Eat Drink KL: Riki-Ya

Wednesday, May 4, 2011


After years of keeping customers happy at KL Hilton's Iketeru, Chef Ricky Kamiishi now helms the kitchen at this elegant new establishment on Bukit Bintang.

For a slimy, spicy start: octopus, all sliced up and dressed to kill in wasabi-laced broth.

More to chew on: rubbery slivers of cuttlefish, coated in pungently savory liver sauce.

Charcoal-grilled chicken with cod roe. The speared meat would be satisfyingly smoky and succulent on its own, but the mentaiko supplies a bit of brininess for a richer mouthfeel.

More fantastic fowl: chicken fillet with wasabi, leg meat with leek & minced chicken balls.

... and bishop's nose, skin & gizzard.

Rice cakes in bean curd skin. Riki-Ya's forte is clear, vividly embracing many of the cherished principles of Japanese cuisine on one mesmerizing menu.

Chikuwa isobe age. Fabulous fish cakes, subtly flavored with aonori seaweed and fried with weightless batter blanketing a delicate paste.

Edomae nigiri _ traditional Tokyo-style sushi, a simple but exquisite representation of the art of "cooking without cooking." Fuss-free but fun to eat.

Otsuna maki, with minced tuna belly, squid, salmon roe & pickled radish. At first glance, this looks like a run-of-the-mill roll, but it actually comprises components that aren't often combined together. The result: a memorable medley of fresh flavors and luscious textures.

Tamanohikari warm sake.

2nd Floor, Menara Keck Seng,
Jalan Bukit Bintang, Kuala Lumpur.
Tel: 03-2143-3336