Guided by the expertise of leading sommeliers who've selected the finest sake, chefs from top Malaysian restaurants have curated captivating seafood creations for a spectacular synergy of sake and seafood this October!
Malaysia's first-ever edition of Seafood Loves Sake 2024 will run from 1 to 21 October 2024 in Kuala Lumpur and Johor Bahru, spearheaded by the Japanese government's JFOODO (Japan Food Product Overseas Promotion Centre) to embody the extraordinary versatility of Japanese sake alongside the globe's finest seafood specialities.
Discover this limited-time extravaganza at Calia Pavilion, Cinq Dining, JUS Resto Bar, Kampai KLCC, Manten Omakase, Than Yakiniku, and Waig by Chipta 11a in Kuala Lumpur as well as Furusato Japanese Restaurant, Hanabi Robata Izakaya, and Kamii Sushi Omakase Restaurant in Johor Bahru.
Each restaurant will meticulously craft unique seafood recipes to transport patrons on a sensory odyssey, perfectly partnered with sake from Japan's most revered regional breweries.
Whether you’re a seasoned sake connoisseur or a curious culinary explorer, enjoy a newfound appreciation for the heavenly union of seafood and sake.
Read about the pairings below and learn more at:
Calia Pavilion
Lot 6.11.00, Pavilion, 168, Jalan Bukit Bintang, 55100 Kuala Lumpur.
Tel: +603-2110-6181
https://www.calia.co/
Calia is an Australian restaurant-to-retail brand established in 2016 in Melbourne. The Kuala Lumpur location specialises in modern Japanese cuisine using premium ingredients like air-flown Japanese A5 Wagyu, toro from Toyosu Fish Market, Hokkaido scallops and sea urchin.
Chef Richard Tay
Growing up in a Peranakan household in Malacca, Chef Richard Tay learned the art of merging different food cultures from a young age. Inspired by the fusion of Malay and Chinese flavours in Peranakan cuisine, he brings this culinary principle to Calia. Here, he infuses local flavours with Japanese ingredients while celebrating international produce.
Pairing 1: Kamotsuru Tokusei Gold Daiginjo
Kamotsuru Sake Brewing
Region: Hiroshima
Rice: Japanese Sake Rice
RPG: 50%
Alcohol: 16%
SMV: +1.5
This is a gold-flaked daiginjo sake with strawberry and banana aromas, with a fresh, tropical flavour
Ocean Bowl
Luxurious ocean bowl with fresh uni, scallop, ikura, lobster and homemade sauce over steamed rice
Pairing 2: Kokuryu Jungin
Region: Hiroshima
Rice: Japanese Sake Rice
RPG: 50%
Alcohol: 16%
SMV: +1.5
This is a gold-flaked daiginjo sake with strawberry and banana aromas, with a fresh, tropical flavour
Ocean Bowl
Luxurious ocean bowl with fresh uni, scallop, ikura, lobster and homemade sauce over steamed rice
Pairing 2: Kokuryu Jungin
Kokuryu Sake Brewing
Region: Fukui
Rice: Gohyakumangoku
RPR: 55%
Alcohol: 15-16%
SMV: +4.5
This is a vibrant junmai ginjo with fruity and nutty aromas, perfect as an aperitif or with spicy dishes.
Salmon Tataki Chilli Don
Tataki-style salmon with chilli, served over steamed rice and Calia's sauce, garnished with spring onion and sesame seeds
Cinq Dining
Unit 1-3A & 1-5 Menara KEN TTDI, 37 Jalan Burhaneddin Helmi, Taman Tun Dr Ismail, 60000 Kuala Lumpur.
Tel: +6012-318-8395
https://www.instagram.com/cinq_dining/
Located in TTDI, Cinq Dining is a modern French restaurant that serves a seasonal menu of appetisers, pastries, meats and desserts. With contemporary furnishings, bold red accents, and floor-to-ceiling windows overlooking lush greenery, the sleek interior creates a sophisticated atmosphere. To enhance the dining experience, the restaurant provides a curated selection of wines to accompany the dishes, with recommendations available from a certified sommelier.
Chef Alex Loh
Chef Alex, the visionary behind Cinq Dining, is known for his innovative approach to modern French cuisine. Passionate about French cuisine, he is always exploring new ways to incorporate contemporary cooking techniques into traditional dishes, putting a modern twist to classic flavours. Alex's creativity is fuelled by his love for reading cookbooks.
At Cinq Dining, he uses high-quality, locally sourced and seasonal ingredients to prepare dishes that are sophisticated yet rooted in tradition. His culinary style has made Cinq Dining a must-visit destination for food lovers. Beyond the kitchen, Alex inspires others to explore the possibilities of French cuisine and push culinary boundaries.
