Sagano is nothing new in MIGF as they had participate in MIGF for many years. This year Sagano comes with their new chef Souf Chef Mohd Zamri together with his culinary team at Sagano Restaurant has lined up a 4-course Festival Menu that is sure to tantalize the tastebuds. Quiet and unassuming, Chef Zamri prefers to let his culinary creations do the talking. Using both local and imported ingredients, Chef Zamri emphasizes on the importance of presentation and says that food has to look authentic and alive where textures, tastes and colours have to be in balance in order to please all senses.
This time, we sample some of the creation from Chef Mohd Zamri where it gives us suprises too. We started with the Fuji maki (富士ロール) which brings us with the winter sensation of delights. The maki is well made with the bright pinky texture. It is just melts in the mouth and the light taste sensation is just perfect as it is.
Steamed eel and tofu with sticky spinach sauce (鰻と豆腐のほうれん草餡かけ) is another dish which is served in the menu.The presentation was very appealing where the steamed eel and tofu is at the centre of the dish and the serving is served with the bed of the sticky spinach sauce. Soft texture tofu and eel which is simply fresh, just melts into our mouth. The sauce is also very refreshing and healthy combination to go for as well.
Grilled cod stuffed with potato in honey teriyaki (銀だらポテト焼き) is another mains we tried. The fresh grilled cod fish is well grilled till perfection and each mouthful of the grilled fish is just superb. Juicy and flaky on its texture, the grilled fish had made it to my favorites with the light sweet bites.
We ended with the sweet delights. The Sesame ice cream and maccha mousse (胡麻のアイスクリームと抹茶ムース). The delicious sweet sensation of Japanese Delights ended our meals with a sweet smile.
Festival Menu for Sagano Restaurant
TRIO OF APPETIZERS
Barbecued tuna with homemade tomato sauce
マグロのたたき自家製トマトソース
Scallop layered with kiwi topped with miso sauce
帆立とキゥイの挟み味噌焼き
Breaded chicken with Japanese tartar sauce
チキン南蛮タルタルソース
Wine : Capel Vale Debut Unwooded Chardonnay (Australia)
SOUP
Live Prawn coated with egg yolk in clear mushroom soup
海老と黄身の茸吸い物
MAINS
Fuji maki
富士ロール
Steamed eel and tofu with sticky spinach sauce
鰻と豆腐のほうれん草餡かけ
Grilled cod stuffed with potato in honey teriyaki
銀だらポテト焼き
Simmered wagyu striploin and white radish with spicy soy sauce
和牛と大根の旨煮
Wine : Hunter’s Marlborough Pinot Noir (New Zealand)
DESSERTS:
Sesame ice cream and maccha mousse
胡麻のアイスクリームと抹茶ムース
Wine : Vina Maipo Moscatel Semillon (Chile)
Both Festival Menus are priced at RM150++ per person (without wines) and RM199++ per person (with wines) as well as RM120.00++ for a light Festival Menu without wines consisting of appetizers, soup, choice of one (1) main and dessert for those opting for a quick bite.
Festival diners will also enjoy a host of privileges such as:-
-20% discount on selected Wines and Champagne
-20% discount on any Beverages with the Festival Menu
-15% discount on selected cigars with the Festival Menu
-Book more than 6 seats and enjoy 25% discount on the Festival Menu
-20% discount on a la carte order
Make a date with us, all through October! To discover more, please call 03-2162 2233 or email [email protected]
All prices are subject to 10% service charge and 6% service tax.
Sagano Japanese Restaurant
Level 1, West Wing
Renaissance Kuala Lumpur Hotel
Corner of Jalan Sultan Ismail & Jalan Ampang,
50450 Kuala Lumpur.
Contact: 603-2162 2233
Website: www.klrenaissance.com
Facebook: fb.com/marriott
Operating Hours:
Lunch: 12noon to 2.30pm on weekdays, closed on Saturdays, 12noon to 3pm on Sundays
Dinner: 6.30pm to 10.30pm daily