My First Omakase Experience
A high school friend of mine back from my hometown came down from Kuching(my hometown) for his year end new year holiday. He wanted to meetup and catchup with me after losing contact all these years. The last time I remember seeing him was in high school, and that was 10-12 years ago.
He suggested that we try Omakase at a famous Japanese restaurant called Sushi Oribe KL. The Restaurant was situated in the heart of Kuala Lumpur, the capital of Malaysia. Right around the corner is KLCC, twin towers and Menara Kuala Lumpur which was known to be once the tallest building in the world. Apart from the bustling city, you're met with many big brands on billboards, advertisements and tourists hailing taxis.
Sushi Oribe is surrounded by the skyline of KL City. It is a small restaurant but a very private one. I didn't know that the 'Omakase experience' came with a chef personally introducing the meals to you one by one, sharing with you the ingredients used and his grandmother's stories as he tried to entertain us. This was my first omakase experience.
Welcome To Omakase
We pre-booked a seat one month ago right when the December slots were opened. It was quickly booked and the seats were very limited. They only serve 9-10 pax per slot. The lunch slot started from 12.30pm-3pm and the dinner slot started from 6pm-9pm. The prices range according to the package you booked. For me, I took the middle package which was the Chef's Speciality Choice that goes to about RM380++ approx. 90usd per person.
The menu also depends on which seasonal sashimis/ingredients were available that time. From December to February, it was the winter season fishes. So our Omakase consisted of sashimis such as uni (sea urchin), Hokkaido crab, barracuda, horse mackerel, salmon, Hokkaido prawns, amber fish, flounder, yellow tail and many more.
It was a crazy treat as I will be trying all these fishes for the first time in my life. Every ingredient was very fresh from the imported fishes down to the raw wasabi they used. After trying 'real' wasabi (not the green powdered ones from the store), I don't think I'll ever want to go back to artificial wasabis. The taste and texture is so different. The spice that enters up to your nose feels so different from the artificial ones you get at sushi places. Little did I know, this was just the beginning of many delicious meals.
Chef Nao Kawasaki explaining each ingredient used
Omakase Dishes
Desserts
Chef Nao Entertaining Us
Every now and then, Chef Nao entertains us with some of his knife and preparation skills be it slicing a onion to squeezing lime onto the sashimi. Chef Nao was very friendly to us and made us feel very welcome even though it was our first time. He even made sure we knew how to eat the dishes properly.
Final Verdict
This has been one of a lifetime experience and I recommend everyone to try an omakase near you if you've never been to one. You'll enjoy the friendly and personal touch from the chef when he's prepping your food in front of you. Your taste buds will be very satisfied if you're one to like all things umami.
I give Sushi Oribe KL a 10/10 for its 'worth it' price and the experience it brings.
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I see sushi? 🤔
Yea, sushi is part of omakase
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