Hilton Kuala Lumpur recently welcomed Masami Okamoto as its new Japanese Executive Chef for its award-winning Japanese restaurant, Iketeru. With an admirable passion for the art of Japanese culinary, Masami proudly presents new signature dishes to patrons of the renowned outlet.
Chef Masami is one of talented chef where he started his career back in Hokkaido and continued his journey in prominent countries such as Singapore, Germany, Indonesia and the United Kingdom.
Now in Malaysia, Masami brings to Hilton Kuala Lumpur 25 years of experience in the hospitality and culinary industry specializing in Traditional and Contemporary Japanese style cuisine. And in Iketeru, one definitely in love with the selections of food where the food stays true authentic where they are not just using the best ingridients which is directly air-flown all the way from different prefectures in Japan, but also brings you with the creative modern Japanese dishes served traditionally can be expected in the refreshed menu at Iketeru.
Chef Masami and his team at Iketeru show off an exclusive 8-course set menu where they have the appetizer, sashimi platter followed by three types of main courses prepared in different styles, a plate of sushi, miso soup and a classic Japanese dessert
Start of your meal with their classic Japanese appetizer where we have the chilled Kyoto tofu garnished with tsubugai (whelk), seaweed and warishoyu (enhanced shoyu sauce) to prepare the palate before the sashimi course. The tofu comes simply soft and with the melts in the mouth texture. Every mouthful comes amazingly good and delicious.
Moving next, we had the Sashimi where they are beautifully presented. The course course consists of three types of fish namely salmon, tuna and shima aji (Japanese striped mackerel), meticulously sliced into thin pieces. The sashimi comes so fresh and brings you with the melts in the mouth sensation.
The main course was introduced through three separate dishes, each prepared in a unique style. The first dish a torizakana (a course traditionally served with sake) will consist of a Wakasa grilled red snapper, bamboo shoots, Japanese spikenard, Kinome herbs with miso, fava beans, shrimps, shishito, takowasabi (octopus flavoured wasabi), fried corn and fried fishcake. We love every mouthful of this where every bite of the ingredients comes simply fresh. Not just that, they also comes with the robust flavours.
The melt-in-mouth Wagyu beef comes simply delicious and they are served with daikon (Japanese white radish), mizuna (spider mustard) and thinly sliced Japanese green onions whilst the third dish is an oyster tempura with a serving of lemon sauce. The meat is so juicy as well.
Diners will then be treated to an assortment of raw fish sushi which Chef Masami termed as nokke sushi before a serving of miso soup with Asari red clams.
The course is made complete with a toothsome portion of warabimochi, a chilled jelly-like mochi covered with a coat of sweet and nutty soybean powder drizzled with black honey.
Chef Masami’s individualistic and unique style of preparing dishes can easily be seen through the showcase with the extensive use of scarce, eccentric ingredients which have to be specifically imported from Japan. The chef also cleverly infuses creative modern twists to traditional Japanese dishes.
With an imaginative mind, deft hands, and unparalleled resourcefulness, Chef Masami is bound to astound patrons who dine at Iketeru with an exceptional dining experience. Anticipate extraordinary seasonal menus from Iketeru within the upcoming months and discover the exquisite ingredients brought in from Japan through inspired creations by Chef Masami.
Look no further when seeking for bona fide and ingenious Japanese fare as Chef Masami and Iketeru at Hilton Kuala Lumpur has you covered. Kindly note that reservations are required. To make a reservation or for further inquiries, please call +603 2264 2264 or visit life.hiltonkl.com