Pairing 1: Tsukinoi Hikoichi
Tsukinoi Sake Brewery
Region: Fukui
Rice: Gohyakumangoku
RPR: 55%
Alcohol: 15-16%
SMV: +4.5
This is a vibrant junmai ginjo with fruity and nutty aromas, perfect as an aperitif or with spicy dishes.
Salmon Tataki Chilli Don
Tataki-style salmon with chilli, served over steamed rice and Calia's sauce, garnished with spring onion and sesame seeds
Cinq Dining
Unit 1-3A & 1-5 Menara KEN TTDI, 37 Jalan Burhaneddin Helmi, Taman Tun Dr Ismail, 60000 Kuala Lumpur.
Tel: +6012-318-8395
https://www.instagram.com/cinq_dining/
Located in TTDI, Cinq Dining is a modern French restaurant that serves a seasonal menu of appetisers, pastries, meats and desserts. With contemporary furnishings, bold red accents, and floor-to-ceiling windows overlooking lush greenery, the sleek interior creates a sophisticated atmosphere. To enhance the dining experience, the restaurant provides a curated selection of wines to accompany the dishes, with recommendations available from a certified sommelier.
Chef Alex Loh
Chef Alex, the visionary behind Cinq Dining, is known for his innovative approach to modern French cuisine. Passionate about French cuisine, he is always exploring new ways to incorporate contemporary cooking techniques into traditional dishes, putting a modern twist to classic flavours. Alex's creativity is fuelled by his love for reading cookbooks.
At Cinq Dining, he uses high-quality, locally sourced and seasonal ingredients to prepare dishes that are sophisticated yet rooted in tradition. His culinary style has made Cinq Dining a must-visit destination for food lovers. Beyond the kitchen, Alex inspires others to explore the possibilities of French cuisine and push culinary boundaries.
Pairing 1: Tsukinoi Hikoichi
Tsukinoi Sake Brewery
Region: Ibaraki
Rice: Chiyonishiki
RPR: 60%
Alcohol: 16%
SMV: +3
Brewed with rice grown in Oarai, this sake delivers rich umami aromas and balanced sweetness, perfect for pairing with seafood dishes.
Snapper Ceviche
Citrus-cured snapper ceviche with avruga caviar, wasabi and velvety buttermilk dressing
Pairing 2: Nokusho Sign 70 Kaiwa
Miyako Nishiki Sake Brewery
Rice: Chiyonishiki
RPR: 60%
Alcohol: 16%
SMV: +3
Brewed with rice grown in Oarai, this sake delivers rich umami aromas and balanced sweetness, perfect for pairing with seafood dishes.
Snapper Ceviche
Citrus-cured snapper ceviche with avruga caviar, wasabi and velvety buttermilk dressing
Pairing 2: Nokusho Sign 70 Kaiwa
Miyako Nishiki Sake Brewery
Region: Shimane
Rice: Japanese Sake Rice
RPR: 70%
Alcohol: 16%
SMV: N/A
This sake is brewed through a long fermentation process, using 100% specially grown rice from the Shimane Prefecture.
Seared Hokkaido Scallop
Hokkaido scallops with a golden-brown crust and tender interior, served with earthy king mushroom ragu
JUS Restro Bar
B-04, 29, Jalan Riong, APW Bangsar, 59100 Kuala Lumpur
Tel: +6014-963-3638
https://www.instagram.com/jus_apw/
Pronounced "JOO" in French, meaning meat juice from the grill or the liquid essence of fruits at the bar, JUS is an informal dining concept specialising in charcoal-grilled dishes and well-crafted cocktails. It showcases skilled craftsmanship in both the kitchen and bar, taking those who enjoy bold flavours on a gastronomic adventure. The diverse menu features seafood, meats, veggies and pasta prepared using original recipes that aim to deliver a flavour bomb.
Chef Owner Ka Hong
A Batu Pahat native, Chef Ka Hong left for Singapore after graduating culinary school. He began his training at the French Brasserie in Fullerton Bay Hotel, followed by two years at Joel Robuchon. His path led him to the renowned Restaurant Andre, where he honed his skills under acclaimed chef Andre Chiang for four years. After the restaurant's closure in 2018, he joined Le Bon Funk, which broadened his culinary horizons. Returning to Malaysia in 2019, Chef Ka Hong is now the proud chef-owner of Atelier Binchotan and JUS Resto Bar.
Pairing 1: Suigei Tokubetsu Junmai
Suigei Brewery
Region: Kochi
Rice: Japanese Sake Rice
RPR: 55%
Alcohol: 16%
SMV: +7
This pure rice sake has a crisp aftertaste and modest aroma, brewed slowly with polished rice and water from the Kagami River.
