Any breeds of cattle can make a great dish really, but a much genetically predisposed to intense marbling cattle is quite outstanding especially in making Japanese cuisine. Wagyu beef, as known to many, adds up to the premium taste of sushi one can always get. Chiyo Sushi is one of the places that provide for such piquant yet authentic taste. The Eight Gourmets Gala at Sunway houses 8 incomparable restaurants and cafes to be dined in and Chiyo Sushi being under its convenience seems to be recognized more and more nowadays with its creation of edible fine arts.
A pretty high-end sushi joint one must say, but living up to such reputation requires fresh ingredients to be flown straight from Tsukiji Market in Tokyo right into the heart of Kuala Lumpur, twice a week! But of course, such extra steps are not for nothing. Striving for omakase-concept, the meals are prepared by well-trained chefs that have ages of experience in manning Japanese cuisine. Leave the selections to the masters as they vary from time to time. Once in a while, a plate of rolls of Suzuki (sea bass) stuffed with salted kelp will be served and at times, lucky ones would get their hands on the kinmedai (alfonsino) with a tang of yuzu and tuna belly. Slices of 15-grade Wagyu beef would sometime accompany other courses in omakase. Sushi is no exception in creating a well-crafted meal such as the uni (sea urchin) in gunkan maki roll, and the ika mentaiko. With whatever the chefs picked on will be plated extravagantly, impresses visually on passersby as much as on customers taste buds.