IKETERU is part of the 30 finest restaurants around Kuala Lumpur participating in this year Malaysia International Gourmet Festival 2010. Definitely this sophisticated and modern Japanese setting of IKETERU instantly caught my attention and comfort was felt right away. Equip with finest chefs, moden teppanyaki station and modern sushi bar, IKETERU was truly irresistable especially on my latest dining experience. A spacious dining area with private tatami rooms can be truly comfort to enjoy a Japanese cuisine, just like what I did.

A Huge Range of Sake

I am a new sake follower and having a few bottles at home is a must. As having to have a glimpse of sake available was mind blowing, it was beautiful to see. Just like a sea of sake. Marvellous especially for a drinker like myself. Another sight caught me with excitement, having to see huge jars of plum sake being brewed and being showcased in the glass cabinets caught me totally speechless. I was informed there are not readily yet for drinking as they are still very young.

dining room
The Dining Room

Another reason of coming to IKETERU is to lay back and enjoy the dishes crafted by the well know Chef Ricky Kamiishi. His beautiful creations are most sort after by many Japanese cuisine fans in town, he is known for his bold approaches in his creation and style. He just love playing around with flavours and freshness. I am one of his huge dedicated fan.

table setting
My Seat

I am also excited that during this festival, Hilton KL will also be flying a 2 Michelin Star Chef, Chef Christopher Coutanceau from La Rochelle Restaurant in France from 14th to 16th October 2010. Being born a Coutanceau means being born to cook (his father, The Grand Chef Richard Coutanceau), Christopher absorbed the culinary rigour of his father and learning from gastronomical greats like Gauzeres, Bardet, Guerard, Oudill and Ferran Aida. Throughout his three days visit in Kuala Lumpur, he will be mesmerizing us with his delectable original and modern presentation with his signature festival menu featuribng Brittany Lobster Stew with baby Vegetables 7 mushroom Ravioli, Grilled Foie Gras with Candide Mandarin & Mandarin Sorbet, Squab Pigeon with Cabbage leaves & Foie Gras, Seasonal Vegetable Casserole with truffle juice. (visit www.kl-studio.com)

appetisers bolied scallop & see urchin with yyuzu-kosho pepper
The Appetisers – Bolied Scallop & Sea Urchin with Yuzu-Kosho Pepper served with Olive Oil Baked Vegetables

I just love the simplicity of Chef Ricky Kamiishi’s appetiser. Here I enjoyed the refreshing taste of yuzu over olive oil baked vegetables I was too delighted to encounter the freshness taste of the untouched sea urchin wjile having to end with a mouth full of tasty scallop. A great way to kick start the dinner. Superb.

HoJiak host
Jason The Host from 8TV Ho Chak

Having to dine just across seated Jason the host of the current series of 8TV Ho Chak was amazing. A friendly Jason was excited with the entrement, he loved the taste of scallop. He was raing about the freshness too.

The Sushi – Three Kinds of Meat Sushi : Wagyu Sirloin, Duck & Chicken

The Sushi was amazingly orchestrated for the night. I have eaten a variety of shushi but having my sushi top with a generous slice of duck breast glued with a cube of foie gras was exclusively mind blowing to me. It was fabulous. Light and yet filled with flavours bursting even having a bit into it. Can you imaging having it inside my mouth, it was an explosion of taste and flavours. I just love it.

Moving onto the slice wagyu sirloin had also left me speechless. Iwas in silence of joy while concerntrating each bite I had on the wagyu. It was soft and yet full of texture. I was just the perfect slice of sushi. Sadly I was allpowed to have only one each, i don’t mind having another one. The accompanied sauce was amazingly good too. The chicken sushi was interesting, filled with great texture and different from the norm but I still prefer the other two in flavour.

sushi duck
Duck Sushi

sushi wagyu sirloin
Wagyu Sirloin Sushi

sushi chicken
Chicken Sushi

Steamed egg custard with prawn and tai sea bream topped with crab meat sauce
Steamed Egg Custard with Prawn and Tai Sea Bream topped with Crab Meat Sauce

The steamed egg custard with prawn and tai sea bream topped with crab meat sauce was truly a jewel. The sauce was bursting with flavours and the present of soft sliky egg custard overwhelming enchanced the dish. The truth speaks all. I had my bowl licked clean. It was tremenmdiously good, it was excellent. One of the best and a definitely must have dish if you are visiting Iketeru.

