January 22, 2024

Mitsu by Two Chefs makes three

Tot I’d start the year with Japanese before going into CNY promos. Recently, we paid a visit to Mitsu by Two Chefs, opened not too long ago by chefs Steve Chua and Edmund Chung, the same people behind Two Chefs Lab and Buri. A cozy wooden themed set-up at Jalan Old Klang Road, it’s quite a different vibe from their other other two branches, but no less inviting.

The menu is similar to the other two resto, offering high quality Japanese cuisine on the fringe of omakase levels, but at very reasonable prices. Sounds too good to be true, but wait till you try the silky smooth chawan mushi with foie gras, engawa sushi and Hamachi Carpacio, then you’d want to have this every day! The best part is, you can actually afford to!

The signature Truffle Uni Cold Somen is one of the examples of fusion done right here. The angel hair dish is topped with a indulgent ingredients such as uni, crabmeat and caviar, and spinkled with truffle oil. It’s hard to believe that this was subtle yet had so a party of flavours but you have to try this to understand.

The new addition here is the charcoal-grilled items or kushiyaki – we sampled the Tsukune, a skewer of ground chicken and pork with yamaimo (Japanese mountain yam); Gyu Enoki – sliced beef rolled with enoki mushroom; Tiger Prawn and teriyaki-basted Chicken Thigh with Leek. We also tried Tebasaki Chicken Wing, Sweet Corn and Shiitake. Prices range from RM6 to RM12 for each skewer.

Appetisers were Tuna Avocado Tartare and Truffled Hamachi Carpaccio – slices of yellowtail drizzled with housemade yuzu, truffle oil and shoyu dressing – this was da bomb. Spicy Salmon Bruschetta was different from usual bruschetta and my fav – Foie Gras Chawan Mushi.

There are some 12 varieties of rice options here – we tried the Engawa Don – buttery, luscious, luxurious flounder on rice and Gyu Don that came with super tender Australian beef and protein-rich and healthy onsen Kenkori egg, drizzled with truffle oil. Such a treat!

A bit of a splurge, the Tokujou Sushi Moriawase (RM180) is a premium sushi platter consisting fresh and sweet hotate (scallop), botan ebi (jumbo sweet shrimp) toro (fatty tuna belly) engawa and shiro maguro (white tuna). Can’t go wrong with this.

And not just any Maki but Mitsu’s Signature which has sweet prawns, crab meat, spicy salmon, scallop, unagi (eel) and ikura (salmon roe). Each mouthful is displays the chefs’ deftness in playing with the flavours and textures.