Invited Review: Senjyu, e@Curve (formerly known as Cineleisure Damansara)

Posted by vivien | Kuala Lumpur and Selangor | Saturday 30 April 2011 11:19 pm
22,713 Total Views


Thanks to Frankie of Senjyu for invitation to sample some of the best Senjyu has to offer. We were generously fed and go home satisfied 🙂 I was hesistant of eating japanese food as the recent earthquake/tsumani in Japan, which has caused some radiation concern on food from Japan (the tsunami caused a nuclear reactor to be leaking radioactive water etc) Nonetheless, much relieved after we were told none of Senjyu food is imported from Japan…

Above is Sushi Moriawase (2 pax) RM38, assortment of raw salmon, tuna, butterfish, cuttlefish and surf clam, fresh and thickly sliced


Lobster salad and fresh vege served with house ponzu dressing, RM22


One of their seafood specials – River eel served on hot plate, RM22, loved this, it is made of fresh live eel with its natural sweetness, yummy~


Carpaccio Moriawase, RM22, perhaps this is a fusion of french/Italian with japanese/chinese(with thin ginger sliver on the fish). The sauce should be poured on to the fish from right to left, in the sequence of soy sauce, sesame, spicy chili oil, sake and ponzu sauce. I am just okay with this as not too fond of fusion


Trio oyster, RM45, fresh live oyster sashimi, grilled oyster with cod fish roe and simmered oyster with broth. My favourite being the fresh oyster sashimi, it is sweet without being slimy, yum~ the cod fish roe mayo topping is also delicious too.


Live tiger prawn sashimi, from Vietnam, RM16, firm and fresh tasting


Foie gras and oyster maki, RM28, 2 pieces are topped with oyster, while the other 2 are topped with foie gras


Tempura Moriawase, RM38, find it a tad oily and prawn flesh a bit floury.


Wagyu Saikoro Steak, RM68. This a marble score 6 beef from Australia. Marble score ranging from 1 to 12 with 12 being the best having the best fat distribution which makes it having the melt-in-the-mouth feel.


Love their dessert, the left is coffee jelly topped with vanilla ice cream(RM8), to the right is japanese plum wine jelly with grape (RM10)


Some of their seafood specials: tiger prawn sashimi, clam in miso soup, river eel served on hot plate, japanese escargot sauteed in garlic butter, lobster grilled with cod fish roe, clam grilled with cheese and cod fish roe.


They also have omakase menu with pricing of about RM120 per pax


their dessert menu

Thanks to Frankie and Lucas(head chef in Senjyu) for their hospitality and delicious food.

Address: Senjyu (under Sakae Holdinga Ltd, same company as Sakae sushi)
Lot G2 & G3, Ground Floor, (Beside McDonalds)

e@Curve (formerly known as Cineleisure)

No 2A, Jalan PJU 7/3,

Mutiara Damansara,

47810 Petaling Jaya,


Telephone: 03-7727 9028

Website: Senjyu Official Website

Facebook: Senjyu | Facebook

Post by other blogger:

Pillow Talk with Bangsar-bAbE

Tiffany Tan

You Get What You Give



  1. Comment by ben — April 30, 2011 @ 11:51 pm

    🙂 Having Omakase printed on a menu is so wrong. So un-omakase, isn’t it? The entire premise of omakase should be that it is left to the chef to create a surprise based on the customers likes and dislikes. Thanks for the post. The Japanese food scene in Malaysia had advanced by leaps and bounds since 10 years ago. 🙂 Ben

  2. Comment by huey — May 1, 2011 @ 2:51 am

    the sashimi is very thick….
    must go have a try^^
    thanks for the sharing:)

  3. Comment by Eric — May 2, 2011 @ 12:00 am

    Yes,suppost omakase is the chef to create a surprise based on the customer. But now, I feel better have a menu coz we have do know the item is come from which country and we can know what we can eat at the day. Isn’t it? I try before Senjyu at e@curve, it is very present and nice food!!!Yummy!!…

  4. Comment by Eric — May 3, 2011 @ 2:46 am

    Senjyu…..Good service, good enviroment and good food!!!…

RSS feed for comments on this post.

Sorry, the comment form is closed at this time.

Designed by | Powered by Wordpress | Header image by Sandra Khoo @ sandorasan