鮨吉 Sushi Yoshi Omakase — Restaurant in Kuala Lumpur

Sushi Yoshi is an exceptional Omakase establishment that truly stands out in terms of its attentive chef, soothing ambience, and remarkable cuisine. From the moment we arrived, it was evident that we were in for a treat. One particular dish that left a lasting impression was the Shima Aji. It was a true delight as it effortlessly melted in the mouth. The use of fresh ingredients throughout the meal was evident, enhancing the overall experience and leaving us craving for more. The cold dish is exceptional. With fish egg, hataru-ika, and what really impressed me is the sesame tofu. Looks like an ordinary tofu, the creamy texture and burst of aroma that filled your mouth must have been a delightful surprise. To our delight, the chef also allowed us to try different types of uni, showcasing his generosity and willingness to go the extra mile to satisfy his guests. Additionally, the liberal use of truffle, with slices and slices accompanying the sushi, elevated the flavors and added a luxurious touch to the dining experience. The Chawan Mushi was another highlight of the evening. The combination of the delicate custard soaked in nori created a delightful and harmonious flavor profile. It quickly became one of our favourite dishes of the night. However, what truly set Sushi Yoshi apart was the unique preparation method that involved burning seaweed and wrapping it with fish and uni. The resulting taste was something truly exceptional, leaving a lingering flavor that was both distinctive. The chef's attention to detail was further highlighted by the subtle addition of charcoal salt to certain dishes. This added a unique twist to the flavors, elevating them to a whole new level of uniqueness. The salt was not overpowering but rather enhanced the overall taste, creating an unforgettable dining experience. Beyond the culinary delights, Chef Lee made the entire experience memorable by showcasing the fish we were eating. He took the time to display a board with the fish list and its origin, providing an educational and interactive element to the meal. This personalized touch added depth and a sense of connection to the ingredients, making the dining experience all the more special. In conclusion, dining at Sushi Yoshi was an exceptional experience that surpassed expectations. The combination of the chef's attentiveness, friendly ambiance, and remarkable cuisine made it a standout restaurant. The freshness of the ingredients along with the innovative preparation techniques, made every bite a delight. Without a doubt, Chef Lee and his team at Sushi Yoshi have crafted a truly remarkable dining experience that should...

First impression, WOW...! Food presentation is top notch. It made me feels worth ed to spend hundreds of Ringgit for the food. They offered several types of omakase starting from 200ish to 998 RM per person. I choose 498RM for lunch. Halfway to the course, before nigiri, im already almost full. Next time will get smaller omakase. My 498RM package consist of 4types of appetizer, 4 kinds of sashimi, 1 truffle oyster, 1 grilled prawn, 1 crab chawanmushi, 1 stewed fish, 7 nigiris, 1 soup, and 3 types desert mix.

Chef explained every course and the order to eat them. Appetizer of 4, we should eat it from vegetable then squid, shell fish and last is nanban fried fish.

Quality of their seafood is fresh! Not the highest grade tho. Cooked food are delish!

Fish cooked for 3 hours, resulting in well marinated fish in soy sauce. Tender fish meat.

Prawn with uni and their secret ingredient sauce is very special. I expect it to taste like mentai sauce, but no its totally different. Its less milky, more nutty and mild.

Love oyster with truffle sauce and wasabi too. Its combination of sweet and juice oyster mix with truffle and kick of wasabi is like a bursting ball of flavors that plays with your tastebud. Thick slices of fish for their nigiri deserve praise. But km pretty full halfway thru the course.

Chef is attentive and ask how i would like my sushi rice, and reduced the size to small bite size which is perfect for me. For the nigiris, its totally customizable to your liking, more wasabi, less soy sauce, less sushi rice, just talk to your chef. They would make it as per your request. My favorite nigiri us uni and halibut fin hand roll. Halibut fin is a stripe of fat aburi to perfection, combine with nutty savory uni, it creates a mouthful of juicy goodness that explode in your mouth with every bite. Oh well, im already hungry again thinking back of it 😝 No reservation needed for lunch on weekday. But, u can always make reservation in advance for weekend...

Atmosphere: Upon entering we were welcomed to Japanese and minimalist decor. Good and generous application of wood on the table top, kitchen bar, panels, and cabinets to create a warm, and calm ambiance.

Service: Service was prompt, courteous and attentive. Staff were very knowledgeable and able to provide recommendations. We were seated at the chef’s table and he walked us through the entire course.

Food: We were presented with Omakase Iwa paired with Ryujin Sake which was fragrant and umami and goes well together the course: Zensai: From right to left, light to heavy flavors, shellfish meat, baby squid, and sesame tofu. A good plate of appetizers. Wild Seasonal Sashimi: From light to dark colored, very fresh, just the right amount of fat and juicy pieces. Cold Entrée: Skin fired skipjack tuna sashimi and katsuobushi (bonito flakes). Chawanmushi: Very umami and perfectly captures the essence of the sea. Yakimono Dish: Tempura of perilla leaves, fish (bottom), and prawn. Seasonal Dish: Stewed saba fish. DOTN for me. A very simple, common fish but the cooking brings out the true flavors of the fish without the fishiness found in typically fried saba fish. Chef’s Selection Nigiri Sushi - 7 pcs: A kaleidoscope of various fishes in season prepared in various methods and ingredients. Simply exquisite and a joy to see the chef prepares it in front of us. Seasonal Soup: The chef’s choice to end the savory journey with a light yet delightful seafood based soup using clams and seaweed. Dessert: To close the course, we were taken through a journey from light to heavy desserts. Given a slice of Japanese melon sweet yet not over ripe, Muscat grape, yuzu sorbet and finally dark...