29 Feb 24 Ground Floor Block C-1, Vipod Residences, No 6, Jalan Kia Peng, Kuala Lumpur, 50450 Kuala Lumpur, Wilayah Persekutuan Kuala Lumpur, Malaysia

Sushi Oribe - Best Omakase in KL

Sushi Oribe - Best Omakase in KL
Lately, there are so many friends and family who keep asking me about omakase recommendations. Well, I actually had a list of omakase restaurants that I had visited but I haven't blogged about it yet. I will try my best to blog about them soon. Today's post is about one of my favourite Japanese restaurants Sushi Oribe. I personally think they are having one of the best omakase in KL.

About Sushi Oribe 

寿司 織部

Founded in December 2014, Sushi Oribe is driven by a simple mission: to create handcrafted culinary experiences that enhance life's beautiful moments. 

Subscribing to the philosophy of "ichi-go ichi-e" (literally translated as "one time, one meeting"), which is the belief that every encounter is unique and will not be repeated, Sushi Oribe aims to enhance those priceless moments with exclusive omakase dining. Their highly experienced Japanese chefs look forward to handcrafting exquisite meals for you and your loved ones or important business associates.
An Exclusive Dining Experience Tailored to Your Taste
Sushi Oribe specialises in traditional and authentic Edomae sushi in omakase dining style (face-to-face with the chef). A team of 3 Japanese chefs are available to tailor your meal to your personal preferences and palate for a delectable experience to be savoured.


Master Chef Naoya Kawasaki 川崎直也
Master Chef Naoya Kawasaki 川崎直也



Naoya Kawasaki is the master chef of Sushi Oribe. He has contributed to the development of Japanese food and dietary culture in Malaysia by introducing Japanese cuisine such as sushi and utilizing his vast experience as a Japanese cuisine chef.

Kawasaki san has more than 26 years of experience as a sushi chef. Lately, he was appointed as Japanese Cuisine Goodwill ambassador to promote its food culture.

I always hear good reviews about him so I'm looking forward to trying his sushi. Although I have been working with him a couple of times, this is the first time I'm trying his food (officially) so I'm excited. (Update : tried multiple times here after that)


Our Omakase Experience
Sushi Oribe offers an array of exquisite dishes crafted with traditional Japanese techniques and seasonal premium ingredients. What sets dining at Sushi Oribe apart is Kawasaki san's detailed explanations about the fish parts and other aspects of the meal, allowing us to gain valuable knowledge about what we're eating.




Lotus Croquette | Soy Milk
This was my first time trying lotus croquette, and I absolutely loved it! I initially thought pairing it with soy milk might be strange, but it turned out to be a perfect combination.



Hirame | Kanpachi | Sanma | Octopus | Ama ebi | Red Cherry Shrimp Blue Eggs
As a starter, the chef treated us to a delightful array of seafood. Hirame, also known as Japanese flounder, showcased a slightly crunchy and chewy texture that accentuated the fish's inherent sweetness with every bite. Sanma, or Pacific saury, offered a unique oily flavour and texture. Additionally, the octopus, ama ebi, red cherry shrimp, and blue eggs were served. It was my first time tasting blue eggs, which surprisingly tasted similar to ebiko but with a distinct colour difference.




Kaki
The third starter consisted of kaki (oyster) served with vinegar jelly and seaweed. Despite not being a fan of oysters, I found this dish surprisingly refreshing! The vinegar jelly was particularly delightful.




Hamo | Ume Matsutake | Tamago | Chestnut
The following dish embodies the transition from late summer to early autumn, perfectly aligning with the season of our visit. It features a unique preparation of Hamo (pike conger), a delicacy exclusive to this time of year. This refreshing dish is complemented by the addition of ume matsutake, tamago, and chestnut, offering a delightful fusion of flavours.




Kuromutsu
Kuromutsu, also known as Blue Fish, is a deep-sea species native to Japan, inhabiting depths of up to 2000 feet. Renowned for its high-fat content and pristine texture, this sashimi-grade fish offers a clean and indulgent dining experience. The current season's bluefish boasts an abundance of rich fat, imparting a delightful sweetness to its flavour profile. Ideal for sashimi, it can also be expertly crafted into delectable sushi options.




