A pleasant outlet with efficient staff and a wide menu with both hits and misses.
Crunchy fried salmon skin. An unusual, but very tasty, complimentary appetiser.
Our main purpose here was to check out the seasonal Matsutake wild mushrooms. We enjoyed the Matsutake Dobin Mushi (steamed pike mushrooms & seafood clear soup in earthen teapot), which tasted earthy and wholesome.
Matsutake Sumiyaki (charcoal-grilled pike mushrooms). Steeply priced at RM60 for five tiny pieces. Had a nice aromatic flavour, but certainly not as marvelous as truffles.
Assorted sashimi. Also rather exorbitant, costing RM220 for seven pairs of the typical raw fish and seafood. Thankfully, they tasted fresh, having been flown in the previous day.
Marinated salmon with orange-soya sauce. A simple but luscious, comfort-foodish recipe that was probably our favourite for the evening.
Eyuzu Maki, with deep-fried soft shell crab, mayo, cucumber, lettuce, seaweed & flying fish roe. Disappointing. Tasted like a roll that we could get at Sakae Sushi.
Hot Hakutsuru sake.
Eyuzu,
Eastin Hotel.
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