Lamb rack with unagi mashed potato
Lamb Rack with Unagi Mashed Potato Pan Fried abalone & Erengi Mushroom served with Cream Somen Noodle

It was my first time having unagi mashed potato, something different and tasty.If you love unagi, you will like this mashed potato. The lamb rack here was done differently. It was well roasted with cooked texture glazed over sweet caramelised teppenyaki sauce. I liked it, to be honest I had five of them instead of two. The abalone and mushroom pan fried were perfect done, complimented well with great balance in flavour and texture. It went very tasty with the somen. I enjoyed it.

Macha shoe cream with red bean sauce
Macha Choux Cream with Red Bean Sauce

As for the dessert, we had a delicious soft choux pastry filled with over joy of soft macha cream accompany with red bean sauce. The choux pastry was very fresh, biting into the soft texture was too delighted. most interesting was scooping out the macha cream, it was very well balanced and not overly sweet. It was at right taste. Truly delighted.

HoJiak host & Chef Ricky Kamiishi
Chef Ricky Kamiishi & Jason Ho Chak 8TV

mango salmon roll
Iketeru’s Famous Mango Cheese Salmon Roll

It was my lucky night, I got to try out Iketeru’s most famous mango cheese salmon roll. I found it to be very refreshing and juicy too. Surprisingly it had an interesting saltiness surpise due to the present of the slice cheese. It was so well crafted, the mango just melts by itself inside my mouth. I was left fully satisfied.

Overall it was exciting and truly good, definitely one of the best crafted dishes on the MIGF menu. IKETERU’s well promised treasure . . . . . . . . . . . . yet another satisfied Sidney Kan.

Hilton Kuala Lumpur
8th Floor
3, Jalan Stesen Sentral
50470 Kuala Lumpur


  • October 7, 2010 - 1:27 am | Permalink

    Wow, that food is gorgeous and so prettily presented!



  • October 7, 2010 - 6:28 am | Permalink

    You’ve been eating well, dude! I mean, unagi mashed potatoes? Yum.
    Su-yin´s last blog post ..An Evening with Bill Granger

  • October 7, 2010 - 9:47 am | Permalink

    The wagyu beef is raw?
    mimid3vils´s last blog post ..Tings Cafe

  • October 7, 2010 - 10:15 am | Permalink

    yummy looking
    smallkucing´s last blog post ..Food Hunting at Tj Sepat

  • October 7, 2010 - 6:22 pm | Permalink

    woah…exclusive food review….the food looks yummy

  • October 7, 2010 - 10:04 pm | Permalink

    You seem to spend alot of your time in hotels LOL
    Beaulotus´s last blog post ..A Quick Trip to Milan

  • October 7, 2010 - 10:17 pm | Permalink

    I want the salmon mango cheese roll! YUM!
    iamthewitch´s last blog post ..The Day After at Shangrila Putrajaya

  • October 8, 2010 - 12:28 am | Permalink

    heyy u missed out an A for kuala lumpur… hehehe u got kual lumpur only…

    anyways, great meeting u again the other night!!! =)

    sorry that I had to miss yours tonight… really sorry…
    ericyong77´s last blog post ..The Humble Chef- Pusat Bandar Damansara

  • October 8, 2010 - 2:39 pm | Permalink

    wow….very exclusive dining experience…nice food pics
    vialentino´s last blog post ..Delicious Pan Mee at Noodle Shack @ IKANO Power Centre- Mutiara Damansara

  • October 8, 2010 - 6:10 pm | Permalink

    Jap food has OWAYS been my fave. looks yummy! keep it up sid
    Jess´s last blog post ..Of sexy mean machines! Photos of speeding Formula One Grand Prix Race Cars! Ferraris- Mercedes- Renault &amp more!

  • October 10, 2010 - 6:47 am | Permalink

    I’ve enjoyed Wagyu sushi but never raw duck or raw chicken done like that. Very intriguing. There’s a place in San Francisco that is doing chicken tartare. Apparently, it’s freaked out a number of folks, even if it’s a common dish in many parts of Asia.
    Carolyn Jung´s last blog post ..Five Heavy-Hitting Cookbook Authors to Visit the Bay Area

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