A nice neighborhood Japanese joint, with few frills but fairly satisfying fare.
Inventive rolls are the highlight. The David Maki _ sorry, the origin of that name eludes me _ features tuna, salmon, yellow tail, shrimp, avocado, scallions & wasabi tobiko, all wrapped in white seaweed, which tastes less salty than regular nori wraps.
Pattaya Roll, stuffed with soft-shell crab with avocado, fried beets, cashew nuts & Thai chili sauce. None of these rolls taste earth-shatteringly revelatory, but they're all enjoyable. Generously packed with fresh ingredients that combine well together.
Pink Lady Roll, with salmon, tuna, capelin roe, egg & avocado in pink soy wrap. Prices are reasonable; most of the makis cost around RM20-30.
Sake and wine are also available. But no fugu, despite the outlet's name.
Fugu Neo,
Jalan SS 22/25, Damansara Jaya, Petaling Jaya.
Hahaha i ws curious too since I lived nearby, but upon finding out tht there us actually no fugu, i promptly lost interest to try it ;p
ReplyDeleteTng: ya, I wonder why they chose this name. Maybe cos it sounds catchy! :D
ReplyDeleteThe rolls look very interesting. Where is the chef from?
ReplyDeleteWOT? no Fugu.. sigh.. how disappointing! But I'd love the give the other stuff a try though.. ;)
ReplyDeleteYa loh. So strange. Where's the Fugu? LOL
ReplyDeletemichelle: oops, i didn't ask! i suppose either malaysia or japan, heheh..
ReplyDeleteciki: yeah, but maybe it's a blessing in disguise that there's no fugu. no risking of customers' lives! :D
j: i think i'll have to return to hanare for fugu! =)
I thought you have fugu again when saw the tittle T.T
ReplyDeletefui: unfortunately, no. haven't had fugu for nearly two months already, heh :D
ReplyDeleteI made mistake about the butter. Just FYI.
ReplyDelete*dies of SHAME* >_<
http://www.memoirsofachocoholic.com/2011/03/sage-gardens-residences-kl.html
j: oops! nvm, it's ok lah, both truffles and seaweed are kinda salty and aromatic :D
ReplyDeletewow their rolls looked interesting and creative. Ok this can warrant a visit.
ReplyDeleteeiling: ya, i always appreciate it when chefs put more thought and imagination into their maki recipes :D
ReplyDelete