Grilled Octopus
Grilled octopus seasoned with a sweet and spicy shrimp paste, served with smoked pineapple aioli and banana blossom tempura
Pairing 2: Suigei Junmai Ginjo Koiku No.54
Suigei Brewery
Region: Kochi
Rice: Ginnoyume
RPR: 50%
Alcohol: 16%
SMV: +7
Brewed with Ginnoyume rice and Kumamoto Yeast, this sake imparts an umami-rich taste with notes of acidity and a faint ginjo aroma.
Shima-aji
Buttery charred shima-aji served with smoked tomato jam and kelp salt
Kampai KLCC
Lot 139, First Floor (Park Side), 50088 Kuala Lumpur
Tel: +60 16-425-7100
https://www.kampaiklcc.com
Kampai KLCC, a high-end Japanese restaurant, offers three types of omakase: Teppanyaki, Yakiniku, and Sushi. Each menu includes premium Japanese Miyazaki A5 Wagyu and fresh seafood imported weekly from Hokkaido. The zen minimalist interior creates a tranquil atmosphere, with counter seating for watching the chefs at work. Kampai's private VIP rooms provide diners with an intimate dining experience.
Chef Syed Hilmi
Kampai Group is helmed by Chef Syed Hilmi, who has over three decades of experience in the hospitality industry. Hailing from Kelantan, Chef Syed began his career at Japanese restaurant Kenyaki at Pan Pacific Kuala Lumpur. With a passion for developing creative dishes, Chef Syed is highly skilled in classical and modern cooking techniques.
Pairing 1: Kokuryu Daiginjo Crystal Dragon
Kokuryu Sake Brewing
Region: Fukui
Rice: Gohyakumangoku
RPR: 50%
Alcohol: 15-16%
SMV: +4.5
"Crystal Dragon" daiginjo has a melon aroma with notes of lime zest and green apple, with a soft, mochi-like mouthfeel.
Scallop Carpaccio
Thinly sliced scallops drizzled with house-made calamansi dressing, marrying the natural sweetness of scallops with the zesty brightness of citrus
Pairing 2: Oujiman 33
Region: Yamagata
Rice: Dewasansan
RPR: 33%
Alcohol: 15%
SMV: -2
This sake has an elegant aroma. It is well-rounded on the palate with a taste reminiscent of apples.
Lobster Teppanyaki
Tender lobster seared on an iron plate, paired with a rich house-made cream sauce
Manten Omakase
Rooftop Star Residence 2, Jalan Yap Kwan Seng, 53300 Kuala Lumpur
Tel: +6016-755-2200
https://www.mantenomakase.com
Situated on the rooftop of Star Residence Tower 2, Manten 満天 is a modern omakase restaurant inspired by its sky-high location. The restaurant invites diners to take in the panoramic view of KL's skyline while enjoying luxurious modern omakase dishes served for both lunch and dinner. Besides omakase, Manten offers set lunch menus and add-ons of wagyu beef, lamb rack, and caviar.
Chef K.C. Gan
Head Chef K.C. Gan, the mastermind behind Manten Omakase's menus, brings over 15 years of experience in Japanese cuisine. His precise approach marries traditional techniques with creative spins, which guests appreciate. His philosophy honours Japanese traditions while allowing room for modern twists that excite the palate.
Pairing 1: Foo Fighters X Tatenokawa Junmai Daiginjo Hansho Blue
Tatenokawa
Region: Yamagata
Rice: Dewasansan
RPR: 50%
Alcohol: 15%
SMV: -1
This pure rice sake has a crisp aftertaste and modest aroma, brewed slowly with polished rice and water from the Kagami River.
Ishidai Sashimi with Ponzu Soy, Plum and Caviar
Ishidai sashimi in house-made umeboshi and ponzu soy sauce, garnished with Japanese naga negi and roasted shirogoma, topped with Iranian Baerii caviar
Pairing 2: Foo Fighters X Tatenokawa Junmai Daiginjo Hansho Silver
Tatenokawa
Region: Yamagata
Rice: Omachi
RPR: 50%
Alcohol: 15%
SMV: +2
This is a bold junmai daiginjo with expressive flavours, a sharp aftertaste and a well-structured mouthfeel.
Yasai Zuke Channel Rock Fish with Green Dragon Vege Clam Broth
Tender rock fish marinated in yasai zuke sauce, served with clam broth made with fresh clams and green dragon chives
Than Yakiniku
Tamarind Springs, Jalan 1, Taman Tun Abdul Razak, 68000 Kuala Lumpur
Tel: +603-4256-9301
https://www.samadhiretreats.com/than-kuala-lumpur/35
Nestled in the lush greenery of Tamarind Springs, Than Yakiniku combines Japanese grilling traditions with vibrant Thai flavours. The serene and rustic setting provides diners with a tranquil experience. Specialising in skillfully grilled skewers, the menu includes juicy chicken tsukune and succulent beef and lamb cuts, seasoned with the restaurant's signature blend of Isaan Thai spices. Beyond skewers, the menu offers fresh seafood and vegetables, all prepared with attention to flavour and quality.
