Cover Ensō Izakaya & Bar in Hyatt Regency KL Midtown is the place to be for dinner and drinks, and amp up your evening within the beautiful space
Ensō Izakaya & Bar in Hyatt Regency KL Midtown is the place to be for dinner and drinks, and amp up your evening within the beautiful space
1 / 1
Ensō Izakaya & Bar at Hyatt Regency Kuala Lumpur at KL Midtown presents an ever-evolving take on Japanese dining, drinks and nightlife
Nestled on the fourth floor of Hyatt Regency Kuala Lumpur at KL Midtown, the recently opened Ensō Izakaya & Bar is not meant to be experienced the same way twice. Named after the ensō—the hand-drawn circle in Japanese calligraphy symbolising imperfection, presence and the beauty of a single moment—the restaurant embraces spontaneity as its guiding principle.
Food, drink and music intersect with ease here. Guests may arrive anticipating a full dinner, gravitate toward the central bar for cocktails or linger over Japanese small plates late into the evening. Fluidity is key at Ensō, allowing diners to set their own pace instead of following a prescribed format.
In case you missed it: Living infrastructure: how Kengo Kuma reimagines urban hospitality at Hyatt Regency KL Midtown
Above The beautiful interior of Ensō
The beautiful interior of Ensō
1 / 1
At the helm of the kitchen is executive chef Masami Okamoto whose career spans Japan, Paris, Singapore, Germany and Switzerland.. His cooking reflects both classical Japanese discipline and contemporary global sensibility. At Ensō, seafood flown directly from Tokyo’s Toyosu Market forms the backbone of the menu, presented through a range of refined dishes and casual izakaya-style plates designed for sharing.
Above The menu is created under the vision of executive chef Masami Okamoto
The menu is created under the vision of executive chef Masami Okamoto
1 / 1
Highlights include Japanese oyster crowned with sea urchin, salmon roe, and lemon jelly as well as crispy sushi rice topped with T’lur caviar, torched mackerel, and the signature miso cod. The asari adadashi clam soup offers a clean, umami respite between courses, while mains such as the sashimi nanaten mori showcase the chef’s daily selection of pristine catch. Kushiyaki binchotan skewers—ranging from tsukune negima to Wagyu gyukushi—add a smoky, convivial element to the table. Dessert arrives in the form of a berry compote with matcha ice cream engraved with the hemp leaf motif symbolising growth and good fortune.
Above Comfort fare served up with premium ingredients
Comfort fare served up with premium ingredients
1 / 1
The bar is no less considered. Head mixologist Ivon Soon eads a beverage programme rooted in Japanese drinking culture with a modern, personal twist. Playful, palate driven expressions fortify the drinks programme here. An extensive spirit selection anchors the bar, spanning whiskies from Scotland, Japan, and beyond, alongside curated selections of gin, agave spirits, rum, wine, and champagne.
Above Head bartender Ivon Soon
Head bartender Ivon Soon
1 / 1
The draw of Ensō transcends food and drink. As night falls, an in-house DJ subtly reshapes the atmosphere, shifting the venue from a dining destination into a more social, energetic space. It is this gradual evolution that gives the restaurant its distinctive pulse.
Above The large open space shows off the beautiful bar area
The large open space shows off the beautiful bar area
1 / 1
A centerpiece of the beverage program is the exclusive ENSŌ Sake, KIMOTO JUNMAI DAIGINJO. This elegant and aromatic sake is the result of a meticulous three-year process, brewed with the famed Aramasa Yeast No. 6 and stored below zero to achieve a uniquely mellow, refreshing profile with a softened finish. The result is a refined harmony of fruity, floral and umami notes, a testament to balance and depth, created exclusively for ENSŌ Izakaya & Bar.
About
Chelsea is a Dining Writer for Tatler Malaysia. When she’s not eating or writing about eating, she’s probably deciphering which oat milks froth the best for homemade flat whites.
Work
Chelsea writes about where to find great food and is passionate about exploring the cultural significance of different cuisines.
