A fresh face that's become an instant contender for Cyberjaya's best Japanese restaurant.
The kitchen here's headed by Chef James Wong, formerly of Ozeki Tokyo Cuisine, which explains the experimental streak in recipes like this mix of Japanese pickled shallots, sweet tomatoes & mango in wasabi sauce (RM22++).
Jellyfish with Thai-style mango salad? It works; a complimentary starter, much appreciated.
Italian influences surface for the 'tako carpaccio' (RM19++), thinly sliced boiled octopus garnished with garlic, capers, olives & extra virgin olive oil.
Excellent ensemble: Shrimp, avocado, Japanese yam & pommery mustard (RM32++).
Don't often see beef tripe at Malaysia's Japanese restaurants. Kiraku's pan-fried preparation (RM25++) is enjoyable enough to leave us wanting more.
Skip the sashimi platter. Not wholly worth the RM68++.
Can't usually resist salted cuttlefish entrails (RM12++), but Kiraku's is too stinky even for us.
Redemption emerges in the three-way radish platter, topped individually with sauces of foie gras, citrus fruit & spring onion.
Hurray for kushiyaki: Juicy skewer-grilled beef tongue & chicken skin, gizzard & bishop's nose.
Chicken soft bone & tiny-crispy shrimp, for mindless munching, mainly.
Kiraku's house special maki (RM25++) is interesting: that's bright-red chili coating each slice, stuffed with prawns plus green apples & mango to subdue the spiciness.
A row of mini soft-shell crab hand rolls, impeccably prepared. Very nice.
Unagi kabayaki (RM65++). Also excellent, though eel has become ridiculously pricey.
Complimentary dessert: sweet potato & yam cakes, wasabi pudding & coconut creme brulee.
Sake is available, as is wine (only by the not-too-expensive bottle for the latter).
Kiraku also has private teppanyaki rooms, where the kitchen team reputedly puts on a fun show. Service here lives up to the standards set by the cuisine.
Kiraku Japanese Restaurant,
25, Level P3, Shaftsbury Square, Cyberjaya.
Seems to be open daily for lunch & dinner