saujana-842x595_Easy-Resize.comUroko is a Japanese Cuisine first started in Section 17 in PJ, the restaurant has an understated elegance that’s both stylish and cozy. It has quickly gaining a reputation for simply serving up great traditional Japanese cuisine with an innovative flair because of their fresh seafood and selected ingredients are flown in regularly from Tokyo for an extensive array of delectable sashimi and sushi and of course it chef’s cooking skills.

Uroko now has expanded it’s restaurant to Subang Jaya. As per Uroko’s direction, each of this outlet have a different master chef and the dishes that they offers would be based on each master chef’s specialty. Hence each of this outlet offers a slightly different menu compare to each other.

Uroko’s specialties also include the Uroko Salad with its own special blend of dressing, perfectly steamed Chawanmushi that’s silky smooth, pan-fried foie-gras with steamed melon that melts in your mouth and a variety of Makis (sushi rolls) and Temakis (handrolls) that are not only a delight to the taste buds but also a feast for the eyes. In addition, patrons can indulge in a host of tasty Yakitori offerings off the charcoal grill that’s a perfect complement to an impressive list of Japanese beers and sake.

Caviar Maki - California maki with salmon and caviar

Spider Maki – Soft shell crab maki

Uroko Salad - Shoft shell crab and salmon skin served with sesame mayo sauce

Uroko Salad – Soft shell crab and salmon skin served with sesame mayo sauce

Uni Tofu - Sea urchin with beancurd in clear broth

Uni Tofu – Sea urchin with beancurd in clear broth

Tokujyo Sashimi Platter

Jyo Sashimi Platter – 2 pieces of 6 different sashimi

Foie Daikon - Pan fried foei gras with white radish

Foie Daikon – Pan fried foei gras with white radish

Kimchi Nabe

Kimchi Nabe

Ikura Cawanmushi - Steamed egg with fish roe

Ikura Cawanmushi – Steamed egg with fish roe

Assorted Yakitori - Sunagimo (Chicken Gizzard), Negi Ma (Chicken thigh with leek) and Tebasaki (Chicken Wings)

Assorted Yakitori – Sunagimo (Chicken Gizzard), Negi Ma (Chicken thigh with leek) and Tebasaki (Chicken Wings)

And for those more adventurous or who can’t decide on what to pick from the menu, Omakase dining would be the perfect way to go where our head chef will design a full course meal featuring some of his finest creations using in-season ingredients. Uroko is open for lunch and dinner every day.

Uroko outlet are closed on Monday. So please do check out your day before visiting Uroko. For more information on Uroko, you may visit http://www.uroko.com.my/

Taeki's hobby is to write lifestyle pieces according to his own style. He loves foods and tech stuffs! If there is any foods or tech reviews, you can count Taeki in!

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