Inaka restaurant was once located at Autocity, Prai before they moved to Pulau Tikus. To get to this place, you need to travel to downtown of Penang and using Burma Road that heading to Pulau Tikus. Once you have passed Pakma Coffee Shop on your right and you will soon see EON bank is on your right. Keep driving further and you will see a row of shop houses on your left and one of the shops is known as “The Place, 007″, Inaka restaurant is just a few doors away.

The ambiance here is cozy and it really has the feel of a Japanese restaurant.

The giant pair chopsticks is one of the symbolic decorations of this restaurant.

Sakae – RM15, Inaka serves one of the best sakae in town. The price is reasonable and the sakae was served warm with the aroma of cherry blossom and also strong liquor taste.

If you are not a fan of sakae, you can always opt for their green tea. It is free with unlimited flow.

Teppan Salmon – RM18.90, the salmon fillets were sliced and grilled. Again the sauce was sweet and it tasted similar to “samurai burger”. It was served with a lot of bean sprouts. The meat of the salmon was well prepared. However, the gravy was slightly sweet and is definitely not for the non-sweet lovers. Along with the set, there were Chawanmushi, Japanese rice, miso soup, salad and fruits as dessert.

Kaarage Chanpon (RM16.90 per set) – The big bowl of seafood ramen came with prawn, squid, bean sprouts, black fungus and lots of mixed veggie. The taste of the soup is thick and has a very strong aroma of seafood. It taste slightly sweet. For those that dislike sweet dishes, this is the dish that should be avoided.

Scallop – It was served together with Kaarage Chanpon set. The restaurant usesd fresh scallops and covered with cheesy coating and baked them. The taste is divine.

Teriyaki Chicken Bento (RM16.00 per set)– The taste of the teriyaki set here was no different than any other teriyaki in Penang. Even the price was average but worth the money.

Inaka Bento A – RM23.90, this grilled salmon bento set has been cooked in shoyu “Japanese soya sauce”. The taste was delicious, complementary to the dish were Japanese rice, chawamushi, salad, bean curd and fruits.

Chawanmushi – the steam egg was so soft and smooth, it melted in your mouth. It was actually complementary to all bento sets.

Chirashizushi – RM28, literally it is called the scattered sushi. It is a bowl of sushi rice with the seafood ingredients placed or scatter on the top verses rolled like tradition sushi. There are prawns, scallops, sashimi and a lot of mixed veggie.

Inaka Bento D – RM28.90, This set came with tempura, it was nicely fried and crunchy. The prawns were fresh and delicious.

Overall, the food here has been customised to suit local taste buds. For those who are expecting a more traditional and authentic type, Inaka might not the suitable place for you. As for the ambiance, this is a great place for relaxing.

Editor’s Review (5 Stars Rank):

Taste
Price
Food Presentation
Service
Overall

Quick Facts:

Family Friendly
Parking
Pork Free
Alcohol
Credit Card
Smoking
Reservation
Private Room

Operation hours: 12:00noon – 2:30pm; 6:00pm – 10:15pm (Mon – Fri). 12:00noon – 3:30pm; 6:00pm – 10:15pm (Sat – Sun)
Contact: 04-227 2268
Address:253-G-1-1 Premier Center, Jalan Burmah, 10350 Penang.

Jurin Express, currently this is the only one outlet in Penang which is located at the 2nd floor of Gurney Plaza’s new wing.

The surrounding of this place is very cozy with large windows panes for you to enjoy the nice view of  Gurney Drive and also all walks of life outside the mall.

Very Japanese-style menu.

The gifts provided by the organizer, Jason and Gill from Gourmet Garden and also Criz from Crizfood.

I realized that nowadays most of the Japanese restaurants seem to have modern and stylish chandeliers.

The price for the set meal for each blogger was RM50. However, I find it value for money as the portion was very big and can easily feed the stomaches of two.

The drink of the day was free flow of Hot or Cold Honey Green Tea. The taste was very special with the additional touch of honey to the green tea.

