KYOAJI | “Taste from KYOTO” Authentic Japanese Cuisine at The Centrepoint – LUXURY ASIA, PREMIUM TRAVEL, LIFESTYLE, TECH, WINE & DINE MAGAZINE

KYOAJI means “Taste from KYOTO” and it serves Authentic Japanese Cuisine. The Executive Chef, John Phua, has almost 30 years of experience. His passion for Japanese Cuisine drives him to attain excellence and perfection in his skill. His persistence in maintaining the origin of the Japanese style of cooking, enable his loyal customer to experience authentic Japanese food at Kyoaji.

Fresh seafood are air flown in. Throughout the supply chain, these seafood are stored in ultra low temperature to ensure its freshness and taste.

In terms of ambience and décor, Kyoaji strikes the right note with a upmarket feel and a live sushi counter.

Private room available for small group

WATCH THE VIDEO BEFORE WE INTRODUCE THE MENU:

Today we tried some of chef’s recommendation.

To start off we tried one of the signature dish here, the KANI TOFU, crab Meat Beancurd.

KANI TOFU, crab Meat Beancurd

The Kani Tofu is covered with Pidan (century egg) sauce which Chef claims to have invented in the 90’s. He got the idea while having a bowl of century egg porridge in the morning. He can’t be sure if the dish was already around, but he did go on to concoct the pidan sauce by himself. Chef’s sauce is one of the best that I have tasted and interestingly, the Japanese here have taken a liking to it and are introducing it to their friends back in Japan!

Assorted Seasonal Sashimi

According to the restaurant manager, all their seafood are air flown in. They are kept in subzero temperature to preserve their freshness. True enough, we can taste the freshness of these fish and prawn.

Caterpillar Maki, Avocado Roll

This is a very popular dish. Its actually a creative sushi roll. Outer layer avocado instead of seaweed. Chef will not serve this if the avocado is not fresh that day.

Ebi Mentaiko Yaki, Grilled Prawn with Cod Roe Sauce

This is my personal favorite, the Prawn is quite big, and coated with cod roe sauce. Chef added cheese in the sauce so that the flavor is stronger. Highly recommended dish.

Zuwai Kani Tama Mushi, snow crab meat steamed egg with salmon roe

We all know steam egg is a popular Japanese dish, this really takes it up another notch, with snow crab meat and mushroom. Delicious and perfectly steamed.

Gyuniku Fagura Sauce, Grilled Beef with Goose Liver Sauce (Foie Gras)

This two ingredients perfectly compliment each other, delicious soft tender beef covered with foie gras sauce enhance the taste. Best to eat it with a bowl of rice.