Sushi Kitchen made its debut in 2009 with its first restaurant at Sungai Ara. Today, there are 4 outlets in Penang and 1 more in Alor Setar. The Gurney Plaza outlet is located on Level 3 of the mall’s new wing.
Sushi Kitchen specializes in vegan food and borrows many elements of Japanese cuisine. This explains the Zen-like serenity which is often associated with traditional Japanese restaurants. Customers who want to get closer to Mother Nature can be seated outdoors among the numerous potted plants.
Sushi Kitchen believes in using organic food which nourishes the body in a balanced manner. Unlike many vegetarian restaurants, Sushi Kitchen does not use gluten (面筋). Soy pulp (大豆纤维) is used very sparingly. To maintain hygiene, Sushi Kitchen uses vegetable wash to remove pesticides from fresh produce.
The Happiness Couple (RM20.00) assembles five of the restaurant’s bestselling vegan sushi. Sushi pieces are presented elegantly on a long plate with wasabi (山葵) and crispy rice noodle on opposite ends. There are 8 pieces in total, making the Happiness Couple just right for 2 persons. For larger parties of four people or more, the 16-piece Happiness Family (RM36.00) is a better choice.
Global Warming Maki is a makizushi (巻き寿司) filled with Japanese short-grain rice, cucumber, carrot and daikon (大根). The roll is lightly fried to impart a layer of light crisp on its surface. Sushi Kitchen’s signature vegan mayonnaise is used as the dressing. The creamy condiment contains neither eggs nor milk, but is derived from soy milk instead.
Crispy G-Ken Floss Maki is rolled such that rice faces outward like a California roll. The roll is topped with vegetarian meat floss (素肉松), which is made from soy pulp and attempts to mimic actual meat floss. The rice roll also contains shredded cucumber and carrot.
Rainbow Maki flaunts its vibrant colors thanks to the presence of red cabbage, cucumber and carrot. Held together by sushi rice, the roll is wrapped in seaweed (海苔) and is given a light sprinkle of sesame seeds.
Pure Inari is essentially sweetened tofu pouch resting on a clump of sushi rice. Inari (稲荷) is named after the Shinto god Inari, who is said to be fond of this food. In any case, inari remains one of my favorite types of sushi.
Last but not least, Wakame Gunkan has seaweed wrapped around the sides, making its appearance similar to a warship. This gunkan maki (軍艦巻き) is filled with chuka wakame (中華ワカメ), which is seasoned seaweed with a crunchy texture.
If you are fond of temaki (手巻き), the Vegetable Hand Roll (RM8.00) may appeal to you. Lettuce and preheated seaweed are rolled as a cone, which is filled with shredded carrots, red cabbage, cucumber and vegetarian meat floss. Vegan mayonnaise serves to moisturize the hand roll.
Black God (RM15.90) is named after the titular Japanese-Korean manga Black God (黒神). What I am most impressed with this noodle dish is the soup recipe. Prepared from organic five-grain oat milk (五谷燕麦奶), the soup is cooked to order as opposed being prepared upfront. Sushi Kitchen does so in order to minimize wastage and its footprint on the environment.
The organic charcoal noodle has similar texture as soba (蕎麦). Also included are shiitake mushrooms (香菇), enoki mushrooms (金针菇), carrots, cabbage and organic brown flaxseeds. Soothing aroma comes from sesame oil. Despite its unassuming appearance, this dish is immensely satisfying to the last drop.
Another recommended noodle dish is Red Sea Udon (RM12.90). The soup is only mildly spicy by Malaysian standards. The reddish soup is formulated from local spices such as chili peppers, turmeric, lemongrass and curry leaves. Coconut milk is remarkably absent from the ingredient list. Meanwhile, the springy udon noodle is specially sourced from Japan.
In terms of presentation, Seaweed Fried Rice (RM9.80) scores points in this category. At the center of the large plate is a hemispherical heap of fried rice covered by seaweed. The seaweed dome traps heat emanating from fried rice, which is still piping hot from the wok. As soon as the seaweed layer is punctured, tantalizing aroma permeates the immediate vicinity.
The fried rice is pleasing to the palate thanks to fiery aroma imbued within each grain. Fried rice can be upgraded from white rice to brown rice for RM1.00 more; the latter is more nutritious and has subjectively better texture.
Hailing from Sushi Kitchen’s seasonal menu, Golden Age (RM10.00 for 3 pieces, RM17.00 for 6 pieces) brings out the natural sweetness of fresh mangoes in a subtle way. Sushi pieces are also filled with seaweed, carrots, cucumber and “meat floss”.
The six pieces of sushi are elegantly presented on a long plate. Sesame seeds and vegan mayonnaise make the rolls more irresistible than they already are. The plate is also garnished with deep-fried spaghetti and daikon strip. It is evident that Sushi Kitchen places great emphasis on aesthetics.
Sushi Kitchen also serves vegan cakes that are baked at its central kitchen in Sungai Ara. The cakes are currently available at the Gurney Plaza outlet only. For only RM15.00, customers can enjoy a slice of vegan cake (7 choices available) and a cup of organic coffee. Ordering separately costs RM20.80, so this is an attractive deal indeed.
Name: Sushi Kitchen
Address: 170-03-82, Plaza Gurney, Persiaran Gurney, 10250 George Town, Pulau Pinang
Contact: 04-373-1402
Business hours: 10:00am-10:00pm
Website: https://www.facebook.com/sushikitchengurney
Coordinates: 5.43682 N, 100.30964 E
Directions: Sushi Kitchen is located at Level 3 of Gurney Plaza’s new wing. Gurney Plaza has basement and multi-level parking garages.