Sushi Mastro - Taman Usahawan Kepong

Sushi Mastro, is the latest restaurant in Malaysia that introduces Nikkei, a Japan- Peruvian cuisine to its diners. Nikkei is a term for descendants of Japanese immigrants living outside of Japan. This is where they combined their culinary tradition and influences of Japanese flavours with the traditional Peruvian ingredients sourced locally. In here, one can enjoy the premium quality ingredients such as tuna, Hamachi, halibut and cod fish. And what make Sushi Maestro more interesting is where they are using the local seafood to make their sashimi. This includes the siakap, red snapper and malabar fish – a first in Malaysia. And what’s special is their fish are handled using a Japanese technique which is Ikejime, a humane way of killing a fish that paralyses the fish and drains them of blood to preserve its flavour and texture. Fishes are delivered in an icebox to Sushi Mastro within 1-2 days from slaughter to ensure freshness. The idea of opening Sushi Mastro came about when the owner Shafrizy Hazim noticed a surge in orders for Japanese ingredients from Seafood Maestro and the growing demand for Japanese cuisine in the city. He began his research into different influences of Japanese cuisine and came across Nikkei cuisine. Once the theme was set, he enlisted the help of Chef Salim bin Ismail, who has more than 30 years of experience, specialises in Japanese cuisine taught by his Japanese godfather from Kyoto. Throughout the years, Chef Salim experimented with Nikkei in his cooking in restaurants and hotels around Europe, incorporating sour and spicy flavours to his dishes.