Japanese Food Fiesta at Dorsett Hotels

From the Land of the Rising Sun, Dorsett Hotels and Resorts proudly presents the Japanese Food Fiesta with Chef Shigeaki Ota. Chef Ota is no ordinary toque bearer. He was the privileged few chefs who was given the opportunity to serve The Crown Prince of Japan. Other than that, he had TV appearances as well. Throughout his culinary journey, Chef Ota has organized numerous culinary events such as Koyomi-Kai, Jisake-Kai (local sake party) and enjoys a strong reputation as a skilled chef and is held in high-esteem in the industry. His standards are high from the smallest ingredients used to presentation of food. It is a testimony of how being fussy serves well in the preparation of premium Japanese food.

Dorsett Residences Kuala Lumpur

From 22nd to 30th September 2017, Chef Ota-san will preside over the kitchen of Dorsett Kuala Lumpur to present an amazing array of authentic Japanese specialties at Checkers Cafe. You have to catch Chef Ota's creations as the Senior Chef of Koyomi (Japanese Restaurant of Hotel Agora Osaka).

At Checker's Cafe Dorsett Kuala Lumpur

The Japanese Food Fiesta only from 22nd to 30th September 

Japanese Food Fiesta

Dorsett Grand Subang 

4th-16th September 2017

Dorsett Putrajaya 

14th-23rd September 2017

Dorsett Kuala Lumpur 

22nd-30th September 2017

Dorsett Grand Labuan 2

8th September- 8th October 2017

Sushi Set RM78 nett

If those vinegary sticky rice has a way a to your heart then the Sushi Set is perfect for you. Fresh slices of fish glued on rice with the right amount of wasabe will keep you wanting for more. Scroll down for tips on how to eat sushi with the right Japanese etiquette. 

Sushi Set RM78 nett
Clockwise from top left: Simmered shrimps with vegetables, 3 assorted Nigiri-sushi, chawan mushi, miso soup, 1 pickled-gourd roll, sesame tofu, soy-grilled Japanese Spanish Mackerel (yuan-style)

3 assorted Nigiri-sushi

Hues of sushi that scream freshness

Tip: How to eat sushi the true Japanese way

Following true Japanese etiquette, chopsticks are not used to eat sushi

Use bare hands and dip the top into soy sauce as rice will soak up too much soy sauce

Enjoy!

Tempura Set RM55 nett

Crispy and light is the batter of the tempura set. Fried prawns, mushroom, okra and shiso leaves are simply fun to have. Enjoy the brittleness of tempura in your mouth while enjoying the view of the bustling street.

Tempura Set RM55 nett
Clockwise from top left: Simmered shrimps with vegetables, 3 assorted Nigiri-sushi, chawan mushi, miso soup, 1 pickled-gourd roll, sesame tofu, soy-grilled Japanese Spanish Mackerel (yuan-style)

Crispy tempura

Chef Ota preparing tempura

Beef Sukiyaki Set RM78 nett

The sweetness of the Sukiyaki broth is appetizing while thinly sliced beef is cooked to the right texture. Tease the palettes with cool fresh sashimi, contradicting the pot of steamy sukiyaki pot.

Beef Sukiyaki Set R88 nett
Clockwise from top left: 2 assorted appetizers, sukiyaki pot, cawan mushi, appetizer, sesame toufu, 1 picked-gourd roll, soy sauce, steamed rice

Fresh beef slices and sashimi- squid, salmon, shrimp

Sweet sukiyaki broth

Shokado Bento Set RM108 nett

Delight yourself with variety in a box with Shokado Bento Set! To the fickle-minded, torture your brian no more! Savour the best of cooked and raw dishes that will certainly satisfy all departments of your appetite.

Shokado Bento RM108 nett
Clockwise from top left: 2 picked appetizers, bento, cawan mushi, miso soup, soy sauce, tempura sauce, steamed rice

For those who likes variety- prawn tempura, simmered prawn, grilled beef, sashimi, grilled mackerel, and sesame tofu

Sashimi Set RM128 nett

There is no compromise when it comes to freshness of sashimi under the watch of Chef Ota. The Sashimi set, placed on a bed of ice, ensures that the most finicky of sashimi consumers are happy. The innate sweetness of the seafood speaks volume for itself.

Chef Ota made my favourite set- The Sashimi set

Sashimi Set RM128 nett
Clockwise from top left: 2 assorted appetizers, sashimi on iced platter, cawan mushi, miso soup, soy sauce and steamed rice

Mouth watering sashimi

Freshness at its best

Sesame Tofu- a creation of Chef Ota

Cawan mushi- a perpetual favourite 

Brilliant night view at the Dorsett Residences

Aerial view at 30th floor

For more information, kindly visit the hotels' websites:

Dorsett Grand Subang 

www.dorsetthotels.com/malaysia/subang

Dorsett Putrajaya 

www.dorsetthotels.com/malaysia/labuan

Dorsett Kuala Lumpur 

www.dorsetthotels.com/malaysia/kualalumpur

Dorsett Grand Labuan 2

www.dorsetthotels.com/malaysia/putrajaya

Tori Doki @ Sri Hartamas

In Sri Hartamas, there is a place where customers can look forward to izakaya style Japanese dining that brings you a tad closer to the Land of the Rising Sun. Specialized in chicken, Tori Doki concocts dishes with expertise and skills plucked directly from its origin. It is also at Tori Doki that my egg-venture stepped up another level by cracking whole raw egg in my food which is said to be a staple among Japanese and very nutritious too.

