Hidden in the heart of bustling Cheras, the Sushi Mastro Nikkei is more than just another Japanese dining spot. It’s a culinary nexus where two distinct cultures – the delicate precision of Japanese sushi artistry and the fiery zest of Peruvian flavors – converge.
Having originally made a mark in Kepong, the Mastro Nikkei’s decision to embark on a Cheras venture has stirred excitement among food aficionados. The proximity to AEON Maluri only serves to augment its allure, making it an accessible haven for those craving a dose of unique Nikkei cuisine.
Stepping inside, it’s evident that Sushi Mastro Nikkei’s aesthetic sensibilities deviate from the orthodox Japanese decor that’s often associated with sushi establishments. Instead, a sleek and modern ambiance prevails, perhaps reflective of the innovative fusion cuisine that it houses. Exquisite detailing complements the expansive space, creating an atmosphere that feels both chic and inviting.
What We Have
Maestro Nikkei Soup (RM 40)
Served in a deep bowl, the soup immediately captivates diners with its rich, golden hue. Floating within are the tender pieces of white scallop, the vibrant orange of the tiger prawn, the delicate clam shells of the asari, and the pristine slices of white fish. Steam rising from the bowl carries with it the tantalizing aroma of the ocean. the taste is so nice and each mouthful is heavenly. The white scallops come simply tender and juicy. while the tiger prawns give you a good bites and heavenly taste that makes you wanted more.
Quinoa Salad (RM 35)
For those who are looking towards healthy and yet flavourful dishes, this is one of them. One can enjoy the salad which paints vibrant mosaic of colors. The deep greens of the mixed leaves juxtapose beautifully against the off-white quinoa grains, while the soft white crumbles of feta cheese add an inviting texture. All of these are lightly drizzled with a subtle sheen of ginger dressing, which glistens tantalizingly under ambient light. Love the salad especially the zingy spice of the ginger melds harmoniously with the other ingredients, lending a warmth and depth to the overall palate.
Chawanmushi (RM 10)
The velvety chawanmushi did not disappoint me at all Served in the classic lidded chawanmushi cup, the first sight reveals a silky, smooth custard surface, slightly jiggly, an indication of its perfectly steamed consistency. Once you dive in with a spoon, the hidden treasures within the custard – the chicken, shrimp, gingko nuts, and mushrooms – offer delightful surprises with every scoop.What’s more, it’s come with a mild umami undertone that sets the stage for the ingredients nestled within.
Hamachi Jalapeno TiradIto (RM 52)
Served on an elegant plate, slender slices of radiant Japanese yellowtail (hamachi) are meticulously arranged, shining with freshness. Each slice is adorned with a thin slice of jalapeno and bits of red onion. The shimmering ponzu sauce pools around the fish, giving the dish a glossy finish. I love the sweetness from the yellowtail which arebeautifully counterbalanced by the zingy and citrusy ponzu sauce.
Nikkei Salmon Mango (RM 62)
The dish is a visual spectacle on its own. Delicate slices of ocean fjord trout are artfully arranged on the plate, with generous cubes of ripe mango interspersed between them. The vibrant orange of the trout juxtaposed against the bright yellow of the mango is a treat for the eyes. And, crowning this colorful palette, the ikura (salmon roe) shoyu zuke glistens like little jewels, adding a touch of elegance.The trout, with its buttery texture, melts in the mouth, leaving behind a rich umami taste. This richness is brilliantly offset by the sweet and tangy burst of the fresh mango cubes. And this dish is a must to order whenever I am there.
Agedashi Tofu (RM 18)
Love the way they had made the Agedashi tofu. The soft cubes of tofu with a lightly golden-brown exterior sit gracefully in a shallow pool of warm soy-based broth. The lightly fried exterior of the tofu has a subtle, delicate crunch, which contrasts beautifully with its silken, creamy inside. The tofu, inherently mild in flavor, becomes a sponge for the warm soya sauce, absorbing its umami essence, thereby enhancing its own taste profile.
