EYUZU JAPANESE CUISINE,
Level 2, Eastin Hotel Petaling Jaya,
13, Jalan 16/11,
Pusat Dagang Seksyen 16, Petaling Jaya
Tel: 03-7665 1111 ext 203
Business hours: Daily, noon to 2.30pm,
6.30pm to 10.00pm
THE bento meal is often regarded as the best option for a quick and complete lunch especially if there is not much time on your hands.
Realising that their bento selection had become too familiar with their regular diners, Eyuzu at Eastin Hotel Petaling Jaya decided to give the bento meal a facelift by sizzling up the dishes offered.
Bento’s origin is traceable back to the Kamakura Period (1185-1333) but the word bento itself is said to have originated in the 16th century when military commander Odo Nobunaga (1584-1632) fed a large number of people by giving out simple convenient meals to everyone.
The hotel’s Japanese executive chef Ricky Hui said the menu which was introduced on May 1 has more variety for guests, especially corporate clients who dine there on a regular basis.
To give their bento meals a pronounced change, Hui has replaced simmered vegetables with teppanyaki veggies and has perked up the bento selection with teppanyaki heavyweights like chicken, fish and beef.
“We have added noodles as an option to the bento meal so there is soba, udon, inaniwa udon and cha soba apart from the rice set bento meals,” he said.
The noodle bento meals are interesting because these come with the colourful and tasty Sushi Maki.
Chef Hui said there were four different weekly set menus on a rotating basis, to choose from.
Complete meal: There are new delights in abento box to relish at Eyuzu.Among the new and improved bento sets is the Eyuzu Bento (RM65) which is quite popular with diners.
It comes packed with lightly battered deep-fried seafood and vegetables, teppan-grill mix vegetables, teppan-grilled beef sirloin with garlic butter sauce and assorted raw fish served with salad, chawanmushi, miso soup, steamed rice, fruits and pickles.
The Sashimi To Agedashi Tofu Teishoku (RM58) offers assorted raw fish and deep fried beancurd with Soya-Dashi sauce served with salad, chawanmushi, miso soup, steamed rice, pickles and fruit.
For those who enjoy chicken, the Tori Teriyaki to Tempura Teishoku plates out grilled boneless chicken with the sweet and delightful teriyaki sauce and mix tempura served with salad, chawanmushi, miso soup, steamed rice, pickles and fruit (RM38).
My pick for a bento meal would be the Unagi Teishoku To On-Yasai Teishoku (RM45), a dish of grilled eel with sweet soya sauce and teppanyaki mix vegetables served with salad, steamed egg custard, miso soup, steamed rice, pickles and fruit.
The sumptuousness of cod was obvious in the Gindara Shioyaki Matawa Teriyaki To On-Yasai Teishoku (RM48).
This dish comes with broiled cod with salt or teriyaki sauce and teppanyaki mix vegetables, with salad, chawanmushi, miso soup, steamed rice, pickles and fruit.
The Saba Shioyaki Matawa Teriyaki To On-Yasai Teishoku (RM36) is another affordable option to savour with broiled mackerel with salt or teriyaki sauce and teppanyaki mix vegetable and sides of salad, chawanmushi, miso soup, steamed rice, pickles and fruit.
There are 16 bento options on the weekly set menu with the above mentioned dishes as regular staples for lunch only.
There are more than 100 dishes on the ala carte menu if bento meals are not your thing, from oysters, sumiyaki, sukiyaki, sushi and sashimi, just to name a few.
This is the writer’s personal observation and is not an endorsement by StarMetro.
