Damansara Perdana is one place which I hardly venture out for food, although it is pretty near my office. With its rapid development the past few years, dining places have mushroomed so much in this area that I can hardly keep up with it!
Mikan Japanese Cuisine which used to be at Maju Junction, Kuala Lumpur has relocated to Damansara Perdana earlier this year. I like its quieter location, away from the noisy centre of the commercial hub. Its simple, slightly eclectic décor calls for casual dining – a place where you can relax with endless cups of ocha and won’t feel hurried. However, the menu is anything but casual. The super-sized menu lists many categories, from temakis to sushis to yakimono and more.
The Ebi Pan – deep-fried baguette infused with tiger shrimp (RM6) is a delightful starter. The crunchy baguette slices are topped with some creamy mayo which goes very well with the tiger shrimp filling. I love mentai and when the next starter – Mentai Tamagoyaki (RM8) came, I was sold. Rolls of Japanese egg omelette hold up a blanket of luscious mentai (cod roe mayo) and the bits of crunchy butter oat scattered on top give it that added crunch. How not to love this dish when it‘s constructed with two of my favourite ingredients: mentai and tamago!
From the Sushi Bar, we have a platter of Salmon Trout Sashimi (RM20). Mikan uses only fresh salmon trout from Norway for sashimi. Compared to the regular salmon, the salmon trout has a glorious shade of red-orange and the texture gives a bit more bite. I take my time chewing on it, savouring its natural sweetness emanating from the smooth velvety texture.
The Hazuki Sushi (RM4 per piece) is topped with a torched slice of fresh jade perch – a fish that has extremely high content of Omega 3. The tender jade perch has a mildly sweet flavor and it’s easy to keep on popping slice after slice of it into the mouth!
Volcano Roll (RM18) and Dragon Roll (RM16) will satiate sushi lovers. The former has leeks in the centre, topped with Mikan’s No.1 sauce and bunches of bonito flakes fluttering on top. Dragon Roll is filled with avocado and shrimp roe decorated with a whole grilled tiger prawn.
From The Hot Kitchen, a burning hot mini-cauldron is used to serve Uni Tofu – fresh soy tofu topped with sea urchin paste. It’s one of the best tofu I’ve ever had. Smooth soft tofu topped with a delightfully umami sea urchin paste sitting in bubbling hot broth – how irresistible is that?
The Ebi Niniku Mayo Yaki – Tiger Shrimp skewers topped with garlic mayo sauce are completely addictive. The aroma is heavenly… it’s no wonder the succulent shrimps are quickly polished off. These are my favourites and I couldn’t get enough of them, actually.
Buta Kakuni – Simmered Pork (RM22), a truly decadent dish if ever there’s one. The layers of melt-in-the-mouth fatty pork belly pack a good punch of flavours and when eaten with the Pork Lard Fried Rice (RM6), it’s like pork heaven in a meal.
Do ask for Mikan’s fresh papaya juice to round off your meal. It’s not any ordinary papaya but fresh organic Exotica III papayas – the taste and aroma are distinctly superior. At RM8 a glass, it’s great value for that extra boost of enzymes and vitamins.
Mikan Japanese Cuisine
LG-03 Plaza Emerald North
Jalan PJU 8/3A
47820 Petaling Jaya