Omakase · Kuala Lumpur
Six countries.
Eight courses.
One table.
Miyazaki A5 wagyu from Japan. Gillardeau oysters from France. Silver Hill duck from Ireland. Lumina lamb from New Zealand. The world’s finest ingredients, in one sitting, off Jalan Imbi. From RM688.
Rated 4.9 on Google
Provenance
We name every supplier.
Most kitchens in town will tell you the ingredients are “premium imported”. Here is the actual list — the houses, farms and waters every course comes from.
Japan
Miyazaki A5 Wagyu
From Nishiawa Beef. The highest grade Japan awards, served two ways in one course.
France
Gillardeau & Ostra Regal
Two of Europe’s most sought-after oyster houses, dressed with ikura and uni.
Ireland
Silver Hill Duck
Roasted Peking-style for crisp skin. The only duck we’ve found worth serving whole.
New Zealand
Lumina Lamb
A frenched rack, prime cut. Bold and aromatic, without the gaminess.
South Africa
Abalone
Braised slowly in our own sauce until it gives under a spoon.
United States
Live Boston Lobster
Sashimi or steamed, your call. Sweet, plump, and never previously frozen.
Alongside free-flow Hokkaido bafun uni, caviar, truffle and ikura.
The Menu
Eight courses, then dessert.
Our chef picks the technique each morning to suit what arrived that day, so dishes shift with the market. This is the shape of the meal.
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01
French Oyster or South African Abalone
法国生蚝 / 南非鲍鱼
Dressed with ikura and uni, or braised in our own sauce. Your call.
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02
Live Boston Lobster
波士顿龙虾刺身 / 蒸
Sashimi or steamed. Sweet, plump, and alive until it’s ordered.
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03
Wagyu Beef Tongue
低温熟成和牛牛舌
Forty-five minutes sous vide, cut thick. Deep, clean umami.
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04
Buddha Jumps Over The Wall
佛跳墙
The banquet soup that takes days, built here with lobster.
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05
Four Kings’ Toast
四宝多士
Uni, lobster, engawa and foie gras, all on one piece of toast.
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06
Roast Silver Hill Duck
脆皮爱尔兰银山鸭
Irish duck, Peking style, roasted until the skin cracks.
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07
Lumina Lamb Rack
LUMINA 法式小羊排
Prime cut, frenched. Bold and aromatic, none of the gaminess.
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08
Miyazaki A5 Wagyu
日本宫崎A5和牛
Two cuts, two ways. The meal peaks here, not at the start.
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Finale
Dessert of the Day
当日甜品
Whatever the kitchen has been working on that week.
Served as a fixed-portion experience at RM688, or with unlimited refills at RM1,088.
Compare the twoTwo ways to dine
Same eight courses. One decision.
The menu doesn’t change between them. What changes is whether the evening stops after one serving of each.
Fixed portion · 尝味套餐
RM688+ per person
The full eight courses and dessert, one serving of each. The complete meal, start to finish.
- All eight courses, plus dessert of the day
- One jug of house sake, or a glass of red wine
- Free-flow soft drinks and green tea
Unlimited · 无限续餐
RM1,088+ per person
Two hours, unlimited refills on everything on the menu. Order the wagyu again. Most people do.
- Unlimited refills on every course — except Buddha Jumps Over The Wall
- Free-flow Hokkaido bafun uni, caviar, truffle and ikura
- Free-flow house sake and red wine
- Free-flow soft drinks and green tea
- 120-minute dining period
All prices are subject to 10% service charge and 6% SST. A RM100 per person deposit secures the table and goes toward your final bill. Reservations are required — we don’t take walk-ins.
Collaboration
A Cantonese accent on a Japanese menu.
KOBU’s foundation is Japanese — the technique, the sequence, the restraint. The collaboration is what pulls it sideways.
Vincent Yeow Lim, DimSimLim online, built his name in Melbourne on Cantonese cooking. Working with our kitchen, he brings a Chinese dimension to a Japanese menu — which is how a Fujianese banquet soup ends up sitting between the lobster and the toast.
Vincent Yeow Lim
Guests
4.9 on Google.
Pulled straight from Google and updating on their own. This is what the room has actually been like.
Visit
Off Jalan Imbi, minutes from TRX.
Address
No. 46 & 48, Jalan Utara
Off Jalan Imbi, Imbi
55100 Kuala Lumpur
Free valet parking.
Hours
- Monday
- 6pm – 12am
- Tuesday – Friday
- 6pm – 11pm
- Saturday & Sunday
- 12.30pm – 3.30pm
6pm – 11pm
Lunch is weekends only.
