Sushi Mastro @ Kepong : Hidden Jewel for Japanese Delights

Sushi Mastro, is the latest restaurant in Malaysia that introduces Nikkei, a Japan- Peruvian cuisine to its diners.

Nikkei is a term for descendants of Japanese immigrants living outside of Japan. This is where they combined their culinary tradition and influences of Japanese flavours with the traditional Peruvian ingredients sourced locally. In here, one can enjoy the premium quality ingredients such as tuna, Hamachi, halibut and cod fish.

And what make Sushi Maestro more interesting is where they are using the local seafood to make their sashimi. This includes the siakap, red snapper and malabar fish – a first in Malaysia. And what’s special is their fish are handled using a Japanese technique which is Ikejime, a humane way of killing a fish that paralyses the fish and drains them of blood to preserve its flavour and texture. Fishes are delivered in an icebox to Sushi Mastro within 1-2 days from slaughter to ensure freshness.

The idea of opening Sushi Mastro came about when the owner Shafrizy Hazim noticed a surge in orders for Japanese ingredients from Seafood Maestro and the growing demand for Japanese cuisine in the city. He began his research into different influences of Japanese cuisine and came across Nikkei cuisine. Once the theme was set, he enlisted the help of Chef Salim bin Ismail, who has more than 30 years of experience, specialises in Japanese cuisine taught by his Japanese godfather from Kyoto. Throughout the years, Chef Salim experimented with Nikkei in his cooking in restaurants and hotels around Europe, incorporating sour and spicy flavours to his dishes.

At Sushi Mastro, they greet their customers ‘Ola’ and ‘Irashaimasei’ when they enter the restaurant; this represents Nikkei experience and concept. Sushi Mastro practises a sharing concept style dining experience. Their extensive menu features sashimi, nigiri and uramaki sushi from the sushi bā to main dishes from the cocin

Mastro Chawanmushi (RM 30)

The Mastro Chawanmushi is the highlight. One can enjoy the lovely soft egg custard which served togther with the prawns, shrimps, ginko nyts and lumpfish roe. I love how the silky chawanmushi is done and the texture is indeed brings you with the melts in the mouth sensation.

Nikkei Edamame (RM 10)

The Nikkei Edamame is beautifully cook with the edamame, butter and chili in it. Addictively good.

Moving next we enjoy their cold selection where we tried both their signature which is the Hamachi Jalapeno Tiradito and the Nikkei Salmon Mango.

Hamachi Jalapeno Tiradito (RM 42)

The wholeseome dish which is not to be missed and this is so delicious and appetizing. In here, chef uses the Japanese Yellowtail, Jalapeno, Red Onion and Ponzu sauce in curating the dish assuring each bites is appetizing and the yellow tail is superbly fresh

Nikkei Salmon Mango (RM 58)

I am falling in love with this and it is a must to have. The dish comes superbly good and every mouthful is so nice and with the umami taste in it. It brings a refreshing taste on it where it combines the Fresh Mango, Ocean Fjord Trout, Ikura and the Shoyu Zuke. It is simply refreshing and delectable.

Ikejime Surtidas (RM 48)

For first timer,you can go for the Ikejime Surtidas where it comes with the 3 Kinds of Ikejime Fish which is the Ikejime Siakap, Red Snapper and Malabar. It is indeed an awesome cut where the fish are super fresh and addictive.

Maguro Anticucho (RM 20)

The deliciously made dish which is where you can taste the Borneo Yellowfin tuna, Jalapeno salsa and pine nuts in it. It is simply irrestible..

Unagi Uramaki (RM 32)

As for Sushi, we go for the Unagi Uramaki (RM 32) where one can enjoy the crunchy eel, which is served together with the orange salsa, kyuri, teriyaki sauce. It is completely delicious and the unagi comes simply delicious and nice.

One can also enjoy their selection of sushi where they have the choice of salmon, hamachi, otoro, akami, and many more. Choose your choice of sushi and chef will made them fresh upon order for you.

Champignon Batayaki (RM 20)

Another must try here is the Champignon Batayaki which is where you can have the saute mushrooms with the butter. Yummz!

French Cod Fish (RM 80)

The generous portion of the Patagion toothfish 250 gm is served with the teriyaki sauce. The sauce did not take over the taste and the taste is light and the cod fish is fresh with the flaky texture. Love the overall bites of it!

Seafood Shirashizushi (RM 75)

A hearty dish where one will never resist. The deliciously made bowl which is packed with fresh awesome seafood goodness is irristable where they comes with salmon, Hamachi, hon maguro, ama ebi, unagi, ikura, tobiko, barramundi, red snapper, Malabar and sushi rice in one. It is indeed a great bowl with generous portion and fresh ingredients. One will definitely falling in love with it.