Lai Po Heen at Mandarin Oriental Welcomes Chef Thomas Fong from Doha
April 24th, 2024
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.
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).
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)