Kiseki Omakase | Kuala Lumpur

ABOUT US

Origin of our name:

Kiseki

The four seasons gifted us with special ingredients that can only be enjoyed for brief periods of time. Kiseki’s menu changes every season to bring these exquisite ingredients to our customers. In spring you may delight in the tender young sea bream (kasugo dai), and in summer we can savour the fine and firm sea eel (anago). The silvery and flavourful saury (sanma) heralds the arrival of autumn, while winter is when the prized fatty otoro reaches its peak. Aside from the seasonal menu, our expert chefs may be inspired to change some ingredients occasionally, depending on the freshest produce available or special creations of the day.

We are an exquisite Japanese fine dining restaurant that integrates innovation with traditional Japanese cuisine. In the spirit of Japanese perfectionism, we strive to achieve the ultimate expression of our food, where even the smallest details are not overlooked. Let our expert chefs guide you through a thoughtfully curated OMAKASE feast. Listening to their knowledgeable explanations of special ingredients and cooking techniques will add to your enjoyment and appreciation of each beautifully presented dish, giving you the most enjoyable tasting sensation.

From this desire to celebrate the seasons and elevate dining to its highest form, came the concept for our name “Kiseki” – a fine dining experience that takes you on an immersive journey through the seasons.

CUISINE

AGED SASHIMI

[Aging] Aged sashimi is one of the quintessential dishes of seasonal Japanese cuisine. Aging enhances the taste and texture of the fish, bringing out the umami flavour and soft buttery texture. During the aging process, enzymes in the flesh break down proteins and fats into natural sugars and glutamate, which enhances the taste of the fish.

Different types of fish can be aged for different periods of time. Delicate fish like tai and hirame only need to be aged for a few days, but larger fish like bluefin tuna can be aged for over a week to truly develop its flavour.

SASANISHIKI RICE

SASANISHIKI rice, a sibling of the popular KOSHIHIKARI rice, was developed in Miyagi prefecture in 1963 from HATSUNISHIKI and SASASHIGERU parent breeds. However, in recent years, the cultivation of SASANISHIKI has decreased greatly and it only accounts for 1% of rice grown in Japan.

SASANISHIKI rice has an elegant and light taste. Since Japanese cuisine is characterised by simple dishes with subtle flavours, a delicate rice like SASANISHIKI is preferred, as it allows one to appreciate the refined taste of each dish.

The low lipid content of SASANISHIKI makes it less sticky compared to KOSHIHIKARI. When used as a sushi rice, SASANISHIKI comes apart easily in your mouth with a pleasing aftertaste. With these qualities, and its low availability, SASANISHIKI has come to be known as the “RICE OF DREAMS”.