Chef Boy
Chef Thitipong “Boy” Wandee, son and protégé of Chef Somkhuan Wandee, brings a rich culinary heritage and creative spirit to Than Yakiniku. Raised in a family passionate about cooking, Chef Boy was trained under his mother's mentorship. The respected Executive Chef of Tamarind Restaurants for the past 25 years, Chef Boy showcases his deep knowledge of Thai flavours and puts a Japanese twist on them at Than Yakiniku.
Pairing 1: Tatenokawa Shuryu Junmai Daiginjo
Tatenokawa
Region: Yamagata
Rice: Yamadanishiki
RPR: 50%
Alcohol: 15%
SMV: -1
Brewed with premium Yamadanishiki rice, this junmai daiginjo has a floral aroma, rich umami and a long finish.
Young Stuffed Squid Yakitori
Grilled young squid stuffed with minced chicken, served with a sweet and salty Thai barbecue sauce
Pairing 2: Tatenokawa Honryu Junmai Daiginjo
Tatenokawa
Region: Yamagata
Rice: Dewasansan
RPR: 50%
Alcohol: 15%
SMV: +8
This sake has a refined ginjo aroma, bold umami and a sharp finish.
Grilled Thai Scallop
Thai scallops marinated in soy sauce, brushed with butter and grilled over charcoal
Waig by Chipta 11a
C-02, APW, 29, Jalan Riong, Bangsar, 59100 Kuala Lumpur
Tel: +6011-3992-7269
https://www.instagram.com/waigbychipta11a/
Located in APW Bangsar, Waig - meaning "water" in Kadazan-Dusun - is a unique dining concept that uses traditional Japanese ingredients in inventive Malaysian cooking. Its evolving menu includes creative dishes like sushi with Malaysian condiments on assam kawa rice and otak-otak-inspired beef tongue.
The restaurant's compartmentalised counter seating allows guests watch the chefs at work, making the dining experience both sophisticated and exciting.
Pairing 1: Gikyo Junmai Ginjo Genshu 60%
Yamachu Honke Shuzou
Region: Aichi
Rice: Yamadanishiki
RPR: 60%
Alcohol: 16.8%
SMV: +5
This Genshu 60% sake, made from Grade A Yamadanishiki rice, delivers intense flavours, sharpness, and rich umami notes.
Tairagai with Bergamot & Konbu Foam
Shoyu zuke tairagai topped with bergamot foam, pickled ogonori, grapefruit, chilli and bubu arare
Pairing 2: Daishichi Junmai Kimoto
Daishichi Sake Brewery
Region: Fukushima
Rice: Gohyakumangoku
RPR: 69%
Alcohol: 15%
SMV: +2
Brewed using advanced rice polishing and low-temperature fermentation, this sake has rich flavours, balanced acidity, and a fresh, clean finish.
Smoked Gindara with Koji Fermented Shitake & Pu'er Broth and Pickled Celery
Brined and smoked gindara served with shitake broth infused with pu'er tea, pickled celery, and yuzu
Furusato Japanese Restaurant
53, Jalan Kuning 2, Taman Pelangi 80400 Johor Bahru
Tel: +6019-7732-086
https://www.facebook.com/FurusatoJapaneseRestaurant/
Furusato Japanese Restaurant has been a popular dining spot for over two decades. Known for its authentic Japanese cuisine, including sushi, sashimi, and traditional dishes, Furusato uses fresh ingredients, with some seafood and A5 Wagyu beef flown in from Japan.
The restaurant offers a cosy atmosphere, quality food, good service, and reasonable prices, attracting both locals and international visitors seeking genuine Japanese flavours.
Chef Lee Yap Sing
With over 30 years of culinary expertise, Chef Lee Yap Sing has transformed Furusato's menu after joining the restaurant in the early 2000s. Known for his deep knowledge of regional and seasonal seafood and produce, he whips up standout dishes for locals and international guests. As Executive Chef of Furusato and Shokudo Japanese Cuisine Group of Restaurants, he leads a team of over 60 staff, continuously developing new menus to meet evolving tastes.
Pairing 1: Shirayuki Junmai Daiginjo Banzaimon
Konishi Brewing
Region: Hyogo
Rice: Yamadanishiki
RPR: 35%
Alcohol: 16-17%
SMV: +2
"Banzaimon" is a premium Junmai Daiginjo sake made from top-quality Yamadanishiki rice, known for its elegant aroma and rich flavour.
Ika Aburi Mayo Yaki
Grilled squid topped with torched mayonnaise, garnished with shichimi powder and green onions
Pairing 2: Shirayuki Daiginjo Hiyashibori
Konishi Brewing
Region: Hyogo
Rice: Japanese Sake Rice
RPR: 50%
Alcohol: 15-16%
SMV: +1
This is a premium sake with a fruity aroma and medium body.
