Monday, July 17, 2017

Butaya Izakaya @ Sri Hartamas

This beautifully atmospheric restaurant is an intriguing addition to the calmer, saner side of Sri Hartamas, bringing the charismatic spirit of a Japanese izakaya to the neighbourhood. Commence your meal here with the kushiyaki - all the smoky, skewered fundamentals are accounted for, from pork shoulder, heart & kidney to chicken thigh, gizzard & liver (RM4 each).

For offal enthusiasts, Butaya's menu is more than enticing - check out the pork tongue don (RM19), with plenty of firm, sweet-savoury slices of tongue, evocative of Chinese char siew, draped over rice with a runny egg. Another interesting option is the pork-stuffed vegetables, perhaps ideally described as battered yong tau foo, in a way (RM18). The selection is extensive; for snacks, the luncheon meat tamago (RM12) & soybean-whammy of tofu with natto & miso sauce (RM14) illustrate the playful sense of fun here. Sake, whisky & wine are available, with a Saito Karakuchi offered in four serving volumes (720ml is RM85).

Butaya Izakaya
14, Jalan Sri Hartamas 8, Taman Sri Hartamas, Kuala Lumpur. Daily, 5pm-12am. Tel: 03-2389-4172

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6 comments:

  1. Unique design, the interior.

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    1. Suituapui: it does channel an interesting vibe ;)

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  2. I am very attracted to that bowl of pork tongue don. I have seen pork tongue sold at the pork shop and it looked rather scary!

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    1. Phong Hong: ooo, i can't recall seeing raw, uncut pork tongue before ... but the final product is pretty tasty! though i do prefer beef tongue to pork tongue, in general ;)

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  3. I saw luncheon meat tamago, maybe I can duplicate this at home!

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    1. Choi Yen: ya, can try the recipe! :D

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