In the heart of Kuala Lumpur, where Sushi Azabu has firmly established itself among the city’s finest omakase restaurants, a bold new chapter unfolds with the unveiling of Nikaku by Azabu. This exciting addition introduces an interesting twist, setting itself apart from its sister restaurant while preserving the familiar essence and impeccable standards that define the Azabu brand.
Situated in Lot 10, Bukit Bintang, Nikaku by Azabu joins a curated selection of restaurants at The Table Isetan The Japan Store. Helmed by Japanese Muslim chef Masaki Arakawa, the restaurant offers a Muslim-friendly dining experience with a strong emphasis on locally sourced ingredients. Guests have the option to pick between two omakase menus: the Nikaku Tasting Course—which showcases dishes like Braised Swordfish in Bak Kut Teh style and Mud Crab Chawanmushi—or the Malaya-Mae Omakase Menu, which deeply focuses on seasonal ingredients.
One of the most unexpected delights from the Malaya-Mae Omakase Menu is the rambutan salad. The rambutans, fermented for three days, take on a texture reminiscent of the silkiness of sashimi. Another standout is the grilled yellow croaker, which made its bus journey from a quaint village in Johor. Marinated in white miso and topped with a ginger flower, its slightly nutty undertone blends well with the savoury depth of miso.
When it came to the sushi, the bigeye trevally from Penang impressed with its tender yet firm texture, delivering a satisfying bite. After much experimentation with Malaysia’s rich bounty, chef Arakawa revealed that among the best local choices for sushi are not just the bigeye trevally, but also the golden pomfret. Yet, the star of the show cannot be overlooked—the otoro from Hokkaido’s Akkeshi prefecture. Dry-aged for two weeks, its umami is intensified to sublime levels, making it truly unforgettable.
The Nikaku Tasting Course is priced at RM288+, while the Malaya-Mae Omakase Menu is available for RM388+. Guests can also select alcohol pairings or opt for the recently introduced Sober pairing, where each course is thoughtfully complemented with non-alcoholic concoctions for the full experience.