Bonito
Skipjack tuna, commonly referred to as bonito or katsuo in Japanese, differs from larger tuna varieties in its ageing process. Unlike its counterparts, katsuo doesn't age as well, making longer ageing periods of ten days or more uncommon. However, it is frequently smoked over hay to infuse the meat with a rich, smoky flavour profile. With a taste reminiscent of bluefin or bigeye tuna, it is easily recognizable as a variant of the popular tuna fish.




Aori Ika
Aori ika, one of Japan's approximately 100 varieties of squid, stands out as one of the most flavorful and sought-after options. Its limited availability in markets often results in higher prices. Renowned for its rich and sweet taste, it complements vinegared shari exceptionally well. While its texture may initially seem slightly tough, chewing intensifies its sweetness with each bite.

Bafun uni
My preferred Bafun uni (sea urchin) is making its entrance! It's notably compact and originates from smaller sea urchins collected from greater depths in the ocean. This depth contributes to a more pronounced flavor profile, characterized by a rich umami taste. 




Chawanmushi with Pumpkin
Experiencing chawanmushi with pumpkin for the first time was delightful! Its velvety texture and the enticing aroma of pumpkin left me longing for another serving.




Negi Toro
Negitoro involves finely minced sashimii-grade tuna, offering a distinctive way to enjoy raw tuna. Due to the ageing process of the tuna used, the colour may appear slightly different than usual.




Engawa
Another favourite of mine is engawa, paired with wasabi leaves. Its flavour carries a subtle spiciness that adds to its deliciousness.

Tuna Temaki with Bafun Uni
Tuna Temaki with Bafun Uni
The ideal combination of freshly sliced tuna handroll, complemented with negi and bafun uni, instantly delights my palate with a burst of flavours!




Snow Crab
Female snow crabs, known as kobako-gani, are a coveted delicacy during Kanazawa's winter season, living up to their name as "little jewel boxes." True to their name, these crabs are filled with exquisite and delicious eggs, adding to their allure.




Tamagoyaki
Tamagoyaki, a Japanese omelette, is crafted by rolling multiple layers of fried beaten eggs together. Traditionally cooked in a rectangular omelette pan known as a makiyakinabe or tamagoyaki, this dish is sometimes served in a heart shape for an added touch of charm.




Yuzu Matcha | Chesnut Ice Cream | Sweet Potato | Melon and Strawberry
Finally, to conclude the meal, a refreshing yuzu matcha is served to cleanse the palate. I also had the pleasure of trying chestnut ice cream with a delightful topping for the first time. The sweet potato with cream, along with melon and strawberry, provided a perfect balance of flavours.


Menu and Price Range
Lunch
  • Shoukadou : RM270++
  • Mino : RM290++ per pax
  • Omakase : RM400++ per pax
  • Special Omakase : RM850++ - RM1,180++ onwards per pax (one-week advance booking required and will be charged a deposit upon booking for special omakase)
Dinner
  • Shoukadou : RM380++ per pax
  • Mino : RM400++ per pax
  • Omakase : RM560++ per pax
  • Special Omakase : RM800++ - RM1,000++ onwards per pax (one-week advance booking required and will be charged a deposit upon booking for special omakase)

Seat
  • Counter Seat | Can fit up to 12 people
  • Table Seat | Seating capacities per table 2-4 people
  • Private Rooms | They have 2 private rooms. Seating capacity of 8 people per table in a room. Reservations for the private rooms require a group size of at least 3 people.

Details
Location : Vipod Residences, Ground Floor Block C-1, No 6, Jalan Kia Peng, Kuala Lumpur, 50450 Kuala Lumpur.
Business hours :
Sunday - Thursday
Lunch : 12.00pm - 3.00pm (last order 2.00pm)
Dinner : 6.00pm - 10.00 (last order 9.30pm)
Friday - Saturday
Lunch : 12.00pm - 3.00pm (last order 2.00pm)
Dinner : 6.00pm - 8.00pm (last order 7.30pm)
Dinner : 8.30pm - 11.00pm (last order 10.30pm)
Closed on Monday
Tel : 016-299 4417
Parking : There are 8 free parking spaces available for Sushi Oribe customers on a first-come-first-served basis. If all spaces are occupied, you can find paid parking at Vipod Residences.


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