Putting your hands in a good sushi master is a sure route to savouring an authentic Japanese meal. But what if there are realms of pleasure out there beyond the traditional nigiri and maki? The revered chefs behind Taka by Sushi Saito & Ginza Tenkuni have crafted what may seem like the impossible, a sushi cake studded with some of the most lavish ingredients one could possibly imagine: tai (snapper), kuruma ebi (prawn), caviar (only the finest Oscietra), awabi (abalone) and akami (tuna) on a bed of rice. They have named this indulgent culinary architecture, whose components you can customise upon ordering, the Chirashi-keki.
But that's just the tip of the iceberg. The chefs have also whipped up a Beef Cake (Gyu-Keki), shining a spotlight on the highly prized Ozaki beef, produced from Wagyu cattle raised on a single farm owned by Muneharu Ozaki in Miyazaki Prefecture. Evidently, one should eat it with a huge dollop of creamy uni (sea urchin), which spreads like butter on the slab of marbled beef.
Over-the-top meals are aplenty but nothing is quite as opulent (and fun) as eating fresh, air-flown seafood in the form of a cake. After all, when was the last time you ate sushi garnished with a smattering of edible gold leaves anyway?
Price for a small cake, RM688 (for four to six persons); big cake, RM1,188 (eight to 12 persons). For reservations, contact 03 2727 6688 or 012 330 3600.
