Watching a Japanese chef make sushi with utmost precision in front of you at a sushi-ya is a fascinating experience. When dining omakase-style, you leave it all to the chef to delight your palate with seasonal items and specialty dishes. What if you’re the one making the sushi on your own in whatever style you wanted?
KL folks can now experience a new way of eating sushi with a new ‘Make Your Own Sushi’ concept at Umai Sushikan, an authentic Japanese sushi restaurant that’s located within J’s Gate Dining at Level 4, Lot 10 Shopping Centre, Bukit Bintang.
The platter is more than just an opportunity to customise your food, but rather, an experience steeped in Japanese tradition whilst promoting kinship and togetherness — think of the platter as a contemporary form of taking a moment to give thanks to every single hand involved in the preparation before you.
Whether you’re looking at practising your sushi-making skills or simply to show off your crafty side, Umai Sushikan’s ‘Make Your Own Sushi’ platter is complete with ingredients for you to make a variety of sushi — be it Nigiri, Gunkan or Temaki.
There are also two options to choose from — the Original that comprises fresh sashimi, fish roe, egg and more, as well as the Vegetarian that comes with dried gourd, inari, cucumber, avocado and more. The vegetarian platter is another reason for fellow vegans and herbivorous foodies to indulge in sushi which is usually seafood-based. Diners can also choose to add on additional toppings like sea urchin (uni), unagi and even chicken karaage, if you’d like to brighten up your sushi experience.
But if you’re not confident enough to make these delicate morsels, Executive Chef Hidekazu Tanaka will be there to assist you with simple demonstrations. While he makes it look effortless, perfecting a nigiri will not only satiate your tummy but offer a sense of satisfaction when you get it right.
Umai Sushikan’s ‘Make Your Own Sushi’ starts from RM28++ per person.
Martin Teo
Editor
Martin has a bent for history and food culture, especially of the Peranakan heritage. Since the pandemic, he finds joy in plant parenting and continues to expand his collection of Philodendrons, Anthuriums, and Syngoniums. On his free time, he finds time scouring through the latest cafes in search for the best croissant in the city.
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