Ichiban Boshi, Pavilion


Ichiban Boshi is definitely not something new to those who’ve been to Singapore and a friend who works in Singapore has urged me to go try them out. Haven’t had a chance to visit until recently when politikus suggested eating there together. The bright and airy design goes quite easy on the eyes. We were seated near the sushi belt but we didn’t take much off the belt coz the ala carte menu seems much more interesting.

Salmon Tataki

The first thing that caught my eye was the Salmon Tataki, where the salmon slices are lightly seared, before being quickly dipped in ice cold water. I think it was served with some mashed vegetables (radish/tomatoes). Couldn’t tell from the taste but it went okay with the salmon slices.


My mains was Sansai soba which was buckwheat noodles served in a hearty clear soup with japanese “mountain vegetables”, consisting mainly of ferns and mushrooms. I really liked it.


Politikus’s Nikutofu Zen set. She’s been meaning to try this for some time now. Thinly sliced beef and tofu are served on an egg bed in a hot pot that simmers with the help of a blue flame under it. It took a while to cook as the flame wasn’t hot enough but the help were kind enough to change that to speed up the cooking. I tried some of the beef, which tasted quite delish, though I didn’t think much of the dashi stock it was cooked in. The set was quite a good deal as it had some appetiser, chawanmushi, miso soup, sashimi and fruit too.


I can’t remember the name of this, but it’s definitely lobster meat with mayo something. The nori was deep fried and I was hoping that by ordering it from the waitress, I’d get a piping hot (i.e. freshly made) portion. But since we weren’t served that, I had to take one off the sushi belt. Of course it was cold. So wasn’t too impressed with it.


This is the Cheese Delight, which is a cheese & ham with cucumber maki. I do think it’s quite an intriguing combination however, I still think cheese and ham without sushi rice will be more memorable in taste. Lol. The cheese is lightly torched for the burnt taste. But cheap ham will always taste blah to me.


Deep Impact is actually maki with diced baby octopus, scallops with stuffed tempura flakes in it. Once again, the tempura flakes have gone soft, so another miss. Would have been great it if it was still crunchy, as it would have complimented the saltier toppings well.

Overall, the sushi selection looks good but didn’t quite make it taste-wise. But I would say price is decent in comparison to other sushi restaurant chains and service much more pleasant. And I did enjoy my salmon and soba, so I still rate this place worth trying.

Ichiban Boshi
Lot 1.14, Pavilion,
168 Jalan Bukit Bintang,
55100 Kuala Lumpur.

other reviews;


  1. yeah those items you choose can turn out good if made fresh..its a pity isnt?.. next time lesson learnt; make sure its not on the sushi belt then order!

    epicuriousgirl says: yup, lesson learnt 😉

  2. cheese delight!!! yamm.. look good!! must try it out on my nex visit!!

    epicuriousgirl says: it’s an interesting addition alright.

  3. MeiyeN said

    wow.. salmon tataki looks yummy! and will definitely try da cheese delight da next time i drop by, thanks for da tip!

    epicuriousgirl says: hope you’ll enjoy the food.

  4. wmw said

    Nice place, nice pics!

    epicuriousgirl says: thank you. 🙂

  5. MyF said

    Good looking food there…. Cant wait to get down to KL one of these days!

    epicuriousgirl says: thanks for visiting.

  6. Tummythoz said

    Bite me but are you in KL? Penang? East Malaysia?

    epicuriousgirl says: Hi. Am working in KL now but originally from East M’sia.

  7. Christy said

    The Salmon Tataki looks really unique….I have never try that before:)

    epicuriousgirl says: my 1st time too. 🙂

  8. rokh said

    i have yet to set foot on pavilion. so many nice food it seems 😀

    epicuriousgirl says: well, it’s definitely more interesting than klcc. hehe.

  9. realfoodlover said

    I just spent a pleasant half and hour reading this blog. I loved the look of the food and the little background details. Keep eating and writing!

    epicuriousgirl says: thank you. hope to hear more from you. 🙂

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