frequently grilled but in this case, is flame-seared. When the flame is applied to sushi, the heat changes the sushi's flavour to create something new and exciting.
Otoro with 24k Gold Leaves and Gold Dust
Otoro has consistently held its place as my preferred section of tuna. This succulent cut is utterly irresistible. To heighten the extravagance, the chef incorporated multiple layers of gold leaves and applied a shimmering gold dust. For a firsthand look at this culinary spectacle, you can watch the live presentation here.
Shima Aji
Also known as white trevally, striped jack or striped horse mackerel. It has a tender, white to pinkish flesh with just a bit of fat. Shima aji is one of the most luxurious fishes for sushi and sashimi. It is extensively farmed in Japan. But even the farmed fish is expensive. You rarely find it in supermarkets.
Bafun Uni
Here arrives my beloved Hokkaido bafun uni. Just gazing at them brings an instant sense of joy, and I'm eagerly anticipating their journey into my eager stomach.
Negitoro, Bafun Uni, Ikura
Negitoro is a Japanese cuisine of minced raw tuna scrape, the fatty parts of the fish that cannot be made into meals.
Bafun Uni is the most popular and abundant of all varieties. The size of the uni is smaller and has a more densely flavoured uni with less creaminess than Murasaki Uni.
In Japan, salmon caviar is known as ikura which derives from the Russian word икра (ikra) which means caviar or fish roe in general.
Chazuke with Tempura
Chazuke, also known as ochazuke, is a straightforward Japanese dish created by pouring green tea, dashi, or hot water over cooked rice. It is often accompanied by a side of tempura.
Matcha Pudding with Ice Cream, Kyoho and Melon
Finally, to conclude our meal, we enjoyed a dessert featuring matcha pudding, ice cream, Kyoho grapes, and melon. Although I'm not particularly fond of matcha, I do appreciate the delightful sweetness of the Kyoho grapes and melon.
My Verdict
Overall, the dining experience was pleasant. To be honest, I always prefer a Japanese chef instead of a local chef serving me during the dine-in. Normally, when I ask some questions regarding the source of the ingredients, they always don't know the answer. However, the local chef impressed me. For all the questions I asked him, he knew the answer and gave me a detailed explanation. Thumb up for him. I will definitely revisit it when I go back to Ipoh (well, my family already revisited it before I did lol). I also think the price is reasonable, especially for a dinner course. You know you can't find this price in KL Omakase restaurant lol.
I have a photo of myself with my parents. I refrained from sharing the family photo since it included my niece and nephew, and we prefer to keep it private.
Menu
Omakase Tasting Menu | RM280++
Appetizer, Sashimi/Cold dish, Chawanmushi, Nigiri, Mni chirashi bowl, Soup, Dessert
Omakase Premium Menu | RM380++
Appetizer, Premium sashimi, Special chawanmushi, Premium nigiri, Mini chirashi bowl, Special soup, Dessert
6.00pm - first session
8.00pm - second session
Details
Location : No.10 (GF) Pusat Perdagangan Canning 3, Lorong Canning, 31400 Ipoh, Perak.
Business hours : Tue - Sun (6.00pm - 10.00pm) ; Closed on Mon
Tel : 012-963 2338
Omakase Related Posts
- Sushi Oribe - Best Omakase in KL : https://www.shinilola.com/2024/02/sushi-oribe-best-omakase-in-kl.html
- Omakase at Sushi Azabu, Isetan The Japan Store : https://www.shinilola.com/2021/04/omakase-at-sushi-azabu-isetan-japan.html
- Hoshun Sushi Kaiseki, Bukit Damansara : https://www.shinilola.com/2021/05/hoshun-sushi-kaiseki-bukit-damansara.html
- Sushi Kazu @ Damansara Heights : https://www.shinilola.com/2021/12/sushi-kazu-damansara-heights.html
- Kame Sushi : https://www.shinilola.com/2022/04/omakase-lunch-at-kame-sushi-desa-sri.html
- Umi Omakase, Bangsar South : https://www.shinilola.com/2022/12/umi-omakase-bangsar-south.html
- Manten Omakase, Rooftop KL Star Residences : https://www.shinilola.com/2023/02/manten-omakase-rooftop-kl-star-residences.html
- Kappo Omakase at Tenryu, Wisma Lim Foo Yong : https://www.shinilola.com/2022/05/kappo-omakase-tenryu.html
- Sushi Hibiki, Shoppes at Four Seasons Place : https://www.shinilola.com/2023/10/sushi-hibiki-shoppes-at-four-seasons-place.html
0 comments