Recently, Genji Japanese Restaurant has undergone a facelift and we were excited to check out the renewed dining space. We are loving the new look after the renovation - much more refined and modern, beautiful and spacious.
The interior is modeled after a modern Japanese country restaurant, complemented by a collection of Japanese objects d'art which is designed to exude a feeling of warmth and comfort. There are several sections in the restaurant, such as tea lounge, sushi bar, main restaurant, teppanyaki counter and six private dining rooms, which focuses on providing extra privacy for diners.
Sushi bar
Private tatami room
Helming the Genji kitchen is Head Chef Richard Teoh, with over 27 years experience in this restaurant alone. He explains that the menu here is based on Osaka and Tokyo cuisine. Osaka is well-known for its simple, mild flavours whereas Tokyo in contrast features bold, strong flavours in food. The new a la carte menu features dishes that are intense in flavour, texture and presentation.
To start, we had the trio of appetizers, chuka kurage (marinated jelly fish), age nasu momiji oroshi (deep fried eggplant with spicy grated radish) and morokyu (fresh Cucumber with moromiso).
One of the new items on the menu is this Moyashi Salad (RM23), a mixture of bean sprout, seaweed and bonito flakes, served in an elegant cocktail glass. A goma (sesame) dressing can be poured over separately. Light and crunchy salad.
One of Genji's signature dishes is the kaki chili mayo (fresh oyster baked with a chili-mayo sauce) (RM17 per piece). We had this too during our last visit and it is as good as we remembered it. The oysters were plump and juicy and the cili padi gives it a delicious, spicy kick. Garnished with a Japanese mountain yam plum and miminoha leaf. Not to be missed.
Yakitori – juicy, smoky chicken skewers with teriyaki sauce
Soft shell Crab Maki – Deep Fried Soft Shell Crab in reverse roll
Another light dish we had here was the Shiromi Dofu Mushi (RM41), whereby deep fried sea bass is topped on the beancurd along with vegetables in a light soup. The fish was moist and flaky and some yuzu zest is added to the soup to give it a slight, tangy taste.
The tempura moriawase was very enjoyable - seafood and vegetable in a light, crispy tempura batter. There were scallops, prawns, crabstick, brinjal as well as ladies finger.
The kimchi fried rice (RM23) features a Korean twist to the commonly found garlic fried rice. Slightly spicy and tangy.
To end our meal, we had the smooth green tea ice cream as well as assorted mochi. Special thanks to Hilton PJ for hosting our lunch here. :)
Please note that Genji also offers an extensive Japanese dinner buffet on Saturday (8.00pm to 10.30pm), priced at RM139 nett per adult, or dine between 6.00pm to 7.45pm for RM127 nett per adult. There is also a buffet lunch on Sundays from 11.30am to 2.30pm at RM139 nett per adult. Children between ages of 5-11 years old eat at half price.
Location: Genji Japanese Restaurant, Level 1, East Wing, Hilton Petaling Jaya, 2 Jalan Barat, 46200 Petaling Jaya, Selangor.
Tel: 03-7955 9122
Website: http://www.petaling-jaya.hilton.com
GPS Coordinates: 3.102164, 101.640573
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