There were 3 types of appetizers:

• Tempura Kani
• Sushi Combo
• Sushi Fried Maki

Tempura Kani, this is the sushi roll with crab stick as the filling, coated with tempura skin. The taste of this dish was crunchy on the outside and soft on the inside. It goes well with the Japanese sweet sauce and also some mayo.

Sushi Fried Maki, for this dish the nori rolled sushi is placed in in an extra layer of vinegar rice which has been topped with mayo and ebiko. It was a very appetizing starter. Actually, after tried out the 3 starters, we already felt very full and wanted to call for the day

Sushi Combo, a set of colorful sushi rolls. This dish combines all types of sushi. I just love the taste of hand roll sushi here as the sourness of the vinegar was not too heavy and also the compression of the rice was not too over. However, the taste might be vary from person to person. Some prefers the vinegar to be stronger and also the rice should be more compressed and sticky.

As for Set Lunch, there are 4 varieties of set lunches as below. These sets are only available during festive season, they are not commodities for daily:

Set A: Ginmutsu Teriyaki (Deep fried cod fish in sweet sauce), Chicken Ban Ban (Boneless fried chicken chunks served with Japanese sauce and mayo), Ebi Tempura (Deep fried shrimps in batter), Yaki Tamago (Sweet omelette), Garlic Fried Rice and Miso Soup.

Set B: Salmon and Tuna Sashimi, Unagi (BBQ Japanese eel), Tamago Kikurage (Black fungus with chilies), Yaki Tamago (Sweet omelette), Garlic Fried Rice and Miso Soup.

The salmon and the tuna slices were very fresh, but some food blogger claimed that the salmon and tuna were not fresh as they were a bit watery.

Set C: Salmon and Tuna Sashimi, Spicy Salmon (deep fried and topped with spicy sauce), Kakiage (Deep fried shrimps, squid and vegetables in batter), Yaki Tamago (Sweet omelette), Garlic Fried Rice and Miso Soup.

Set D: Karubi Beef (Stir fried beef with onions), Nama Ika Teriyaki (Grilled cuttlefish in teriyaki sauce), Karaage (Deep fried soft shell crabs), Yaki Tamago (Sweet omelette), Garlic Fried Rice and Miso Soup.

Desserts given to us were green tea ice cream with red bean.

Gill was showing the sponsored chili sauce and requested us to give comments after trying out.

Some of the food bloggers were chit-chatting while some were busy taking photos.

Some were ready to be served while some were staring blankly at each other.

“Here, let me pass you my name card”, Amanda was showing to Cheryl Wee, while her husband and Alvin were sitting wondering.

Chan Lilian was checking on her son if he was still intact.

Cariso was showing off her goodies while Mr. A was watching her from the opposite.

Lay Min was busy shooting while Kok Ann was checking on the goodies.

Criz Lai is planing to get a Lumix semi-pro camera like Sam’s, while Criz friend, Beh was looking elsewhere. Waco Chan was reading the menu.

The two beautiful girls Eunice and SY from Food Promotion got shocked when I took their photo.

Daisy, the owner of restaurant, was my ex-colleague and she is now the lady boss of Jurin Express while I am still at nowhere. Sigh.

Say cheese…. In present:

• Daisy Lee (boss) & hubby
• Alan Choong & Amanda Teoh
• Eunice, SY, Kelvin Tan
• CW Chan
• Criz Lai
• JK Beh
• Cheryl Wee & hubby
• Kok Ann, Lay Min
• Sam Ong
• Gill & Jason
• Steven Goh

(Not in photo – Carrie & partner, Lilian Chan & son).

Overall, the ambience here is very nice and cozy. The sushi rolls, tempura kani and most of the bento sets here are great, the green tea is very special compared to the usual plain green tea elsewhere. However, some of the dish like Set C is too localized and the dessert is just another OEM ice cream instead of  an impressive capture for the ending.

