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December 31, 2012

Senjyu Spring Splendour

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Grilled salmon, tuna and squid sushi

As the year 2012 comes to an end, here’s a review of Senjyu’s Spring Splendour Menu for 2013, which I had the privilege of sampling not too long ago. Senjyu in Bangsar Village is definitely my most visited Japanese restaurant of 2012 because the food has been consistently good and reasonably priced. Plus, service is pleasant. :)

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Hana Sashimi Salad

Senjyu practices a ‘Four Seasons’ menu concept, where customers can enjoy spring, summer, autumn and winter creations on top of the existing menu. To start, we has the Hana Sashimi Salad (RM25.90); a pretty assortment of salmon sashimi, lettuce, carrots, Japanese cucumber and cherry tomatoes, topped with wasabi dressing.

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Wasabi Dressing

The salmon was fresh and smooth, while the wasabi dressing gave the salad a sharp accent. A refreshing change from the usual Salmon Salad I often order from Senjyu’s regular menu.

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Twin Harmony Bento

I found the Twin Harmony Bento (RM 38) good value for money. For that price tag, you get a bento box comprising a sushi trio, tempura, rolled sushi, chawanmushi, miso soup and an appetizer. The sushi trio comprised salmon, maguro and squid; each lightly grilled to give a smoky-sweet flavour to the rice.

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Unagi & Shimeji Tempura

Instead of the usual prawn tempura, the chef used unagi and shimeji , which I really enjoyed. Unagi is already yummy, but unagi tempura is uber yummy.

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Shimi Saba

I tucked into the Shimi Saba (RM78.90 for sashimi and sushi), which I rather enjoyed. Saba has a stronger flavour and aroma, which not everyone can take but I liked it. It was tender, slightly savoury and went well with a light smear of wasabi. I also liked the sushi version as the rice added a different flavour and texture to the fish.

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The sushi is available in two preparation styles – sashimi or aburi mentai grilled. I didn’t try the latter style as I was happy with the sashimi. For the budget conscious, you can get the sushi version along for RM38.90.

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Specialty Yu Tofu

We also sampled the Specialty Yu Tofu (RM16.90), a signature dish from the Kansai region. The broth is made from fish stock and comes with smooth konbu beancurd, assorted mushrooms and fresh vegetables.

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I found the broth light in flavour, which allowed the sweetness of the vegetables to stand out. If you like clear soups, you’ll enjoy this. I however, prefer stronger flavours.

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Haru Yaki Soba

The Haru Yaki Soba (RM 18.90) was cooked al dente and rather delicious. I’ve never tried soba prepared this way – fried with flavourful tonkatsu sauce and sweet omelette – and found it quite creative.

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Blueberry Cheese Blossoms

Like all the other seasonal menus, the Spring Menu ended with a sweet note – Blueberry Cheese Blossoms (RM8). This was a composition of blueberry cheese cake, cornflakes, whipped cream and strawberries. It can be a bit rich for some, so order one to share.

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Ambiance: 7/10
Price: 6/10
Food: 7/10 (pork free)
Verdict: Creative dishes and good quality ingredients at a reasonable price.

Bangsar Village II
2F-27 & 28, 2nd Floor,
Bangsar Village II
Tel: 03-2287 1535
Business Hours: 12pm – 10.30pm
Senjyu’s Facebook Page

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December 30, 2012


So rif’s place got broken into last night, when we were out for dinner. His parents were also not home during that time. We suspect it was an inside job because this guy didn’t leave any trace behind. By the time we got home at 11pm, rif’s red volkswagen jetta was missing, along with my […]

December 29, 2012

An Hour with Chef Ryan Witcher

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When I stayed at Marina Bay Sands Hotel, I had the opportunity to get to know the Executive Pastry Chef of Marina Bay Sands – Ryan Witcher – and his passion of combining sweet and savoury flavours. This session was held at The Chocolate Bar at The Club at Marina Bay Sands, where guests can indulge in a full-blown chocolate buffet from 8pm onwards.

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The man himself was entertaining and jovial, and he demonstrated (very effortlessly) how to make three of his popular desserts – Rosemary Infused Milk Chocolate with Coconut Agar, Strawberry Basil Sorbet and Milk Chocolate-Thyme Praline.

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Rosemary Infused Milk Chocolate with Coconut Agar

“You can take your own personality and make it into dishes you want,” Witcher said when queried about his penchant of savoury-sweet combo. He also said that rosemary pairs well with coconut or pineapple, and after whipping, the rosemary becomes more subdued in flavour.

He was right. The milk chocolate had a mild hint of rosemary and the coconut agar was fragrant. “Anyone can mix sweet and savoury, but to do it well, you need balance,” he pointed out.

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Strawberry Basil Sorbet

I’ve tried strawberry-mint desserts a few times, but strawberry and basil was a more interesting combination. This strawberry basil sorbet was refreshing and the basil gave it a well-rounded flavour.

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My favourite was the praline, where Chef Witcher used inverted sugar to improve the shelf life of the dessert and helps emulsify the mixture. The thyme flavour wasn’t as prominent as I expected it to be. Instead, it helped give the praline an extra edge.

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Milk Chocolate-Thyme Praline

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He also talked about his bacon infused praline, which I tried immediately after at SweetSpot. Like the rest of his infused pralines, the bacon flavour was mild. I would have wanted a stronger bacon presence, but that would turn quite a few people off! 😉

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Bacon-infused Chocolate Pralines

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For more information, visit Marina Bay Sands’ official page.

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