One of the main reasons for this homecoming trip is to celebrate dearest mum’s special day. Belated Happy Mother’s Day! Guess what is mum’s favourite cuisine? She likes to say, Konichiwa! Yeap, you’ve got it right… I have brought her to Miraku Japanese Restaurant housed in the contemporary inspired G Hotel in Gurney Drive, one of the well known tourist spots in Penang.
Adapted from miraku-restaurant.com
It has a comprehensive menu which include Appetizers, Lunch, Dinner, Desserts and even Beverages that are freshly imported from the Rising Sun Land. While my mum has ordered a Nabeyaki Soba (Buckwheat Noodle with Fish Stock), as for me, I’ve opted for 5 sushi sets (chosen from a special sushi list).
The Fantastic 5ive Sushi (Ala-Carte)
From left: Uni (Sea Urchin), Aburi Sake (Blow-Torched Salmon), Maguro (Tuna), Shima Aji (Striped Jack/White Trevally) and Toro (Ultimate Tuna Belly with wide spread marbled fats). I began the tasting session with the Maguro as it contains the least fat content among others. You can instantly taste the freshness with your wonder tongue as the meat is firm and without any trace of unpleasant smell. Followed with the Shima Aji (most expensive type of the Jacks family include Kanpachi – Greater Amberjack, Hamachi – Japanese Amberjack and etc.) which is so springy until you need to chew for few times to actually bite into small pieces. You can then taste the calm sweet tone after it passes through your throat. Then, I picked up the Aburi Sake and consumed it without any hesitation. The sushi master has used the Salmon belly for this type of Nigiri (or sushi – raw fish on top of the block of vinegar rice). The charred surface created by the blow torched has added a distinct aroma which has successfully complement with the smooth and silky texture of the Salmon belly.
Toro Nigiri Sushi – I love FATS
Before I continue with the Toro sushi, I had a few sips of the warm green tea to slightly cleanse my mouth in order to have the maximum capacity of the tasting sensation. I picked up the sushi using the correct posture* and dipped with the wasabi condiment and put onto my tongue gently. Once I started to chew, that healthy fish oil from the full-of-fat piece of Toro immediately surrounded my mouth cavity. Oh man… I’m in the ecstasy mode and drool for more! I wonder, how could people resist from having such heaven-like food?
Uni Nori Sushi
Right after the Toro, it’s time for the ultimate piece of Uni sushi. It is presented in Nori style (sushi wrapped in seaweed sheet) as it is easier to contain the sea urchin roe. The rich gold coloured uni gives you a light, sweet and briny flavour, together with a hint of the seawater taste. The sushi master told us that this uni is freshly imported from Japan this morning. Oh my, Brilliant…!
Kurogoma Ice Cream
There won’t be a sweet ending for the meal if it is without dessert. The scorching hot weather has prompted me to choose the Kurogoma (black sesame) ice cream to cool down ourselves ;P The homemade cold creation has a good balance of sweetness and intense sesame flavour.
Overall, both of us are really pleased with the food quality, service etiquette and the dining environment of Miraku. This place reserves a special rank in the Monster Food Chart and a definite place to revisit for those important occasions, wink*
P/S: The Correct Posture* is learned from Dr. Leslie Tay from ieatishootipost.sg! Please visit here & here for more information about How to Eat Sushi. The second link features an intriguing yet educative video clip… Enjoy mates!
Love,
Kev XOX
Kev's Wonder Words 
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