Tucked in the heart of Penang- Wanori is probably the first and only Japanese handroll bar in Penang (open since 20 Nov 2024) that takes Japanese culinary finesse to a new level. With its sleek open kitchen and bar setting, diners to treated to an engaging experience as skilled Chefs craft delicate handrolls and Japanese delights before your eyes. The handroll-focused menu celebrates fresh ingredients and modern Japanese culinary techniques. On top of the handroll menu, it extends to offer other Japanese delights and seasonal surprises that keep the excitement. It is note-worthy that Wanori serves a good alcohol list, featuring an array of Japanese Rice Wines (Sake).
For the benefit of this review- all dishes served were in tasting portion. Actual serving portion varies.
Many Thanks to Wanori Handroll Bar for hosting us that evening.
Aburi Engawa Open Handroll (Rm 22)
Blue Crab Handroll (Rm 16)
Tamago Avocado Truffle Cream Handroll (Rm 12)
Kani Ice Plant Salad (Rm 18)
Ko Ebi with Truffle Cream Sauce (Rm 16)
Homemade Ankimo/ Monkfish Liver (Rm 42 for 3 pcs)
Salmon Carpaccio (Rm 28)
Hotate Blue Crab Kani Miso Ikura Don (Rm 48)
Shirako/ Cod Fish Sperm Tempura (Rm 52) and Tiger Prawn Tempura (Rm 28)
Mentai Tamago (Rm 28)
Black Sesame Ice Cream (Rm 12)
Wanori practices cook to order to ensure freshness; particularly on the handrolls... to ensure the Nori stays crisp and the fillings remain at their peak. Diners can start the meal with Salad, a classic combination of Japanese Goma sauce. For those who enjoy raw Salmon- the Salmon Carpaccio is worth a look. Unlike the mundane Soy Sauce-Wasabi combo, Wanori introduces Japanese Wafu sauce to the Carpaccio- refreshing with a good Japanese factor. For those who are in the know- try their Homemade Ankimo, made from Monkfish Liver. A delicately creamy-rich Liver that is known as the Foie Gras of the Sea. Wanori served it with Caviar and a hint of spicy Mentai for a boost of umami-flavors. Also along the exquisite line- the Shirako (Cod Fish Sperm) is also not for faint-hearted. Chef Mo serves the Shirako in Tempura style, resulting in a creamy-custardy texture encased in an addictively crisp fritter.
For something more substantial- the Hotate Blue Crab Kani Miso Ikura Don is good option. It is a Seafood-filled Donburi with a generous amount of Blue Crab and Crab Miso. The Scallops are lightly torched for the alluring burnt aroma. The whole thing is expertly seasoned- additional Soy Sauce is not necessary. The same goes for the handrolls. We recommend trying the Blue Crab Handroll- for RM16, you get a burst of umami flavors in the mouth from the crustacean and unbeatable satisfaction from the bite. For something of greater or equal value- the Tamago with Avocado handroll is a steal. It is brilliantly served with a deliciously concocted Truffle Mayo; something that you would not be able to find in other Japanese restaurants.
For those who need some suggestions on the menu- go for their Soft Opening Super Value Set Meals... better values and lesser headache.
Chef Mo showing the fresh Cod Fish Sperm
Additional Information:
Pork-Free
Service Charge: Yes 10%
Government Tax: No
Business Hours: 4 pm to 1 am. Closed on Mondays.
Contact Number: 017-657 0968
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