Today I wanna share with you my experience at my mates Japanese restaurant. Soba-Ya is located in Ara Damansara just before the roundabout heading towards Subang airport.
Soba is a type of Japanese buckwheat noodle either served cold with dipping sauce or hot in broth. Soba-Ya's specialty is of course handmade Soba.
Chef Uramoto san
Chef Uramoto Katsuyuki is from Toyama Prefecture in Japan and has more than 20 years experience as a chef both in Japan and Malaysia. His most recent post being at the Holiday Villa in Subang. He is also a consultant for Kampachi restaurant at Pavilion.
The interior at Soba-Ya
Appetizer
Sashimi Moriawase $45.00
The interior at Soba-Ya
Appetizer
Sashimi Moriawase $45.00
This dish consists of Salmon, Saba ( mackeral ), Hamachi ( yellowtail ), Maguro ( tuna ), Butterfish and Mentaiko sushi ? ( pollock roe ). The slices of fish is so fresh you can almost taste the ocean.
When I barbeque ribs, the meat is either too charred on the outside or too bloody on the inside. At Soba-Ya, the ribs are crunchy on the outside and the meat is pink on the inside.
It's chicken..it's gyoza..NO ! It's chicken gyoza
Gyoza is a type of Japanese dumpling usually made from meat or vegetables. Chicken wing is self explanatory. What's amazing about this dish is the chef somehow managed to fuse this two items together and Chicken Gyoza was born. The bottom part of the wing is chicken but the top part is the gyoza infused into the chicken. This is a very innovative dish with an awesome taste to boot. The meat is very tender and with the juiciness of the gyoza... heaven....
Pork yakitori
Pork yakitori
With subtle amount of fat in between the crunchy skin and tasty meat, this dish is a winner. The pork is perfect with just a hint of salt.
Pork ribs
Grilled to perfection.
When I barbeque ribs, the meat is either too charred on the outside or too bloody on the inside. At Soba-Ya, the ribs are crunchy on the outside and the meat is pink on the inside.
Garlic fried rice
Hamachi fish head
Another simple yet wonderful tasting dish. Unlike salmon fish head, hamachi has a nice balance of fat and meat. Grilled and lightly salted, this dish retained all its fishy goodness.
We decided to have a rest from all the eating and indulge in some sake from Chef Uramoto's hometown.
The basis of good sake is water. Some people call it ' The stock soup from the mountain' ( direct translation from Japanese ). Rain or snow which has fallen on to the mountain soaks through roots or rocks and flow underground after many years and ends up in pools of natural spring water. These water are also called 'shrine water' and in Toyama Prefecture, premium sake are made from these water.
The high is unlike other sake's I've tried. Sweet tasting and does not burn the throat. It gave me a very happy buzz.
Not a bong !
We decided to have a rest from all the eating and indulge in some sake from Chef Uramoto's hometown.
The basis of good sake is water. Some people call it ' The stock soup from the mountain' ( direct translation from Japanese ). Rain or snow which has fallen on to the mountain soaks through roots or rocks and flow underground after many years and ends up in pools of natural spring water. These water are also called 'shrine water' and in Toyama Prefecture, premium sake are made from these water.
The high is unlike other sake's I've tried. Sweet tasting and does not burn the throat. It gave me a very happy buzz.
Chef's surprise
Halfway thru drinking and chatting, Chef Uramoto brought out a container of fish and plonked it in front of us. I've never had sashimi served from a plastic container before but Uramoto san said this was one of his specialty which he keeps for himself ( hence the container ). It was Hamachi belly ( yellowtail belly ). I have tried Hamachi belly at Sushi Zen and it was nothing like this. The meat is very sweet and firm.
To end the night, Uramoto san fixed us this very unique drink. Dried flying fish fin in hot sake. The glass is then flamed to kill off the alcohol from the sake.
It tasted like essence of sharks fin and leaves a very pleasant after taste.
I really enjoyed the food here and there are a lot more items on the menu I would like to try. I am definately coming back here for Chef Uramoto's soba.
Soba-Ya
No. 27, Block D, Dataran Ara Damansara
Jalan PJU 1A / 20B,
47301 Petaling Jaya
To end the night, Uramoto san fixed us this very unique drink. Dried flying fish fin in hot sake. The glass is then flamed to kill off the alcohol from the sake.
It tasted like essence of sharks fin and leaves a very pleasant after taste.
I really enjoyed the food here and there are a lot more items on the menu I would like to try. I am definately coming back here for Chef Uramoto's soba.
Soba-Ya
No. 27, Block D, Dataran Ara Damansara
Jalan PJU 1A / 20B,
47301 Petaling Jaya
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