Kiraku Japanese Restaurant at Shaftsbury Square, Cyberjaya

A fresh face that’s become an instant contender for Cyberjaya’s best Japanese restaurant.

A Chef with an Experimental Streak

The kitchen here’s headed by Chef James Wong, formerly of Ozeki Tokyo Cuisine, which explains the experimental streak in recipes like this mix of Japanese pickled shallots, sweet tomatoes & mango in wasabi sauce (RM22++).

Jellyfish

Jellyfish with Thai-style mango salad? It works; a complimentary starter, much appreciated.

Italian Influences

Italian influences surface for the ‘tako carpaccio’ (RM19++), thinly sliced boiled octopus garnished with garlic, capers, olives and extra virgin olive oil.

Excellent ensemble

Shrimp, avocado, Japanese yam and pommery mustard (RM32++).

Pan-fried Preparations

Don’t often see beef tripe at Malaysia’s Japanese restaurants. Kiraku’s pan-fried preparation (RM25++) is enjoyable enough to leave us wanting more.

Fois Gras

Foie gras teriyaki (RM68++), less uncommon but no less worthwhile.

Sashimi

Skip the sashimi platter. Not wholly worth the RM68++.

Cuttlefish

Can’t usually resist salted cuttlefish entrails (RM12++), but Kiraku’s is too stinky even for us.

Radish Three Ways

Redemption emerges in the three-way radish platter, topped individually with sauces of foie gras, citrus fruit and spring onion.

Japanese Satay

Hurray for kushiyaki: Juicy skewer-grilled beef tongue and chicken skin, gizzard and bishop’s nose.

Great for Mindless Munching

Chicken soft bone and tiny-crispy shrimp, for mindless munching, mainly.

Special House Maki

Kiraku’s house special maki (RM25++) is interesting: that’s bright-red chili coating each slice, stuffed with prawns plus green apples and mango to subdue the spiciness.

Soft-shell Crab

A row of mini soft-shell crab hand rolls, impeccably prepared. Very nice.

Unagi

Unagi kabayaki (RM65++). Also excellent, though eel has become ridiculously pricey.

Desserts

Complimentary dessert: sweet potato and yam cakes, wasabi pudding and coconut creme brulee.

Fusion Mojitos

Two distinctly different Mojitos, one with shochu and cilantro, the other with rum and watermelon.

Sake and Wine

Sake is available, as is wine (only by the not-too-expensive bottle for the latter).

Kiraku also has private teppanyaki rooms, where the kitchen team reputedly puts on a fun show. Service here lives up to the standards set by the cuisine.