First published in Options, The Edge Malaysia, August 22, 2016
A few original twists
and good Japanese food in a cozy corner
An extensive selection awaits the diner, with an omakase for
the undecided. We picked out mainly restaurant recommendations from the menu.
Of the starters, the Salmon Ball Salad (Rm22) was indeed a
ball of vegetables wrapped in a thin layer of salmon. The salad was generous and fresh, with a
tangy sauce that went well with both fish and vegetable, fish roe adding a nice
touch of intense flavor.
Maki rolls can be quite creative, and for some dazzle, the
Golden Dragon Maki (Rm30) added a dab of gold leaf on a combination of eel,
prawn and avocado, which made for a tasty morsel. The eel and avocado were smooth, and the
various tastes were a harmonious combination.
No less glamorous was the Uroko Maki (Rm38), a house specialty of a
complex, multi-layered roll topped with caviar, which lent the distinctive,
salty tang for a touch of luxury to the salmon-rice combination.
Still on the cold dishes, the Kiku Sushi (Rm100) was a
luxurious spread of various fresh seafood on rice, each beautifully constructed
with a tight rice pellet overlaid by a piece of raw fish, with cuts of
seaweed-rolls for variety. The raw fish
was excellent, with the clean texture and distinct flavor of fresh seafood,
while the seaweed was crisp and distinctively salty. Not cheap at Rm100 but quality wise, a world
apart from nasty conveyer-belt sushi.
For the hot dishes, the Gindara Mentaiyaki (Rm40) was a
slice of cod rather smothered over with fish roe and thick mayonnaise – too
heavy on the mayonnaise, even if this wasn’t the supermarket-variety white
stuff, and the fish-roe mayonnaise combination worked well – but overwhelming,
nevertheless.
Finally, we had Chawanmushi (Rm12) and some Garlic Fried
Rice (Rm6). The Chawanmushi, enhanced with fish roe and a little bit of prawn
within, was the smoothest I remember having, with a delicate, silken texture,
just sliding down the throat and leaving a mellow warmth in the mouth. Everyone
at the dining table was wholly impressed by it.
The Garlic Fried Rice was unremarkable, not overpowering,
with a nice flavor, but a little stodgy and dull.
For dessert, the Ume Shu Jelly (Rm12) which was Plum jelly,
was presented on shaved ice, a few blocks of clear, golden jelly with a firm,
bouncy texture, quite delightful and refreshing in taste. And the Kuro Goma Ice Cream (Rm8) was also
memorably good, being dense with sesame flavor but not so overwhelming as to
seem inauthentic. The Yuzu Ice Cream (Rm10) was lighter, almost a sorbet, with
a bright, perky flavor.
We had to wait for the Abekawa Mochi (Rm10) to be prepared, which
turned out to be rather dense, with finely-grated peanut, and pleasantly but
not too sweet, but nothing special otherwise.
Uroko
Japanese Cuisine,
22A-1, Jalan
17/54, Section 17,
46400
Petaling Jaya, Selangor.
Tel:
03-79320191, 03-79321023
Email: uroko.pj@gmail.com
Business
Hours: Daily, 12pm-2.30pm, 6pm –
10.30pm.
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