Since opening in 2023, KIKYO has positioned itself as a destination for modern Japanese fine dining in Kuala Lumpur. Located in The Troika, the restaurant offers a multi-layered experience: downstairs, a curated Omakase and à la carte menu; upstairs, a lounge for cocktails and conversation. Under Head Chef Sean Thu, the kitchen combines technique, seasonality, and thoughtful restraint, placing each ingredient at the centre of the plate.
KIKYO Troika Head Chef Sean Thu
The restaurant is anchored by the rare Warayaki straw-fire grilling method, a technique that imparts a subtle, clean smoke and allows the natural flavours of the ingredients to shine. From A5 Miyabi Wagyu to dry-aged local duck, each dish is carefully constructed to balance texture, temperature, and flavour. “Our philosophy is restraint,” says Thu. “We respect the main ingredient, adding only what is necessary to complement it, whether through sauces, garnishes, or accompaniments.”
Signatures And Seasonal Omakase
KIKYO’s Omakase menus — Aki and Fuyu — follow Japan’s seasonal rhythm. A typical 11-course meal begins with delicate appetizers, progressing to the intensity of straw-grilled mains. Dishes such as Dry-Aged Duck with Japanese figs, Red Miso Black Cod, and Umami Lamb Rack demonstrate a focus on the protein, enhanced with subtle sauces or glazes to highlight texture and flavour. The Warayaki Sashimi, prepared with rice straw imported from Japan, adds a gentle sweetness to premium cuts like winter Buri, while the kitchen pairs ingredients to balance fattier or more intense flavours.
For those seeking a more casual experience, the à la carte menu presents individual dishes with the same attention to precision. Dry-aged squid, seared scallops with apple-yuzu dressing, and the A5 Miyabi Wagyu steak offer a glimpse of the Omakase philosophy without committing to the full tasting journey.
Complementing the cuisine is a curated sake programme. Unlike wine pairings, the selection emphasises umami and texture, harmonising with the smoke and depth of Warayaki dishes and enhancing the experience of each bite.
Considered Spaces
KIKYO’s interior reflects the duality of its offering: the ground floor is ordered and intimate, suited for a structured Omakase, while the upstairs lounge introduces a more relaxed environment, with bespoke cocktails and a DJ booth. Together, the spaces allow diners to choose their pace — whether a meticulous tasting menu or a spontaneous evening with drinks and select dishes.
The approach extends to ingredient sourcing: approximately 70% of produce is imported to honour Japanese seasonal standards, while the remainder comes from local Malaysian suppliers, chosen when quality and flavour meet the restaurant’s exacting requirements. This flexibility allows KIKYO to adapt to local taste preferences, emphasising umami and punchy flavours without compromising the restraint central to its philosophy.
At KIKYO, technique, seasonality, and space converge, offering a Japanese dining experience in Kuala Lumpur that is structured, considered, and centred on the integrity of each ingredient.
(Photos: Continuum Hospitality Group)
