Going Italian at Bacchusj

I just met a Japanese man with an Italian soul.

Motokazu Yonezawa, better known as Chef Moka, the chef-owner of Ristorante Bacchusj at Puteri Harbour is a true-blue Japanese from Yokohama with a passion for serving quality Italian cuisine.

Italian tiles in the decor at Bacchusj, Puteri Harbour

I’m curious about how this Japanese gentleman found his way to Italy to learn the finer points of preparing Italian cuisine and acquired the skills in pairing them with Italian fine wines.

On top of this, I’m also curious to discover why this gifted Japanese chef ended up serving his menu of Italian fare in Johor Baru!

To sniff out this story, I join my friends at Baccusj, an Italian restaurant located at Puteri Harbour.

Bacchusj at the Promenade, Puteri Harbour

Tucked away at the far end of the Promenade, its secluded location adds to the comfortable ambience especially when diners wish to enjoy their meal in relative privacy, with a panoramic view of the marina.

Chef Moka, who is distinctly Japanese, speaks a smattering of English and made himself better understood through a Japanese-English interpreter.

He tells us that he was inspired by Italian culture to name his restaurant after Bacchus, the Greco-Roman deity Dionysus, also known as Bacchus, the god of the grape-harvest, agriculture and fertility.

As he explained his link to fine wines, Chef Moka pointed to the two certificates that were awarded by the Italian Association of Sommeliers in his name and that of his wife, Noriko.

I guess their shared passion for Italian cuisine and wines brought them together. And with a little probing, I soon discovered that Chef Moka indeed met the lovely Noriko in Florence, Italy, while they were in pursuit of learning more about Italian cuisine!

Come, meet the Japanese chef with
an Italian soul - Chef Moka at Bachussj!

“But then, why Johor Baru?” I quizzed further, to satisfy my burning curiosity.

Some five years ago, Chef Moka and Norika decided to set up their own restaurant and they were encouraged to do so in Singapore.

Their business consultants however, helped them to see the vast potential in opening their Italian restaurant in Johor and in 2014, Bacchusj opened for business.

In addition to the privilege to serve his menu of Italian cuisine to connoisseurs in Johor, Chef Moka and his wife also wanted to take advantage of the education opportunities presented to their daughter in Iskandar Puteri.

While Chef Moka may not be fully conversant in English, I like how he makes the effort to clarify that the “J” in their restaurant name, Bacchusj, [Pronounced, Bacchus-Jay], stands for Japan and Johor!

Wild rocket and sliced pear with gorgonzola cheese

This ristorante at the Promenade has a choice of seating: Indoor and outdoor, with a view of the Promenade and the marina.

The cosy indoor section is designed with partitions so that diners may have the choice of closing up the partitions for a bit more privacy.

This hands-on chef excused himself from our conversation and goes into the kitchen to join his culinary team and to whip up a menu of popular items for us to sample.

Then starting with the Antipasto (Appetizer/Starter), Chef Moka proudly presents us with Insalata de rucola e fette di pere con gorgonzola or Wild rocket and sliced pear with gorgonzola cheese.

Carpaccio Wagyu

It’s a small wonder that this fresh salad is so popular because it is absolutely refreshing as I chew the peppery rocket greens along with the delicate texture of pear and cheese.

Chef Moka tells us that regulars often request for Antipasto misto del oggi or Today’s various appetizer plate.

And it so happens that today, the Chef decides that we should have the pleasure to savour Carpaccio Wagyu, thinly sliced wagyu beef topped with flakes of Parmesan cheese, and a platter of Parma Ham and Salami with pickled dark olives.

This is followed by a warm serving of Zuppa di champignon, or Mushroom Soup.

Chef Moka then presents Italian favourties – pasta and pizza – in Spaghetti frutti de mare or Seafood and tomato sauce Spaghetti, and classic Pizza Margherita, freshly-made flat bread topped with tomato sauce, mozzarella cheese and fresh sprigs of basil leaves.

Freshly baked Pizza Margherita

Then comes the piece de resistance, Bistecca alla AUS Wagyu MB6, 100 gm of Australian Wagyu Beef Steak in Medium doneness, which Chef Moka deftly sliced up for our convenience…

This well marbled MB6 Australian Wagyu Beef is both tender and rich in flavour, and with a gentle chew, it just melts in my mouth…

The meal draws to a close with hot coffee or tea and dessert. And Chef Moka recommends his recipe for classic Tiramisu and Semifreddo or homemade cold mousse.

A well marbled serving of juicy MB6 Australian Wagyu Beef Steak, sliced up for us to sample

As I muse over this delightful meal, I wonder if Bacchusj is one of the best-kept secrets for good steaks in Johor Baru…

Bacchusj is located at unit LG-18, Lower Ground Floor or The Promenade at Puteri Harbour, Persiaran Puteri Selatan, Puteri Harbour, 79000 Iskandar Puteri, Johor.

Open daily from 12pm to 10pm and closed on Monday. For reservations and to arrange private parties, Tel: +607 – 509 6722.

For daily updates on the cool happenings, check out Facebook page for bacchusj/ or send enquiries to email: bacchusj2014@gmail.com