Having to dine at one of Malaysia’s best restaurants is truly awesome and that is what I did last week, I was at Miyako, Sheraton Subang. Miyako is a Japanese restaurant with a classic modern Japanese interior which is simple and very inspiring. I was amazed that this restaurant was located behind the main building and felt like it was located inside a secret garden.
This time I invited my friend Carol Rode from Perth to dine with us and we were so excited about the food and also did some catching up over a few cups of warm Japanese green tea. Dobin Mushi was brought to the dining table and was wondering why the waitress brought us another pot of green tea. Why…..? Well simply that the dish was served in a beautiful Japanese tea pot and a petite ceramic cup. In fact Dobin Mushi is a small tea pot soup infused with assorted seafood and mushrooms plus a chunk of lemon. All I had to do was to squeeze the lemon juice into the warm pot of soup. The taste was amazing, the aroma of mushrooms just burst inside my mouth going through my nasal and ended with sweetness and tangyness of the soup. It is a soup of perfection.
Dining in a Japanese restaurant without sashimi is just not complete at all. To perfect the night, came Hamachi Sashimi and Miyako special and it was incredible. The plate was huge and the portion big too. The sashimi consists of yellow tail, salmon, tuna belly, white tuna (abura) and also tiger prawn. I just love my tuna belly also salmon... also all of them really, just amazed the cuts were very thick, fresh and delicious. Really captured my heart and so was the miyako rolls, filled with unagi, tempura prawn, soft shell crab, acavado, crab meat stick, mayonaise and coated with prawn eggs (ebiko).
This maybe be a simple dish but it is incredible delicious for my standards. I am truely in love with this slightly sweet hinted soup that came with a bean curd skin bag filled with mince meat, chopped ginko, shitake and sealed with lily bulb.
It was so funny when this mixed tempura dish was placed on the table. Carol just can stop herself wanting to know what was the secret that makes the tempura stayed crispy as she can’t get hers done the same way at home. Well, guess we have to wait for the chef! The tempura was excellent and it came with tiger prawns, sweet potatoes, brinjal, lady fingers and seabass fish.
Tori namban yaki is the Japanese version of BBQ chicken. The boneless chicken meat was marinated in a special sauce for a day before being barbeque. When I had a bite into a piece, it was really good, so succulent and so well marinated.
Then came this lovely adorable and petite dish, pan fried cod fish served with green tea noodle and lemon grass sauce. I like the simple presentation and also the tangy soup( I suspect it must the magic tamarind). The cod fish was pan fried to perfection.
Gosh, the dessert was excellent, Matcha ice cream with azuki bean. The Azuki bean was cooked and sweeten exactly where I love them to be and the green tea ice cream was excellent as the bursting flavouring was so intense.
Before we end the night, we meet the chef who had prepared our delicious dinner, Chef Ronnie Wang. He was originated from Penang, mastered Japanese cuisine for nearly 22years and had been working under a well known Japanese Chef, the late Chef Tadashi Hajasi. Got to say at the end of the night, Carol got her question answered!
Miyako Japanese Restaurant
Sheraton Subang Hotel & Towers
47500 Subang Jaya, Selangor.