Valentine’s Day at Iketeru, Hilton KL
Valentine’s Day at Iketeru, Hilton KL
Chef Ricky Kamishi, fondly known to colleagues and patrons alike as ‘Ricky-san’, is the creative genius behind the Japanese cuisine at Iketeru, Hilton KL. Joining the team shortly after the restaurant opened in 2004, he has successfully blended traditional Japanese cuisine with contemporary twists.
The name came about when the owner of Hilton, Mr. Tada-san, asked everyone what the most popular word was amongst Japanese people. It seemed that the majority thought the word ‘Cool’ in Japanese, was the ‘IT’ word of the moment. It was from that point on, the Japanese restaurant at Hilton KL was christened ‘Iketeru’.
The Red FM gang and I eagerly headed over on a Wednesday evening to sample some seriously luscious food. Located on Level 8, a dimly lit pathway leads you away from the pool and to a waterfall.
The soothing sounds of running water melted our stresses away, and we walked through the doors of Iketeru to a bustling interior. Teppanyaki Chef’s were in full action, chopping and sizzling items on the grill. Skillful hands sliced and rolled delicate portions of sushi, and gleaming knives slit through fresh, raw fish, turning them into sashimi in the blink of an eye.
Hot green tea is a must to get you in the mood, although the pleasant din of diners dotted around the restaurant at the sushi bar and Teppanyaki counters, as well private tatami rooms created a warm atmosphere. You can even choose to dine under the stars, and enjoy your meal by the waterfall.
Terry (Red FM Drive), Hazim (Red Weekends), JD & Dilly (Red Breakfast), and I sipped on our hot ‘matcha’, and perused the menu. That evening, we were in for a special treat. We were to sample Iketeru’s Valentine’s Day Menu. This menu consisted of 5 courses, specially designed by Chef Ricky for this romantic occasion. “It’s a blend of old and new,” he tells me. “It’s simple, it’s fuss free, a little fusion and very, very good.” Couples that have the Valentine’s Day menu on the 14th of February will also receive half a bottle of Gosset Champagne, roses and chocolates, to complete the evening. The menu is priced at RM 888++.
First on the list was Various kinds of Sushi Canapes. I must say, these were a gastronomic delight.
One bite into the Grilled Chicken with Wasabi Mayo roll and Dilly was in ecstasy. “Oh!” she exclaimed. “It’s just wonderful!”
I had to agree with her, and each bite was better than the next. Chef Ricky creatively designed these rolls to be self sustaining, with so much flavor that you don’t need any extra wasabi or soya sauce. The Asparagus and Cod Roe with Spicy Chili Mayo was out of this world, and the Grilled Shrimp in batter with Chinese Herb deliciously Moorish.
Terry couldn’t stop raving about the Avocado with Nori Butter, and proceeded to steal mine. Hazim proclaimed to the table that the Sauteed Beef with Spring Onion was his favourite, and we decided that that platter of five sushi rolls had little something for everyone.
We moved on to the Hokkaido Bay Scallops & Salmon Carpaccio, with Amaebi (sweet shrimp).
Hokkaido Bay Scallop
Incredibly fresh and cool, the taste is heightened by a blended cold, onion pepper sauce.
Our third dish was the Homemade Octopus croquette “Takoyaki” Style.
“It’s really sweet, and sour at the same time,” said Terry. “The octopus tastes really good, and gives it a bouncy consistency! It just explodes in your mouth!” The potato was whipped very light and smooth, and complemented the texture of the exterior which was sticky and crispy at the same time.
The biggest dish of the evening arrived shortly after; the Kakuni style Short Rib served with Cream Inaniwas Noodle.
This was a wagyu short rib braised to perfection. The meat melted off the bone, and the fat dissolved on our tongues. The rich, juicy marinade blended well with the noodles which coated in a cheese, lemon and spicy cod roe sauce.
To complete the dish, perfectly cooked Daikon (Japanese Radish), Shitake Mushroom and garlic crisps. Chef Ricky came in to say hello and we sang our praises to the wonderful meal.
Taking a breather before dessert, my mind wandered and I pictured this being my Valentine’s Day Dinner. It would probably at this moment that I would expect a bottle of Champange to be brought over and the question popped. Ahh… yes. The perfect setting for Valentine’s Day (with or without the proposal!)
I was brought back to reality when our dessert arrived. A Homemade Cheese Cake, with fresh fruits.
A refreshing way to end the meal.
That certainly was a very satisfying Valentine’s Day Dinner. Whether you’re single, in a relationship, or married, let love blossom this Valentine’s Day at Iketeru, Hilton KL. After all, you know what they say about Japanese food…
All this week, tune in from Eleven2Three to win RM 150 vouchers to Iketeru at Hilton KL! The Big Red Food Review with me Aly. Only on Red FM, Today’s Best Music.
Iketeru’s Valentine’s Day Menu is priced at RM 888++ per couple and are inclusive of half a bottle of Gosset Champagne, roses and chocolates.
For reservations, please call 03 2264 2592
Iketeru, Hilton KL
3 Jalan Stesen Sentral, Kuala Lumpur, Malaysia 50470