BY CK Lam
Established under the Texchem Group, Miraku in G Hotel is a great place for customers to enjoy Japanese food. The main cuisine at this fine dining restaurant is Japanese food, with ala carte dishes and course menus.
Executive Chef Masaki Kurihara came up with creative dishes using seasonal and premium ingredients flown in from Japan, for traditional Japanese menus ranging from RM100.
Tags: Agedashi Potato, Ala Carte, Chef Kurihara, Course Menu, Course Menus, Crab Claws, Creative Dishes, Dipping Sauce, Fine Dining Restaurant, Fish Dish, Fish Liver, Flavors, Fugu, Fugu Hire Reishu, Fugu Nikogori, G Hotel Penang, Grilled Ribeye, Grilled Seafood, Hot Plate, Japanese Course, Japanese Menus, Kani, Kani Reishu, Kani Tempura, Kombu Seaweed, Kurihara, Liver Pate, Miraku G Hotel, Natural Flavor, New Straits Times (Life & Times), Nimono, Penang Japanese Restaurant, Premium Ingredients, Puffer Fish, Raw Fish, Seven Courses, Sweet Cheese Tofu, Texchem Group, Thick Broth, Traditionally Japanese, Warm Soup, Wasabi, Wasabi Sea Salt