Refurbished Japanese restaurant offers seasonal delights with revamped menu

A BELOVED Japanese eatery in Petaling Jaya, Selangor, has been given a fresh new look and an exciting menu revamp.

After a three-month closure, Genji at Hilton Petaling Jaya has reopened its doors with a stylish blend of traditional charm and modern elegance.

The latest version of Genji features a 50-seat main dining area and seven private rooms, including tatami and Western-style settings.

Alongside its beautifully refurbished interior, the restaurant is also introducing a selection of refreshed dishes, promising a renewed dining experience for guests.

Genji is now led by new head chef Kunihiko Hamada, a seasoned culinary artisan celebrated for his refined techniques and commitment to authentic Japanese flavours.

A trio of ocean delicacies comprising (clockwise, from left) Kaki Chilli Mayo, Tsubugai Shutou-Miso-Ae and Nama-Uni to Zuwaigani Kanimiso-Ae.

With years of experience in celebrated kitchens across Japan and beyond, Hamada brings a fresh perspective to Genji’s culinary offerings.

His expertise in balancing classic flavours with fresh innovation and artistic presentation is showcased in the newly introduced seasonal spring a la carte menu.

The menu features a selection of meticulously crafted dishes that highlights the finest seasonal ingredients.

During a sampling of the menu, the meal started off with the Umi No Sachi Sunomono Salad, offering a platter of marinated seafood, seaweed and vegetables.

Ginmutsu Soramame-Sauce Yuuan Mushi is a soy-marinated snow fish with broad bean sauce.

The acidity from the yuzu orange vinaigrette kept things light and fresh, enhancing the natural brininess of the seafood and complementing the crisp textures of the fresh vegetables.

The seafood journey continued with the Kuchidori, which is a trio of ocean delicacies.

The Kaki Chilli Mayo, a grilled oyster topped with Genji’s special spicy mayonnaise, brings out the oyster’s natural sweetness while keeping its plump, tender texture.

The light grilling adds a hint of smokiness, while the creamy, mildly spicy mayo enhances the briny freshness without overpowering it.

An assortment of fresh sashimi is a great accompaniment to the other dishes at Genji.

The Nama-Uni to Zuwaigani Kanimiso-Ae features sea urchin (uni) and steamed snow crab meat, complemented by the chef’s crab tomalley sauce.

The uni is smooth and creamy, with a mild sweetness that reflects its fresh, oceanic flavour.

The snow crab meat is tender and slightly fibrous, providing a nice contrast to the uni’s silkiness.

The crab tomalley sauce ties everything together with its rich, savoury depth, enhancing the natural sweetness of the seafood for a well-balanced bite.

A personal favourite was the Tsubugai Shutou-Miso-Ae (whelk dressed with chef’s bonito miso paste).

The whelk, a type of sea snail, has a firm yet tender texture with a subtle sweetness. When paired with the bonito miso paste, it adds a savoury depth with hints of smokiness and a touch of saltiness.

Hamada brings a fresh perspective to the restaurant’s culinary offerings.

The miso’s mild nuttiness complements the seafood’s natural flavours, resulting in a savoury-sweet finish.

Another highlight was the Ginmutsu Soramame-Sauce Yuuan Mushi, which is a soy-marinated snow fish with broad bean sauce.

The delicate sweetness of the snow fish is complemented by the broad bean sauce, which has a smooth, slightly nutty finish that enhances the dish without overpowering it.

Rounding off the meal was an assortment of fresh sashimi and sushi.

The latter was served alongside a seafood and chicken chawan-mushi (steamed egg).

GENJI, Hilton Petaling Jaya, Jalan Barat, Petaling Jaya. (Tel: 03-7955 9122 ext 4071/ Email: PETHI_FB@Hilton.com) Business hours: Noon-2.30pm, 6.30pm-10pm.

This is the writer’s personal observation and is not an endorsement by StarMetro.