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The rice is slightly burned to give that added texture and fragrances to the overall taste.

Ask any foodie where to find some of the best yakitori in KL, and they’ll point you towards this smoky joint in SS15. If you’ve made a reservation (which you should), you’re going to want to take a seat at the counter to watch the chef fire up skewers on the grill. Go for the classics like the Momo (chicken thigh, RM4), Negima (chicken thigh and scallion, RM5) and the Ninniku Torikawa (garlic and chicken skin, RM7). On sides, the Shimeiji Mushroom and Butter (RM12) boasts a symphony of flavours from the rich, buttery sauce and the sweet mushrooms. Cap off the meal with some sake (from RM50) to share.
Photo by Burppler Amayzing .

(Rating: 4.5/5🌟) Wagyu gyuniku don topped with fried garlic and onsen egg. (rm35) Their rice was so good as it’s cooked in an iron pan called a kama, cooking the rice slightly burned which adds a desirable flavour to the rice. Love it!

On birds, the salted charcoal grilled chicken breast reigns supreme. Usually not a fan of chicken breast, I liked how moist and juicy this was. The char was beautifully done, while the sesame miso sauce that lines the plate had a refreshing, tamarind-like flavour that goes well with the chicken.

Taking a hint from their name, these guys focus on their chicken and beef. The Hobayaki beef sees them grilling the striploin on a dried hoba leaf (Japanese magnolia leaf) which supposedly adds an aromatic touch to the meat.

I thought the leaf helped to really coddle the precious, flavour-packed juices from the beef, which were all wonderful when ladled over that super tasty rice. The beef was also delicious, but saw some tendon-y bits that put me off.

Basically the same trimmings as the saba rice set, except it’s laid onto a bowl along with thin slices of grilled wagyu. Beef was nicely seared and I love the generous amounts of spring onions, shallots and sesame seeds showered over it. A good wagyu meal, and for just RM35 too!

Happy to see a grill restaurant this decent in SS15 Courtyard! No complains for the simple grilled saba (it can do no wrong), but it’s really that side of garlicky, umami rice topped with a half-boiled egg that hit the spot. Get anything with that rice and it’ll be a happy meal.

Chef lifts three skewers up. Salts them. Servers shuffle around the charcoal, checking tickets on the table, shuttling across baked eggplants and menus, cross checking our names against their photocopied reservation lists. Lady looks at her watch. Table of Japanese men loosen their ties around reddening necks. Sake. Sweat. Laughter. The skewers arrive, plate after salted plate. Chef keeps flipping. Around the glowing embers and infernal heat, he leads the dance of limbs and the servers skip in and out at the periphery, satellites leaving their orbits to drop off nourishment. We order more. The room is packed. We order more. The night is young but we aren't, not quite anymore, and where we once ate food out of the need for parental-enforced subsistence, our credit cards demand for more now, especially in these post-labour evening hours that we can tentatively call our own, the short gaps between restless sleep and endless work somehow shorter even than the space from the heat in the center of the room to our greedy fingers, that space the servers traverse in lunging steps for as long as we hold our reserved spots and order more. We order more. When it's time to leave, we share a bittersweet pudding. I snap a photo on the way out. Sumi-ka, the sign says. The letters are faded. Sumi-ka. .
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