Editor’s Review (5 Stars Rank):

Taste
Price
Food Presentation
Service
Overall

Quick Facts:

Family Friendly
Parking
Pork Free
Alcohol
Credit Card
Smoking
Reservation
Private Room

Operation hours: 11.30am-10.00pm (7 days a week)
Contact: 604-227 7112
Address:170-02-59/60, 2nd Floor, Gurney Plaza (New Wing), Persiaran Gurney, 10250 Penang

The couple sushi eating contest.

1st Price:   – Wedding Reception Coordination Service worth RM3800.
2nd Price: – One Couple Lifestyle Photo Session worth RM600.
3rd Price: – Lovely Hand Bouquet worth RM199.

Quick Facts:

• Saturday 8 May: 3pm – 6pm(Finals).
• Registration deadline 21 April 2010.
• Preliminary Rounds will be on 24 & 25 April, 1 & 2 May at Sakae Izakaya, Auto City 3pm – 6pm.
• Participants must pair up to compete in the contest.
• Registration Fee: RM10
• For more information, please call: 04-508 0268

Locating this place is not very hard. If you know how to go to Auto city @ Prai, Penang, you will sure know where is Old Town at Auto City. Keep driving through the end, you will come to Starbucks coffee. Turn right and you will see Sakae Teppanyaki & Izakaya is just in front of you.

Upon entering the main entrance, you will see the grand and exclusive chandelier hanging at the middle of the hall.

There are many teppanyaki counters at the ground level, where “show” chefs will perform “live” cook of the  teppanyaki in front of the audiences.

As for starter, Fei Fei from PenangTuiPui was invited to demonstrate how to prepare teppanyaki fried rice. The ingredients are simple, they are rice, garlic, egg, shojiu (Japanese Wine) and shoyou (Japanese Soya Sauce). Although it looks easy, but you need some skills on the ingredient measurement, duration of cooking each of the ingredient as well as the presentation. Therefore, a master of Teppanyaki takes 2 weeks just to learn how to cook a teppanyaki fried rice.

Besides Fei Fei,Cariso also had the chance to perform her skill of frying teppanyaki fried rice in front of us.

Lingzie also tried out her “flying egg” skill with the teppanyaki kimchi fried rice in front of us.

If anyone would like to learn how to cook a good teppanyaki fried rice, remember to look for Cariso. Cariso’s Brand fried rice, your excellent choice of dish.

If I didn’t tell you which fried rice is cooked by whom you will not notice the difference. However, the one below was the one that cooked by the chef.

And this one is by Cariso.

At the ground floor, besides the main hall with teppanyaki counters, there are also private rooms which can cater about 10pax each for private functions.

Other than the ground floor which serves teppanyaki, the first floor is created for a more intimate ambience. This place is out of the sizzling and hot teppanyaki stove. It the Izakaya sushi and cocktail bar.

A row of shojiu’s….

More to Shojiu’s….

Besides the eating and drinking leisure, this place also provides sushi making workshop which the master chef will provide the tactic and ways to make hand roll sushi. This class is suitable for those looking for team building activities and at the same time you will appreciate the sushi that you have made. For those who are interested, the minimum will be 15 pax per class and RM40 per class. Kindly call 3 days in advance to make the booking.

The ingredients for hand roll sushi.

Tools required for sushi making.

The chef started to demonstrate the way to hand roll the sushi.

Squeeze and turn the other way round and press on two sides.

Place the salmon at the bottom part and once in the position, turn the sushi upside down.

There goes the completed sushi.

Besides sashimi, we also get the chance to learn how to make California roll. In fact, this is the toughest to prepare among all the sushi.

The finishing touch of the California roll. There are too many steps involved, for those who are interested to know more, please call 04-5080268 to find out more details of the class.

The chef-made California roll.

Next is the main ingredient for maki sushi. Yeah, the shrimp eggs.

First, roll and stick the rice.

Place the seaweed to cover its side.

Placing the shrimp egg on top as the finishing touch of the maki.

