TTDI's sleek new Japanese restaurant promises plenty of polish from start to finish. Whet your appetite with umami-spiked kanpachi carpaccio, lusciously sliced (RM48), and karashi mentaiko, a punchy way to savour pure, solid pollock roe (RM38), then sample yakimono specialities like salt-seasoned red shrimp topped with ikura for bursts of bright flavour (RM25).
Hagi's sanshoku don might work for a light meal, with a triple threat of minced tuna, trout roe and a pinch of sea urchin (RM98). If you'd prefer something slightly heartier, have the hitsumabushi, an eel rice bowl served the Nagoya way - Hagi relies on live unagi slaughtered and grilled in its own kitchen, to be first eaten with eel sauce, then with spring onions, seaweed and wasabi, then poured over with a clear dashi broth, ochazuke-style (market price; most recently RM130, which might merit a more substantial serving of the unagi). Hagi also tackles omakase meals, so that could be worth trying next time.
Hagi Japanese Cuisine
18, Lorong Datuk Sulaiman 1, Taman Tun Dr Ismail, 60000 Kuala Lumpur. Daily, 1130am-230pm, 630pm-1030-pm. Tel: 014-358-9434
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