Cover Daniel Liew at Iketeru (Photo: New Storyboards Production)
Daniel Liew at Iketeru (Photo: New Storyboards Production)
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Come for a tour of the revamped Japanese restaurant Iketeru with Daniel Liew, more popularly known as Daniel Dines
Iketeru at Hilton Kuala Lumpur has reopened its doors, unveiling a rejuvenated and elevated teppanyaki and sushi bar, blending Japanese tradition with modern elegance. Sleek marble and refined wood complement the dining experience, setting the scene for an enjoyable lunch or evening out.
The launch of the new concept brings with it two seasonal set menus, designed to exquisitely showcase Japan’s finest produce and flavours. The eight-course sushi set menu features a selection of fresh seasonal seafood, while the seven-course teppanyaki set menu is ideal for meat lovers, showcasing a display of live cooking.
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Chef Taka
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With Tokuhisa Naotaka as executive chef, the new experience highlights premium seasonal ingredients and regional influences from his hometown of Fukuoka in Kyushu, Japan. Guests can expect to enjoy elevated versions of traditional dishes, served with refined Japanese hospitality.
The experienced chef brings over 31 years of experience in traditional Japanese cuisine, which includes tenures in Bangkok, the UAE, the Philippines, Indonesia, and Europe.
Proteins like striploin beef, lamb fillet, and chicken breast are masterfully grilled over open flame, a feast for the senses sure to impress even the most discerning of diners.
Known for his food recommendations, Daniel Liew, more commonly known as Daniel Dines, visited the newly revamped space. To mark this highly anticipated occasion, he also savoured the Kankaobai Shuzou XL Edition Sake, renowned for its brewing method, made with the finest Yamada Nishiki rice and water from Mount Suzuka.
Daniel Liew and Chef Taka
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Sophisticated and well-balanced on the palate, the sake has notes of umami and fruit. Alternatively, a selection of Japanese-inspired cocktails or mocktails are also available, infused with ingredients such as yuzu and matcha.
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Sushi
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Under the guidance of the seasoned chef Taka, an experience at Iketeru is intimate and precise, as his skills range from sushi-making to masterfully navigating the flames of the teppanyaki grill. He draws from his early training in Kyoto and the culinary traditions of his hometown, Fukuoka, and his respect for seasonality is evident in every dish, especially in the use of rich broths and well-balanced sauces, which are hallmarks of the region’s cuisine.
Here, time-honoured Japanese craftsmanship meets contemporary finesse, with moments designed to captivate and enthrall even the most discerning of diners.
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Credits
Photography: New Storyboards Production
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