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
Level 2, Sheraton Imperial Hotel, Jalan Sultan Ismail, Kuala Lumpur.
Open daily, lunch & dinner. Tel: 03-26023288
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