Shellfish

[This restaurant closed in March 2011]

For chefs and diners, shellfish truly a difficult thing to conquer. It's so beautiful in the water, and on a kitchen table.

What an absolute pleasure to watch the chef's skilful separation of meat from the shell; and its internal organs. There is such dexterity of fingers and knife meshed together. Seated right at the counter where I could see the chef at work, I was absolutely mesmerized by the entire process of making the abalone edible raw.

I like shellfish with a crunchy texture. The abalone is crunchy when raw. Perfect, like tonight's kuroawabi and sazae tsuboyaki. Fresh shellfish does not stink and leaves a pleasant salty tang in the aftertaste that's superbly memorable. It was another good evening of an omakase dinner at Maeshima Sushi. I do have to be mindful of my allergies though. :( Cannot overdose on them.

At the end of the meal, Chef Zaibi and Chef Sabuan passed me a little souvenir from the sazae tsuboyaki to bring home! If you order these abalone and loads of shellfish in an omakase meal, please be prepared to have the total bill amount to more than the usual range of MYR$230++.


Sushi Dokoro Maeshima Japanese Restaurant
Arcade One, Federal Hotel (front lobby)
No.35, Jalan Bukit Bintang,
55100 Kuala Lumpur, Malaysia
T: +603 214 6909