CHU by Chef Nickt, Petaling Jaya

Celebrate the launch of PJ's new CHU by Chef Nickt, brought to Section 17 by the founders of Honest Butcher, serving specialities that span japas to Josper-grilled steaks, plus ten kinds of tonkatsu-inspired cutlets, including Japanese beef katsu, foie gras katsu, Greenland halibut katsu, Hokkaido scallop katsu, unagi katsu, sashimi-grade salmon katsu and more!

Opening promo alert: From now until 30 November 2024, mention EDKL while ordering to enjoy an exclusive free japas of the day, on a minimum spend of RM200!

CHU is a fun neighbourhood venue for every occasion, from casual weekday lunches to celebratory weekend dinners - its unique, wide-ranging menu boasts lots for beef enthusiasts, from burgers with hybrid wagyu patties to claypot rice with wagyu hamburg. CHU's Japanese inspirations are embodied by its name, a tribute to one of the virtues of the Bushido code.

For longtime fans of Honest Butcher, Chef Nickt has crafted a special surprise, only at CHU: The new tonkatsu series, coated in irresistibly crisp Japanese milk breadcrumbs, served with wafu-dressed cabbage, pickles, pearl rice and a choice of sauce, such as truffle tonkatsu sauce.

The Angus Beef Katsu (RM89) is a decadent delight, yielding a crunchy, crackly bite and a succulent red-meat chew, thick-cut for a full-bodied beefy experience, cooked to the perfect doneness for prime satisfaction. An addictive cross between tonkatsu and steak.

Don't miss the Double French Foie Gras Katsu (RM109), which promises a captivating contrast between the crumbled panko and the lusciously creamy, luxuriously flavoured liver. 

Come with a massive appetite to try the modern Japanese tapas.

The Wagyu Beef Tsukune (RM19 for two skewers with egg yolk) is wonderful value - elevated above conventional izakaya tsukune, thanks to terrific-textured beef, minced into mouthwatering meatballs, laced with Japanese yam and lotus root, gorgeously grilled.

Round out an indulgent feast with Grain-fed Beef Bone Marrow (RM39), carnivorously caveman-worthy, glazed in caramelised miso, as well as Garlic Bonito Escargots, Chikuwa Tempura and more.

If you like Honest Butcher's steaks, you'll love CHU too, with its variety of charcoal-grilled cuts, criss-crossing from Australian organic grass-fed breeds to Hereford, U.S., Argentinean, Japanese and Korean selections, from lean and clean to juicily bursting with umami.

Japanese Angus rib-eye, sirloin and tenderloin (RM249 each for 200 grams) come highly recommended, with a well-balanced marbling that results in a rich texture and robust taste. 

CHU isn't a sushi bar, but its hand-rolls can rival those of respected omakase restaurants for fresh, plump seafood that packs a powerful punch of flavour, in smooth, sumptuous servings of Engawa (RM35 for two pieces), Scallop Shioyaki Aburi (RM25 for two pieces), Salmon Garlic Ikura Aburi (RM19 for two pieces) and more.

Prices are consistently reasonable throughout, illustrated by the French Blue Lobster Bisque, topped with flamed Hokkaido scallop and French cream for only RM29.

CHU by Chef Nickt

19, Jalan 17/45, Seksyen 17, 46400 Petaling Jaya, Selangor.

Open Wednesday to Sunday, 11am-2:30pm, 5:30pm-10pm.

Tel: 012-517-1491