The mini sushi set which were done by me  At the end I had to finish what I have done. After this class, I am more appreciative of the sushi that goes into my mouth rather than always complaining the rice is too hard or too sticky. After all, we should leave sushi to the pro to make instead of an amateur like me.

Sushi Platter – Fire Dragon Maki – RM13.80, Raw salmon, tempura prawn, salmon roe, shrimp roe, mango & mayonnaise.

Sushi Platter – Rainbow Maki – RM12.80. Raw salmon, red snapper, broiled prawn, crabmeat salad, avocado & mango

Sushi Platter – Mango Soft Shell Crab Maki – RM12.80. Soft Shell Crab, Shrimp roe, mango & mayonnaise

The red snapper was caught fresh from the tank.

This is the fish that was later served to our table.

Seabass Sashimi – RM38.80, Fresh Red Snapper (Groupe) cut into thin slices and served in a very neat and presentable form.

Mixed Agemono with Japanese Curry - RM15.80. Fried breaded chicken, salmon, quail egg & Japanese shitake mushroom served with light fragrant home-made Japanese curry

Sweet Romance Set – RM49.80 (2 Pax). Lovely combination of teppanyaki sukiyaki chicken, assorted tempura, salmon with teriyaki sauce, chicken, squid, half shell scallop & 1 mocktail.

Live Baked Lobster Set – RM129.80. Mouth-watering set of Boston live lobster baked with salt, live seabass, chicken, squid & live oyster sashimi, served with rice, appetiser, assorted vegetables and miso soup

Bubbling Passion – RM8.80. Sparkling Passionfruit.

Chocolate Parfait – RM12.80. Vanilla ice-cream with peanuts, topped with chocolate fudge and chocolate.

Strawberry Parfait – RM12.80, Vanilla ice-cream with strawberry and mango.

Azuki Smoothie – RM11.80. Red bean, shiratama, vanilla ice-cream

Kyoto Sunrise – RM9.80. Mango Calpis, mango puree.

Omo Soft Shell Crab – RM7.80 (2Pc). Soft shell crab, egg crepe, fish floss served with Japanese sweet sauce & mayonnaise.

Love Chocolate Fondue – RM19.80. Fresh strawberry, banana, green tea mocha served with decadent chocolate dip.

Love Cheesecake – RM9.80. Celebrate your love with this delicious homemade strawberry cheesecake.

The bloggers were busy taking photos on the food as always.

Special thanks to the organizer for planning this invited review by PTP and CK Lam.

Overall, the ambiance here is very nice and cozy. Most of the food are delicious and luscious. The service here is great. The price is worth the money for the environment and service. The only drawback is the air conditioning of this place is not evenly distributed. Anyway, the management is looking into this matter seriously.

Editor’s Review (5 Stars Rank):

Taste
Price
Food Presentation
Service
Overall

Quick Facts:

Family Friendly
Parking
Pork Free
Alcohol
Credit Card
Smoking
Reservation
Private Room

Operation hours: 11:30am – 10:30pm (Mon – Thu); 11:30am – 11:30pm (Fri – Sun), Open Daily
Contact: 04-508 0268
Address:1815-B, Jalan Perusahaan Auto-City, North-South Highway. Juru Interchange 13600 Prai. Penang.

This is the buffet corner for those who prefer to savour the many dishes from the menu rather than just a few ala cartes.

Cheers to all my readers.

Japanese Yaki Udon (RM12), normally bonito flakes are sprinkled over the udon and the effect of the hot steam from the udon made the bonito flakes moving here and there as if the bonito flakes are dancing in front of you, MY FOOD is Dancing. Not only it has an impressive presentation, the taste is nice as well. The udon is cooked with their secret Japanese which is sour and salty sauce with a slight taste of sweetness. It is indeed one of my highly recommended dishes.

