Last weekend Senjyu Sushi organized a food tasting session in conjunction with the launch of their new menu at Cineleisure. Based on my first visit, my impression on Senjyu Sushi is that they are more sophisticated and cater for Japanese food lovers who are ready to take their culinary experience to the next level – like having Wagyu and Foie Gras in their sushi.
Albeit pricey, I found the food was great and memorable. So, when I was invited by Yi Wen from Senjyu Sushi I was thrilled to know that I would be trying out some new dishes. And if I were to go alone I would not be able to finish the food planned for the tasting session so I got KampungboyCitygal to go along too.
Senjyu Sushi’s new menu, now full with photos to help customers when ordering food – definitely a good improvement. It’s great to have pictorial descriptions because I found myself asking the waiters to explain to me some of the menu items in my last visit lol.
Instead of having green tea, we were served Flower Tea instead. The Flower Tea comes in a transparent glass pot with a bundle of dried flowers @ RM9.90. Just add hot water and watch how the ball-shaped dried flower slowly blooms into a flower shape as the tea steeps.
All three Flower Tea available at Senjyu Sushi – Jasmine Feary, Fancy Corbeil and Seven Belle have Jasmine Flower as one of the ingredients.
Shown here is a pot of Fancy Corbeil consisting of Jasmine flower, globe amaranth flower, pot marigold and green tea leaves. It was mildly fragrant with a nice aftertaste.
We started off with Oyster Sashimi @ RM12. The oysters at Senjyu Sushi are at least of L size and were air flown all the way from Canada. They are only shucked upon order to ensure the highest freshness and quality.
The fat, juicy oyster was definitely fresh – enjoyable even on its own. Citrus Ponzu Sauce and Tabasco sauce are optional for additional seasoning.
Lobster Salad @ RM16.90 – a mix of lobster and vegetables served with house dressing, which was provided separately. I felt it was OK but could be better if only more lobster meat was provided.
I never really liked the taste of Kimchi but Salmon Kimchi Nabe (Salmon served in spicy Kimchi soup) was acceptable for me because the Kimchi’s sourness was not too strong.
Besides salmon slices, lots of vegetables like Enoki mushrooms, Chinese mushrooms, carrot, leek, cabbage and tofu were cooked together in the pot of Kimchi soup sitted on a lighted wooden stove.
Next was another sashimi made with Giant Sweet Shrimp called Botan Ebi Sashmi @ RM18.
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Last weekend Senjyu Sushi organized a food tasting session in conjunction with the launch of their new menu at Cineleisu...