Kaki Nabe
Oyster hot pot with vegetables, tofu, and daikon radish in a shoyu soup base
Rice: Japanese Sake Rice
RPR: 70%
Alcohol: 16%
SMV: N/A
This sake is brewed through a long fermentation process, using 100% specially grown rice from the Shimane Prefecture.
Seared Hokkaido Scallop
Hokkaido scallops with a golden-brown crust and tender interior, served with earthy king mushroom ragu
JUS Restro Bar
B-04, 29, Jalan Riong, APW Bangsar, 59100 Kuala Lumpur
Tel: +6014-963-3638
https://www.instagram.com/jus_apw/
Pronounced "JOO" in French, meaning meat juice from the grill or the liquid essence of fruits at the bar, JUS is an informal dining concept specialising in charcoal-grilled dishes and well-crafted cocktails. It showcases skilled craftsmanship in both the kitchen and bar, taking those who enjoy bold flavours on a gastronomic adventure. The diverse menu features seafood, meats, veggies and pasta prepared using original recipes that aim to deliver a flavour bomb.
Chef Owner Ka Hong
A Batu Pahat native, Chef Ka Hong left for Singapore after graduating culinary school. He began his training at the French Brasserie in Fullerton Bay Hotel, followed by two years at Joel Robuchon. His path led him to the renowned Restaurant Andre, where he honed his skills under acclaimed chef Andre Chiang for four years. After the restaurant's closure in 2018, he joined Le Bon Funk, which broadened his culinary horizons. Returning to Malaysia in 2019, Chef Ka Hong is now the proud chef-owner of Atelier Binchotan and JUS Resto Bar.
Pairing 1: Suigei Tokubetsu Junmai
Suigei Brewery
Region: Kochi
Rice: Japanese Sake Rice
RPR: 55%
Alcohol: 16%
SMV: +7
This pure rice sake has a crisp aftertaste and modest aroma, brewed slowly with polished rice and water from the Kagami River.
Grilled Octopus
Grilled octopus seasoned with a sweet and spicy shrimp paste, served with smoked pineapple aioli and banana blossom tempura
Pairing 2: Suigei Junmai Ginjo Koiku No.54
Suigei Brewery
Region: Kochi
Rice: Ginnoyume
RPR: 50%
Alcohol: 16%
SMV: +7
Brewed with Ginnoyume rice and Kumamoto Yeast, this sake imparts an umami-rich taste with notes of acidity and a faint ginjo aroma.
Shima-aji
Buttery charred shima-aji served with smoked tomato jam and kelp salt
Kampai KLCC
Lot 139, First Floor (Park Side), 50088 Kuala Lumpur
Tel: +60 16-425-7100
https://www.kampaiklcc.com
Kampai KLCC, a high-end Japanese restaurant, offers three types of omakase: Teppanyaki, Yakiniku, and Sushi. Each menu includes premium Japanese Miyazaki A5 Wagyu and fresh seafood imported weekly from Hokkaido. The zen minimalist interior creates a tranquil atmosphere, with counter seating for watching the chefs at work. Kampai's private VIP rooms provide diners with an intimate dining experience.
Chef Syed Hilmi
Kampai Group is helmed by Chef Syed Hilmi, who has over three decades of experience in the hospitality industry. Hailing from Kelantan, Chef Syed began his career at Japanese restaurant Kenyaki at Pan Pacific Kuala Lumpur. With a passion for developing creative dishes, Chef Syed is highly skilled in classical and modern cooking techniques.
Pairing 1: Kokuryu Daiginjo Crystal Dragon
Kokuryu Sake Brewing
Region: Fukui
Rice: Gohyakumangoku
RPR: 50%
Alcohol: 15-16%
SMV: +4.5
"Crystal Dragon" daiginjo has a melon aroma with notes of lime zest and green apple, with a soft, mochi-like mouthfeel.
Scallop Carpaccio
Thinly sliced scallops drizzled with house-made calamansi dressing, marrying the natural sweetness of scallops with the zesty brightness of citrus
Pairing 2: Oujiman 33
Region: Yamagata
Rice: Dewasansan
RPR: 33%
Alcohol: 15%
SMV: -2
This sake has an elegant aroma. It is well-rounded on the palate with a taste reminiscent of apples.
Lobster Teppanyaki
Tender lobster seared on an iron plate, paired with a rich house-made cream sauce
Manten Omakase
Rooftop Star Residence 2, Jalan Yap Kwan Seng, 53300 Kuala Lumpur
Tel: +6016-755-2200
https://www.mantenomakase.com
Situated on the rooftop of Star Residence Tower 2, Manten 満天 is a modern omakase restaurant inspired by its sky-high location. The restaurant invites diners to take in the panoramic view of KL's skyline while enjoying luxurious modern omakase dishes served for both lunch and dinner. Besides omakase, Manten offers set lunch menus and add-ons of wagyu beef, lamb rack, and caviar.