De Gambas Tempura (RM 48)
The Golden-brown prawns, encased in a light and crispy tempura batter, are delicately placed on a serving plate, exuding an aura of elegance and simplicity. The prawns, tender and juicy, are enveloped in the tempura’s crispy shell, resulting in a delightful contrast between the crunchiness of the batter and the soft, meaty texture of the prawn. The meticulous preparation, the harmony of ingredients, and the thoughtful presentation make it a standout. Each component, whether it’s the prawn, the batter, the ohba leaf, or the soya sauce, plays a crucial role in crafting an experience that’s both memorable and satisfying.
Chicken Sukiyaki (RM 35)
The Chicken Sukiyaki, a new entrant in Sushi Mastro Nikkei’s eclectic menu, beckons diners with its promise of a comforting and flavorful Japanese experience. The Sukiyaki broth is a beautiful blend of savory soy sauce, sweet mirin, and a hint of sugar, which provides a perfect balance of sweetness and umami. Every sip of the broth is warming and comforting, setting the stage for the ingredients it envelops.
The chicken in the Sukiyaki is tender and succulent. It soaks up the broth, ensuring that each bite is flavorful and juicy. Sides with the mushrooms, vegetables, tofu and onions.
Unagi Uramaki (RM 32)
The eel in their Unagi Uramaki is tender, with its natural flavors heightened by a light grilling. The glaze of teriyaki sauce provides the right amount of sweetness, complementing the rich and smoky essence of the unagi.
Love this so much, this is where the crunchy eel is well wrapped and served with the orange salsa, kyuri and teriyaki sauce. The kyuri (cucumber) introduces a refreshing crunch that contrasts beautifully with the softness of the eel. The addition of orange salsa is a stroke of culinary brilliance. The zesty, tangy notes of the salsa cut through the richness of the unagi, providing a burst of citrusy freshness that elevates the overall taste.
Kani Tobiko Uramaki (RM 35)
The Kani Tobiko Uramaki from Sushi Mastro Nikkei is no exception. The rich orange hue of the tobiko against the soft white of the rice and the golden brown of the crab creates a vibrant and enticing plate. The combination of the crispy soft shell crab, the popping tobiko, the crunchy kyuri, and the spicy kick from the hot sauce ensures a multi-layered taste experience.
Ebiten Uramaki (RM 28)
The Ebiten Uramaki from Sushi Mastro Nikkei is a dish that prawn lovers would undoubtedly relish. From the crispy crunch of the tempura to the fiery zest of wasabi furikake and the tang of the acevichada sauce, it promises a culinary journey like no other. Each component complements the other, creating a symphony of flavors and textures
Norwegian Halibut (RM 58)
The Norwegian Halibut at Sushi Mastro Nikkei is a testament to the elegance of simplicity. When meticulously pan-seared, it transforms into a dish that pays homage to its origins while adding a unique touch of culinary innovation. When cooked to perfection, it achieves a golden hue with a slightly crisp exterior ensuring a delightful contrast with its soft, tender interior. For those seeking a taste of the ocean that’s both refined and wholesome, the Norwegian Halibut is an unmissable delight.
Graham Cake (RM 20)
Last but certainly not least, a dessert that demands a special place in your dining journey – the Graham Cake. Crafted with velvety cream cheese, a delicate interplay of crackers, and a medley of fresh, succulent fruits, this dessert is a crescendo of flavors that seem to deepen with every delectable bite.
Beyond the food, what sets Sushi Maestro apart is its impeccable service. The staff is attentive, knowledgeable, and ever-willing to assist. Whether it’s a recommendation for the day’s specialty or a simple explanation of a dish, they ensure every diner’s experience is exceptional.
Sushi Maestro stands out as a beacon of excellence, promising an unforgettable gastronomic journey. We left with our taste buds tantalized, our hearts full, and a promise to return. Sushi Maestro didn’t just serve us food; they served us memories.
Address: L1-01, Residensi Lavile, 5, Lorong Peel, Maluri, 55100 Cheras, Wilayah Persekutuan Kuala Lumpur
Phone : 012-312 4112
Opening Hours : Daily ( 12–3:30 pm, 6–10:30 pm)
GPS Location : 3.1277538,101.7279811