If you walked into Kushi Naka Naka on a Friday night, you might be the only Malaysian amid a few small huddles of Japanese customers, a testament to the restaurant's authentic appeal.
Ramen enthusiasts, check out the tonkotsu chashu ramen (RM36.30) with a twist - the braised pork belly is draped all around the bowl's rim, letting you savour it separately from the broth if you like. Enjoy its smokiness first on its own, then have it with the noodles. The broth is not too salty but still flavoursome, floating with bits of pork fat. Note that you can choose your preference for the noodle's texture - super hard, very hard, hard, normal or soft. Super hard proves to be basically al dente.
Even better is the yakitori - seseri-to-bonjiri, neck-to-tail eating, with each skewer of chicken emerging sultry and succulent. The liver (RM6) is particularly notable, with a full-bodied creaminess.
Chuhai, the shochu highball, comes in flavours like lemon or oolong, but taste a tad watered down (RM25).
Kushi Naka Naka
E-0-10, Plaza Damas, Jalan Sri Hartamas 1, Sri Hartamas, 50480 Kuala Lumpur. Daily, 11am-230pm, 5pm-10pm.
This post first appeared on eatdrinkkl.com
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