Kizuna Japanese Restaurant Bay Avenue

Class, today we will learn about Japanese kanji.

Image found on Google

Kizuna 绊

With the meaning of bond or ties, Kizuna was chosen as the

Japanese kanji of the year in 2011

The story behind:

  "The Japanese were severely tested by the devastating
8.9 magnitude earthquake that struck the northeast coast on March 11, 2011. 
This, in turn, triggered a 30 foot tsunami that washed away entire towns,
 and this was followed by the meltdown of the Fukushima nuclear power plant.
  All of these linked disasters led to tremendous loss of life and enormous property damage. 
What was remarkable was the way the entire nation
 came together and worked hand in hand to restore a sense of
normalcy to the afflicted areas.
This has been attributed to Kizuna,
the bond that ties the people together in a sense of tight community."

With the long and grand and might not seemed to be relevant opening,

Welcome to Kizuna Japanese Restaurant, or they say Irrashaimase!

A hidden gem at Bay Avenue, just opposite Lollipot.

 Simple yet classy setting with romantic dimmed lights.

Liqueur display with pretty lights.

 Among them there's this outstanding one that made our jaws dropped.

30 year old Hibiki , a Japanese whiskey produced by Santory.

Awarded 'World's Best Blended Whisky' in 2007 and 2008,

there are only 3 in Malaysia and it costs RM6.8K each!

Strictly for display only, not for sale.

Without further ado, here comes the glorious food!

 Sashimi Moriwase [RM199]

Assorted sashimi platter of salmon, squid, tuna, octopus,surf clam and shrimp.

Apart from fresh and juicy, I have lost my words of describing them.

Side note:
The tuna belly(maguro otoro)on the far right isn't included in the platter,
priced at RM120 for 5 pieces.

We love the surf clam very much so the boss served us another plate, whee!

Behold! They're seriously chewy! And the gradient is just pretty.

 Dragon Maki [RM22.90]

Will you look at this piece of art? Japanese food is all about presentation.

Close-up; 

Juicy unagi, avocado, cucumber and fried shrimp topped with mayonnaise and ebiko.

A great combination of soft and crunchy.

 Roses Hotate [RM75]

Cooked scallop wrapped in raw salmon, topped with raw salmon roes
 and drizzled with seafood orange sauce.

From soft to al dente while salmon roes burst in your mouth, I'm in seventh heaven.

You would taste a slight tangy citric orange taste that's coming from

 Cointreau, a clear brandy based liqueur with 40% alcohol by volume.

Don't worry, you won't get drunk after this.

 Foie Gras with Black Cod [RM95]"Foie gras (pronounced fwah grah) or literally, “fat liver,”
 is the enlarged liver of a fattened duck or goose.
But this prosaic definition belies the delicious sinfulness this magnificent food offers.
 Like any indulgence, every bite of foie gras is a memorable experience."

I thought this was the first time of my life eating foie gras, just recalled I had before in Paris.
But it was in a different preparation, which was cold and hard and I didn't like it.

 This one literally melted immediately in my mouth, so soft, so rich!

Not to forget the smooth black cod and crunchy radish beneath, such sinful indulgence.

 With a bottle of wine, this definitely makes an exquisite candle light dinner!

 Teppanyaki Jumbo Prawn [RM49.90]

Huge juicy teppanyaki prawns served in cocktail style with appetizing spicy ginger sauce.

Deveining was done to maintain the freshness of the prawns.

Buta Amiyaki [RM19.90]

Grilled marinated sliced pork, tender and sweet.

Wagyu Ishiyaki[RM119]

When we thought the pamper was over, this precious was served.

A plate of mouth-watering Wagyu(just look at the pretty marbling!),

 a hot stone, olive oil and sauces. I'm so lucky to be here.

They do serve Kobe too, call early to reserve!

Ishiyaki means hot stone grill, fun and unique way to cook your food.

It's kinda like BBQ-ing at Korean restaurant,
 without the stinky smell on your hair and clothes.

This is my best shot of the Wagyu sizzling with smoke on top of the hot stone.

Normally beef would be hard and loses its tenderness if it's well done,
but Wagyu just doesn't. It stays succulent and tender even it's all cooked.

Dip it in wasabi or teppanyaki sauce for flavour.

I personally think this is a great time for family bonding.
 The kids would definitely enjoy and maybe fascinated looking at the sizzling beef
 that would put a smile on the parents' face.

Thank you Kizuna for this wonderful opportunity of luxurious feast and knowledge.

Let us bond and indulge in the sea of Japanese goodness!

Kizuna Japanese Restaurant Bay Avenue
Website | Facebook page
Opening hours
Monday to Friday
11:30am - 3pm, 5:30pm - 10:30pm
Saturday & Sunday
11:30am - 10:30pm
04-638 3491
C-9-1, Bayan Bay Indah 3,
Bay Avenue, 11900 Bayan Lepas Penang