Kitano Japanese Restaurant Penang – Kitano @ Jazz
Since Kitano @ Jazz opened, I have dined there four times since the Chinese New Year. Many friends have asked why I prefer to go back to the same restaurant again and again.
One question that people like to ask is, “So you eat free, Ar?”
I find this curious question a little amusing.
This is not a free meal feeding frenzy, my dear curious friends. If it is, you will find me at every “free” invited hotel buffet, especially during Ramadan and Christmas promotions.
But instead, sometimes I go back to the same outlet or restaurant because it means I like the same consistently good clean taste, clean food prep, premium ingredients, and par excellence service.
Japanese dinner at Kitano Japanese Restaurant – Kitano @ Jazz
You will like the ambiance at the restaurant, which is contemporary and tastefully designed.
There are two cordoned off the semi-private area with a long table for family and friends gatherings.
There are no traditional Japanese-style rooms (和室, washitsu) with tatami mat flooring. Having a meal on a tatami floor around a low table may appear engaging.
I can never get comfortable sitting on the floor to eat. Dining Table and chair and utensils are excellent.
The overall decor is clean and reminiscent of a Japanese teahouse.
Kitano Japanese Restaurant Penang – Cuisine
Kitano offers a menu of delicious contemporary Japanese cuisine.
For years, we have enjoyed dining with Japanese Chef Alex preparing our food for us.
It has become a norm for the girls and families to gather for a nice relaxing dinner and catch up.
When Chef Alex was at Matsu, we would gather there to dine. So it is only natural that we follow Chef wherever he goes.
I know Chef Alex is meticulous in selecting condiments, tempura oil, and even the salt and pepper!
So if it’s your first time dining, what would you order?
Freshest Salmon Sashimi
I accompany a friend who likes to eat conveyor belt sushi. Most of the time, she will order an extra Salmon Sashimi for me.
Every time I would decline and stick to munching on salted Edamame (boiled Japanese soybeans in the pod) and eat fatty Chicken Katsu and counting calories.
She would ask, “Don’t you like raw fish?”
I would smile and stick to my beans and chicken; these make an excellent protein-dense cheap meal.
One day I took her to dinner at Kitano, and we ordered Salmon Sashimi, and we ate together.
She looked at me and said, “Now I understand why you would only eat beans and chicken.”
There is a difference in the color, texture, and taste of when different techniques are applied for butchering a whole salmon – versus, say, a conveniently filleted salmon at your local seafood section in the hypermarket.
There’s a difference between raw salmon and salmon sashimi. Salmon used for sashimi has been “super frozen” at minus 40°C.
This process kills parasitic worms that fish are host to but doesn’t break down the flesh. So the fish flesh remains fresh.
THE abiding rule for sushi and sashimi, never to buy pre-cut fillets from the wet markets.
Do I eat Sashimi at Kitano? The answer is yes.
Why do I eat there? The restaurant uses the freshest raw saltwater fish and premium ingredients.
Sashimi Moriawase (5 kinds of imported raw fish to Chef’s selection)
Sashimi is eating raw, thinly sliced seafood, which includes fish, shellfish squid, or octopus. They use only the freshest catch.
Sashimi is made by cutting the seafood into bite-sized rectangular shapes, thin diagonal slices, small firm squares, or thin julienne slivers — that is served without rice.
Sushi is not raw fish, but vinegared rice topped with other ingredients, which may or may not include fresh fish.
Salmon sashimi is the easiest to work with if you’ve never tried, as it has a very mild fish flavor, with a vibrant, smooth taste.
Reds like Tuna are a lot less fatty and have a much firmer texture.
A lovely Sashimi Platter has Tuna, salmon, sea bream, mackerel, yellowtail, squid or octopus, shrimp, scallops, clams.
The taste and texture of sashimi depend on the type of fish used.
At Kitano, you can order a Sashimi Moriawase with five kinds of imported raw fish to the Chef’s selection.
