Summer days are full of warm, fuzzy thoughts and this is well interpreted in Senjyu’s Summer Menu. I was given a sneak preview of this menu recently where I feasted on some very fresh sashimi and colourful dishes that sing of summer. Senjyu in Bangsar Village II is one of my favourite go-to places for good food or meals with my mum. In fact, I was there for lunch before the dinner review that day!
To start, I was served the Crayfish Splendour (RM78) done Ikizukuri. For the uninitiated, Ikizukuri is a type of sashimi preparation where the fish/sea animal is still moving after death. I’ve had this once before, when I reviewed Senjyu’s Lobster Yee Sang for a publication I work for.
The crayfish was moving quite a bit, which deterred me from taking a piece of its flesh. Tastewise, it was very fresh (obviously) and had a crunchy texture but not much sweetness compared to the prawn or salmon sashimi.
Diners can also top up an additional RM10 and the chef will make a hotpot with the balance of the crayfish. I enjoyed the broth, which was clear but sweet from the shellfish.
The Hotate Temptation (RM38) featured large pieces of Muki scallops topped with fish roe. The scallops were unbelievably fresh, succulent and sweet. Each bite of this soft, heavenly scallop had a flavour of the ocean and it was as though I was nibbling on half scallop, half silk. Buttery rich and oh-so-good!
Hiyashi Chuka Treasures (RM18) was a colourful dish of cold ramen noodles, jellyfish, octopus, seaweed, sweet omelette, crabstick and fish paste. The noodles are served cold in Japan to combat the summer heat. Tastewise, I found this very refreshing; a clever play of textures and flavours.
The Beef Mushroom Maki (RM20) was also quite tasty. I enjoyed the crunchy-meaty combination of enoki and shimeji mushrooms wrapped with tender beef slices. Another colourful dish is the Summer Colours Bento (RM38), a set of cold soba noodles, salmon sashimi, chicken teriyaki, miso soup, chawanmushi and rice. The sashimi was fresh and thickly sliced, while the chicken teriyaki was crisp around the edges with a tender centre. It’s best to start with the sashimi, and work your way up to the rice.
Frankie also gave us some fugu fish sushi to try. Yes, fugu is the deadly puffer fish and we lived to tell the tale. To be honest, this didn’t taste good. The fish was bland and chewy, but I’m glad I got to try some. If you’re keen, you can enjoy the same experience for RM70 per plate. Alcohol lovers rejoice, for you can also order Yamazaki & Hakushu whisky (RM17 per glass, RM380 per bottle). Between the two, I enjoyed the Hakushu for its smoky taste and dry finish. Rif however, preferred the Yamazaki because he found it smoother with a lingering woody finish.
I enjoyed the sneak preview of the Summer Celebrations Menu – all were good in their own right. For those who are interested, the Summer Celebrations Menu is now available at Senjyu Bangsar and Senjyu e@Curve. Enjoy!
- Like my Facebook page here.
Food: 7/10 (pork free)
Verdict: Fresh ingredients and the food is consistently good. That’s why I’m a regular!
2F-27 & 28,
Bangsar Village II
2, Jalan Telawi Satu
59100 Kuala Lumpur