Taking over from Makishima at Sheraton Imperial Hotel, Sasagawa tackles the traditions of Japanese cuisine with confidence; the restaurant borrows its name from its head chef Hitoshi Sasagawa, trained by Tadamichi Ota, an Iron Chef challenger & the former vice president of the All Japan Chefs Association. Here, the pupil strives to become the master, with promising results.

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The Menu

Sasagawa’s menu refuses to bow to 21st-century fusion fads, abiding instead by time-honoured conventions that encompass the essentials of Japanese cooking – expect the likes of boiled fish, chicken sauteed with salt, cha soba, sukiyaki & shabu-shabu. The complimentary amuse-bouche sets the tone, with simmered seafood, meat & veggies placating us for the moment.

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Assorted Sashimi and Seafood Roll

The restaurant’s artistry is evident in staples like the assorted sashimi (RM110) & seafood roll (RM42), executed with finesse.

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Both the sesame tofu tempura (RM24) & steamed rice topped with salmon & roe (RM47) yield interesting flavours & textures.

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The only item we’d skip is the unagi yanagawa nabe (RM47) – the eel betrays the substandard foulness that has become the norm in KL in recent years. Wine is available at Sasagawa by the glass (RM34++ for the Vina Cono Sur Cabernet Sauvignon).

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Location and Contact Details

Sasagawa

Sheraton Imperial Kuala Lumpur Hotel

Tel: +603 26023288

Monday – Sunday
Lunch: 12:00 PM – 2:30 PM (Last Order 2:00 PM)
Dinner: 6:00 PM – 10:30 PM (Last Order 10:00 PM)

Find: Contact details and map for Sasagawa

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