Food Talks

Mizu Japanese Fine Dining Article Rating

Posted by howeh on January 21, 2008 - Filed under: Member Talks

Mizu, which positions itself as a Japanese fine-dining eatery in the Bangsar Village, is not your typical Japanese restaurant – not where décor is concerned anyway. The granite and cascading water façade at the entrance can be a little intimidating, giving little away of its interior. Walk through its narrow, raised passageway, and you’ll find yourself in an elongated L-shaped dining area. Noren or Japanese doorway curtains and some framed artworks underscore the outlet’s understated style.

Its elongated sushi counter sits adjacent to an open-concept kitchen. Other features include a wine cellar, a private dining room and an outdoor patio that overlooks Bangsar’s busy thoroughfare.Executive chef Aspazali Amran, one of the few Malay chefs skilled in the art of Japanese cuisine and he has been in this business for the past 20 years. Among the many specialities executed by Chef Amran is the Deep-fried Maki Roll which comprises sushi rice roll with minced salmon, red tuna, tobiko (flying fish roe) and mayonnaise, coated and deep-fried in crisp tempura batter. Many of the other signature dishes are inspired by Tokyo’s cosmopolitan outlook. The dish of Foie Gras with Daikon shows how a simple, rustic dish of simmered Japanese radish can be transformed into an epicurean delight with the inclusion of pan-fried foie gras. The latter’s rich, velvety texture merged so seamlessly with the radish’s delicate sweetness that diners are unlikely to forget this sublime dish in a hurry.The Sashimi Platter is also a good choice with succulent cuts of red and white tuna, salmon, amaebi (sweet shrimp) and yellow tail artistically presented on a tall mound of shaved ice. Flown in twice weekly, the fish’s quality and freshness is comparable to any fineJapanese eateries.

Although more Continental than Japanese, the Baked Jumbo Oyster with Cheese is highly recommended. Baked in its shell with gratedcheese, the huge mollusc, the size of a large sauce plate, is sinfully rich and indulgent. More edgy temptations can be found in the a la carte menu such as Marinated Fresh Salmon with Yam, Pizza with Salted Cuttlefish and Spicy Seafood Mini Hot Pot with Kim Chi.Desserts are a little more conventional with the Macha (green tea) or Black Sesame Ice-cream and freshly sliced fruits.

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