Shabu-Shabu with Premium Pork Slices @ Sukishi Restaurant
Sukishi offers shabu-shabu concept dining on another level, using premium pork slices as the restaurant signature cut. Not only meat slices, Sukishi also add prawn in the buffet list to attract seafood lover.
Food Section
A variety of food selection to cook with meat slices – tofu, pumpkin, kailan, egg tofu, fish tofu, yam, shrimp ball, carrot, fried tofu, daikon, sausage, clam, enoki, fried ball, scallion, shrimp, mushroom, pork ball, udon, corn, oyster mushroom, fried bean curd, lettuce and tomato.
Scallion, corn, mushroom, vegetable and shrimp is the best starter combination for the soup base. (Leave processed food until the very last round to ensure a flavourful and healthy soup base.)
Meat Slice Section
Sukishi provides five types of meat slices for the shabu-shabu session – beef, lamb, chicken, pork and sakura pork. All meat slices are unlimited refill and especially flavourful with sauce dippings.
Highly recommend the Sakura Pork Slices, succulent tastes like the pork version Wagyu Beef.
Snack & Condiments Section
Sushi snacks and condiments are present at the food station. Sauce combination guide is attached to the instruction paper at the dining table to produce a perfect dipping sauce.
Raw egg dipping with a few drip of light soy is the most popular way to eat in Sukishi.
Dessert & Beverage
Free flow of drinks is available at the station corner – peach tea, lemon tea, honey green tea, lemonade and green tea. A dulcet of soft ice cream is the best option to end the meal.
Recommend to try Sukiya Restaurant for Halal Version Shabu-Shabu.
The Buffet Price Rate for dining in Sukishi is RM31.80 (lunch) RM 39.80 (dinner), child half price on the price shown.
*Kindly note that menu availability and price might vary from time to time
Location and Contact Details of Sukishi Restaurant
Address: F.127, Level 1, The Starling Mall, Jalan SS21/37, Damansara Utama.
Contact: +60376625456
Open Hours: 11.00 am – 10.00 pm (Mon-Sun)
Sukishi Restaurant Official Website
