Tenjin revised

June 21, 2011

Tenjin: Round Two. Earlier entry: June 6.

Raw tuna with "hot-spring egg." Love it, love it, totally love it.

Half-broiled salmon with anchovy sauce. Nicely executed, with slices of fish that remain raw at the bottom but lightly cooked on top, complemented by a gently savory sauce.

Foie gras chawanmushi. Can't-fail custard, supplying sublime spoonfuls of livery lusciousness. Never settle for plain chawanmushi if possible!

Tuna roll, alongside uni & ikura sushi. No complaints.

Soba with duck breast & mountain veggies. A hearty, heartwarming recipe that might represent the pinnacle of Japanese soul food.

Cold green tea for me, hot for you.

Tenjin Japanese Cuisine,
Grand Millennium Hotel,
Jalan Bukit Bintang, Kuala Lumpur.
Tel: 03-2143-9399