Sweet joy at this Japanese joint

Story & pictures by Billie Ooi-Ng Lean Gaik

Jushi Japanese Restaurant
P-3-21, Plaza Damas
Jalan Sri Hartamas 1
Sri Hartamas, Kuala Lumpur
(03) 6201 3525
Fax: (03) 6201 0525 

Jushi Japanese Restaurant in Plaza Damas, Sri Hartamas, is a one of a kind joint. Or so says the owner, Ong Wee Ting. 

“There are many Japanese restaurants around, so we have to do something different,” says Ong.  

Japanese offerings from Jushi (also below).

The restaurant is light and airy with fashionable colours like bright orange and green. The ground floor can accommodate about 50 people while the first floor, equipped with karaoke facilities, projector and screen, can easily seat up to 80.  

Chef Yong is the main man in the kitchen, and he has come up with quite a few fusion dishes to reinvigorate those who might have become jaded with Japanese food.  

But first the juice. 

“We use 100% fruit to blend the juices. We do not add water or sugar but we do blend in a little ice to cool the juices down because ambient temperature juices are simply not desirable at all,” stresses Ong.  

The juices are natural and low fat – some concocted for detoxification and some for a shot of vitamins.  

The Quick Cleanser (apple, beetroot, celery and carrot) is preferred by the ladies. The Mango Cruiser is richer and stronger-tasting with mango, strawberries, orange juice and mango yoghurt. Berry More is full of berries and Energy Up is as good as an energy bar with its blended goodness of strawberries, banana, honey, nutmeg, low fat milk or soy and vanilla.  

Food-wise, a most excellent way to start the meal is with a Salad Roll – Nori sheets rolled with tempura crisps, crabmeat and mayonnaise. It is crunchy, rich and tasty.  

There is also the Salmon Karage, or salmon fried in batter and served with thousand-island sauce. A great snack.  

The Wafu Salad, a Japanese salad served with crunchy jellyfish, is a salad with a difference.  

The Dragon Maki is glorious; it is a reverse maki with unagi in the centre. This is wrapped in seaweed, then rice, then coated with the softest and creamiest of avocado slices – a most excellent creation.  

The Popiah Maki meanwhile is an interesting fusion of local and Japanese traditions.  

The Teriyaki Chicken Roll is for those on the run. It is chicken teriyaki in a roll of sticky rice and seaweed – a meal on its own.  

The Oroshi Soba is cold buckwheat noodle served with sweet egg, seaweed and tempura flakes. It’s a great choice on a hot day but if it’s rainy outside, the Salmon Ebikko Mayo would be a better pick.  

The al dente Spaghetti is lavished with salmon flakes and prawn roe, and makes a most decadent seafood experience.  

The sashimi in Jushi is of premium quality but at affordable prices. The Mixed Sashimi of salmon, tuna, octopus and squid, for example, is only RM12.80. What joy!  

The Donburi range of dishes is not only beautifully presented but comes in liberal portions. The Unagi, Mackerel, Salmon, Chicken and Beef Donburi’s are top favourites among diners. 

Add RM4, and you get chawan mushi, miso soup and fresh salad to go with your main course.  

Jushi is currently promoting Udon Claypot meals. The soup is made from a secret recipe, and you may choose from their beef, prawn, chicken and vegetarian selections.  

“The claypot dishes are all cooked in the same soup but the different ingredients bring out an assortment of flavours,” Ong points out.  

My favourite is the Claypot Prawn Udon. The succulent king prawns are cooked to perfection, being neither rubbery nor soggy.  

The portions at Jushi are generous, service is good and presentation gets top marks too. All in all, a good place to drop in for a meal. W