Kizuna is the biggest Japanese Restaurant in Malaysia which situated inside Penang Time Square, offering great variety of Japanese Food and premium quality of Sashimi. If you are fan of Sashimi then Kizuna definitely is a must visit restaurant, we are really impress with the great variety of fresh air flown Sashimi offer on the menu. Don't hesitate to ask for something fresh that not in menu, they always have surprise for you.
Today we going to try our their newly launch Omakase, "I will leave it up to you" which mean Chef will prepare dishes that is fresh and best for the package of your choice, typically Omakase doesn't have a fix menu but in Kizuna they decided to put up a fix menu with pricing just because local people still cannot accept paying a certain amount without knowing what will be served.
Maxwell Sparkling Mead, great selection by the owner. According to the owner he go to many country just to sample the best wine to pair with Omakase and after countless try finally he found this wine which are smooth in texture and taste sweet. It well balanced and not overpower any single dish that we ate throughout the night.
Tuna Tartar, Avocado top with Caviar. Tuna meat are scratch to fine texture and season with truffle oil then top with avocado, fish roe and Caviar. It has a thin slice of lemon at the bottom that look like a decoration but instead it provide a great hint of acidity which make the overall combination a perfect flavor.
Kuruma Ebi Salsa, the chef ask: do you like spicy? I said Yes and here the special made Salsa Sauce Prawn made. Extremely big and springy texture prawn boiled to perfection then season with Salsa sauce that taste sweet, spicy and sourish.
Aka Ebi Sashimi, Aka Ebi is extremely rare especially in Penang although we ate before but it is a cook version and this is the first time we eat it raw. Chef nicely cut and plating our first Sashimi plate.
Our first plate of Sashimi include of Aka Ebi, Salmon and Tuna. Well, Salmon Sashimi are the first to try as it doesn't has that strong taste which is recommended to start with, it has very firm texture and sweet taste, follow by Tuna which are a little bit rich in flavor with soft texture.
Last but not least is the Aka Ebi which are the most anticipated Sashimi, first we remove the head and suck out the juicy part of the head and OMG, it is so sweet. It doesn't has any single bit of fishy taste at all, it is full of freshness and sweetness, next we took a big bite of the flesh and OMG, it is extremely tender and sweet with sticky texture that melt in mouth. Seriously, i never eat Sashimi that fresh before.
While we enjoying our Sashimi without any additional soy sauce or wasabi, suddenly the chef ask us to try the Sashimi without anything and we are so curious. At first we took a small size and taste it, well it totally different from what we ate before as most of the Japanese restaurant served powder Wasabi but Kizuna served fresh Wasabi, I mean really fresh with whole stick of Wasabi that finely grind in front of you. The taste of the fresh wasabi are so special, at first it taste sweet then follow by a little bit of spiciness. Honestly, you can even took a big bite of the wasabi as the sweetness is just attractive and the spiciness is not that spicy.
Hamachi Sashimi are not on my prefer list for Sashimi due to the fishy taste but after trying Kizuna Hamachi Sashimi i change my mind, it is now on my prefer list but it has to be as fresh as this piece. It doesn't has any hint of fish taste instead it taste sweet with milk chewy texture.
Maguro Otoro Sashimi are the fattest part of Tuna fish and it is one of the rare part as well, only a small portion of Otora can be extracted from a single Tuna fish. It literally melt in your mouth with the big proportion of fat vs meat. It has very oily texture in my mouth and the aftertaste is just awesome.
After sampling awesome Sashimi now is time to try Sushi. Before we get started they will prepare towel for us to wipe our hand as our next dishes Sushi have to be eat with hand to maximize the awesome flavor.
Our very first Sushi is Hotate Sushi, sound like a typical Hotate aka Scallop but we get to known that our Hotate are freshly air flown from Japan and they served it extremely fresh. By the was, the Hotate is so big that it fully cover half of chef hand.
Piece of art, it is just too pretty to consume. Anyhow, holding the Hotate Sushi on our hand gave a very firm texture and bringing it close to our nose we can smell the Hotate burn fragrance, taking a deep breath and we are really enjoy it even before eating it. Putting into our mouth and it too big to even finish in one single bite, half bite into Hotate Sushi and the awesome sweetness making us speechless, the texture, taste, aroma combination is something we never ate, smell, taste before. The burning touch really add point to it.
Ika Sushi, most of the Japanese restaurant served Ika that taste pretty much tasteless and normally it has plastic like chewy texture but eating fresh, i mean really fresh Ika gave a totally different texture and taste. It is a little bit stick but not chewy at all, it taste sweet and delicious.
Tako Sushi, chef special make dressing to give a touch of our Tako Sashimi. It gave a hint of spiciness mainly from seven flavor powder and the spicy sauce taste sweet with mild spiciness. Tako tend to have chewy texture but every single bite extract sweetness from it which make us keep chewing on the Tako.
Hokkigai Sushi, another signature Sushi that keep refreshing in our memory. Fresh Hokkigai are rare and fresh Hokkigai taste just awesome, it is extremely sweet and dipping in soy sauce helping to bring out it sweetness even more.
Kisu Tempura, awesomely thick cut of Unagi Tempura is our first try, normally Tempura Ebi, Tempura Egg Plant, Tempura Sweet Potato are what we try before but Tempura Unagi are special. Especially the thick cut of Unagi is just awesome, honestly it is a little bit too big that she can't finish all but I am more than happy to help her out, I finish three big pieces of Unagi Tempura and came out with maximum satisfaction. LOL!
Gindara Mushimoro, Sukiyaki Soup cook with Cod Fish and glass noodle. Normally Sukiyaki soup taste too sweet for my liking but chef reduce the sweetness level and introduce more salt to make it a well balanced taste. Cod fish are big piece and delicious, took a big bite of it create a mouthful of sweetness and oily texture. Glass noodle fully absorb Sukiyaki soup making it rich in flavor.
Our last hot dishes are Wagyu Ishiyaki, look at that incredible high level of fat marbling. It is so intense, we just can't wait. Wagyu are thinly slice and served on hot stone, you can hear the zhh..zzhh..zhh...sound when the Wagyu sitting on top of the hot stone, immediately it release the fat burning fragrance into the sky. Oh, No! It smell so so good, not even tasting it but our heart are melted. The Wagyu beef are so juicy and sauce are not needed, the Wagyu it self without seasoning is just perfect.
Warabi Mochi is our dessert to wrap up our Omakase experience, recently Warabi Mochi are famous in Malaysia due to the adorable transparent moving jelly that look attracting and delicious. Actually the jelly itself is flavorless so a touch of GUla Melaka with Peanut help to gave it some flavor. Combination of crush peanut and Gula Melaka is just perfect, well balanced in flavor.
Omakase in Kizuna starting from RM298 to RM498 per pax, I would say it is extremely reasonable due to the freshness and Sashimi and dedicated chef that cook for us throughout the whole night. The whole Omakase experience took us around 3 hour to fully enjoy, the fun part is our chef sharing his experience with us and how he prepare each dish in front of us. Thanks Chef, you make our day. This is one of the memorable meal we had so far.
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Kizuna Times Square Penang
Opens daily 11:30am - 10:30pm
Penang Times Square, Ground Floor, 10150 George Town
04-370 0268 | 013-9469 796
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