KEN HUNTS FOOD: Komorebi Dining @ Ropewalk Piazza, Pintal Tali, Georgetown, Penang.

Friday, November 3, 2023

Komorebi Dining @ Ropewalk Piazza, Pintal Tali, Georgetown, Penang.

For a Japanese Kappo-style dining experience, make your way to the new Komorebi Dining at Ropewalk Piazza, Jalan Pintal Tali. Kappo means "to cut and cook", a less formal cuisine that takes advantage of the proximity between the diner and the Chefs. Kappoy restaurants are typically small but cozy, with open bar and diners get to witness the whole process of cutting, cooking, serving as well as brief introduction on the food.

Komorebi Dining is a modern Kappo restaurant; the name Komorebi refers to a natural phenomenon and often associated with calmness, peacefulness and a connection to the nature. Similarly, the restaurant serves cuisine inspired by nature and purity of the finest seasonal produce from Japan. The team behind Komorebi is dedicated to offer a completely different dining experience to diners, not only that the ingredients are fully imported from Japan, the utensils are also brought in from Japan by the proprietor. Komorebi Dining offers 2 menus- the Lunch menu and Dinner menu, designed to showcase the natural flavors and freshless of the ingredients. The prix-fixe menu is to be changed on a monthly basis and depending on seasonal supply. To ensure the perfect dining experience, Komorebi Dining only accepts advance booking and the maximum seating capacity is 10 pax.

Many Thanks to Komorebi Dining for hosting us.

[Lunch Menu] Binchotan- Unagi | Cauliflower

[Lunch Menu] Sakizuke- Ankimo | Monaka | Myoga | Kinome | Melon Pickles

[Lunch Menu] Zensai- Yaki Nasu | Kanpachi | Naga Imo | Irizake Jelly

[Lunch Menu] Chawanmushi- Matsutake | Tai

[Lunch Menu] Seasonal Gifts- Saba Zushi | Corn | Hirame Usuzukuri

[Lunch Menu] Donabe- Ezo Awabi | Corn | Yamagata Tsuyahime Rice

[Lunch Menu] Sweet- Warabi Mochi

[Lunch Menu] Sweet- Kyoho Grape

[Special Item/ Dinner Menu] Hairy Crab | Bafun Uni

Both Lunch and Dinner menus are expertly designed like a beautiful melancholy. The Lunch menu features 7 courses and it starts with Sakizuke which consists Ankimo, a creamy concoction of Monkfish Liver with various Herbs (like Japanese Ginge and Kinome Leaves, encased in Monaka (Japanese Waffle)... almost like an Ice Cream. First the fishy flavor would hit the palate, followed by the herbaceous aroma and umami-ness that lingers around the palate for quite some time. The Zensai, featuring Kanpachi (Amberjack) is a familiar yet different dish. Instead of ordinary Shoyu, Chef uses Irizake (old Japanese seasoning that started during the Edo era). It consists of Umeboshi, introducing a light, tangy aroma to the dish. When enjoyed with fresh Wasabi, it certainly reminds one on the classic Sashimi yet, in a unique and different way. The accompanying Naga Imo (Japanese Mountain Yam) offers another refreshing dimension to the dish (julienned, not grated and hence, slightly crunchy texture) as well as grilled Eggplant, for the delightful smokiness.

Moving on to Chawanmushi with Matsutake for a good earthiness as well as Tai for the subtle umami. A small amount of Yuzu and Shisho leaves were also added for a more in depth flavor. A beautiful yet premium rendition to the usual Chawanmushi. Next on the Seasonal Gifts, presented in 3 different dishes. The Hirame (Flounder) Sashimi is served fresh while the Fin is lightly charred for the smokiness. The Corn Soup cooked using White Corn is served chilled, with a mild but discernible Shisho element. The Saba Zushi on the other hand, is a very different variation. The Chef mixes 3 types of Vinegar into the Sushi Rice, for a more dimensional flavor-combo. Each dish has its own strong characteristic and the flavor combo is beautifully portrayed.

The mains- Binchotan features delicately seasoned and expertly grilled Unagi with crispy skin, served with grilled Cauliflower, Zucchini over Cauliflower Cream... with a touch of Chili Powder for the "Ma" (numb) sensation. Tummy filler, the Donabe features Tsuyahime Rice cooked over Bonito broth, Abalone Liver, Yam, White Corn and Abalone. The flavor combo speaks for itself, everything amalgamates perfectly. Closing the meal- freshly made Warabi Mochi served with classic Kinako (roasted Soybean powder) and Matcha powder, drizzled over Kuromitsu (Japanese Sugar Syrup). Followed by a serving of fresh Kyoho Grape, Shine Muscat Grape and Goose Berry.