Kingyu -Japanese Restaurant, Hartamas

Kingyu -Japanese Restaurant, Desa Sri Hartamas

Words: Amanda Chin
Photos: Richard Callahan

Always take advantage of an opportunity to eat Wagyu, and since this chance was dining at Kingyu, operated by the owners of Kyomo (formerly Shin Nihon), I knew it would be fantastic. 

Kingyu offers the ultimate beef indulgence. If you’re unfamiliar with Wagyu, the Japanese black breed of beef comes from Japan and is known worldwide for its unparalleled tenderness and marbling. Kingyu serves Miyazaki and Tokushima beef which is halal-certified, slaughtered there, and then flown to Malaysia. To answer the question up front – yes, it was well worth it. 

Kingyu

Hidden in the heart of Hartamas and inspired by Tokyo’s hidden restaurants, Kingyu certainly reminded me of a speakeasy. To make your life easier, I’ll tell you the secret to finding it; look for the golden bullhead affixed to the shop front. Once you spot that, make your way upstairs, and you’ll enter an intimate setting of several private dining areas. Minus the bar counter facing an open kitchen, the restaurant is made out of private rooms catering to those who prefer a more private dining experience.

We were shown to a private room (one of 22, to be exact). A crazy array of Wagyu options in contemporary Japanese style are featured on the menu. Manager Kota Furuya shared that the owners wanted to bring modern Tokyo-style dishes to the tropics, a refreshing change from our many classic Japanese eateries. 

Kingyu Food Menu

Laying a leafy green foundation, we began with Watercress and Arugula Salad (RM38) with simmered Wagyu. It was a delightfully light dish that brought a peppery flavour to my palate from the arugula and a slight bitterness from the watercress. All were enhanced with a light sesame dressing. If I could get away with eating this salad every day, I would. 

Our next plate of Wagyu Carpaccio (RM50) was as stunning to look at as it was delicious to eat. The thinly-sliced Wagyu was drizzled with soy sauce-flavoured olive oil mixed with yuzu citrus that added mouthwatering tanginess along with a refreshing briny taste of the kelp. Each slice melted in my mouth and was accompanied by a satisfying crunch of seaweed – a great introduction to the contemporary Japanese dishes from Kingyu. 

The chef then walked in with an impressive tray of Japanese Wagyu steak cuts. Richard and I chose the Premium Sirloin (RM210/100g) and one of the Premium Steaks of The Day (RM160/100g) cuts, kainomi, which was actually the flap (the juiciest meat which is found underneath the tenderloin). Hot lava stones from Mount Fuji were presented so we could cook the meat to our preference. A few sears here and there, and I was beginning to feel super satisfied. Both cuts were well-marbled and melted like butter – though we couldn’t resist the garlic butter from the tray of condiments. 

Far from being done, we also tried the Kingyu Maki (RM35), a sushi roll topped with sea urchin, salmon roe, crab meat and raw Wagyu. All these ingredients are known to be the finest in Japanese cuisine, and that’s exactly what it tasted like – luxurious. The velvety sea urchin gave the roll a touch of the sea, perfectly combined with the salty burst of salmon roe, while the crab added a subtle sweetness. However, the star of the dish was definitely the raw Wagyu beef contributing a thread of nuttiness. 

Next on the roll was the Wagyu Tempura Maki (RM22), featuring Wagyu in a light, crispy batter, wrapped in a perilla leaf and coated in homemade sweet soy sauce. Continuing the sushi train, was the Hatten Nigiri Mori (RM110) next. It was a large tray of not one but eight kinds of Wagyu sushi. My favourites were the Wagyu Kaba Yaki because it tasted like beef jerky and the Tokujyo, which just softened and disappeared as soon as I took the first chew. 

Another favourite was the Grilled Wagyu Clay Pot Rice (RM100) which also happened to be Kota’s as well. There’s just something about rice in Asian cuisine – having it elevates the whole experience, and I was quite blown away by the rich flavours. The charcoal-grilled Wagyu was served on top of rice in a clay pot. It’s recommended to mix it and then try it first before adding the dashi soup. When I had it along with the rest of the seasonings, I felt like I had found a life purpose: to eat this rice. 

Kingyu Drinks Menu

I love a good sake, and at Kingyu, they have a solid selection. In fact, you can try eight of them at once by ordering the Nomikurabe Hachishu (RM 90). They’re served on an aesthetically pleasing tray with eight varieties and a little Bonsai tree for good luck. Flavours are different on their own and with food – it’s worth tasting both before and with food to appreciate how one can elevate the other.

You Gotta Do Wagyu Gotta Do

Is it worth it? Let me work it, I put my thing down, flip it and reverse it. To answer your question, yes! I love a place that offers you Japanese food with a creative twist. On top of the excellent menu, with the private rooms set up, Kingyu is a haven for introverts who want to eat out but also want their privacy at the same time.

Reasons to visit Kingyu: private seating areas, super friendly and accommodating staff, amazing range of Japanese Wagyu cuts and recipes with a modern twist, and a delicious range of sake. 

Kingyu – Japanese Wagyu Restaurant
1st Floor, No. 8, Jalan 24/70a
Desa Sri Hartamas, 50480
Kuala Lumpur, Malaysia
@kingyukl
+60 3-6206 3515

Kingyu Opening Hours
Mon to Fri: 5 – 11 p.m.
Sat to Sun: 12 – 3 p.m. and 5 – 11 p.m.

Find more Japanese restaurants in KL here and stay up-to-date with the latest gourmet and travel recommendations for Malaysia here and here.