Well, getting Back to Basics is good idea and philosophy with the new menu in Genji Japanese Restaurant, Hilton Petaling Jaya that focuses on delivering authentic dishes with a mix of traditional artistry and pops of bold and a hint of spicy flavours to excite our taste buds. Mainly the menu inspired by Tokyo and Osaka the two biggest cities in Japan.
Genji Japanese Restaurant interior décor is traditional and unpretentious Japanese setting, the environment is serene. There are private dining rooms available for reservation too.
Osaka as the capital cuisine of old Japan that emphasis on the simplicity, original, traditional taste and has a milder palette of flavours. So most of the dishes are very light at the same time brings out the core flavours of each dish. However, Tokyo in contrast is a modern, fast paced and vibrant cosmopolitan city which features bold and strong flavours. When both combined it bring out the mild and bold, rich and light, traditional and modern Japanese cuisine. During the food review session we tried some of the major dishes which really stirred my appetite and taste buds; making me craving for more.
A combination of simple and bold in this salad, fresh lightly boiled fresh seafood, fresh greens and seaweed and drizzled in bold homemade house special sesame and wasabi dressing. The homemade sauce is the kick, it has a hint of spiciness and the fragrant of sesame.
This is my favourite and also part of Chef’s recommendation. I love sashimi and some of the highlights in this Sashimi and Sushi Combi are the Toro (Fatty Tuna Belly), soft shell crab roll and Seabream with ikura leaf and salmon roe sushi. The whole combi is ultimate fresh and the Toro and Salmon just melt in my mouth.
The clear soup with combination of prawns, salmon, scallops and mussels steamed with assorted vegetables and mushrooms come with Ponzu (a tart citrusy dipping sauce) with grated radishes, Yuzu Skin and a dash of Tabasco. I like the simple, sweet and clear soup as I can taste the original sweetness of the seafood and its flavour. The dipping sauce is something different, but sourish and hint of spiciness.
Kaki Chilli Mayo (US Oyster with mayo topping and a hint of Chili padi), Gindara Teriyaki (Cod fish in Teriyaki Sauce) on a radish, Nameko mushroom and spinach puree.
This main dish is usually available in Omakase Kaizeki Menu set. I like the Cod Fish more, its only lightly flavoured with teriyaki sauce and I can still taste the freshness and smoothness of the cod fish.
Banana wrapped in in-house made Dorayaki (Japanese pancake) with Red Bean and Goma (black sesame) ice-cream. By the time I reach dessert I am quite full already but that does not stop me from finishing the Banana Dorayaki and Red Bean and Goma ice cream.
Overall, the Back to Basics menu is very authentic and light that I will never get bored with. The seafood is fresh and most of the ingredients are imported from Japan as well as other countries.
Chef Richard Teoh, Head Chef of Genji Japanese Restaurant one of his highly recommended signature dishes is the Omakase Kaizeki which means I’ll leave it to you. Chef Richard will prepare a meal according to the fresh seafood selection of the day. Omakase Kaizeki menu start with zenzai (apperizer), dobin mushi (fish broth), tsukuri (sashimi), yakimono (grilled fish), shokuji (deep fried selection) and mizugashi (dessert).