Kinpachi Japanese Restaurant

Raw fish has a good friend, and that's pearly sushi rice. Kinpachi’s Chirashi Don (RM36) sees a lovely array of sliced fish from raw amberjack, salmon, tuna, prawn, and even cooked unagi, on a bed of well-vinegared sushi rice. Also available is the Chirashizushi (RM34), which features nicely diced (instead of sliced) raw fish and tamago. Located in the quieter part of Subang Jaya, SS17, Kinpachi immerses you in a Japanese experience with its wood furniture and decor, and creates a gentle, conducive ambience for conversations. This is the place to treat yourselves to a lovely sashimi dinner, perhaps with your family or a small group of friends for a birthday celebration!

So while I do like recommending places to have good food (and bad food), I also like to talk ABOUT food. Hence with my late arrival to the beauty of Chirashizushi, I'll just put this post out there.

Chirashizushi ( ちらし寿司) basiclly means scattered sushi and it's quite easy to see why. If you like sashimi and nigiri sushi, Chirashizushi is like a dream come true in a the form of mixed rice. What it is is basically vinegared rice (sushi rice) topped with... well... stuff.... the general rule is that the Kanto region (eg Tokyo) uses raw fish while the Kansai region uses vegetables and omelettes as a base (called Barasushi). Of course that is just a brief separation and different cities will have different styles. For example Osaka (kansai) styled barasushi has eel and root vegetables as well and even within the Kanto region, some use raw fish, some use octopus and the sorts. Also, not all Chirashizushi looks the same. Some have large pieces of raw meat while some are like mine. Once again, it's something that relies heavily on style. Kinda like how kimchi in different restaurants taste differently.

Granted, if you are a fan of nigiri sushi or sashimi, I suggest you give this a try. I, for one am hooked to this particular style as it gives me a bite of raw fish and vinegared rice in every bite. It actually is a really good rice to raw meat ratio.

And because it's my birthday, today's post is weird hahahaha

Love this very much. Fresh seafood and the rice is well flavored with vinegar. More strongly than most of the rice served by Japanese restaurants. It might not be a fav to people who prefers plain rice.

Kinpachi is a Japanese restaurant on the second floor in SS 17, the same row as Shell and Petron. Declaring itself as an"authentic Japanese Restaurant" the head chef is indeed Japanese and is quite well known among the Japanese who stay in the area probably because 1- they sell various forms of Japanese alcohol and 2- the staff some of them do speak Japanese. Prices are generally quite high as compared to other places especially those which are commercial (for example RM 57 before service charge and tax for an Unajyuu - Unagi with rice) but it still doesn't seem to deter Japanese salary man (that's what they call people who go to the office in Japan) and loyal customers from coming here.

The Yaki Gyozas (pan fried dumplings, RM 14 for 6 pcs) are properly done. Each bite gives you filling as well as flavourful juices like that of a xiao long bao. The gyoza is not big, but is enough to provide you with texture with each bite. Dip in vinegar + chilli oil mixture to cancel out the oiliness and a slight tartness that makes the dish perhaps all the more appetizing.

Presentation isn't its strong point. No fanvy garnishing and no special japanese cutlery. Just a white plate that it almost looks sad.

Overall, this is a properly done yaki gyoza. Not the best Yaki Gyoza, but not bad either. Perhaps instead of "De Gozaru" it makes you wonder if the RM 14 was worth it. Surely there are better gyozas out there "de arimasu...ka?"