Grilled king crab leg with uni sauce. Over-the-top decadence. The crab would've been satisfyingly succulent on its own, but the sea urchin coating made this overpoweringly rich.
Oysters baked with cheese & crab sticks. Fresh-tasting and flavour-packed. We prefer our oysters raw, but a well-prepared recipe like this proves how versatile these mollusks can be.
Kobe beef tataki, costing RM130 for 100 grams. A hearty, lightly roasted serving, but it lacked the melt-in-the-mouth quality we tend to associate with premium meat.
Kisu karaage (deep-fried whiting) in amazu sauce. An addictive, sweet-&-sour snack, though the preparation kinda overwhelmed the fish's natural flavour.
Suishin Extreme Maki, comprising ebi, soft shell crab, tobiko, kani & avocado. No complaints; the rolls were generously stuffed, turning each mouthful into a delicious explosion of tastes and textures.
Foie gras teriyaki. Not quite up to mark; the liver was slightly over-seared, leaving it not as juicy as it ought to be. Also, the sauce was a bit too salty.
Suishin Restobar,
5-1, 1st Floor, Jalan Solaris 1,
Solaris Mont Kiara.
Tel: 6203-6642
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