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[Date Visited: September 2021]

     Sushi Ori was established by Chef Ori-san  in Menara Keck Seng in the heart of KL city after leaving Sushi Oribe. Omakase and sushi lovers would have tried Chef Ori's handmade sushi as he always source the best ingredients to bring the real Japanese taste of sushi for his guests. The art of sushi are crafted with Japanese "Omotenasi" and "Takumi" techniques. Chef uses "Red Shari", sushi rice mixed with red vinegar which is the traditional sushi rice of the Edomae sushi (Edo-style sushi). This time, we went for the Special Omakase, Omakase Kohaku Menu (RM780/pax) that comes with appetizer, steamed egg custard, special sushi, miso soup and dessert. Check out their Menu here.

Appetizer with Seafood
Comment: Nothing to shout about

Sea Bream (Madai)
Comment: Crunchy texture with the tender-firm texture of sea bream, it is tasty as well. Pretty unique.

Murasaki Uni & Bafun Uni.
Comment: Creamy, rich and sweet but I wish I could have more of it.

Katsuo with Onion Sauce
Comment: Katsuo is one of my top favorite fish so I value this dish a lot. Lean,firm texture with strong umami flavor combined with the sweet taste of the onion sauce.

Hokkaido Botan ebi with its roe and uni
Comment: Sweet, plump botan ebi flesh with the sweet uni below. Delicate and super delicious!

Abalone and Abalone Liver Sauce
Comment: Fresh, chewy, delicate abalone paired well with a distinct taste of abalone liver sauce.

Comment: Smooth, sweet and savoury flavor but nothing special about this dish.

Chutoro (Medium Fatty Tuna)
Comment: A balanced texture of lean and fatty tuna. Awesome as usual. The cut of the fish is generous and thick! Love it!

Hirame (Flounder)
Comment: Firm, springy texture with clean, mild flavor.

Shima Aji with Yuzu Koshu (Striped Jack)
Comment: Firm texture of shima aji with a strong, fragrant spicy and salty taste from the yuzu koshu.

Tuna Temaki
Comment: Super thick slice of tuna with a firm-tender texture. Satisfying and filling!

Otoro (Fatty Tuna)
Comment: My favorite one as usual because of its fatty and oily texture that straight melts in my mouth

Japanese Tiger Prawn from Okinawa
Comment: Firm and crunchy in texture with a sweet flavor

Mini High Cholesterol Bowl
Comment: No doubt Chef's signature high cholesterol bowl is still good with all the premium ingredients in it but it is so  tiny.

Anago (Sea Eel) from Nagasaki
Comment: Soft, fatty that melts in the mouth, very sweet flavor. Pretty good!

Comment: Sweet taste but nothing special

     The dessert was melon, I forgot to take a photo of it. Overall, the ingredients are acceptable. Remarked a few times that I wanted really special items instead of the usual nigiri that I had in other restaurants but it doesn't meet my expectation in terms of special omakase. The quality of the dishes look pretty similar to the one I had during my first visit. You may check out Here.

Price: $$$$$
Food: 5/5
Service: 4/5
Website: Website | Facebook
Menu: Menu
Unit PG-01, Ground Floor Podium Block, Menara Keck Seng 55100 Kuala Lumpur, Malaysia

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