Chef Danny Leow
Trio Appetizer
Combination of three appetizer- Deep Fried Homemade Tofu with Prawn Tartar Roll, Baked Oyster with Special Salsa, and Salmon Belly Sushi Ball, all presented in mouthful portion.
Deep Fried Homemade Tofu with Prawn Tartar Roll 自家製揚げ豆腐海老タルタルロール
The Deep Fried Homemade Tofu with Prawan Tartar Roll is addictive, highlighting on crunchy crispiness on the first munch and followed by baby soft texture of tofu in it.
Baked Oyster with Special Salsa 焼き牡蠣サルサソース添え
Baked Oyster with Special Salsa is tempting for it is physically huge, much better is it is fresh and pair so well with the sourish salsa sauce. Very appetizing indeed.
Salmon Belly Sushi Ball 鮭ハラス寿司Salmon Belly Sushi Ball is outstanding for its ball shape, which is in cute bite size.
After the appetizers, mains follow closely. Simmered Melon Filled with Minced Prawn in Rice Paper Hot Pot 冬瓜とエビ団子の紙鍋 is the first mains being served. Nesting within the hollowed melon, the minced prawn and soft melon brings a harmony texture to each other, while the soup with the real extract from the melon is light, but nourishing.
Pan Seared Butter Fish with Black Sesame, Sesame Sauce 白マグロ胡麻和え
This dish is a love at the first sight, as it is presented beautifully with deep fried croquette sitting among pieces of pan seared butter fish. It is hard to determine which one is better, when the pan seared butter fish lacing with black sesame and sesame sauce comes in a wonderful taste, and the deep fried croquette is crispy outside, creamy and soft within.
Wagyu Striploin Teppanyaki with Japanese Potato Salad 和牛サーロインポテトサラダ添え
Served in Teppanyaki style, the double Grade A Wagyu is juicy and delicious enough to make all beef lovers call for a second plate. It is presented alongside with red raddish slices and Japanese Potato Salad to balance out the greasiness.
Pan Seared Foie Grass Teriyaki with Fried Leek, Ikura Topping
フォアグラの照り焼きネギとイクラ添え
As we all say, the simplest is always the hardest, and to make something simple perfect is the most difficult thing, but to us, the chef in Sagano has done this so well, especially in this dish. Inaniwa Udon With Chilled Fresh Tomato Sauce 稲庭うどんトマトチリソース may seem simple and dull, but turns out to be one of the best dish on the table that night. The noodle is drenched in special chilled tomato sauce that gives a creamy and zingy flavour, showered with crunchy bites that successfully keep the dish tastier than you could think of.
The meal ends with Homemade Coconut Ice Cream with Deep Fried Pumpkin Croquette 自家製ココナッツアイスクリーム南瓜コロッケ添え. Chilling and refreshing, this dessert is not hard to make a sweet tooth to fall in love with.
Other than the Special Festival Menu with Special Festival prices, diners will also enjoy a host of privilege such as:
– Complimentary cocktail on arrival
– 20% discount on selected wines/champagne ordered
– 20% discount on any beverage with the Festival Menu
– Spend RM800nett and take home a free bottle of wine
– 15% discounts on selected cigars with the Festival Menu
– Book more than 10 seats and enjoy 20% discount on the Festival Menu
– 20% discount on benchmarked room rate. Applicable with Festival Menu booking
– Book for 15 seats and enjoy one complimentary Buffet Dinner @ TEMPTationS
Pampered yourself with this Special Festival Menu at Sagano Restauruan from 1st to 30th October 2012. The restaurant is opened daily for lunch from 12pm to 2.30pm and dinner from 6.30pm to 11.00pm. For more details, kindly call up 03-2162 2233 or email rhi.kulrn.fb@renaissancehotels.com
Photographer: Summer
Writer: YLing
Address:
Sagano Japanese Restaurant
Renaissance Hotel,
138 Jalan Ampang,
50450 Kuala Lumpur.
Tel no: 603- 2711 886