Chef K.C. Gan
Head Chef K.C. Gan, the mastermind behind Manten Omakase's menus, brings over 15 years of experience in Japanese cuisine. His precise approach marries traditional techniques with creative spins, which guests appreciate. His philosophy honours Japanese traditions while allowing room for modern twists that excite the palate.
Pairing 1: Foo Fighters X Tatenokawa Junmai Daiginjo Hansho Blue
Tatenokawa
Region: Yamagata
Rice: Dewasansan
RPR: 50%
Alcohol: 15%
SMV: -1
This pure rice sake has a crisp aftertaste and modest aroma, brewed slowly with polished rice and water from the Kagami River.
Ishidai Sashimi with Ponzu Soy, Plum and Caviar
Ishidai sashimi in house-made umeboshi and ponzu soy sauce, garnished with Japanese naga negi and roasted shirogoma, topped with Iranian Baerii caviar
Pairing 2: Foo Fighters X Tatenokawa Junmai Daiginjo Hansho Silver
Tatenokawa
Region: Yamagata
Rice: Omachi
RPR: 50%
Alcohol: 15%
SMV: +2
This is a bold junmai daiginjo with expressive flavours, a sharp aftertaste and a well-structured mouthfeel.
Yasai Zuke Channel Rock Fish with Green Dragon Vege Clam Broth
Tender rock fish marinated in yasai zuke sauce, served with clam broth made with fresh clams and green dragon chives
Than Yakiniku
Tamarind Springs, Jalan 1, Taman Tun Abdul Razak, 68000 Kuala Lumpur
Tel: +603-4256-9301
https://www.samadhiretreats.com/than-kuala-lumpur/35
Nestled in the lush greenery of Tamarind Springs, Than Yakiniku combines Japanese grilling traditions with vibrant Thai flavours. The serene and rustic setting provides diners with a tranquil experience. Specialising in skillfully grilled skewers, the menu includes juicy chicken tsukune and succulent beef and lamb cuts, seasoned with the restaurant's signature blend of Isaan Thai spices. Beyond skewers, the menu offers fresh seafood and vegetables, all prepared with attention to flavour and quality.
Chef Boy
Chef Thitipong “Boy” Wandee, son and protégé of Chef Somkhuan Wandee, brings a rich culinary heritage and creative spirit to Than Yakiniku. Raised in a family passionate about cooking, Chef Boy was trained under his mother's mentorship. The respected Executive Chef of Tamarind Restaurants for the past 25 years, Chef Boy showcases his deep knowledge of Thai flavours and puts a Japanese twist on them at Than Yakiniku.
Pairing 1: Tatenokawa Shuryu Junmai Daiginjo
Tatenokawa
Region: Yamagata
Rice: Yamadanishiki
RPR: 50%
Alcohol: 15%
SMV: -1
Brewed with premium Yamadanishiki rice, this junmai daiginjo has a floral aroma, rich umami and a long finish.
Young Stuffed Squid Yakitori
Grilled young squid stuffed with minced chicken, served with a sweet and salty Thai barbecue sauce
Pairing 2: Tatenokawa Honryu Junmai Daiginjo
Tatenokawa
Region: Yamagata
Rice: Dewasansan
RPR: 50%
Alcohol: 15%
SMV: +8
This sake has a refined ginjo aroma, bold umami and a sharp finish.
Grilled Thai Scallop
Thai scallops marinated in soy sauce, brushed with butter and grilled over charcoal
C-02, APW, 29, Jalan Riong, Bangsar, 59100 Kuala Lumpur
Tel: +6011-3992-7269
https://www.instagram.com/waigbychipta11a/
Located in APW Bangsar, Waig - meaning "water" in Kadazan-Dusun - is a unique dining concept that uses traditional Japanese ingredients in inventive Malaysian cooking. Its evolving menu includes creative dishes like sushi with Malaysian condiments on assam kawa rice and otak-otak-inspired beef tongue.
The restaurant's compartmentalised counter seating allows guests watch the chefs at work, making the dining experience both sophisticated and exciting.
Pairing 1: Gikyo Junmai Ginjo Genshu 60%
Yamachu Honke Shuzou
Region: Aichi
Rice: Yamadanishiki
RPR: 60%
Alcohol: 16.8%
SMV: +5
This Genshu 60% sake, made from Grade A Yamadanishiki rice, delivers intense flavours, sharpness, and rich umami notes.
