After its recent renovation, the newly refurbished Genji in Hilton Petaling Jaya breathes a new refreshing touch to its modern Japanese decor. It’s certainly brighter, looks more spacious and airier than before. The same light wood theme runs across the restaurant but now with some new items added, Genji exudes a contemporary elegant charm which makes dining here a much more enjoyable experience now. Using a “modern Japanese country restaurant” concept, the spacious and comfortable dining area can accommodate 148 diners.
Diners looking for privacy can opt for the 6 private tatami rooms in Genji. They’ve all been outfitted with comfortable seating against a backdrop of Japanese drawings on the walls. Other sections of the restaurant include the tea lounge, sushi bar, main restaurant and 2 spacious teppanyaki counters.
Head Chef Richard Teoh and his team continue to pamper diners with their wide variety of offerings. From freshly-prepared Sushi & Sashimi, multi-course Kaiseki meals, Teriyaki, Tempura, Teppanyaki and Sukiyaki, fans of Japanese cuisine would be spoilt for choice.
Recently we had a taste of Chef Richard Teoh’s new items on their a la carte menu. These were introduced in line with the new look of Genji. From the Appetizers, we tasted:
Niku To Negimaki Furai – Deep-fried Breaded Sliced Beef rolled with spring onions and serve with Tonkatsu Sauce
Age Nasu Momiji Oroshi – Deep-fried Eggplants with Spicy Grated Radish
Morokyu – fresh cucumber served with Moromiso
Chef Richard Teoh’s forte is “traditional modern” as far as his culinary direction goes. He uses distinct Japanese ingredients and craft them with the best of modern Japanese techniques. So, while his dishes may appear simple, the tastes and textures have been honed to the best, reflecting authentic Japanese fares.
We totally enjoyed the salads we had. The crunchy bean sprouts used in the Moyashi was something different and the California Salad was generously loaded with cubes of sweet succulent salmon and tuna. Soft creamy avocado and crunchy strips of fried crabstick gave it a nice contrast in terms of texture.
Moyashi – Bean sprouts with seaweed and Chinese spinach in Goma dressing
California Salad – Garden greens with Salmon, Tuna, Avocado, Crabstick and Flying Fish Roe in Wasabi Mayo dressing
Shake Kabuto Miso – Miso Soup with Salmon Head, tasty to the last drop!
Choices for Main Courses are varied, we tasted a few and are glad to say that all were good. If I have to pick 2 favorites, then those 2 would be the Baked Fresh Oyster with Spicy Mayo (love the chilli here!) and the Jumbo Ebi Maki with generous fillings of tiger prawn tempura, caviar, salad and cucumber!
Kaki Chili Mayo – Baked Fresh Oyster with Spicy Mayo
Jumbo Ebi Maki – Reversed Roll with Tiger Prawn Tempura, Caviar, Salad and Cucumber
For variety, do try the Genji’s Signature Trio Combo, with manageable portions of:
Rolled Salmon, Tuna & Sea Bass Sashimi with Avocado
Grilled Cod Fish with Salt on Garlic Fried Rice
Baked Tiger Prawn with Spicy Mayo Sauce on Potato Salad
If you prefer lighter flavors, check out the Shiromi Dofu Mushi – Braised Beancurd with Sea Bass and Vegetables in Light Sauce.
Ever since they were introduced, these dishes have been quite a hit with diners. These Genji dishes are a feast to the eyes as well as the palette.
During weekends, Genji offers diners an extensive Japanese Buffet Dinner on Saturdays priced at RM139 nett/adult from 8.00pm to 10.30pm. If you dine between 6.00pm to 7.45pm, there’s an Early Bird special price of RM127 nett/adult.
On Sundays, Buffet Lunch is available from 11.30am till 2.30pm at RM139 nett/adult. Children (5-11 years) eat at half price.
For reservations, please call Genji Japanese Restaurant at 03-7955-9122 ext.4071/72.
Genji Japanese Restaurant
Level 1, East Wing
Hilton Petaling Jaya