Hoshun Sushi Kaiseki offers a truly amazing experience for those who enjoy Japanese food and culture.

And for those who are wanting to explore Japanese cuisine, this would be a great place to start, but you’ll need to know a couple of terms to begin with.

Sushi: One of the most widely-known Japanese food offerings out there, but is sometimes confused for sashimi, which is served without rice. Translated, sushi generally means to be sour, which has to do with the vinegar rice the raw fish (or meat) is served on.

Kaiseki: In Japan, kaiseki is considered the top fine dining cuisine, but outside of Japan, it is sometimes erroneously used to mean omakase (which we will get to after.) Kaiseki is a set multi-course meal featuring the most premium seasonal ingredients which are properly cooked.

Omakase: This essentially means that you trust the chef to make the choice of what to serve you. Omakase is not a tasting menu and it generally does not have a price listed on the menu – unlike at Hoshun Sushi Kaiseki, of course.

Now that we’ve got that out of the way, let’s dive into the flavours of Hoshun Sushi Kaiseki.

A feast for the eyes

Once you head up to Hoshun Sushi Kaiseki, located on the first floor above what used to be Humble Chef in Damansara Heights, you’re welcomed by a orizuru, or paper crane origami on the ceiling which fly towards a full moon mirror near the bar.

Fun fact: You don’t need to be ordering food at Hoshun Sushi Kaiseki to take advantage of its bar offerings.

Then within the main dining area, there’s a beautiful painting done by Malaysian artist, Red Hong Yi, who was commissioned to do two paintings. The first, seen above, was created using food produce, like okra and such. The second, smaller yet equally amazing piece follows suit as well, with its prints made using real fish!

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The art piece done by Red Hong Yi, using real fish – visible within the private dining area

Apart from the artwork, the area itself is a work of art, and includes a mini Zen garden towards the end stretch of the restaurant, which can be viewed from one corner of the general dining area and the private room(s).

A feast from the heart

Now let’s move on to the art that is sushi and kaiseki, which Hoshun does extremely well.

Hoshun Sushi and Kaiseki only offers an omakase experience and prides itself with preparing it’s dishes using only the freshest ingredients available.

The two Japanese chefs that helm the kitchen were previously from a renowned eatery, and live up to their expectation.

Let’s talk about the kaiseki offerings first. A slightly overlooked form of Japanese cuisine, what many don’t realise is that kaiseki dishes require more skill as compared to sushi. Not to mention, for those who are new to Japanese cuisine, this might ease you into the raw sushi and sashimi, plus it’s more apt for pregnant women as well.

In Japan, heading out for a kaiseki meal is a pure treat, and costs quite a bit as well. Ideally it’s done once every season, as kaiseki chefs create a new menu for each season, based on the ingredients that are available during that period of time.

hoshun sushi and kaiseki
Kaiseki also means you might get premium ingredients like grilled lobster served to you

We however got to sample the best of both worlds, as we tried the Hoshun Experience menu. Priced at RM988.00, it comprises sashimi, sushi and cooked delicacies including the chef’s special.

It would be futile to touch on the delicious dishes I savoured, as guests will definitely not get the same experience. When I might have had an unagi sushi, you might get grilled eel instead, or served in a pot rice. However, know that you’re in the capable and skilful hands of the chefs of Hoshun Sushi Kaiseki.

Also, while omakase means it’s for the chef to decide, you of course can/should let them know if you’re allergic to any food, and they will work around it to deliver the best epicurean experience for you.

Here’s a close up on some of the dishes you can expect from Hoshun Sushi Kaiseki to leave you wanting more.

Hoshun Sushi Kaiseki is open from Mondays to Saturdays for both lunch and dinner, with lunch being a more affordable affair at RM150.

 

For more info, visit the website.

 

 

written by.
Aaron Pereira
Digital Editor
This fine chocolate man, (that is a connoisseur of fine chocolates) prefers real-life conversations and living off-screen, but is slowly and surely embracing the digital, search engine optimised life.

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