The secret to the quality of Take-Away’s food is hidden in its multi-layered name - chef Tatsuo ‘Take’ Takebayashi, who runs the restaurant Kappo Takebayashi, is the man behind the making of the onigiri.
The rice balls are plump, with grains deftly balanced between firm and sticky, reasonably filled for their price. Our favourite? Probably tobiko, with the edamame coming a close second and the mentaiko third. The one we'd skip? Definitely the tuna.
The donburi selection is less diverse, with choices of unagi with fluffy egg (RM28 with a beverage), sliced sukiyaki beef, or minced chicken with egg. Reheated to order, the unagi is sufficiently satisfactory to combat eel cravings.
Lot 1-85, First Floor, Wisma Cosway, Jalan Raja Chulan, Kuala Lumpur. Open Tuesday-Friday, 11am-3pm.
This post first appeared on eatdrinkkl.com