Tairagai with Bergamot & Konbu Foam
Shoyu zuke tairagai topped with bergamot foam, pickled ogonori, grapefruit, chilli and bubu arare
Pairing 2: Daishichi Junmai Kimoto
Daishichi Sake Brewery
Region: Fukushima
Rice: Gohyakumangoku
RPR: 69%
Alcohol: 15%
SMV: +2
Brewed using advanced rice polishing and low-temperature fermentation, this sake has rich flavours, balanced acidity, and a fresh, clean finish.
Smoked Gindara with Koji Fermented Shitake & Pu'er Broth and Pickled Celery
Brined and smoked gindara served with shitake broth infused with pu'er tea, pickled celery, and yuzu
Furusato Japanese Restaurant
53, Jalan Kuning 2, Taman Pelangi 80400 Johor Bahru
Tel: +6019-7732-086
https://www.facebook.com/FurusatoJapaneseRestaurant/
Furusato Japanese Restaurant has been a popular dining spot for over two decades. Known for its authentic Japanese cuisine, including sushi, sashimi, and traditional dishes, Furusato uses fresh ingredients, with some seafood and A5 Wagyu beef flown in from Japan.
The restaurant offers a cosy atmosphere, quality food, good service, and reasonable prices, attracting both locals and international visitors seeking genuine Japanese flavours.
Chef Lee Yap Sing
With over 30 years of culinary expertise, Chef Lee Yap Sing has transformed Furusato's menu after joining the restaurant in the early 2000s. Known for his deep knowledge of regional and seasonal seafood and produce, he whips up standout dishes for locals and international guests. As Executive Chef of Furusato and Shokudo Japanese Cuisine Group of Restaurants, he leads a team of over 60 staff, continuously developing new menus to meet evolving tastes.
Pairing 1: Shirayuki Junmai Daiginjo Banzaimon
Konishi Brewing
Region: Hyogo
Rice: Yamadanishiki
RPR: 35%
Alcohol: 16-17%
SMV: +2
"Banzaimon" is a premium Junmai Daiginjo sake made from top-quality Yamadanishiki rice, known for its elegant aroma and rich flavour.
Ika Aburi Mayo Yaki
Grilled squid topped with torched mayonnaise, garnished with shichimi powder and green onions
Pairing 2: Shirayuki Daiginjo Hiyashibori
Konishi Brewing
Region: Hyogo
Rice: Japanese Sake Rice
RPR: 50%
Alcohol: 15-16%
SMV: +1
This is a premium sake with a fruity aroma and medium body.
Kaki Nabe
Oyster hot pot with vegetables, tofu, and daikon radish in a shoyu soup base
Hanabi Robata Izakaya
21, Jalan Mutiara Emas 3/1, Taman Mount Austin, 81100 Johor Bahru,
Johor, Malaysia
Tel: +60 12-533-2119
https://www.instagram.com/hanabi_robata_izakaya.my/
Established in 2022, Hanabi Robata Izakaya is owned by three shareholders passionate about Japanese food and culture. With a relaxing post-work atmosphere, it serves a variety of dishes like Kushiyaki, Tempura and Sushi.
Chef Dickson Lim
Chef Dickson has a wealth of experience in the food and beverage industry. He also operates two other establishments: Ramen Ton Ton, a ramen restaurant, and Kokoro, a Japanese-inspired cake shop. With a strong ambition to promote Japanese food culture in Johor Bahru, he plans to expand his restaurant business further in the near future.
Pairing 1: Owari Otokoyama Daiginjo
Morita
Region: Aichi
Rice: Japanese Sake Rice
RPR: 50%
Alcohol: 14-15%
SMV: ±0
Morita's daiginjo sake from Aichi tastes light and sweet with an elegant aroma, best enjoyed chilled or at room temperature.
Hamachi Carpaccio Bowl
Chilled hamachi sashimi with Japanese tamanegi and shoyu ponzu
Pairing 2: Daiginjo Ran
Morita
Region: Aichi
Rice: Japanese Sake Rice
RPR: 50%
Alcohol：15-16%
SMV: +3
This award-winning daiginjo sake emanates a gentle aroma with a rich umami and refreshing taste, perfect for pairing with seafood dishes.
Salmon Tataki
Lightly seared salmon with goma, fresh negi, and yuzu ponzu
Kamii Sushi Omakase Restaurant
7, Jalan Sutera Tanjung 8/2, Taman Sutera Utama, 81300 Skudai
Tel: +6018-364-4733
https://www.kamiisushi.my
Established in 2014, Kamii Sushi is Johor's first omakase restaurant, offering a premium dining experience. The skilled chefs prepare each dish with precision, using top-quality ingredients sourced directly from Japan. Kamii Sushi prioritises authenticity, ensuring every bite is fresh and flavourful. Alongside exceptional cuisine, the restaurant provides impeccable service that reflects the true spirit of Japanese culinary artistry. At Kamii Sushi, guests can expect an omakase dining that marries tradition and modernity.
