Unagi is a summertime delicacy in Japan. This is the time when the eels get really fat and their meat become more tender as there’s more fat marbling. From now until 31 July 2015, Iketeru at the Hilton Kuala Lumpur is bringing in these luscious unagi from the Miyazaki prefecture of Kyushu Island in Japan, a place renowned for their premium catch.
IKETERU @ HILTON KUALA LUMPUR
Supplies come in twice a week, so you can be sure the unagi are totally fresh, practically from sea to plate, a concept favoured by Iketeru.
THE ZEN SETTING OF A LOVELY TATAMI ROOM IN IKETERU
Japanese Chef Ricky Kamiishi explained that in summertime in Japan when temperatures hit the roof, the energy-zapping heat can be quite daunting. That’s when stamina-boosting unagi is eaten widely to replenish energy.
GORGEOUS JAPANESE GARDEN
AL FRESCO DINING
Chef Ricky Kamiishi has crafted a special menu based on authentic eel cooking methods – be it Unaijyu-style, grilled and basted with a sweet sauce or Nagoya-style known as hitsumabushi where the skin is crispy and appealingly aromatic.
That’s the affable and entertaining Chef Ricky Kamiishi
Some of the exquisite delicacies available during this special promotion period include Unagi Hitsumabushi,the premium Unagi Unajyu and Unagi Sasazushi, among other menu items.
In a special tasting recently, I had a chance to savour the delicate tender unagi prepared by Chef Ricky. Flavours are sweet and delectable; texture is so refined that the unagi practically melts in the mouth.
Unagi with cucumber & wakame seaweed flavoured with vinegar sauce
Simmered unagi dumpling with bonito sauce
Japanese omelette with unagi & Grilled unagi with salt
Maki roll with unagi wrapped with bamboo leaf
Cooking methods are kept basic while seasoning is restrained to simple and minimal levels to allow the fresh unagi to shine.
You can opt for the special Unagi 7-Course Set Menu which is priced at RM350nett per person or order from a special Unagi à la carte menu.
Chef Ricky also introduced a few new items to Iketeru’s menu…
BROILED SALMON BELLY CARPACCIO-STYLE
Broiled sliced salmon carpaccio-style – tender slices of salmon belly seasoned simply with salt and broiled in fragrant onion sauce
Steamed cod fish with sake – sweet clean flavor of cod intermingled with fresh earthiness of mushrooms and chives, with a delicate punch from the sake
Teppanyaki grilled lamb rack – grilled quality marbled lamb, nicely charred at the sides but deliciously tender in the centre
Japanese ice-cream to round off your meal: vanilla ice-cream wrapped in mocha, chocolate and cheese ice-cream
All reservations can be made by calling Dining Reservations at +603-2264-2596 or visit www.life.hiltonkl.com for more information.
Iketeru
Level 8 Hilton Kuala Lumpur
3 Jalan Stesen Sentral
50470 Kuala Lumpur