Chicken Ban Ban (RM10). Fusion Japanese fried chicken with egg in Chef’s special mayo sauce. Big chunks of batter fried chicken meat topped with crispy fried egg white and seaweed strips. The dish is complete with 3 types of sauces which are mayonnaise, wasabi mayonnaise and spicy sweet sauce. It is another thumbs-up selection by me as it has the perfect combination of sauces on the crispy fried chicken. However, the Chef should consider the consistency of preparing this food as the placing of the food layout does make a difference to the taste.

Hong Kong Fried Rice (RM10),  the fried rice which is covered with a thin layer of chicken floss with some cashew nuts. It is an indeed a simple yet tastes good dish as it has a strong fried pan taste (Wok Hei in Cantonese). For those that prefer simple and filling dish this would be the option as the portion given is sufficiently filling for the price that you paid.

Kimchi Fried Rice (RM10), Korean style fried rice with juicy kimchi slices. The taste of the fried rice with kimchi is excellent with a slight sour and spicy touch. The Chef manages to maintain the juiciness of the kimchi, which is really great. However, the consistency of cooking this dish by the Chef had been a concern to me as during the first time I ordered this dish it was too spicy where the kimchi paste and pepper had over powered the rice and other ingredients. However, this time it is far much better which has a more acceptable level of spiciness.

Soft Shell Crab (RM12), two whole soft shell crabs were deep fried to crunchiness with their secret Japanese spicy sauce which blended well with the soft shell crabs. The taste is incredible and is highly recommended.

Red Dragon Prawn with Jammy Sauce (RM35), Fried prawns and white dragon fruit in jammy sauce. The jammy sauce is slightly spicy like curry and is mixed with orange crush like “sunquick”. The jammy sauce is used to cook the battered prawns and also the ball-like white dragon fruit. The taste is very unique and appetising. The presentation of this dish is slightly out compared to my previous visit. It would be great if they could maintain the standard like before.

Motoyaki Scallop (RM14). Grilled scallops with homemade spicy mayo sauce. Scallop lovers should not miss this dish. I personally love the richness of the mozarella cheese with the tabasco sauce and thousand island type of cream placed on top of the scallops. I was told by the chef that a couple had ordered 50 plates of this dish which you could imagine the seduction of its taste.

Korean Beef Kimchi (RM16) – Fried homemade kimchi with beef slices. As usual the taste of the kimchi is very juicy which I believe is their custom-made instead of “OEM”. The tenderness of the beef is just nice and it actually blends well with the kimchi. This dish really beats most of the Korean Restaurants in Penang.

Lamb Teriyaki (RM18) – Grilled lamb with herbs in homemade sweet sauce. The lamb has sweet and slightly grilled-burnt taste, I am not a great fan of lamb, however the way this dish is prepared was slightly over-cooked on one side whereas the other side was not. The presentation is gorgeous but there is still room for improvement for this dish.

Homemade Spicy Chicken (RM15) – Fried chicken with homemade spicy sauce. The fried chicken pieces, chopped fermented black beans, red chilies, garlic, spring onions, curry leaves and sesame seeds were cooked in thick, sweet and spicy gravy. This is a great selection for the spicy lovers, it is definitely better than the usual fried chicken.

Shanghai Honey Spare Ribs (RM18) – Fried spare ribs with honey sauce. The display of this dish is nice but the taste is just average. The meat is too salty and the texture of the meat is abit hard. Maybe my expectation is too high on this dish.

Chef’s Special Surprise:

Fried Tempura Maki, it is an innovative creation by the executive chef himself. Usually Maki is just a usual roll but this one the maki is being fried which makes the outer layer crunchy. It is delicious and I am coming back for this.

Tempura Cheese Maki. Another surprise dish by the executive chef. The mildly burnt tempura unagi roll topped with creamy Mozarella cheese was wonderful. The roll is similar to fried tempura maki but this has an extra coat of melted cheese to make the roll smoother with a cheesy smell.

