By V. Sivaji
Offering a wide variety of seafood imported from Japan, Korea, China, Vietnam, Thailand, New Zealand, Australia, Europe and even Africa, the Tairyo (meaning good harvest) Japanese Restaurant is surely one of a kind.
Among the unique fish choices on the menu is the “orange roughy” which comes from New Zealand and is known to live up to 150-years.
Other delicacies include oysters, lobsters, scallops, mussels, prawns, shrimps, squid, salmon, cod and crabs from Africa to add to the list.
It is not surprising for the huge selection as their parent company has been in the import and export business of seafood for more than 60-years now.
They also supply to wholesalers in Malaysia including Sabah, Sarawak and Singapore.
Like most diners during the Covid-19 pandemic lockdown, they could only do takeaway business.
With the lifting of interstate travel, business is slowly coming back with regulars from Penang Island and the nearby factories like Sony and Inari coming to support.
Leading the kitchen are two head chefs Michael Lee and Alan Chik who come with many years of working in Japanese restaurants.
“Our speciality is barbecues and sashimi spread which are sought after by our regulars.
“We use authentic ingredients which go well with all the seafood choices,” added Lee.
Lee highlighted the oysters which come from Japan and are grown under strict government regulations there. Thus the quality is guaranteed.
Meanwhile, the soothing interior deco adds to the ambience as guests enjoy their meals.
The next time you are on the mainland be sure to check out Tairyo Japanese Restaurant for great food and cosy ambience.
They are located at No 71, Jalan Icon City, 14000, Bukit Mertajam, Penang. (In the premises of Iconic Hotel)
