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<\/a><\/p>\nThe founder cum owner Gan Chun Eng (or known Ah Loong), who at his age of 28 years old currently, been initially touched the f&b industry at his 16th of age worked as part-timer kitchen trainee in his uncle\u2019s Japanese Restaurant in hometown Seremban. Then later-on being fully stepped into the career at his 18th after education, reached Kuala Lumpur stayed years exposed in the field. And positioned as a Japanese Cuisine Chef at his 25th years old, also been reached Singapore & Port Dickson continue his exposure in the industry.<\/p>\n
With experiences & recipes on-hand, added wishing to have his very own eating house locally and foreseeing the market opportunity in the f&b industry especially in the Japanese Cuisine field allowed Chun Eng (Ah Loong) decided then successfully established his very first owned Japanese Cuisine Restaurant officially named it the \u201cKanzo Kitchen\u201d in the year 2019 at Seremban Uptown Avenue. Joined by father Mr. Gan and sister Poh Choo in a team serving all their fusion menus to the market in manner. And finally being recognised among the best in town by the F&B E-Media for the year 2020 in the middle southern nation.<\/p>\n
In this Kanzo Kitchen Japanese Restaurant, the owner\u2019s very first top recommended in menus will be their home recipe \u201cSalmon Skin Salad\u201d which favourite by their regulars among the salad selections. Imported fresh salmon skins kept drying a day, followed by deep fried in boiling hot cooking oil, then serve-topped onto salad mixtures of cucumber, tomato, carrot &purple cabbage shredded with flying fish roe, and poured onto their homemade sesame paste sauce will brings excellent crispy salmon skin\u2019s bites, freshness & exotic sesame taste into mouth that you must have a try when reached Seremban, Negeri Sembilan.<\/p>\n Secondly will be their Signature \u201cKanzo Special Maki\u201d, which also among the best sushi selection most wanted by the visitors from the beginning. Japan imported rice commonly selected, boil-cooked then hand-rolled insided with fried huge tiger prawn in mixtures of cucumber & salad veges, coated with fresh salmon slices and finally served toppings of prawn roe & mayonnaise will brings nice chewing bites of sushi\/maki kind of eatery into mouth with prawn & salmon freshness taste that you neither found the same in town. Taken tipping onto their wasabi & soy sauce sided will also brings another tasty eatery that you cannot aside here.<\/p>\n Moreover, their \u201cKanzo Buta Ramen\u201d will also among the best selection in the Japanese Ramen options here which like by the locals recently. Local fresh pork belly braised at least 2 hours in home recipes, served with their 8 hours in-house boiled pork bones soup base and Japan imported ramen (noodles), sided with half-boiled chicken egg, Japanese fish cake, corn rice, chopped spring onions & seaweeds, into slight sesame oil and finally toppings with red chilli shredded will be a complete bowl of their special home-cooked Kanzo Buta Ramen that you will never regret after tasted here.<\/p>\n Nonetheless, the founder cum owner Ah Loong also introduced their chef\u2019s all time favourite recommended \u201cKanzo Salmon Tataki Doufu\u201d which wanted by the customers . Local white water beancurd (taufu) selected, prepared in square-cubes pieces, topped onto fresh chopped salmon meats, spring onions & salmon roe and finally serve-poured onto their home-mixed sour sauce will brings the best appertising beancurd\u2019s smoothness & salmon freshness into mouth, kind of Japanese recipes beancurd eatery that you really cannot missed when stepped into this best recognised Japanese Cuisine Restaurant \u201cKanzo Kitchen\u201d at Seremban, Negeri Seremban.<\/p>\n<\/a> <\/a><\/p>\n<\/a> <\/a><\/p>\n