Chicken Bomb, with slices of chicken meat on the outer layer and mashed salmon on the inner side. The presentation is good which is served with a blue flame beside. However the spicy and thyme enhanced flavour of the mashed salmon somehow did not match well with the fibre texture of the chicken meat. It not my cup of tea.

Hong Kong Style Wan Tan Mee. The taste of the wan tan mee is the classical usual style from Hong Kong. The wan tan are as big as knuckles and are really juicy. The ingredients in the wan tan are fresh prawns, minced meat and water chesnut. It is the real taste of Hongkie-style wan tan. For those who want to have a taste of the real Hongkie style noodle, save your air ticket to Hong Kong and dine here instead.

After the review sesson, we had a good chat with the executive chef, Edwin Teo. It was a great sharing session with him as we gave him our opinions over the food while he explained to us on the preparation of the food.

Overall, most of the food are up to excellent standard although there are still room for improvement for some. The portion provided are mostly value for money especially the buffet-style dining. Presentation wise, all of them are attractive which are up to the standard of fine-dining but at a lower price. Another thing that makes me want to revisit this place is the friendly service by their customer service executive. I really hope they will maintain their smile and generous service.

Editor’s Review (5 Stars Rank):

Taste
Price
Food Presentation
Service
Overall

Quick Facts:

Family Friendly
Parking
Pork Free
Alcohol
Credit Card
Smoking
Reservation

Operation hours: 10.30am-11.00pm (7 days a week)
Contact: 604-210 8855, 604-210 8856 (Mr. Ng/ Miss Angie)
Address:HAVEN DELIGHTS @ Penang Times Square, 77-L1-34, Jalan Dato Kramat, 10150 Penang, Malaysia.

(Due to excessive amount of pictures taken and I find it very hard for me to sacrifice some of the pictures, I have decided to break this post into 2 chapters. This first chapter consists of Starter, Drinks And Dessert Chapter whereas the second chapter will concentrate on Main Dishes.)

This particular restaurant that I am going to introduce is located inside Ivory Time Square Penang. It is very easy to be accessed, when you arrived at the main entrance of the building take the escalator in front of you to level 1 and turn left, walk until the end and you will see Haven Delights is located just in front of you. Special thanks to Criz for organizing this eatery outing.

Haven Delights presently has one outlet in Penang only. “There are plans to expand its business to other parts of Malaysia and other countries within the next few years,” said Mr. Ng Boon Tong, Chairman & Managing Director. The restaurant currently serves fabulous cuisines from Japan, Korea, Hong Kong and Shanghai with a twist of fusion to stay above of its competitors within the food and beverages industry.

Under the expertise and experience of its Executive Chef, Mr. Edwin Teo, the restaurant has ongoing plans to excel beyond the expectations of its patrons with creative presentations and tasty food. With more than 10 years of experience in serving great Japanese/Korean food to the East & West Malaysians, Singaporeans, Canadians and even the royal family of Brunei, Edwin has teamed up with experienced Sous Chef, Mr Alex (Hong Kong/Shanghai cuisines), Mr Melvin Loo (Sushi Assistant) and Mr. KP Lim (Demi Chef de Partie) to serve you the best of what Haven Delights can offer.

Apart from the over 200 varieties of A la Carte dishes (which will be reviewed 2-3 times a year with new additions to the menu), the restaurant also serves buffet lunch and dinner at RM49.90+ per pax (Children will get 50% off). You can order any items on their 90 over dishes buffet menu within a duration of two hours from as early as 10.30am until 11.00pm daily.

The ambience and surroundings of this place has already given you a touch of classical and grand feeling.

For those who prefer oriental style you can choose to be seated at the dining area, else there is also a sushi bar for Japanese food lovers.

Other than the ambience and the layout, even the utensils used looked classical and delicate as well.

First of all before the excitement begins, usually we will start off with drinks. There are 3 types of special creations invented by the chef himself. Starting from left:

1. Red Cherry (RM5)
2. Blue Lagoon (RM5)
3. Green Soda (RM5)

These are some of the great creations by the chef that will chill you down with different flavors. Some of the main ingredients of the drink are kept secret as these are their specialties.

