Review: WIP on the Park
April 28th, 2025
Back to Shuraku after the lengthiest lapse.
Earlier entries on Shuraku: Jan 23, 2009, Nov 8, 2010, Nov 20, 2010.
The longevity of this izakaya in a neighborhood that’s been a graveyard for scores of other restaurants is a testament to Shuraku’s better-than-the-norm food, effective service team and beautifully considered setting. Perfect for dinners that stretch for hours.
Sake-swilling Japanese expats can be spotted here at their favorite watering hole, merrily munching on savory sustenance like squid sauteed in butter and spicy cod roe (RM22, pre-taxes).
The menu has evolved through the years into a reliable selection of familiar ingredients that are spun into both steadfastly traditional and slyly inventive recipes. One of our favorites might be the salmon-topped omelets, warm and hearty soul food for rainy nights.
Hotate ‘Pizza’ (RM16), creamy-rich scallops and straw mushrooms grilled on dumpling skin base.
As the seasons change in Japan, Shuraku strives to reflect what’s freshest and most beloved; the current autumnal menu, showcased through November’s end, comprises delicate concoctions like marinated salmon and eggplant (RM12) …
… and best-with-beer fare such as deep-fried mackerel with ginger and soy sauce (RM16).
Wrapping up this meal with what legend says is a kimchi-laden, ocean-briny addiction of one of Shuraku’s show-runners.
Japanese-influenced gelato by Cielo Dolci features at Shuraku, just as it does at sister restaurant Daikanyama. Black sesame’s the can’t-fail classic, but try the Japanese sweet potato gelato too.
No shortage of liquor here, from regular sake to sparkling sake mixed with jelly.
Non-booze masquerading as alcohol: Ryoma 1865 beer, surprisingly satisfying-tasting despite having a liquor content of zero
Shuraku
13-2, Jalan Solaris 1, Solaris Mont Kiara, Kuala Lumpur
Open Tues-Sun for dinner