Dishes here showcase both style and substance - the K.L.C.C. is a playful nod to Sakana's home, featuring Kampachi, Leek, Coriander and Calamansi, a crudo-style serving of amberjack sashimi with lovely layers of flavour and texture, rich in umami and zest, a tangle of the luscious and the crisp (RM36).
The food might look unassuming, but the produce is impeccable and the execution is excellent. Try the turnip tempura (RM10), crunchy-juicy and almost raw-tasting, sheathed in miraculously paper-thin batter crafted with Japanese flour - a beautiful match of kabu with finely grated daikon and the lightest tentsuyu.
Also order the chicken liver yakitori; Sakana's service crew will ask how you'd like it done, with rare to medium-rare as the full-blooded, potently tasty ideal (RM12 for two skewers). Other enjoyable nibbles include perfectly boiled edamame dressed with Okinawan sea salt (RM10) and can't-fail sushi rolls of salmon, ikura, avocado and quinoa (RM28).
Traditional sakana is paired with sake, but Sakana's wider selection spans lemon sour cocktails to Japanese craft gin-&-tonic.
