Mizu Japanese Fine Dining, Bangsar Village

MIZU Japanese Fine Dining has been in operation for over 9 years. That in itself is a pretty good testament to its offerings. Mizu is the brainchild of Mr Simon M. Sangawa, who hails from Japan. With his rich experience in the Food & Beverage industry (over 40 years), he gathered a few local Japanese food lovers to open Mizu, aiming to provide all customers who step into the restaurant with the best service and the highest quality of Japanese food.

Mizu simply means ‘water’ in Japanese. According to Mr Simon, water is often used to describe the food & beverage industry in Japan, as water is always fresh in the beginning which attracts people, but can deteriorate over time, causing them to walk away to find something new; signifying the challenge for continuous self-improvement to keep the customers excited about the restaurant. ​

It is quite easy to find Mizu, located just in front of the escalator after coming up from the supermarket downstairs at Bangsar Village. The entry to Mizu is intriguingly narrow, with a lovely water feature at the front to honour its name. The walkway eventually opens up to a spacious dining room surrounded by an impressive display of wines and sake, sleek furniture and a long sushi/sashimi bar where you can watch the chefs in action.

Mizu has a rather large selection of dishes, with one page dedicated to Chef’s signature dishes. The rest of the dishes are also categorized according to cooking methods for the ease of ordering. Prices are on the higher side, although there is also a separate set lunch menu which offers lunch at more attractive prices.

Japanese Cucumber with Salmon Roe, Cheddar Cheese and Olive Oil
Japanese Cucumber with Salmon Roe, Cheddar Cheese and Olive Oil

While the food at Mizu is mostly authentic, some dishes contain a little fusion twist, such as the Japanese Cucumber with Salmon Roe, Cheddar Cheese and Olive Oil. The cucumbers are delightfully crunchy and refreshing, and briny salmon roe bursting with umami flavour. Perfect starter for a balmy afternoon.

Baked Fresh Oysters with Garlic flavoured Tomato and Cheese
Baked Fresh Oysters with Garlic flavoured Tomato and Cheese

The Baked Fresh Oysters with Garlic flavoured Tomato and Cheese were unapologetically rich with an oriental twist from the spicy tomato sauce, a great match with the creamy oysters. The oysters, which came directly from Japan, were massive and perfectly cooked, providing a great mouth feel.

 “Tenderly” Braised Ox Cheek with Special Blended Sauce
“Tenderly” Braised Ox Cheek with Special Blended Sauce

Chef’s signature dishes include the “Tenderly” Braised Ox Cheek with Special Blended Sauce. Despite the slightly vague dish name, this is one dish you shouldn’t miss at Mizu, it’s a winner. The Ox Cheek is exquisitely tender and the sauce is rich in collagen. The chunks of Daikon Radish absorb all that tasty sauce, the snow peas and star-shaped carrot provided a bit of crunch for textural contrast.

Assorted Sashimi for 2~3pax RM150
Assorted Sashimi for 2~3pax RM150

One important tip for Japanese food lovers, most Japanese restaurants gets their fresh supply of seafood every Tuesdays and Fridays. For the best sashimi experience, make sure you visit on those days. The assorted sashimi for 2-3 comes with Yellow tail, Snapper, Salmon, Tuna and Sweet Shrimps. The portions are generous as the fish are thickly sliced. Bonus point for using freshly grated wasabi for that pungent kick up the nose. Add on a side of Sea Urchin if available. For the uninitiated, the freshest sea urchin should ‘taste like the ocean’, with a slight briny flavour. This is one platter one would remember for days.

Grilled Wagyu Steak
Grilled Wagyu Steak

Die-hard carnivores should give the premium grilled wagyu steak a go. Cooked to your liking, the steak comes with a savoury sweet teriyaki sauce, assorted mushrooms, and best part: plenty of crispy fried garlic. Personally, I feel that Wagyu beef should be cooked to medium for best texture as the fat would have adequate time to melt.

The service here is satisfactory, though requires a little prompting at times. There is a sizable wine list, as one would expect seeing the walls are full of alcoholic beverages on display. This is a restaurant suitable for romantic dates, special occasions (this meal set us back nearly RM600 with wine) and corporate lunches. A wonder little piece of Japan on our doorstep. Recommended.

Mizu Japanese Fine Dining:
Lot F6-First Floor, Bangsar Village, No 1, Jalan Telawi Satu,
Bangsar Baru, 59100,
Kuala Lumpur, Malaysia.
T: +603 2283 6988
Opening hours: Monday – Sunday 12pm – 10.30pm

This article was published on The Malay Mail’s Weekly Runner on 10th January 2014.

8 Comments Add yours

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  3. suituapui says:

    Ahhhhh! A true blue Japanese owner. I’d love the baked oysters – love them cooked in any way, not into eating them raw…unfortunately. 😉

    1. kellysiew says:

      I prefer them raw, but when not overcooked they tastes quite good too. So I didn’t mind these ones.

  4. all five dishes look very tasty (i’m especially drawn to the beef/ox cheek, since i usually love the texture of this braised recipe). also like mr sangawa’s interpretation of ‘water’ in relation to the F&B business 🙂

    1. kellysiew says:

      Yeah I wouldn’t mind going back there again for the same items!

  5. Baby Sumo says:

    That sashimi platter looks very good!

    1. kellysiew says:

      It was one of the best I’ve had.

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