As I've put up a teaser from my previous post about this Japanese restaurant. Some of you might have guess it and some might not. It doesn't matter anyway. Here is it, I'll review to you the dishes that WMW, Teckiee and I feasted on that night. Oh, yes, we went to Senjyu Sushi in their Cineleisure outlet. I suspect that Senjyu Sushi is a premium kaiten sushi restaurant by Sakae group which runs Sakae Sushi because the dessert, drinks and kushiyaki (串焼) in Senjyu is prepared by Sakae Izakaya.
I think I first read about Senjyu on Masak-masak. Then I got a flyer about a 20% rebate voucher promotion, so I suggested to Teckkie to eat here on a Friday night when we are deciding where to have dinner with WMW.
The ambience in Senjyu is quite like some classy Japanese restaurant that have furniture with wooden finishing. Around the restaurants are those green wine bottles. The captain told us that there's exactly 1500 bottles in the restaurant as decorative.
Teckkie and I also have bad experience eating sushi or dishes from the kaiten (conveyor belt), so we opted to order from the menu instead. The first dish that arrived is my Abalone Ikura Sushi. I always like ikura (salmon roe), so it's a must for me to order if ever I saw ikura in the menu. This is a specialty in Senjyu as I've never seen this in other Japanese restaurant before. Instead of only the ikura, the sushi now have a mini abalone to add in a different texture. Biting into the salmon roe which pops in your mouth and the flavour mixed with the abalone is absolutely a refreshing experience. Recommended if you love ikura.
Abalone Ikura Sushi (RM 12)
My next dish is Charcoal Udon, which looks more like soba. Really can't taste anything special about the charcoal. Nevertheless still not a bad soba.
WMW's Inaniwa Udon with Tori Ankake
Teckkie ordered Japanese Curry with Agemono. She loves the curry and I agreed with her. The Japanese curry is made to al dente just as a Japanese curry should be. Eating the agemono with the piping hot curry is so yummy. The the agemono battered with bread crumbs were fried to crispiness. I can still remember the natural sweetness of the curry. Japanese curry is very different from the curry we have in Malaysia. It's not spicy but sweet from the ingredients such as onion, carrot, potato and cabbage that is used to make it.
Fried shitake, salmon stick, chicken stick and quill eggs.
Next up is my Nasu Dengaku, which is actually eggplant grilled with miso paste and bonito flake. The miso paste is marvelous which mix very well to compensate the blandness of the eggplant. The bonito flakes added an extra umph to the taste.
Nasu Dengaku (RM 5.90)
From the picture, it looks like unagi sushi but it's not. It's actually Mochi Unagi Kushiyaki. Grilled mochi has a very special aroma to it. The chewy almost tasteless mochi with the juicy flavourful unagi can be say is a perfect match. I think best to be eaten while it's still warm.
Actually, one of the main purpose I come to Senjyu is to try their Foie Gras and Oyster Mentai Maki. This is the first time I eaten sushi using Foie Gras and Oyster. Ligthly pan seared foie gras eaten with friend maki sushi, once the foie gras melted in my mouth the flavour was absorbed by the vinegar rice in the sushi. Ah, this must be what heaven taste like. The oyster used is big and juicy. It has the same effect as the foie gras, the different is the taste which the vinegar rice is covered with oyster juice instead.
Foei Gras & Oyster Mentai Maki (RM 24.90)
Oyster Mentai Maki
WMW at first wanted to make a full mushroom meal but the Shitake Kushiyaki that she ordered is not available, so she changed it to Aspara Gyu Niku Kushiyaki. Luckily the Portabello Tsukune Kushiyaki is available. We found that the asparagus is a bit old which spoiled the nicely grilled beef.
The Portabello Tsukune Kushiyaki turned out nicely. The minced chicken stuffed into the mushroom is delicious.
Portabello Tsukune Kushiyaki (RM 7.90)
Last but not least, my sinful Tori Kawa Kushiyaki (grilled chicken skin). The chicken skin is grilled until crispy and lightly salted which didn't over come the taste of the chicken skin. It's not jelak at all eating the chicken skin.
As for dessert, the three of us shared Pretty Ugly Pudding. Which is Edamame pudding (Ugly) and Pumpkin Pudding (Pretty). You can order Ugly and Pretty on individually too. The pudding is not too sweet, which is what we liked. The only complain is that it's too milkish in taste hence, we can't really taste the edamame and pumpkin.
Pretty Ugly Pudding (RM 7.90)
That's not the only dessert that we had because Teckiee made some Kesari (KC Lee) for WMW and I to taste. Even though it's not perfect yet, it's still not bad at all.
The not so anonymous foodies, WMW and Teckiee.
Lot 62 & 63, Ground Floor (Next to McD)
Tel: 03-7727 9028
Other Ppl's View:
She, the Epicurious Girl
Kuan Food Fetish