Dining on the 56th floor with the view of a beautiful sunset overlooking KL City, everything from the ambience to service were top-notch and extremely welcoming. A bottle of Fiji still water for RM28, sparkling water for RM38 or an array of Sake and drinks from their beverage menu, that’s where you’ll kick start your feast.

Omasake is a Japanese term that means "to entrust,” therefore the dishes served were all by the chef’s choice, and that’s what I had that night. For RM285, I had a five-course Omasake set that consists of two cold dishes, two hot dishes and one dessert.

The first dish was White Fish in lemon yuzu sauce with condiments like coriander and chili to neutralise the sourness of the lemon. The second dish was three slices of Seared Tuna with a side of Chef Matsuhisa’s special dressing. I don't usually consume fish but these two appetisers gave myself a surprise at how much I enjoyed them.

A bowl of deep fried Tiger Prawns (not pictured) came for the next dish and what brought it to life was the Ponzu sauce that was drizzled over it. The main course of the night was Grilled Beef Tenderloin cooked to medium rare which was exactly to my preference, it came with some grilled vegetables on the side as well as three different dipping sauces to enhance your taste buds.

The last dish was no other than dessert, a plate that consists of a doughnut on a stick and albeit on a small portion, it was just right as it has melted dark chocolate on the inside. There’s also a scoop of pandan ice-cream and some pistachio nuts on the side that ties the trinity together.