Chef Danny Tan
Chef Danny, owner of Kamii Sushi Omakase Restaurant, is an experienced chef with a strong background in the food and beverage industry. His expertise includes catering, restaurant management, banquet operations and menu development. He holds a diploma from the Malaysia Master Chef Association and has worked in Japanese restaurants abroad, including in China, Vietnam and the UAE.
Pairing 1: Shimehari Tsuru Daiginjo San
Miyao Sake Brewing
Region: Niigata
Rice: Yamadanishiki
RPR: 38%
Alcohol: 16%
SMV: +5
This daiginjo sake has a refined fruity aroma, mellow flavour and crisp finish. Ideal for pairing with light dishes
Kaisen Ponzu Jelly
Hokkaido scallop, zuwaigani crab, and Murasaki uni topped with ponzu jelly.
Pairing 2: Shimehari Tsuru Ginsen
Miyao Sake Brewing
Region: Niigata
Rice: Yamadanishiki
RPR: 50%
Alcohol: 16%
SMV: +4.5
This sake has a clear aroma, rich flavour, smooth mouthfeel and crisp finish. An ideal companion for sushi, seafood, and delicate meats.
Blue Fin Tuna Tartare
Diced akami tuna marinated in yuzu miso, topped with scallions and salmon roe, served with crackers
Johor, Malaysia
Tel: +60 12-533-2119
https://www.instagram.com/hanabi_robata_izakaya.my/
Established in 2022, Hanabi Robata Izakaya is owned by three shareholders passionate about Japanese food and culture. With a relaxing post-work atmosphere, it serves a variety of dishes like Kushiyaki, Tempura and Sushi.
Chef Dickson Lim
Chef Dickson has a wealth of experience in the food and beverage industry. He also operates two other establishments: Ramen Ton Ton, a ramen restaurant, and Kokoro, a Japanese-inspired cake shop. With a strong ambition to promote Japanese food culture in Johor Bahru, he plans to expand his restaurant business further in the near future.
Pairing 1: Owari Otokoyama Daiginjo
Morita
Region: Aichi
Rice: Japanese Sake Rice
RPR: 50%
Alcohol: 14-15%
SMV: ±0
Morita's daiginjo sake from Aichi tastes light and sweet with an elegant aroma, best enjoyed chilled or at room temperature.
Hamachi Carpaccio Bowl
Chilled hamachi sashimi with Japanese tamanegi and shoyu ponzu
Pairing 2: Daiginjo Ran
Morita
Region: Aichi
Rice: Japanese Sake Rice
RPR: 50%
Alcohol：15-16%
SMV: +3
This award-winning daiginjo sake emanates a gentle aroma with a rich umami and refreshing taste, perfect for pairing with seafood dishes.
Salmon Tataki
Lightly seared salmon with goma, fresh negi, and yuzu ponzu
Kamii Sushi Omakase Restaurant
7, Jalan Sutera Tanjung 8/2, Taman Sutera Utama, 81300 Skudai
Tel: +6018-364-4733
https://www.kamiisushi.my
Established in 2014, Kamii Sushi is Johor's first omakase restaurant, offering a premium dining experience. The skilled chefs prepare each dish with precision, using top-quality ingredients sourced directly from Japan. Kamii Sushi prioritises authenticity, ensuring every bite is fresh and flavourful. Alongside exceptional cuisine, the restaurant provides impeccable service that reflects the true spirit of Japanese culinary artistry. At Kamii Sushi, guests can expect an omakase dining that marries tradition and modernity.
Chef Danny Tan
Chef Danny, owner of Kamii Sushi Omakase Restaurant, is an experienced chef with a strong background in the food and beverage industry. His expertise includes catering, restaurant management, banquet operations and menu development. He holds a diploma from the Malaysia Master Chef Association and has worked in Japanese restaurants abroad, including in China, Vietnam and the UAE.
Pairing 1: Shimehari Tsuru Daiginjo San
Miyao Sake Brewing
Region: Niigata
Rice: Yamadanishiki
RPR: 38%
Alcohol: 16%
SMV: +5
This daiginjo sake has a refined fruity aroma, mellow flavour and crisp finish. Ideal for pairing with light dishes
Kaisen Ponzu Jelly
Hokkaido scallop, zuwaigani crab, and Murasaki uni topped with ponzu jelly.
Pairing 2: Shimehari Tsuru Ginsen
Miyao Sake Brewing
Region: Niigata
Rice: Yamadanishiki
RPR: 50%
Alcohol: 16%
SMV: +4.5
This sake has a clear aroma, rich flavour, smooth mouthfeel and crisp finish. An ideal companion for sushi, seafood, and delicate meats.
Blue Fin Tuna Tartare
Diced akami tuna marinated in yuzu miso, topped with scallions and salmon roe, served with crackers