From now until 11 September 2016, seafood lovers will get to taste the freshest seafood prepared and cooked to a special menu by guest Chef Tetsuya Yanagida in Genji Japanese Restaurant at the Petaling Jaya Hilton. The “Seafood Showcase with Chef Yanagida” promotion runs is available for lunch & dinner and you can dine on exquisite seafood dishes available from RM50 nett.
Chef Yanagida is also a consultant for the IKEJIME fish project, in collaboration with GST Fine Foods Sdn Bhd, an advocate and promoter of sustainable seafood. IKEJIMA is a special method of preparing and cleaning live fish to sustain their freshness longer. Chef Yanagida explains the Ikejime process of bleeding out the fish and removing the nerves to deplete bacteria thus rendering the fish safe to be consumed as sashimi-grade. The platter of Assorted Sashimi we had consisted of fine pieces of the freshest and sweetest Ikejime Grouper and Red Snapper.
Assorted Sashimi – Ikejime Grouper and Red Snapper
Chef Yanagida stressed that only authentic and specific seafood will result in flavourful dishes and for this reason, the produce are supplied daily to Genji. As a sustainable seafood supplier, GST Fine Foods is responsible in supplying products with the utmost quality. The next few dishes from Chef Yanagida showcased the freshness and premium quality of the seafood items.
The Seafood Mushini Hot Pot features grouper, red snapper, abalone, mussels, scallops and mushrooms in a flavourful sweet broth.
Seafood Mushini Hot Pot – Ikejime Grouper, Red Snapper, Abalone, Scallops, Mussels and Mushrooms
Prime Ikejime Fish Roll with Spring Onions & Chinese Coriander
Other favorites include the Prime fish roll with spring onion and Chinese coriander, Deep-fried Grouper with ginger flavoured Tabasco Nazu, Grouper tempura and the seafood medley of red snapper, abalone, scallops and mussels teppanyaki
Deep-fried Ikejime Grouper with Ginger flavoured Tabasco Nazu
Ikejime Red Snapper, Abalones, Scallops & Mussels Teppanyaki
Chef Yanagida uses minimal ingredients in his dishes to ensure the protein on the plate, the seafood, remains the main star of the dish. Chef Yanagida’s seafood galore menu features a premium set of seafood delights including an appetizer, Chawan Mushi, Seafood Mushini Hot Pot, Ikejime fish head miso soup and dessert which is priced at RM 168 nett.
Chef Yanagida was born in 1973 and has always been a passionate cook. With more than 24 years experience in the culinary scene and having worked across Japan and now Malaysia, his creativity and innovation in Japanese cuisine is unparalleled. He was the recipient of the Japanese Prime Minister Award for Japanese Cuisine Chefs and Occupational Certification as well as the honor of being a licensed Fugu handler (blowfish) who is certified to prepare and sell the poisonous fish.
Prior to being the IKEJIME fish project consultant, Chef Yanagida has worked as Head Chef in many renowned Japanese restaurants in Kuala Lumpur and has been responsible for these restaurants openings as well.
Partnering with Genji’s Head Chef Richard Teoh, Chef Yanagida is all set to cook up a delicious storm to satisfy the most discerning taste buds. You can be assured that there will be some masterful twists in their presentation in showcasing the best seafood around! So, hurry on over to Genji before the promotion ends after 11 September 2016.
For reservations, please call +60 3 7955 9122 ext. 4071/72 or visit www.zestpj.com.
GENJI JAPANESE RESTAURANT
Hilton Petaling Jaya
2 Jalan Barat
46200 Petaling Jaya