Cover An assortment of Wagyu sushi, prepared perfectly to bring out the best flavours of each cut and piece (Image: Kingyu)
An assortment of Wagyu sushi, prepared perfectly to bring out the best flavours of each cut and piece (Image: Kingyu)
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From hidden wagyu sanctuaries to lively yakiniku feasts and comforting bowls of ramen, Kota Furuya brings the essence of Tokyo’s finest culinary traditions to Malaysia
Across the bustling neighbourhoods of KL, PJ, and Subang Jaya, four distinctive Japanese dining concepts—Kyomo, Kingyu, Asumo, and Minamo—are redefining Japanese cuisine in Malaysia. Helmed by Yokohama native Kota Furuya, these restaurants each bring a unique perspective to Japanese gastronomy, from refined yakiniku to indulgent Wagyu specialties and artisanal ramen.
Furuya’s journey began with a deep appreciation for Japanese dining culture, inspiring him to bring Tokyo’s finest culinary traditions to Malaysia. His restaurants are designed not just to serve food, but to offer transportive dining experiences where every detail—from ingredient sourcing to ambiance, tableware, design, and lighting—is carefully curated to enhance the flavors and overall enjoyment of each meal.
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Premium Japanese Wagyu (Image: Kingyu)
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At the heart of these establishments lies a commitment to premium halal-certified Wagyu, sourced whole from Japan’s Miyazaki and Tokushima prefectures. A master butcher meticulously carves each cut, allowing the restaurants to offer an extensive selection of Wagyu at an attractive price, making top-tier Japanese beef accessible to all diners.
Kingyu, otherwise known as the ‘golden cow,’ is discreetly marked only by a golden bull’s head, reinforcing its hidden and exclusive nature. This subtle yet striking emblem reiterates the influence of Japan’s secretive, high-end restaurants, where discovery is part of the experience. Mirroring Tokyo’s speakeasy dining culture, Kingyu offers an opulent private dining space designed for both intimacy and indulgence. Its private rooms accommodate anywhere from two to six guests, making it ideal for families, business gatherings, or romantic dinners alike.
Read more: 5 private dining spaces for your next intimate gathering
(Image: Kyomo)
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Kyomo, which specialises in Tokyo-style Wagyu yakiniku, follows a similar concept, offering private rooms where guests can grill expertly cut Wagyu over glowing binchotan charcoal. Like Kingyu, this carefully curated setup is a direct realisation of Furuya’s vision—an experience tailored to every guest’s preference.
Whether seeking exclusivity, interaction, or a relaxed gathering, diners can engage with the space in a way that enhances their enjoyment.
Scallop, squid, and prawn skewers (Image: Asumo)
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Asumo embraces the convivial spirit of yakiniku, where diners actively grill their own premium cuts tableside. Rooted in Furuya’s vision of an engaging and accessible dining experience, Asumo reflects his dedication to precision.
Like the careful artistry of sushi cutting, Asumo offers an unmatched variety of Wagyu cuts—differing in direction, type, and thickness—at an attractive price. The standout Asumo Wagyu Omakase Platter, featuring 10 exquisite cuts of premium beef, is the first of its kind in Kuala Lumpur. Accompanied by classic Japanese sides and a curated selection of sake, whisky highballs, and beers, Asumo delivers an experience that is both interactive and indulgent.
The team at Minamo (Image: Minamo)
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Minamo represents Chef Miyazaji’s mission to introduce Japan’s beloved dining concepts to Malaysia in an accessible way. In Japan, there are over 25,000 ramen shops offering a wide variety of styles, whereas options in Malaysia remain more limited. Recognising this gap, Chef Miyazaji sought to bring high-quality Tokyo-standard ramen to local diners. Many renowned ramen shops in Tokyo use chicken-based broth rather than pork, a choice that not only makes Minamo’s offerings more inclusive to a wider audience, including Muslim diners, but also ensures an authentic taste that captures the essence of Japan’s ramen culture.
From hidden Wagyu sanctuaries to lively yakiniku feasts and comforting bowls of ramen, Kyomo, Kingyu, Asumo, and Minamo each offer a distinct yet harmonious chapter in Malaysia’s evolving Japanese dining landscape. With their dedication to quality, craftsmanship, and inclusivity, these four restaurants invite diners to embark on a culinary journey worth experiencing again and again.
