Thursday, December 4, 2014

Oribe Sushi @ ViPod Residences, Kia Peng

He's back! Chef Hideaki Oritsuki mysteriously vanished from Sushi Hinata several months ago, but thankfully, he never left KL - the sushi maestro's legion of fans can now find him at Oribe, which opened this week at the ViPod Residences near Pavilion.


It's been nearly two years since we first encountered Chef Ori, back when Sushi Hinata was still entirely unknown, on a Saturday evening on a lonely corner of St Mary Residences. The affable & gracious Oritsuki soon turned Sushi Hinata into one of the city's most deservedly respected names in Japanese dining - Kuala Lumpur's go-to place for top-drawer sushi.

 
Introducing Oribe now - the evolution of what Chef Ori wants to do in KL, a partnership between him & two other Japanese men who've created a spacious street-level restaurant with a beautiful sushi counter & several private rooms, bathed in a polished sheen & fair share of natural light. Limited parking lots are available in ViPod's compound.

 
 Oritsuki has assembled a terrific team - his right-hand man is Akira, who's less than half Oritsuki's age but is eager to uphold his mentor's standards. The rest of the staff is sterling too - this is a place with immensely positive vibes, a feel-good restaurant where customers are welcomed  as honoured guests & enjoy the most satisfying meal possible.

 
Oribe is kicking off with lunch & dinner multi-course sets - make sure you have at least 90 minutes; this meal can't be rushed.

 
 
 
Oritsuki has maintained every ounce of what made Sushi Hinata fantastic - expect luscious cuts of seafood that burst with freshness & flavour. Extra care is taken in even how the ginger & wasabi are sourced & served. A few bites of these & it becomes clear that Oribe Sushi instantly merits a berth in the highest echelons of Japanese restaurants in KL.

 
From roe-flooded Seiko snow crabs to briny-juicy Hiroshima oysters, Oribe reaches deeply into the bounty of Japan's waters & brings out the best for patrons, with lots of seasonal highlights to ensure that repeat visits over time are fruitfully rewarded.

 
 
Buttery shirako (cod sperm sacs), succulent braised abalone, flaky grilled flounder - if any of these interest you, check out this week's omakase set (RM350 for lunch & RM480 for dinner).

 
 
 
 
From tuna belly to mackerel, Oribe's sushi shines - secure a seat at the counter & admire Oritsuki's way around his work, slicing the fish with an elegant precision that seems to come effortlessly to him (the result of years of experience), then patting the rice & toppings together before presenting the sushi to you, piece by piece. The photos in this post show him looking serious & intent in his tasks, but he'll also take time to chat with you, explain the sushi & smile a lot.

 
 
 
Request the scallop sushi topped with Hokkaido uni if it isn't served to you. Also love the sweet prawns & tamago.

 
Gorgeous dinnerware, thoughtfully chosen, helps to ensure that even the chawanmushi & miso soup look incredibly alluring.

 
By the time dessert emerges (creamy azuki beans with mochi, alongside a plate of Japanese melon), you might discover yourself plotting your next visit to Oribe. Bravo to chef Ori & his collaborators for producing one of 2014's best new restaurants.

 
Oribe Sushi
Ground Floor, ViPod Residences, Jalan Kia Peng, Off KLCC, Kuala Lumpur
Tel: 03-2725-8064

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30 comments:

  1. Sean, I'm so jealous right now.... so want to have this for dinner today!

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    1. Baby Sumo: i'd love to return for dinner and have this all over again too! :)

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  2. Love the photos...especially of the roe-flooded Hokkaido king crab...might visit on special occasions...hehe =)

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    1. Ulric: thanks ... yeah, i think it's worth it for special occasions, especially for sushi fans :)

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  3. I absolutely love these photos, Sean! When I saw the first photo in my news feed, it looked, at first glance, like a surgeon! LOL! This chef is amazing, you can see that he really cares and takes pride in his work, and that he has a great talent. I love to watch enthusiastic people at work, it is a very encouraging experience for me. So many people today hate their jobs, and it shows, so it is very refreshing and lovely to see someone who enjoys their job so much. He looks like a wonderful man! And the presentations are gorgeous! Even though the only fish I really love is salmon and shrimp (and crab meat in a salad), the decadent displays here are beautiful to the eyes! :)

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    1. Linda: thank you! i'm really glad you're enthusiastic about chef ori and his work too ... and i really appreciate how you put it into words. yep, he's been making sushi for decades (he's in his 50s now), and his passion still shines. it's very inspiring indeed, and his work is a feast for both the eyes and the taste buds, you're right :)

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  4. oh yeh, i like this sushi ah~~~

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    1. Happy walker: it's very good sushi :)

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  5. A must go place when I back! Hehehe.

