Take-Away, Wisma Cosway
December 4, 2020
Rice balls or rice bowls? Whether for dine-in or takeout, Take-Away’s starchy specialities of onigiri and donburi make for a fast, fuss-free and filling lunch.
The secret to the quality of Take-Away’s food is hidden in its multi-layered name - chef Tatsuo ‘Take’ Takebayashi, who runs the restaurant Kappo Takebayashi, is the man behind the making of the onigiri.
The onigiri comes in seven distinct varieties - stuffed with roe for the mentaiko or tobiko, with fish for the salmon flakes, tuna mayo or saba teriyaki, meat for the chicken yakitori or purely vegetarian for the edamame (RM6 each).
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