Gaya Dine & Café
Embar king on an Exquisite Epicurean Journey at K
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Te x t b y S H A H I DA S A K E R I I m a g e s b y K A M I L A Z I M N A S I R
On a sunny Thursday lunchtime, my colleagues and I found our way to a quiet corner of The Saujana Hotel Kuala Lumpur that contains a gastronomic haven in the form of a Japanese restaurant styled in a traditional ryokan called Kogetsu.
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The restaurant was almost full when we arrived, filled with families, couples and business people; yet it remained relatively peaceful throughout our time there. Perhaps, that’s what you get when you put people in a tranquil environment; they become more relaxed. In fact, even the name suggests peacefulness because Kogetsu means the ‘reflection of the moon on the water’, which I reckoned was inspired by the huge body of water next to it. The space is divided into three sections: a floor of open seatings, a couple of sushi bars and private rooms for guests who appreciate extra privacy. The design follows classic Japanese aesthetics such as clean lines, dark wooden frames with unassuming furniture and latticed doors, making the space welcoming and inviting. The windows here are large too, framing views of the beautiful lake complete with a water fountain, including the surrounding trees, in the effort to bring the outdoors in. Kogetsu is anchored by Chef Taketoshi Minami, who has over 20 years of experience under his belt. His extensive creations feature curated selection of fine Japanese delicacies that are impossible to devour in one single visit. There are à la carte options besides the set menus. For starter, try the Fuji Assorted Sushi Platter Combo (MYR 154++) that includes handmade sushi to honours the delicate flavours between the vinegared rice and seafood. The combo comprises some of the best sushi from the menu, including sea urchin sushi, salmon sushi, yellow tail fish sushi, fatty tuna, tuna berry, and tuna
maki. The generous portions are also big enough to be shared among two persons. Then, elevate your senses with the classic Hamachi Teriyaki (MYR 71++), which is grilled Yellowtail with sweet and savoury teriyaki sauce. The fish is commonly cured with salt to remove the smell, then marinated, and grilled a couple of times, resulting in a glazed soft flesh that goes well with a bowl of rice. Alternatively, tempura lovers can opt for the Tempura Moriawase (MYR 61++) that boasts assorted lightly battered seafood and vegetables.
