First class food at Jyu Raku, time and again

When it comes to Japanese food, you can’t really find a higher concentration of restaurants than in the areas of Sri Hartamas and Subang SS15.

With the former, it’s understandable as there is quite a large community of Japanese expats living in and around the Mont Kiara area, but with Subang, well, there just isn’t an easy explanation.

It seems like there are more and more new Japanese restaurants opening in the area every year, with Jyu Raku having no less than six outlets.

Jyu Raku: Classy decor matched by a rather extensive menu.

Fun fact: It was the former Japanese head chef from Rakuzen, situated right next door to Jyu Raku, that opened this restaurant.

The extensive sushi bar here comes with a grilling area.

It’s no surprise then that both the menu and interior design of these two restaurants are pretty similar.

Jyu Raku has an extensive sushi bar with a grilling area connected to the kitchen and about half a dozen tables on the ground floor. A bigger dining area is located on first floor as well as a couple of private rooms.

Now for the most important part – the food. You can expect high quality food here made all the more tempting by the wide selection of dishes to choose from.

It’s thumbs up for Jyu Raku’s Sashimi and Roll.

The Sashimi has always been fresh, and served with grated wasabi. Wasabi makes a heck of a difference when it comes to enjoying Sashimi, and once you’ve had freshly grated Wasabi to go with the raw fish, there’s no turning back.

Their signature Jyu Raku roll is something not to be missed either – Unagi, prawn, and Sashimi and lettuce wrapped with a very thin piece of cucumber and topped with salmon roe. Really luxurious and positively delicious.

Ebi Maki, Cha Soba, Gyu Tan and grated Wasabi.

The Cha Soba (cold green tea noodle) here is as good as it gets – silky smooth, and absolutely delightful especially on a hot day.

Cow’s tongue is also served here. The tongue has a slightly firmer but smoother texture compared to meat, and carries a slightly different taste that probably makes it one of the best cuts.

The Mentaiko, which is marinated pollock roe, is lip-smacking.

Mentaiko, or marinated Pollock roe, is available on the menu but somehow isn’t available most of the time. This dish is a lot smoother than the more common Ebiko (shrimp roe), and usually has a bit of a spicy kick to it. Delicious.

You can also ask for the Ebi Mentai without prawns if you like, the restaurant is quite obliging.

Cold Inaniwa Udon, Beef With Shimeji Mushroom and green tea ice cream.

The Inaniwa Udon meanwhile is consumed much like the Cha Soba, but is a lot more subtle in taste and doesn’t come with Wasabi.

The beef with Shimeji mushroom is pretty delicious too, although the Wagyu would have been even better. Alas, not all of us have a limitless wallet.

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Since the menu is rather extensive, there’s quite a lot more to try from Jyu Raku – Yakimono, Kushiyaki (Skewed Grill) Wagyu, salads, and so forth.

A meal here would be a satisfying experience for sure, although the tempura here is not outstanding, some say. Time to check it out for yourself!

Jyu Raku
13, Jln SS15/5A
47500 Subang Jaya
Selangor

GPS: 3.074770, 101.586370
Tel: 03-5633 3819

Trying to influence your cravings since 2005, Kar Yeong was Guest Judge on Versus 1001 Rasa Baba’s 2018, R.AGE Food Fight Judge 2015 and NTV7 Foodie Blogger 2014. To read more about Kar Yeong’s food journeys, visit his blog at www.KYSpeaks.com