There are many restaurants booming out especially on Shabu-Shabu with in my list (click here previous post), still Nagomi stands out compare to others fake shabu-shabu available out there especially on their normal soup base. Whenever I think of Japanese steamboat Nagomi will always pop out in my mind and with their outlet of Jaya 33 being refurbish, of course there will be changes in their menu and now they are moving to more fine casual dining with more ala-cart dish are placed in the menu. With their latest menu in line for this festive season is their Chirstmas dining menu. So do not be suprise like me and some of my friends, with the expression ‘Huh, got such thing 1 ah? I thought shabu-shabu only?’
[No Longer in Operation]
Their new outlook with more feel of Japanese Garden on the outside.
A private room to host for your family and friends or some company department gathering.
Outside they have change to more contemporary concept that feels very cosy and don mind staying there for a drink after meal.
Ready to venture into their unique Chirstmas menu prepared by one of a famous Master Chef – Ikuo Tanabe “The Magic Hand”
Inarguably one of the most renowned Japanese chefs in the country, Mr.Tanabe came to Malaysia in 1974 to take the position as head chef in Hotel Equatorial. He was entrusted with planning and running perhaps the first fine dining Japanese restaurant in the country, Daikoku, or known as Kampachi today. Over the last 34 years of his career, Mr. Tanabe had trained and imparted skills in culinary art to many chefs who now helm the scores of popular Japanese restaurant or prominent hotels in the Klang Valley, Australia, UK and the USA.
Mr. Tanabe has a vast experience in making all kinds of Japanese cuisine, focusing on food quality and delicacy of presentation in his dishes. His strong skills in creativity and innovation have earned him a reputation for his excellence and quality in Japanese cuisine.
*till to date as I have been told, he had many apprentice for the past many years and you can see some that he trained are very highly skilled and hire by well known restuarants locally.
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