The first time coming here was also with this same client. If not for him, I’d probably not come by this area.
When we were here the first time, we ordered from their set lunch. This time, we just let the chef decide for us. Edwin came by to ask if there were anything we would not fancy and we gave him the thumbs up for “willing to try anything!”
Starter – a little salmon munchie.
Spicy Salmon Salad, RM28
For someone who don’t take salad (hey, the question earlier was more specific on whether we take raw food or not!), this was rather good.
Not exactly Japanese…it’s something different lah. The first bite was a bit sour but later on there was a good balance of taste – savoury, sweet and with a bit of sour zing!
Hajime Cappacio, RM38
Apparently the “just-flew-in-fresh” batch of sashimi was not in yet so this was given instead. Since we asked for the chef’s recommendation, he would not give us what he thinks is not the best – or something like that – because his name is at stake!
Though I’d probably not be able to tell the difference.
The one taste that stood out in this was the sesame seed oil – so it made be off-putting for those who do not like sesame seed oil.
Ikura Chawan Mushi, RM20
Yay!!! I thought about ordering one for myself (though not this variation) because it’s my favourite! Okay…one of them.
If you no likey fish, no ordery this, okay?
I thought I’d be freaked out by the salmon roe but I guess it was okay. Something like taking cod liver oil – it’s got that slight fishy smell/taste to it…but it’s chawan mushi…I’m happy!
Kaisen Shabu-shabu, RM42
The soup was flavourful and the portion was just nice! Other than mushroom and greens, it came with salmon, prawns, scallops and squid.
Mentaiko Maki, RM28
Prawns would have to be my favourite “seafood” – so this definitely a thumbs up!
Yuzu, Kurogoma and Macha ice-cream, RM20 (for all three)
Japanese citrus fruit, black sesame and green tea respectively.
Kuzukiri, RM10 was also ordered for A.Teh to try – the glass noodle-like jelly with palm sugar syrup.
Since our client is a frequent customer, we even got a 10% discount. Edwin then told us that it’s with people like our client that enables the chef to have the opportunity to go “freestyle” with his creations – no restriction on what the customer wants to order so the restaurant could try/create/introduce new dishes.
So if you’re up for it, go to Hajime (or any other Japanese restaurants) and ask for the chef’s recommendation. Break away from your normal rolls/sashimi!