Mega Mango Maki Madness (Mango with soft shell crab reversed roll)
This Mango with assorted raw fish reversed roll is a dish recommended by the restaurant, which everyone loved.
Yaki Niku Wahyu Rosu (grill wagyu rib eye on charcoal brazier-sumibi-yakiniku)
Yakiniku is the art of Japanese barbecue, which means “grilled meat cuisine.”
Japanese writer Kanagaki Robun popularized this in his Seiyo Ryoritsu in 1872.
If you ask me which food item I would save up to eat, it has to be a Yakiniku, my absolute favorite.
When I was in Tokyo, we went to a time-sensitive Yakiniku (Japanese BBQ) Restaurant.
There was a mild tremor, and they turned the gas off.
It was hilarious as we got a little hot under the collar waiting impatiently.
There’s not a chance of that happening as Kitano uses a portable charcoal brazier.
Tori Teriyaki (grilled chicken with teriyaki sauce)
My favorite is a chicken meal.
Juicy tender chicken thigh glazed in a sweet and savory teriyaki sauce hits the right spot for comfort food.
Tempura Moriawase (assorted seafood and vegetable tempura)
For battered fritter deep frying, the tempura is a Japanese dish that is a crowd favorite.
Most diners love the crunchy taste of vegetables and seafood. The most popular seafood tempura is probably Ebi (shrimp) tempura.
Chef Alex makes it crisp with no oiliness!
Salmon Skin & Soft Shell Crab Salad (crisp salmon skin and soft shell crab salad)
Before that dangerously addictive Salted Egg Salmon Skin snack from Singapore, most gourmands wouldn’t think of just eating salmon skin per se – even though salmon skin is usually considered safe to eat.
The skin contains more of the same minerals and nutrients in the salmon.
If I were to tell you where soft-shell crabs came about, you might not be so enthusiastic about ordering it.
Let’s save that story for another day, and in the meantime, we eat dinner.
The crispy crunch of fresh greens and Salmon Skin that look and taste like crackers are good.
The salad is one of my favorites to order at Kitano.
Kurogoma Ice Cream (black sesame ice cream)
You may have tried the famous Japanese flavored ice cream such as Green Tea and Red Bean.
For me, it is the Black Sesame Ice Cream, fully transformed into a peculiar dark gray Color.
I was surprised by the unique nutty, toasty flavor.
The first time I had the mysterious Black Sesame Ice Cream was at the Japanese restaurant in Matsu at Lone Pine Hotel.
Black Sesame Ice Cream is a perfect finish after a delightful Japanese dinner.
I would describe it as a vanilla ice cream base mixed with black sesame paste (Neri Goma) to give it that dark grey color and tasty sweet and nutty flavor.
For Asians, we commonly use black sesame flavor in desserts – the Black Sesame Soup is a popular dessert.
They typically serve this hot in Chinese restaurants.
The main ingredients are ground black sesame seeds, rice, and water.
It takes the form of tong Sui, or sweet soup, with higher viscosity in Cantonese cuisine.
The Black Sesame differs significantly from tahini.
I remember a young man who once fell in love with the hot Peanut Tong Sui.
He told me he used to replicate it by adding half a jar of peanut butter into a boiling water bowl.
It doesn’t work this way, okay?
The Chef makes the black sesame paste from roasted black sesame seeds before these are ground into a paste.
Review of Kitano Japanese Restaurant Penang
What else would I recommend?
Order all these and more.
I think Kitano @ Jazz has an extensive menu that I would return to again and again to try out.
Except, every time we go, we always order our favorites.
Tell me what else you tried that you think I should eat next!
Kitano Japanese Restaurant Penang – Kitano @ Jazz
Business Hours: 11am – 2.30pm, 6pm – 10pm daily
Jazz Hotel Penang
No. 1, Jalan Seri Tanjung Pinang 1,
10470 Tanjung Tokong, Penang.
Tel: +604-375 3333