Time Out says
Note: Kingyo Japanese Restaurant is now closed.
Manned by most of the old crew from the original Kampachi Japanese restaurant at Equatorial Kuala Lumpur (now closed), Kingyo serves a worthy rendition of yellowtail fish head steamed in special sake broth – hamachi saka mushi (RM48). Pieces of yellowtail head are simmered in sweetened sake-shoyu broth with okra, shitake mushroom and tofu. The slow cooking melts away the cartilage, producing a broth impregnated with the fish’s rich, gelatinous flavours. Most of the alcohol in the sake burns away during the cooking, leaving a subtle fragrance that balances the umami-dense taste of the soup. Use chopsticks to locate and extract the sweetest and most tender bits of meat shielded by the cheeks. Then dip these succulent morsels into the accompanying ponzu sauce to add a little citrus note that goes so well with the savoury, almost-briny flavour.