Toridoki @ Sri Hartamas

Choose counter seating for a more casual feel or one of the cozy booths for more privacy

The restaurant is warm with its interior and welcome. It offers a very encouraging atmosphere to eat as yakitori is prepared openly along the counter seating, enticing hungry customers after work. Smolders of aroma will make you impatient to get hold of the menu. Remember to look farther behind the restaurant for tatami dining tables which was my choice that evening.

I chose the tatami in-floor table for my dinner that night

Otoshi- Yasai Shiraae (Appetizer- Mash potato salad) Complimentary

Otoshi (appetizer) here is on the house for a start! That is one effective way to get my appetite growing. Even more interesting, appetizer here changes everyday. That evening, I had a dollop of mashed potato salad to begin with.

Konsai Salad (Root's Vegetable Salad) RM18.00

Cheeze freshly grated into the Konsai Salad

Who knew that boring roots could be so delicious. The Konsai Salad consists of lotus root and sweet potato. Amidst the soft sweet potato, the crunch from the lotus root is appreciated with creamy mayonnaise and cheddar cheese freshly grated in front of your eyes. Slightly caramelized, this salad gives an unexpected but delightful sweetness.

Cold Soju

Sipping cold Soju

Help yourselves to the wide selection of Japanese spirits at Tori Doki. What is Japanese dining without some anyway? Toridoki helps store alcoholic beverages bought by customers for their future visits.

Teba Age (Deep fried chicken wing) RM10.00

The Eastern Asian fried chicken is uniquely sprayed with some savoury sauce to wet the crispy layer. Tori Doki tops that with some sesame seeds to elevate the finger-licking good experience

Nagaimo Garlic Butter (Mountain yam) RM12.00

The Nagaimo or mountain yam is a delicate one to prepare. If under-fried, it is redolent of a raw taste and hard. If over-fried, it would melt. The Nagaimo Garlic Butter is fried to perfection with generous fragrance of garlic and butter.

Sunagimo Ahijyo (Chicken gizzard) RM18.00

Chicken gizzard multiplied its worth when cooked in olive oil with vegetables and seasoned to a peppery pleasure. These chewy morsels can be eaten with bread or on its own.

Yakitori-Toridoki (Chicken thigh and breast) RM8.00

The Yakitori Tori Doki then came and it is rightfully their most popular dish . Yakitori (skewered chicken) Toridoki alternates between chicken thigh and breast. Done the old-fashion way on charcoal, the meat is barbecued with precision timing so that it remains tender and juicy on the inside. Each piece of meat is wrapped with chicken skin, also fired to a heavenly crisp.

Yakitori- Negima (Chicken thigh and leeks) RM5.00

Having the thigh being the best part of the chicken for me, Yakitori Negima is an excellent choice. Pieces of chicken thigh are alternated with Japanese leeks that are burnt to a fragrant sweetness. The paper crisp chicken skin that wraps the meat deserves a double thumbs up.

Yakitori Negima is my favourite

Yakitori- Tsukune (chicken meatball)  RM11.00

Tsukune (chicken meat ball) is a blend of chicken breast, chicken thigh and soft chicken bone which contributes to the springy munch. It is slathered in savoury sweet sauce that keeps you asking for more.

Tori Sukiyaki RM 35 per person (minimum 2 order)

A medley of good stuff

Konyaku noodles added into the pot of soup after all the contents are scooped out

Sukiyaki is generally Japanese hot pot with thick and sweet base soup. The soup will draw liquid from vegetables and food cooked inside and increase in volume. Enjoy a good gathering or a catch-up over this steamy dish that includes chicken meat, liver, meat ball, vegetables and mushroom.

Dipping food into raw egg

Being a true blue egg lover, I am game for trying eggs in different forms although unusual. Whole fresh unadulterated raw egg was used as dips for my sukiyaki. The raw egg also dilutes the sweetness of the sauce to a lighter concoction and adds a silky touch to it.

Raw egg RM4.00

To those who cringe at the idea as raw eggs are known for a fishy smell, fret not as these premium eggs are sterilized. No odour was detected. Thus, the price of RM4 each. In Japan, all chicken eggs are fit to be eaten raw, making this a culture among its people. 

Raw egg poured over hot and fluffy rice with a drizzle of sukiyaki sauce

Pour raw egg over hot and fluffy rice with some sukiyaki sauce or plain soy sauce to understand that good food can come in the simplest form. Try it and share your egg-sperience with me!

Liver Pate RM16.00

Liver pate is an acquired taste. The liver of chicken is blended into a paste articulated with cheese. The taste can be a little overwhelming but a few nibbles later, I enjoyed its fancy kick.

Cheese Yaki Ongiri RM15.00

Cheese Yaki Ongiri is rice ball rolled with salty cheese. This number is quite filling and the rice tasted a little heavy. However, the dish is accompanied by sour plum jam on crackers. Sour plum taste was very pronounced and gave a refreshing feeling to the palate.

Houjicha Purin (Green tea pudding) RM10.00

Conclude your dinner with Houjicha Purin that has high-grade green tea bursting from the smooth and silky pudding. The texture was a little thick but it only means that it is solid with generous ingredients.

Notes of Japanese background music carried my mind away to believing that I was not in Malaysia until a local waitress dressed in a kimono arrived with excellent customer service.

Toridoki  Japanese Yakitori Restaurant

No 40, Jalan 24/70A

Desa Sri Hartamas

Kuala Lumpur

Tel: 012 - 937 3754 / 03 - 6206 4676

Facebook: www.facebook.com/toridokikl

Business Hours:
Daily 5:30pm - 12am