EYUZU Japanese Cuisine at Eastin Hotel PJ

Kobin Mushi
Dobin Mushi

Having a small group and heading for a lay back be truly relaxing and I just did that on Saturday. Few hours ago. This time we picked EYUZU as we know how good their chef can be. Yes, Chef Ricky Hui who has 30 years of exciting experience in Japanese cuisine. We started light, we sipped into our individual small Japanese clay cup filled with awesome dashing soup Dobin Mushi. I like the taste and with the present of the lime it makes thr soup taste lusciously delicious. I truly met my companion for the night that lingering around my lips.

Shashimi Matsu
Sashimi Matsu

I just love my sashimi. Tonight was perfectly at par to my expectation. A total seven different types of raw fresh seafood were carefully cut, sliced and presented beautifully infront of me. Now you may wonder how can I not stop salivating. Every slices that went through me was just gorgeous and something that I will not stop raving about even now while recording down my experience.

Zuke Megajiki
Zuke Megajiki

Zuke Megajiki, a marinated white tuna done similarly to Carpaccio is something rather special here at Eyuzu. Here a story of a chef in perfectioning his skill in mastering great creation, this is Chef Ricky. It was excellent in taste, smell and texture. Very interesting and just adoreable, can be addictive too. :)

Eyuzu Maki and Unagi Maki
Eyuzu Maki and Unagi Maki

Chef’s recommendation was Eyuzu Maki, a soft shell crab roll and Unagi Maki which were perfect with opposite in taste. One was filled with crisp texture while the other was soft and moist. Definitely a beautiful contrast that can charm anyone.

Kaki Furai
Kaki Furai

Deep fried oyster with coated breadcrumbs was really excitingly. Very flavorful, crunchy and tasty taht left me wanting more of oysters by then. A great temptation.

Chef Ricky Hui
Chef Ricky Hui

We were lucky and we got to meet up with awesome knowledgeable Chef Ricky Hui and we a great chat over food and ocha . . . . . . . . . . truly a great night, Sidney Kan

p/s miss capturing the tempura shot

At current Eyuzu is promoting The Harvest from the Sea which features the Australian lobster and the yellow tail kingfish from 1st July till 31st August. To make reservation call 03-76651111 ext 203

3 Comments

  • July 3, 2011 - 6:25 am | Permalink

    I’d love to try the deep fried oysters, they look gorgeous. I think I’ll start a food appreciation blog.

  • July 3, 2011 - 12:23 pm | Permalink

    nice :)
    ken´s last blog post ..Dim Sum at Jin Xuan Hong Kong

  • July 4, 2011 - 10:23 am | Permalink

    that fried oysters look divine!
    Chasing Food Dreams´s last blog post ..Kin No Uma Japanese Restaurant, Palace of the Golden Horse: Oishii!

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