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    1. CK; ya, i think you'll love the food and the experience here! :)

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  6. wow, impressive presentation. I think the prices are quite steep, almost on par with Japan's standard. I think with 10,000 yen (Rm 316), we can get omakase at some michelin starred restaurants in Japan but i would not mind to try for novelty sake, not like some thing that i can afford on a regular basis :(

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    1. Ken: yeah, with our ringgit weakening, it's definitely going to be tricky for fans of imported seafood...

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  7. I never thought this day would come, but I wanna taste that sperm sack :/

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    1. KY: shhh, that's not something you should say in public! :D

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  8. Wow....you paid RM480 for this meal!!! At that price, I'm sure the food was top, top quality :) How I wish I could afford this :'(

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    1. Contact.ewew: it's definitely a splurge that would be difficult to do on a regular basis, unfortunately!

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  9. Oh you've got me craving Japanese....a meal like that makes those grab and go sushi shops seem like McDs!

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    1. YouHadYourLunch: that's the perfect analogy ... this meal left me wanting more japanese too - the hallmark of a great sushi meal :)

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  10. Welcome to more newbies in the city centre.

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    1. The Yum List: this one's a shining star! :D

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  11. Authentically Japanese chefs! Bet this place would put a lot fo the rest to shame.

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    1. Suituapui: authenticity is a strong virtue here :)

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  12. Great post Sean! I've been there and the experience was amazing. Oritsuki-san is the Sushi Sensei when it comes to fine dining. The atmosphere was both exhilarating and tranquil (you won't notice the pack traffic just outside) and it's best to go there at dinner time (dates especially). The food was sublime. The freshness of each sushi and thin sliced sashimi was d-e-l-i-c-i-o-u-s. (Yes, I spelled it cause it was that nice). And I don't think 90 minutes is enough Sean (for me that is). :p 2 hours of fine dining can only be filled with wonderful conversations and relaxing tunes to chill out and really have 'proper' dinner. :D Btw, good post Sean. Keep it up! ;)

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    1. Juan: really glad you loved oribe too, and thanks for letting me know :) true, two-plus hours will easily fly by when ori-san is serving us course after course of d-e-l-i-c-i-o-u-s-ness :D appreciate your kind words.

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  13. Finally managed to try this just now.... it is so so so good.... and although I won't say it's value for money, but you get what you paid for. In KL, there are so many high end restaurants charging as much but give you much less quality
    And, book early to get the best seats to watch Ori-san at work

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    1. Yun Qi: glad you love the food at oribe too ... and yep, it's definitely not cheap but it feels justifiable for the experience. and true, the best seats in the house are at the front of the counter ;)

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    2. I went again, for dinner this time, in less than a month! (with the excuse of celebrating a dear friend's birthday)
      It's actually full on a weekday night. Ori-san remembered us and gave us really glorious cut of the otoro. We also loved the special tamago and preserved radish not served during lunch. Ori-san explained that traditionally high end japanese restaurant doesn't serve ice cream or dessert at the end but the tamago and preserved radish. It's a really nice end of the meal, much better than ice cream

      I'm curious, how does Ginza Sushimasa fared against Oribe? Is it much better to justify the additional price charged?

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    3. Yun Qi: hmmm, i wouldn't say it's much better, but ginza is a bit more elaborate and it does have a lot of more unusual recipes and ingredients that make it worth trying once. maybe take a look at the review, and see if you feel it seems justified. i probably would return to oribe but not ginza though, because of the price :)

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  15. hey may i know which set u order? and then 1 set enough for 2ppl??

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