Xenri Japanese Cuisine (Part 2) @ Jalan Kelang Lama, KL

12:50:00 AM

If you've never had "Kaiseki" before, then you ought to try it this time! "Kaiseki" is a Japanese term used to describe a multi-course dinner that showcases a chef's true talent through the display of food and of course, his skills in making them. Technically speaking, it is not everyday that you'll find a Japanese restaurant offering such a theme, so for those who are interested, do give it a try!

A compilation of some of the food we had. 

Kicking things off with a generous portion of Butter Poached Brittany Blue Lobster. The presentation may look a little bland and ordinary, but trust me, it all lies within the freshness and method of execution of the lobster. Beautifully coloured and packed full of natural sweetness, this piece of lobster tail is definitely something to die for. 

If you're a fan of scallops, then this serving of Aburi Hokkaido Mukimi Hotate will definitely do you justice. Not only was the premium imported scallops delicious, the texture was done quite perfectly as well. This dish was traditionally meant to be served raw, but here, they've lightly seared it.

Fans of cod fish will indeed love this dish as their generous chunk of black cod fillet is not only fresh, it's also packed full of natural sweetness. Poached with fish stock to tender perfection and laid on a bed of Garland Chrysanthemum puree, served with jelly and Nameko Mushrooms, this dish is a must -have for anyone that enjoys fish!

This may look similar to a chicken liver pâté, which is not that far off from what it actually is - Smoked Duck Mousse. The duck is smoked for 24 hours before proceeding to deboning, mixing with cream and various seasoning then steamed to created into this masterpiece. Visually, it looks absolutely stunning while the taste might take a little getting used to. In any case, it is undeniably unique and by having several bites, I somehow got hooked on to it. 

A gorgeous slab of A5 Wagyu Beef prepared in a Sous Vide method. Lightly seasoned with salt and pepper. It is submerged in a controlled environment at 57.5°c, cooking out for 40 minutes to ensure that the flavours are well absorbed. The meat is also tender enough that it literally melts in your mouth. 

It is then lightly seared on each side till medium, giving that nice caramelisation that helps enriches the flavour. Finished with a coating of chia seeds, stir-fried brussel sprouts and in-house garlic cream cheese sauce on the side. 

The sauce is a chef special and is done by double boiling cream cheese that has been set in room temperature, freshly blended garlic paste and mix with some salt and pepper. Delicious - absolutely delicious. 

Last but not least, Warabi Mochi as dessert to finish. Yes, these little bombs of joy are a great palate cleanser, and definitely a great way to end a splendorous meal. It may be small in size, but it packs a whole lot of kick in them.  

Overall, Xenri Japanese Cuisine has portrayed a great sense of execution in all their dishes. Not only were they cooked beautifully, they were plated with utmost finesse. Certainly worth the money and dining experience. So if you're in the mood for some fine Japanese food, why don't you head on to Xenri today?


Wisma Elken, Jalan Kelang Lama, 58000 Kuala Lumpur, Malaysia

Operating hours: 
Mon - Sat, 12pm - 10.30pm
Sun, 12pm - 2.30pm, 6pm - 10.30pm

Tel: 03-7783 8118

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