Fizzy Mint (RM5) is another creation that is made from mint and soda. The gas of the soda and the mint flakes are like the snow flakes, while slurping down your drink with its creative straw, you will get to watch the flakes flowing up and down and it’s like dancing in your drink.

While the drink was being served, the chef executive, Edwin was preparing our starter dishes. The preparation took a lot of time as he purposely arranged the creation for us in a more presentable manner.

The first dish on the menu, Hotzzz Abalone (Buffet Menu) – Abalone slices with homemade spicy paste & eel sauce.

On the same plate there is Unagi Tofu (Buffet Menu) – Grilled eel with silky tofu in sweet sauce and garnishes.

Silky Egg with Water Chestnut (RM6), sliced red dates, white fungus and finely sliced water chestnuts simmered with in a beaten egg white broth, mildly sweetened with rock sugar is an excellent selection of dessert for those that prefer hot dessert. This is one of my favorites as I usually prefer hot drinks than cold drinks. This dessert is not too sweet, the smooth textue of it really cleared my throat.

Mocha Ice Cream (RM8), Green tea ice cream with red bean paste. For those who love cold desserts and do not have sweet tooth, this is the most suitable option. The mocha has the taste of green tea and the texture is fine, served with soft red bean paste and rice dumping as filling. To me I would prefer this to be slightly sweeter as desserts are supposed to be sweet as a happy ending.

Kuru Goma Ice Cream (RM8), black sesame seed ice cream with crushed peanuts. I prefer this ice cream than the mocha ice cream as this is slightly sweeter compared to the former. There is also a fresh aroma of crunchy peanuts coming from the ice cream which I find it quite unique and tasty.

Please stay tuned to this post as the 2nd Chapter on the ”Main Courses”, click here

Operation hours: 10.30am-11.00pm (7 days a week)
Contact: 604-210 8855, 604-210 8856 (Mr. Ng/ Miss Angie)
Address:HAVEN DELIGHTS @ Penang Times Square, 77-L1-34, Jalan Dato Kramat, 10150 Penang, Malaysia.

Back to the main topic while cheap and delicious usually shouldn’t be together, however the story is different this time. In this case not just the food is nice, in fact the service is also up to standard. This is today topic, Japanese restaurant – Sakae Sushi. For salmon and sukiyaki lover, you should try this dinning place out.

A plate of salmon sushi is only worth RM1.90 with 2 pieces. Compare to usual price for same order, some restaurant charge RM4 per plate. Moreover, the salmon is fresh and so does the washabi. The only left out is this restaurant won’t place the ‘sweet sauce’ on the table unless you order it. This sweet sauce is a must to your sushi. Believe me; you will taste the different from other restaurant that provide this similar sauce.

  For sukiyaki lover like me, the serving at this restaurant is very different from other which the meat is prepared in raw. Customer can cook it themselves up to their own preference. Typical serving is cooked together in the pot without much choice. Despite this, you got the control. Moreover, the price for chicken sukiyaki is RM15.90 and beef sukiyaki is RM17.90 only.

Lastly, even this place had been commercialized. I hope that the quality of food and the service would still be remaining the same.

It’s seems like nice and affordable hardly come together. However, there still a restaurant that has cheap and nice Japanese food. “Matsuki” is the name. It’s at the Cantonment Road (Cross Road that connect Gurney Drive with Pulau Tikus)

So far the food that I found there are thumbs up and affordable the best of all is the ‘Sukiyaki’ from this place.

With only RM18 per set, you can get a bowl of hot Sukiyaki (Japanese Bah Kut Teh) with the choice of Beef/Chicken.

 Serving together with this set you will have 1 raw egg, for placing it on top of the hot Sukiyaki, 1 cup of Chawanmushi, Miso Sup, starter and dessert. If you are going during lunch time, you will get extra 1 cup of ice-cream as dessert.