Hoshun Sushi Kaiseki boasts of an intricately designed interior that can captivate any visitor. Upon entering, guests are greeted by a bar adorned with thousands of orizuru – meticulously crafted paper cranes that seem to soar towards a mirror resembling a full moon. Further inside, an expansive sushi counter leads the way to a serene mini Zen garden. Here, a chef originating from Sendai, along with his skilled team, dedicate themselves to preparing sashimi and grilling seafood.
The restaurant’s aesthetic appeal is further heightened by artistic touches. Notably, two masterpieces by the Malaysian illustrator, Red Hong Yi, adorn the space. One is a stunning silk artwork, imprinted with genuine fish, which holds pride of place in Hoshun’s private room. The other, a six-meter-long inked textile, depicts a Japanese mountain range.
Tade Course (RM 420)
The Tade Course comes with the 6 course meals which definitely makes it to your favourite.
Starter
Tori Yakata Maki, Kinpira Renkon
Our meal started off with the great appetizers where we had the Tori Yakata Maki and the Kinpira Renkon. In here we are amazed on how the dish is done and featured where chicken comes simply amazing with the great textutre atnd taste.
The Kinpira Renkon brings you with the crunchy textures and subtle sweetness and topped with the wonderful mix of crispiness and the light caramelization.
Sashimi
As for the sashimi, we are being introduced with their signature offerings which includes the Chutoro, Akami and Madai Konbu-jime. The Chutoro stood out with its striking marbled appearance. Often revered for its perfect balance of lean meat and melt-in-the-mouth fat, each slice of Chutoro delivered a symphony of flavors, combining the pure essence of the ocean with a rich, buttery finish.
Accompanying the Chutoro was the Akami, the leaner part of the tuna. It brings you with the natural sweetness taste. Rounding off the sashimi trio was the Madai Konbu-jime where it have the umami- rich depth and comes with the natural flavour profile.
Simmered Dish
Moving next is their Simmered Dishes where we are served with the Kamasu Arare-age, Naga Nasu, and Tamago Ankake. The Kamasu was lightly dusted and then simmered to achieve a crisp exterior while preserving the moist tenderness within. The gentle cooking process allowed the unique flavors of the Kamasu to be the star, presenting a dish that was a dance of textures — crisp yet tender, and subtly flavorful.
As for the Naga Nasu, it brings you with the velvety texture and absorbing the taste of the simmering broth and the dish brings you with the great combination of sweetness and umami. The Tamago Ankake is beautifully done and the brings up the richness of the soft and gentle tamago.
Main Dish
The main course unveiled an exquisite assembly of dishes, each representing a distinct facet of Japanese culinary traditions: the Tori Soboro, Chirimen, Ikura Uni Kama Meshi, and Yasai Miso Soup.
Leading the mains was the Tori Soboro, a dish that celebrated the essence of chicken, minced to perfection and delicately seasoned. Its texture was both granular and velvety, making each bite a savory delight. The light seasoning ensured that the natural flavors of the chicken were prominent, offering a comforting taste that felt both familiar and indulgent.
The star of the mains was undoubtedly the Ikura Uni Kama Meshi. A sumptuous rice dish, it combined the briny burst of salmon roe (Ikura) with the creamy richness of sea urchin (Uni). The Kama Meshi technique of preparing rice in an iron pot imparted a slightly crispy texture to the bottom layer, adding an unexpected dimension to the dish. The melding of the flavors — the freshness of the Ikura and the decadence of the Uni — was nothing short of culinary poetry.
Rounding off the main course was the Yasai Miso Soup, a heartwarming broth teeming with a selection of vegetables. The miso base provided a savory backdrop, accentuating the fresh crunch and flavors of the vegetables. It was a comforting end to the main course, bringing warmth and balance to the palate
We ends with a great desserts which is the Hokkaido Lemon and Momo.
Miniature Set
We also enjoy the culinary journey at the restaurant with a comprehensive miniature set, comprising an appetizer, grilled dish, fried dish, sushi, sashimi, simmered dish, onigiri, and dessert.
Appetiser
The initial dish was an appetizer that featured three distinct elements: Mozuku Seaweed, Musuna Ohitashi, and Kamo Rosu. The Mozuku Seaweed stood out with its delightful texture, enhanced by a subtle hint of lemony zest. Following that, the Musuna Ohitashi presented itself as a timeless dish, with classic blanched spinach that had been gently steeped in a light dashi soy broth. Accompanying these was the Kamo Rosu, a dish that seemed deceptively simple in its preparation. However, its flavors revealed the meticulous seasoning and marination behind its creation
Grilled Dishes
As for the Grilled dish, we had the Kampachi Saikyo Yaki where it is beautifully marinated with the seasoned sweet miso. They are perfectly grilled and the meat is so tender, and juicy.
Fried Dishes
For the fried section of our culinary journey, we were introduced to two distinct dishes that showcased the chef’s expertise in marrying texture and flavor. First, we sampled the Deep Fried Ebi. Each piece was perfectly fried to a golden crisp, its crunchy exterior giving way to succulent, tender shrimp inside, making every bite an exquisite blend of textures. Following the Ebi, we tasted the Toro Katsuage. This dish was a revelation of flavors. The toro, known for its rich and buttery texture, was encased in a delicately seasoned crust and the toru is indeed brings you with the melt-in-the mouth sensation.
Sashimi
The sashimi segment of our dining experience introduced us to a trio of meticulously selected and prepared seafood: the Shima-Aji, Hirame, and Hotate.hima-Aji, a type of jackfish, was presented and it brings you with the essence of the ocean, fresh and slightly sweet, offering a melt-in-the-mouth sensation. Hirame, or flounder, known for its firm yet delicate texture is such a beauty in our feast. And finally, the hotate which brings you with the buttery and soft texture paired with its sweet flavor profile made it a delightful conclusion to the sashimi course.
Simmered Dish
The simmered segment of our meal was a symphony of harmonious flavors and textures, each dish artfully presented and masterfully prepared.
We commenced with the Suzuui Arare Age, a dish that delicately balanced the inherent flavors of the main ingredient with the simmering technique. The gentle cooking process infused the dish with depth and a tantalizing aroma, ensuring that every bite was flavorful yet not overpowering.
Next, we were introduced to the Nori Ankake, a delightful concoction that combined the savory umami flavors of seaweed with a thick, glossy sauce. The dish was a testament to the chef’s skill in achieving a perfect consistency and balance.
The Onigiri Ankake presented a comforting familiarity, with the well-loved rice ball being given a luxurious twist with the Ankake sauce, making it both nostalgic and novel at the same time.
The Chawanmushi followed, a traditional Japanese steamed egg custard. Silky smooth in texture with a depth of flavor derived from the various ingredients hidden within, it was both a visual and gastronomic treat.
Lastly, the Yasai Miso Soup provided a comforting end to the simmered dishes. Packed with vegetables and imbued with the rich, savory flavors of miso, it warmed the soul and perfectly encapsulated the essence of traditional Japanese simmered dishes. Each dish in this segment displayed the intricate techniques and deep-rooted traditions of Japanese culinary arts, leaving a lasting impression on our palates.
Desserts
We end our desserts with their Chesnut Ice Cream. Simple yet profoundly flavorful, this dessert offered a harmonious blend of creamy richness and the natural, earthy sweetness of chestnuts.
For a limited time, when you order specific Kappo Kaiseki sets, you can add the Kaiseki Miniature Set for just an additional RM88 Nett.
Address: 54-1, Jalan Medan Setia 2, Bukit Damansara, 50490 Kuala Lumpur, Wilayah Persekutuan
Phone: 017-600 8190