This article first appeared in The Edge Financial Daily, on December 16, 2015.

One year ago, Takahiro Ishida — born into a chef and fishing family hailing from Shizuoka, Japan — embarked on a journey across the world to settle in Malaysia, bringing with him a wealth of knowledge on preparing fine Japanese cuisine. Heading the kitchen at Minori, Ishida has unleashed a brand new menu that stars some of Japan’s most unique culinary delicacies, most of which are rarely available in the country. Ishida ventured into the world of culinary at the age of 18, working at a restaurant in Tokyo, and training in fine Japanese cuisine. The chef also has a qualification to cook puffer fish under his belt, in addition to having experience preparing French cakes and breads. 

Datuk Jessie Yow of Sinar Intisari Development recently acquired Minori, and has already started reinventing the menu together with Ishida as well as bringing in new brands of sake straight from Japan. Being a lifelong lover of Japanese cuisine, Yow has a vision of not only making Minori synonymous with fine Japanese cuisine, but to build the restaurant up into a brand with franchise opportunities.

Yow, whose background is in accounting and insurance, is taking the plunge into the world of food with her foray into the industry with Minori. Never one to shy away from challenges, Yow is finally realising the lifelong dream of managing a restaurant serving a cuisines that she genuinely enjoys. The vision that Yow has for Minori is the hope that it will grow into a listed company that’s can be franchised across the country, so more Malaysians can enjoy fine Japanese cuisine. 

“I feel that Japanese food is very healthy, and also in the long run, a Japanese restaurant is a business that will sustain itself quite well,” said Yow in an interview with Live It!

The main highlight of Minori’s overhauled offerings invented by Ishida is the Collagen Menu, the first of its kind in Malaysia. Collagen-loaded foods is just one of the many beauty and health fads that have gained popularity in recent years. Collagen is the most abundant protein in the human body, and is found in the bones, muscles, skin and tendons. Traditionally, collagen is used for the treatment of wrinkles and skin ageing, so the thought that consuming foods high in collagen will increase the body’s natural collagen resource. 

Great sources of collagen include fish, red coloured vegetables such as tomatoes, berries, soy, citrus fruits and oysters. Minori’s ‘Collagen Course’ showcases an array of dishes — from appetisers to desserts — that feature collagen as their star. “Ladies will definitely like this, as collagen really helps improve the skin, something that women are usually worried about. Most of the collagen in our dishes derived from fish,” explained Yow. 

One of the most interesting dishes on Minori’s new menu consists of fish sperm, which is popular in Japan. It is part of the new omakase menu that will be served twice a week, although Ishida is able to prepare the dishes in advance for those who call ahead to make requests. 

The highlight of Minori are in fact these omakase sets that Ishida has designed, and are changed on a regular basis. Dishes in this menu consists of a variation of dishes, for example, if a patron would like an omakase collagen meal, the chef is able to prepare dishes made with fish, chicken, fish sperm, amongst other ingredients that are specially designed and prepared. Omakase sets are priced from RM180 all the way up to RM250 — guests only have to call ahead to make their requests to the chef directly, so that he has time to put together a unique meal for guests in the group. 

“We request that guests make reservations in advance because Japanese food requires a lot of precision and care during preparation, unlike other types of cuisine,” said Ishida. 

Ishida, who was born to a family of farmers and fishermen, grew up eating fresh fruits, vegetables and seafood. He’s spent his entire career learning about the nuances of fine Japanese cuisine, although he also sports a great love for French food. The French techniques that Ishida picked up while on a skill exchange programme is part of the range of techniques that he uses to cook. 

“Sometimes, Malaysians and Westerners prefer food that is a bit fusion, stronger in taste than traditional Japanese food. Personally, these tastes are a bit strong, but foreigners prefer it. For example, gratin — I don’t use much milk and cream to make it, instead, I use white miso, making it a Japanese-style gratin,” Ishida explained.

One of Ishida’s favourite dishes on the menu is the Oyster Gratin, which is made from chicken collagen soup, and white miso. Among Minori’s signature dishes is their Chawanmushi, which comes with a range of toppings such as foie gras, sea urchin and unagi. Some are served hot, while others are served cold.

Minori’s grand relaunch will take place Dec 19, from 11am to 1pm at The Royale Chulan Damansara Hotel, 2 Jalan PJU7/3, Mutiara Damansara, Petaling Jaya. To reserve your place, contact Pauline at (019) 374 6451.