San Kaiseki Ryori

San Kaiseki Ryori Serving seasonal Japanese food with a limited number of seats at Heritage Area in Georgetown

Fugu Shirako（ 河豚白子 )Seasonal availabilityPeak season: Late autumn to winter ( December – February )This coincides with t...
31/01/2026

Fugu Shirako（ 河豚白子 )

Seasonal availability
Peak season: Late autumn to winter ( December – February )
This coincides with the fugu season in Japan, when the fish accumulates fat and the shirako reaches its maximum size and quality.
Outside this period, top-grade fugu shirako is extremely limited or unavailable.

Texture
Silky, custard-like interior
When lightly grilled, steamed, or blanched
Exterior becomes delicate and slightly firm
Interior remains molten, creamy, and smooth
Often described as “warm tofu crossed with crème custard”, but lighter and cleaner.

Taste
Natural sweetness
Deep umami
Rich yet remarkably clean
No bitterness, no strong marine odor
A lingering, elegant finish rather than heaviness
This refined balance of luxury without aggressiveness is what sets fugu shirako apart from all others, earning its place as the king of shirako.

Ika ShiokaraAn Autumn–Winter delicacyWhen surume ika (flying squid) gives its finest gift,the liver grows full, creamy, ...
30/12/2025

Ika Shiokara
An Autumn–Winter delicacy
When surume ika (flying squid) gives its finest gift,
the liver grows full, creamy, and rich,
melting into the flesh,
revealing a deep, lingering umami.

Honoured to welcome a distinguished guest this evening.Thankful for a meaningful evening and the kind support.一期一会
28/12/2025

Honoured to welcome a distinguished guest this evening.
Thankful for a meaningful evening and the kind support.

一期一会

うなぎ Unagi (Japanese freshwater eel)Habitat: Lives in rivers, lakes, and estuaries in Japan, Korea, Taiwan, and China. Ad...
19/08/2025

うなぎ Unagi (Japanese freshwater eel)

Habitat: Lives in rivers, lakes, and estuaries in Japan, Korea, Taiwan, and China. Adults migrate to the deep sea (near the Mariana Trench) to spawn, then larvae drift back to coasts and rivers.

Seasonality: Traditionally eaten in summer, especially on Doyo no Ushi no Hi (mid-summer day), because it’s considered stamina food.

Unagi Kabayaki ( Kanto region Tokyo style ):

The eel is butterflied, skewered, first grilled over charcoal to render its fats, then steamed to soften the flesh, finally grilled while basting with a sweet soy-based tare sauce.

Nagayaki (Kansai region Osaka/Kyoto style)

The eel is usually grilled directly without steaming, giving a smokier, richer, fattier flavor and firmer texture.

Brushed sauce only toward the end, sometimes seasoned simply with salt and called Shirayaki, it highlights the natural taste of the eel.

花咲ガニ The Hanasaki crab, native to the cold waters off Nemuro in eastern Hokkaido, is a rare seasonal catch available dur...
09/06/2025

花咲ガニ The Hanasaki crab, native to the cold waters off Nemuro in eastern Hokkaido, is a rare seasonal catch available during summer. Grilled in a crab shell with a rich blend of kani miso, crab stock and sake, it offers deep umami and aromatic warmth—an indulgence of the northern sea.

半天鮎 (Hanten Ayu)Hanten Ayu is a farmed sweetfish. About 2–3 weeks before harvesting, the fish are transferred to tanks w...
13/05/2025

半天鮎 (Hanten Ayu)

Hanten Ayu is a farmed sweetfish. About 2–3 weeks before harvesting, the fish are transferred to tanks with flowing river water, encouraging them to swim and exercise, which helps reduce excess fat. During this period, they are also fed algae, enhancing their flavor and texture to closely resemble that of wild Ayu.

Here, we skewer and grill the fish over charcoal, then serve it with Tadezu—a traditional dipping sauce made with vinegar and Tade (water pepper) leaves—for an authentic taste of summer.

Mount Fuji White Salmon (富士山ホワイトサーモン)A selectively farmed strain of rainbow trout from Shizuoka, raised to develop a pal...
20/04/2025

Mount Fuji White Salmon (富士山ホワイトサーモン)

A selectively farmed strain of rainbow trout from Shizuoka, raised to develop a pale white-pink flesh, different from the typical orange.

Best during Winter to Spring, cold water during this time helps develop firm texture, clean fat, and better flavor concentration.

Silky, delicate and moderate fat content compare to typical salmon. Clean sweetness without muddy aftertaste due to pure water and diet. Flesh is translucent white-pink, some called it "the shiromi (白身) of salmon"

Kita Murasaki Uni (北紫雲丹)Literal translation: “Northern Purple Sea Urchin”Soft and creamy, but slightly firmer than Bafun...
16/04/2025

Kita Murasaki Uni (北紫雲丹)
Literal translation: “Northern Purple Sea Urchin”

Soft and creamy, but slightly firmer than Bafun uni. It's smooth and melts gently in the mouth. Holds its shape well, making it good for sushi/sashimi presentations.

Delicate, mildly sweet and briny. Less intense than Bafun uni, with a clean, refreshing ocean flavor.

Hotaru ika (ホタルイカ) firefly squid, is a small deep-sea squid famous for its bioluminescence. It is found mainly in the we...
12/03/2025

Hotaru ika (ホタルイカ) firefly squid, is a small deep-sea squid famous for its bioluminescence. It is found mainly in the western Pacific Ocean, particularly around Japan, where it plays an important role in marine ecosystems and culinary traditions.

Females carry fertilized eggs for about 4-6 weeks before laying them in deep waters. After spawning, both male and female squid die, completing their life cycle.

A true spring delicacy - pregnant hotaru ika is at its peak, filled with rich umami and offering a creamy, deep flavor.

Gyoja Ninniku ( 行者ニンニク) – Spring Mountain GarlicAn aromatic spring delicacy, gyoja ninniku is also known as Japanese alp...
05/03/2025

Gyoja Ninniku ( 行者ニンニク) – Spring Mountain Garlic

An aromatic spring delicacy, gyoja ninniku is also known as Japanese alpine leek or wild garlic. Prized for its garlicky fragrance and vibrant green leaves, it grows in the cool mountain forests of Japan and is said to have been favored by ascetic monks (gyoja) for its nourishing properties. It's at its peak in early spring.

Address

16 G*t Lebuh Melayu
George Town
10300

Opening Hours

Tuesday 18:00 - 22:00
Wednesday 18:00 - 22:00
Thursday 18:00 - 22:00
Friday 06:00 - 22:00
Saturday 18:00 - 22:00
Sunday 18:00 - 22:00

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