Published on September 4th, 2011 | by email2me0
Agehan Japanese Restaurant at Bluewave Hotel Shah Alam
I’ve been staying in KL 3 years, Selangor 3 years but Shah Alam remains new to me. Probably I don’t have customer there and good food rave from there. Last week I was invited by the witch, for a food review at this Grand BlueWave Hotel located in Shah Alam. This hotel mainly cater for the nearby government guests. However to my surprise that the management for this company is a Japanese guy and he is very particular for their Japanese restaurant.
The entrance of the restaurant is very Japanese traditional decorated
If you want to enjoy the view of how your sashimi and sushi prepared, you can sit at the counter
For an appetizer we start of with the edamame beans which lightly salted and poached
Sashimi Moriawase Large – 4 pax (RM165)
A plate of finely prepared sashimi. Every single piece of the seafoods were fresh and thick. Not to mention the level of freshness where quality is the priority here.
Nigiri Sushi Moriawase – Large (RM80)
To accompany with all these great foods, we shared bottles of cold and warm Sake Nihon Sakari Kire Aji among us.
Cold Sake Nihon Sakari Kire Aji – 250ml (RM32)
I just love this cold sake bottle where the ice were placed directly into the belly of the clear glass bottle
Warm Sake Nihon Sakari Kire Aji – 250ml (RM32)
Agedashi Tofu start of our cooked food adventure. The tofu was deep fried with a crispy exterior while maintaining a silky soft and smooth interior. The tofu on its own was bland, but mix it with some soy sauce and the savoury bonito flakes on top and it resulted in a nicely balanced flavour that was not overpowering.
Agedashi Tofu (RM10)
Tori Karaage – RM21
Lightly battered deep fried chicken and with added a dash of lemon juice makes the whole dish more addictive.
Saba Shioyaki / Grilled mackerel (RM21)
Tempura Moriawase (RM30)
Kaki Furai / Deep-fried Oyster (RM21)
From the outer look, it looks like a piece of tempura. After taking a bite, to my surprise it was oyster. It did not have the fishy oyster smell nor taste at all, and was actually very delicious.
California hand roll
Shishamo – Pregnant Fish
Tori Katsudon for a finale
Green Tea Ice-cream (RM10)
For dessert, we can’t miss to order the chef own made macha ice cream which made from fresh green tea.
It was overall a satisfying meal, with plenty of sashimi that fulfilled our cravings for the next week. Agehan proved to be a place with decent Japanese food in a cozy and traditional environment.