SU AZIZ savours delectable Japanese food in all its delicious simplicity.

JAPANESE cuisine is extremely simple. Although, in its simplicity, there's a complexity about its flavours that's highly revered.

Delicately battered tempura or finely rolled sushi are never forgettable bites. There are polite explosions of flavours to each bite, especially when coupled with biting wasabi and light, salty soya sauce.

Iketeru Japanese restaurant at Hilton Hotel in Kuala Lumpur takes it one step further. It prides itself on its fresh ingredients. The ambience of the restaurant seeps in even before its entrance is in sight -- a rocky, cave-like walkway leads to a gushing water feature that drops into a pond.

From afar, the gurgling sounds welcome you and inside the restaurant, it lends a coolness to the relaxed atmosphere.

The food, for want of a better word, is efficient. Right down from the flavours to presentation. They seems to satiate with just the merest touch of delectable -- that's the handiwork of the restaurant chef Ricky Kamishii.

So, let me attempt to loosely describe the dishes:   

• Goma tofu Satoimo Iridaski: deep fried sesame tofu with yam in bonito sauce. This one is easy-going, familiar and velvety soft in texture. Should be eaten warm to enjoy its velvety warmth.
• Tokujo Iketeru Maki: maki roll with soft shell crab, prawn and eel. Its crunchy, soft texture is utterly satiating.
• Magoro tataki tomato dressing: lightly grilled tuna with tomato dressing. Its freshness is astounding and this one's in the recipe box below.
• Ebi Kinoko koromo age: Japanese style prawn and mushroom fritters. In a word, it's tempura. Delicately battered and eaten warm to enjoy its crispiness.
• Hokkaido hotate kinoko: teppanyaki grilled Hokkaido bay scallops and mushrooms. Truly, can anyone go wrong with grilled fresh scallops? This one's yummy.
• Benijake kamadaki gohan: rice cooked with salted salmon served with salmon roe. Salty and comforting. Remove the lid of the claypot, and the first whiff of warmth and fish comes forth.