Savour premium Japanese dishes

JOHOR BARU: THE Kishin-Tei Japanese Restaurant at the Grand Paragon Hotel here has come up with a new menu.

The menu features more than 55 tantalising dishes to diners’ delight.

Innovative chef Chua Sze Hoon churned out the dishes after doing some research on the Internet and getting feedback from diners.

The salmon cappacio is a must-try for patrons.

Chua uses fresh Norwegian salmon slices served with creamy and tasty sesame sauce.

Minced onions are added to give the dish a crunchy feel.

No wasabe and soy sauce are needed for this dish as the sesame sauce is good enough to whet one’s appetite.

Another must-try is the grilled shimeji mushroom with salmon.

The shimeji is rolled in salmon slices and grilled to perfection.

Each serving comes with two sticks of two shimeji mushrooms with one slice of salmon.

The light marination used for the grilled salmon makes it a great bite even without the sauce.

For sushi lovers, the kani mentai maki (crab stick with spicy roe) is a slice of opulence.

The sushi topping is made of spicy roe and mayonnaise.

The creamy texture also blends well with the Japanese rice.

The hamachi kama shioyaki (yellow tail fish chin) is also highly recommended.

The chin is coated with salt and grilled. With its natural freshness preserved, no seasoning is required as it tastes good on its own.

Another recommended dish is the grilled eggplant with bean paste.

Imported from Holland, the grilled eggplant is for those who love a healthy choice.

For something crunchy and rich in flavours, try the curry koroake (deep-fiend curry potato).

Mashed curried potatoes are deep-fried and coated with bread crumbs, making every bite crunchy and full of aromatic spices.

As this may be a hot dish, do order a glass of green tea.

For those who like fish liver, try the monk fish liver which is served with the sourish ponzu sauce.

Kishin-Tei is among the few restaurants in the city which serves this premium Japanese dish.

Other dishes available are tempura maki, saketeriyaki bento, shabu shabu, tenzaru soba and sake don.

The salmon cappacio is a favourite with diners.

The crunchy and aromatic deep-fried curry potato.