Latest news with #KazumaJapaneseRestaurant
The Star
14-05-2025
- Entertainment
- The Star
Daily specials that reflect Japanese culinary traditions
'Teishoku' meal at Kazuma Japanese Restaurant, Concorde Hotel Kuala Lumpur. THE culinary team at Kazuma Japanese Restaurant, Concorde Hotel Kuala Lumpur, is showcasing five teishoku meals with quality and freshness in mind. The restaurant's promotion this month focuses on Higawari Teishoku to celebrate variety, balance and authentic flavours. Teishoku refers to set meals, while higawari means daily specials. A teishoku meal typically includes rice, soup, pickles and a main dish, often meat or fish. Each set focuses on freshness, seasonal ingredients and craftsmanship. The meals reflect a deep respect for Japanese culinary tradition – bringing comfort, nutrition and flavour to every plate. There are five featured sets, namely Wakatori Karaage No Kitsune Udon (RM38nett) which offers Japanese fried chicken and hot udon soup topped with inari while the Tori Shogayaki No Kuruma Ebi Fry (RM38nett) is pan-grilled chicken with ginger-soy sauce and breaded deep-fried tiger prawn. Shake Harasu Shuiyaki No Yasai Soba (RM53nett) comes with grilled salmon belly with salt and hot buckwheat noodles with vegetables. The other sets are Gyu Katsu No Shake Sashimi (RM53nett) – beef cutlet and salmon sashimi and Nigiri Sushi No Niku Udon (RM80nett) – mixed sushi and hot udon with beef slices. The Higawari Teishoku menu is available until May 31. The restaurant is open daily. Lunch hours are from 11.30am to 3pm (last order at 2.45pm) while dinner hours are from 6pm to 10pm (last order at 9.45pm). For reservations, call 03-2149 2666 or 013-399 4792.
The Star
26-04-2025
- Lifestyle
- The Star
Smoky, delicate eel delights await at Japanese restaurant in KL hotel
A selection of three dishes featuring premium freshwater eel specially created to highlight its versatility. DELICATE, smoky and rich in umami, unagi takes centre stage this April in a trio of carefully crafted dishes that showcase the prized freshwater eel's versatility and flavours. From steamed egg custard to grilled rice bowls and sushi rolls, each dish is built around the same premium ingredient which is prepared to highlight the melt-in-the-mouth texture of the gently charred finish. The unagi menu is featured throughout the month at Kazuma Japanese Restaurant, Concorde Hotel Kuala Lumpur. The Unagi Chawanmushi (RM25 nett) is a silky egg custard infused with the savoury aroma of eel for a light yet deeply satisfying appetiser. For something heartier, the Unagi Maruboshi Rice (RM56 nett) offers tender, caramelised eel over steamed Japanese rice, served with crisp salad and miso soup. Sushi lovers can opt for the Unagi Maki Roll (RM79 nett), where eel is layered over seasoned rice and wrapped in nori (seaweed) for a balance of sweetness, smokiness and freshness. The unagi dishes are available until April 30. Kazuma is open daily from 11.30am to 3pm for lunch and 6pm to 10pm for dinner. For reservations, call 03-2149 2666 or WhatsApp 012-3994792.
