The first impression one gets when entering Hibiki is the simplicity and intimacy of the place. One often forgets how difficult it is to showcase simplicity and Hibiki nailed the look and atmosphere with such sophisticated elegance.
Part of the appeal of eating in an authentic sushi restaurant is the interaction with the sushi chef and here, Chef Makoto Saito does not disappoint. He is amiable, entertaining and amusing with a very sharp eye to notice every detail that is needed to preempt a diner's need.
We opted for the Hibiki Course which was priced at RM 480. The sushi were delicate, fresh (of course) and a good build up in flavours as you progress from one to the other, but the highlight for me was the Oyster Cawan Mushi. The surprise bomb was the Cod Sperm Tempura. I was rather apprehensive especially after Chef informed me of the content and even more so when he shot me a rather mischevious look. But after bracing my tongue, I gave it a good try with a sprinkling of Osaka salt. In all honesty, I was pleasantly surprised by the creamy texture and how palatable it is. One final note on food is that I found the portioning of rice for the sushi rather too small.
All in all, it was an enjoyable dining experience and for a sushi house in Kuala Lumpur, it distinguishes itself from the others by its intimacy and eye for detail. Price point is a little on the high side but it is a good treat.
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