Kikubari flies the flag for plant-based and pescatarian dishes without completely cutting out the carnivorous delights
Jewels of intensely orange ikura atop spongey scaffolding, miso-laced tofu masquerading as cheese, and pointy spears of baby corn bathed in togarashi butter—these are some of the pescatarian and vegetarian bites that await you at Kikubari. In a city where special diets aren't taken all that seriously, it's nice to note that Kikubari can and will cater to dietary restrictions—within reason, of course. It also goes without saying that advance notice is appreciated.
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We're trying to be sustainable both as a business and environmentally.
Incidentally, head chef Jun Wong isn't just pandering to the public's whims. An advocate of the 'less meat' movement, the tricenarian states, "We're trying to be sustainable both as a business and environmentally."
While some scratch their heads over what Kikubari's tagline—'progressive Japanese restaurant'—means, we have deduced this much: the forward-thinking eatery is considering future generations from a sustainable standpoint.
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