Tag

Chawanmushi

Browsing

Lately, one of the Japanese Buffet that a few bloggers wrote and heavily circulated around email is Tao Japanese Buffett, eat-all-you-can that located at Sunway Giza been flock with KL folks and people around there. What I  know that Tao was originated from Penang as I used to go there often to celebrate birthday occasions and because of its pricing and food quality. The place was constantly full and not until recently the restaurant had landed in KL, and seriously if you want to go there, please make a booking.

tao

They still maintain their interior decorations but the one in Sunway Giza the interior is more classic and cosy to dine in.

tao (2)

Tel: 03-6148 2826

tao (3)

tao (4)

tao (5)

There are two types of seating area which is the normal seats more like the old classic fastfood chain style. . .

tao (6)

and if you have a group of people and want some private section then they do have the tatami style.

Eating Japanese food can consider everyone’s favorite, but how many of us are able to cook or make sushi? During my uni life at oversea, me and my housemate did try to make sushi ourselves by using our own logic to do it without find a proper recipe to go along with (which is very wrong) but then the meal turns out to be not so bad, the rice we did was using Japanese rice but not as sticky as it is compare to the restaurants.

This time besides eating nice sushi, now I had a chance to learn from the best from Chef Yanagida by teaching us make simple and nice sushis, eg: Nigiri Sushi, Tobiko Gunnkan Nigiri, California Roll and Inari Sushi. During the session, I had hands-on experience by in making the sushi, it was not that easy as I thought by looking at the chef at sushi bar wrapping it but I still prefer my responsible by just eating it.

moon n jap (24)

All the fresh ingredient prepared for us to get hands on.

moon n jap (25)

moon n jap (26)

moon n jap (27)

One of the trick to make the rice sticky was to cook a . . . . . . (cannot tell) to make the rice sticky.

moon n jap (28)

With Chef Yanagida vast experience he had come out with quality food with the Asian and Western Combination.

moon n jap (29)

After the special sauce was cook, the sauce was pour into the rice and let it dry up. (part to ensure sticky of the rice and aromatic)

moon n jap (30)

slicing and prepare California Handroll.

moon n jap (31)

This is the way how you wrap a proper handroll, little ingredient at the start roll to solid in the end.

moon n jap (32)

Samples of the chef’s creation.

moon n jap (33)

To make another sushi. . .

moon n jap (34)

moon n jap (35)

moon n jap (36)

and at the end with my hand’s on…This is my skillfull set of wrapping sushi (please do laugh) . . .

After the mini preview of the class, we head back to another section to enjoy what had been prepared for us.

Pin It