Sasagawa at Sheraton Imperial Hotel: Restaurant Review
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.
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.
Assorted Sashimi and Seafood Roll
The restaurant’s artistry is evident in staples like the assorted sashimi (RM110) & seafood roll (RM42), executed with finesse.
Both the sesame tofu tempura (RM24) & steamed rice topped with salmon & roe (RM47) yield interesting flavours & textures.
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).
Location and Contact Details
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)