7-Course Japanese Menu at Sagano

Joining the spirit of MIGF this October, I went to sample the Festival menu from Sagano Japanese restaurant this time, located at Renaissance Hotel. It was my first time visiting this place so I had no expectations at all. Japanese Chef Yasutoshi Ito and his culinary team lined up an enticing menu of 7-course, infusing a unique cooking style where he cleverly balances the foundation of traditional cooking with innovative touches of contemporary trends.

Magical Chefs at MIGF

Entering Sagano, I found it to be very spacious with several private rooms on the way in. The dining area also had a floor-t0-ceiling window panels, facing the busy streets of KL.

Dining environment at Sagano

We opted for the festival menu, only available in the month of October. The 7-course dinner started with Appetizers, which came in a platter of canapes and a cute bowl of egg custard. The canapes were Salmon Canapé with Fresh Wasabi, Steamed Rolled Chicken & Slow-Boiled Saury Fish. I thought the salmon was a little on the soft side, while I was impressed with the steamed rolled chicken. Being steamed, I was expecting the chicken breast to be bland and dry, but it turned out to be a total opposite! It was well-marinated with flavour and the moisture was well-locked within. Thumbs up!

Salmon Canapé with Fresh Wasabi, Steamed Rolled Chicken & Slow-Boiled Saury Fish in Sweetened Soy Sauce

As for the Steamed Mushroom Egg Custard in a Tea Cup with Sea Urchin, I found the sea urchin to be pungent but not entirely in an unpleasing manner. On its own, sea urchin is known to emit extremely fishy smell, but I thought the chef cleverly downplayed this effect with the fragrant mushroom in the very smooth egg custard.

Steamed Mushroom Egg Custard in a Tea Cup with Sea Urchin

The appetizers were served with a glass of Sauvignon Blanc in the wine pairing menu, which complemented the light dishes very well.

Sagano at Renaissance hotel

Morton Estate Marlborough Sauvignon Blanc

The next course was Starter, which consisted of glorious Rare Wagyu Beef with Sesame Wasabi Dressing. It was the first time I had rare wagyu beef, in fact, any beef at all! I was a little bit skeptical judging from the redness of the meat, but my hesitation was really unfounded for I found the meat to be tender with bits of tendon in between, making it just a little chewy. Also, I was worried of the sight of blood but there was none, really. A must-do though, was to dip the beef into the fiery Sesame Wasabi Dressing. Ichiban!

Rare Wagyu Beef, Sesame Wasabi Dressing – tender and goes well with wasabi dressing

Then it was time for Mains, which came in, guess what – FOUR courses! The first of them was the Steamed Sea Bass with Japanese Rice Wine, Patong (Spicy) Sauce. The fish was served in a paper basket, still warm and submerged within the fragrant Japanese Sake.

Steamed Sea Bass with Japanese Rice Wine, Patong (Spicy) Sauce

The sea bass was fresh and very much infused with the goodness of sake. It was an interesting pair, the rice wine and the fish. It gave me a sweet start and a slight burning sensation in the throat after wards. This dish came with Patong sauce, which was essentially spicy with a little sourness coming from the lime juice in it.