Kazumasa Japanese Cuisine, marked with quality ingredients and artistry
With a giant crab scaling the facade of the building at Fettes Park, it is quite difficult not to miss Kazumasa Japanese Cuisine. It is here that the omakase menu was first brought to the shores of Penang. Besides the omakase and ala carte possibilities, set lunches are also available.
The ala carte menu has many interesting dishes to sample – from creative sushi to fresh shasimi and from piping-hot grilled fishes to tender cuts that melt in your mouth. One afternoon, we decided to sample the set lunch meals instead. The set lunches are value for money with ten options to consider.
We started our lunch with two ala carte items, first, the special engawa uni sushi (flounder fin sushi topped with sea urchin roe) that was served in a spoon with freshly grated wasabi and pickled radish on the side. The slightly charred surface of the fish and the refreshing flavours of the basil flowers added more depth to this delicious sushi. I love uni and was happy to see that quality ingredients and great care were put into this spoonful of artistic expression. What a delightful way to start a meal.
Next, Chef Ron prepared the avocado softshell crab roll. The crispy softshell crab was encased within sushi rice and enhanced with traditional-aged red vinegar which coloured the rice a burgundy brown hue. As I appreciated the amount of care put into preparing the sushi rice, the traditional pristine white rice would have looked more appetising. The roll was topped with avocado and tobiko (shrimp row). Instead of having them the conventional way in huge pieces, I requested smaller, bite-size rolls which Chef Ron was happy to oblige.
My good friend, Ms Audrey Lim had the Kazumasa bento – a celebration of sashimi, sushi, grilled fish and tempura prawns served with a salad, chawanmushi, miso soup and watermelon slices. To her, a perfect lunch would have been that the sashimi slices were thicker.
My daughter Jean had the yakizakana (grilled fish) set. She loves Japanese cuisine and was happy with her decision that day.
I opted for the sushi and tempura set served with seven elegant, finely-prepared sushi. The crunchy tempura items were lightly coated with crispy batter.
Kazumasa's chief focus is its omakase specialities. "Omakase" means “entrusted", the chef is given the opportunity to impress all with his creativity and panache. With fresh catch imported from Japan and Chef Ron at the helm, his team guarantees top quality seafood and presentation. There are four omakase set meals ranging from RM288+ to RM788+. I will be back one day to brace for the unknown and go the omakase way!
The tastefully designed deco and helpful staff made dining here a pleasure. Manager Syed Husen was a friendly face to meet again. Many thanks for the complimentary matcha ice cream.
Audrey, a big thank you for the wonderful Japanese luncheon. Jean and I had a delightful and memorable time.
Note that for the sushi omakase dinner seating at the sushi counter, there are two sections – the first section is from 6:15 pm to 8:00 pm and the second section is from 8:15 pm to 10:00 pm. Seats are generally limited, so please make reservations in advance.
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Written and photographed by Adrian Cheah
© All rights reserved
24 July 2020
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Kazumasa Japanese Restaurant
Fettes 10, 50C-1 Jalan Fettes, 11200 Tanjung Bungah, Penang
T: +6018 297 1886
Opens: 12:00 pm – 2:30 pm (lunch); 6:00 pm – 10:30 pm (dinner)
Close on Mondays