TOUAN

The soy sauce soup base is enriched with chicken soup and shellfish stock, with a dash of Yuzu citrus topping for a refreshing aftertaste, and chewy curly noodle enhances the rich flavor of soup.

It comes with soft spread of wasabi with a flesh of Neta by pressing rice and fish into ball-shaped form by master chef’s hand using a plastic wrap.

Written on the menu as Touan's special. I think this chicken and rice set is definitely for those who's seeking for comfort meal. Tender chicken on rice with egg mixture. If could be better I guess since I waited for nearly 30mins.. RM 33 per headcount.

I love Yakitori, Japanese style skewers and chicken gizzards. The portion here are smaller compare to other Yakitori Bar but the chicken skewers was well seasoned with merely salt and pepper. RM5 for Mushrooms and RM6 gizzards.

The last to join the legion of Japanese restaurants at The Table, Touan specialises in yakitori, with a selection of sake to boot. Coupled with its smart casual, intimate space, this is a perfect nook to spend an evening with a business partner. While chicken is the mainstay, their fresh, Japan-imported seafood are also worth ordering. Start with a round of Assorted Sashimi (RM65) and cross your fingers that the catch of the day is their spot-on yellowtail, tuna and scallop. Moving on to the grill, Touan cuts to the chase with only the Special Assorted Yakitori (RM30 for five skewers) on offer. These are their best bets — skillfully seared chicken thigh, wing and melt-in-your-mouth liver. For something more substantial, order the affordable Sakura Bento (RM28) for chicken done two ways (grilled and deep-fried) and tamagoyaki (rolled omelette) with rice and soup, or have the best of both worlds in Touan's Set B (RM78) that features tempura with sushi. Sake prices are reasonable, so don't hesitate to order a bottle to ease right into talking shop!
Avg price per person: RM50

Was lucky enough to be at the opening of Touan, when they created a eight-course menu consisting of small plates that would otherwise be full portion. The appetisers of chicken teriyaki, edamame and tamagoyaki was excellent to begin with. While I'm not a fan of tamagoyaki (purely because I've always felt it had an odd aftertaste), this was a delight melting in my mouth. Other dishes that stood out throughout dinner were the yakitori (thigh, wing and liver), fresh sashimi and the robatayaki of scallops, mackerel and salmon. These were grilled to retain juices while straddling flavourful sauces. The result is delicious. Have dinner with a Kirin beer or better yet, their well-curated bottles of sake!