Nagomi @ Hartamas Shopping Centre

The good old gang gathered recently for a birthday celebration at Nagomi in Hartamas Shopping Centre. Both SL and I arrived early and the restaurant was pretty quiet and this gave me some time to take photos (using JC's camera which I borrowed - had forgot to bring my camera!) of the place.

Outside looking into the private room where we sat

Inside looking out into the outer part of Nagomi

Nagomi specializes in Shabu-shabu and also has sashimi/sushi on its menu. The group of us all went for the Shabu-shabu sets, choosing the Nagomi signature broth (which I opted for) and the Chicken broth which is boiled with chicken bones for 4 hours! It comes with each shabu-shabu set order but if one chose to order an additional pot it's RM8/USD2.25 for it (there's spicy broth too).

The menu also tells us how to "Shabu-Shabu" in 5 steps -

1) First cooked the vegetables to bring more flavour to the broth and for tastier meat cooked in it later.

Also comes with the set (additional order of vegetables comes at RM29/USD8!). Lovely fresh vegetables, according to Nagomi, it's soaked in icy salt water for 20 minutes to rid it of pesticide. I must say I never enjoy eating vegetables as much as I did at Nagomi.

2) Then swish the meat back and forth in the boiling soup

But before we do that, the staff were at hand to coat the slices of chicken (RM28/USD7..80 for 150gm) and duck (RM31/USD8.70 for 150gm) with egg and making meatballs after mixing some egg with the minced meat.

Here's the duck slices and meatballs....lovely and yummy. As thin as it should be though, that also meant that the cooked slices were rather tiny (as compared to the ribeye slices) and disappeared too fast after I placed them in my mouth! Hahaha....


The Australian ribeye slices (RM39/USD11 for 150gm) were nice too but the duck was the most flavourful of the three meats (chicken, duck and ribeye).

3) Dipped the cooked meat into Nagomi's home made sauces (from left to right)
- Goma, made from ground sesame, sake, soy sauce, kelp stock, sugar and other sauces
- Chilli, a good concoction, made available because we are Malaysians! :o)
- Ponzu, made from soy sauce and juice from bitter orange, sweet sake, kelp and other sauces

4) Continue cooking - alternating vegetables and meats (At this point, I stopped taking photos and kept myself busy with eating!).

5) Pour in some steamed rice into the pot of the now really flavourful broth and let it cooked for awhile to absorb the broth. Tuck in for a wonderful end to a wonderful meal with great friends!

The End

Nagomi
Hartamas Shopping Centre
Lot G11A&B, Ground Floor
Jalan Sri Hartamas
50480 Kuala Lumpur

Tel : 603- 6201 7130

http://www.nagomishabushabu.com/

“A round egg can be made square according to how you cut it;
words would be harsh according to how you speak them”
- Japanese Proverb