Located in the charming Desa Sri Hartamas, a town celebrated for its rich tapestry of Japanese and Korean dining options, Kingyu promises an unforgettable gastronomic journey that harmoniously marries the exquisite flavors of Wagyu beef with the artistry of traditional Japanese cuisine.

At Kingyu, only the finest, halal wagyu is served, sourced directly from the renowned Miyazaki and Tokushima prefectures in Japan. As part of a trio of Japanese-owned establishments in the Klang Valley, the restaurant’s practice of importing whole wagyu cattle ensures not only superior quality but also greater affordability for its guests. Situated in the heart of a vibrant, bustling neighbourhood where parking can be a challenge, Kingyu elevates the dining experience with a thoughtful touch—complimentary valet service, offering customers added convenience during the busy dinner hours.

The journey to Kingyu is an experience in itself; eschewing ostentatious signage, the restaurant is subtly identified by a striking golden bull’s head on the first floor. As you navigate the corridor and ascend the elevator, you’re whisked into an enchanting realm reminiscent of Tokyo’s vibrant nightlife. The moment you step in and are greeted by the warm hospitality of the service team, you realise it will be not merely a meal, it’s a meticulously curated exploration of flavour, texture, and a profound reverence for culinary precision.

We began with the Wagyu Shabu Salad (RM38), a refreshing introduction that set the tone for the evening. The delicate slices of boiled Wagyu nestled among the crisp arugula and watercress were perfectly tender and buttery, complemented by the slight bitter notes of the leaves. Each bite revealed a delightful crunch, with the sesame dressing offering a gentle tang and citrus note that brightened the palate. The contrast between the fattiness of the beef and the crispness of the greens was both harmonious and indulgent, making it the perfect starter to whet our appetites.

A dish that piqued our curiosity was the Hotate Uni Chawan Mushi (RM25). The steamed egg custard, enriched with scallops and ginkgo nuts, was further layered with urchin sauce and topped with uni. While the texture was silky and the presentation beautiful, we found the flavours unexpectedly muted. It lacked the depth we had hoped for, especially given the luxurious ingredients. Nonetheless, the delicate balance of the custard’s ingredients provided a soothing pause in the progression of our meal.

wagyu

Next came the Yuzu Aonori Wagyu Carpaccio (RM50), an elegant dish that balanced richness with vibrancy. Thin slices of raw lean Wagyu, bathed in soy sauce-flavored olive oil, were elevated by the brightness of yuzu and the umami duo of green seaweed and kelp. The interplay between the sharpness of the citrus and the deep savory undertones of the seaweed created a symphony of flavors that lingered on the tongue, making it one of the standout dishes of the evening.

The Hatten Nigiri Mori (RM110) was a visual and culinary masterpiece—eight distinct renditions of Wagyu sushi, each cut and prepared with care. From the melt-in-your-mouth Roast Wagyu to the richly flavored Dashi Flavour Rib Cut, each bite was an exploration of Wagyu’s versatility. Other highlights included the Charcoal Grilled Wagyu with Sauce and the perfectly balanced Cured Lean Cut. A surprise delight was the Roasted Egg with Shrimp, a fitting complement to the indulgence of the Wagyu, offering a subtle sweetness that contrasted with the savory richness of the meat.

The 4 Kinds of Luxury Topping Kingyu Maki (RM35), wrapped in an elegant roll, brought together four luxurious toppings: uni, salmon roe, crab meat, and raw Wagyu. Each element contributed its own textural complexity—the brininess of the salmon roe, the delicate sweetness of the crab, and the smooth richness of the uni—all bound together by the indulgence of the wagyu. It was a small but mighty bite that left a lasting impression.

Wrapped in fragrant perilla leaf and served with homemade sweet soy sauce, the Wagyu Tempura Maki (RM22) offered a delightful balance of flavours. The sweetness of the soy sauce paired perfectly with the crisp tempura batter and the tenderness of the Wagyu inside, making it a comforting, yet sophisticated choice for maki lovers.

To our surprise, the California Maki (RM20) was the table’s unanimous favourite among the hand rolls. The creamy richness of avocado, paired with flying fish roe, cream cheese, and minced wagyu, created a luscious mouthful that was both indulgent and playful. It’s a familiar dish, yet the beef added an unexpected richness that elevated it far beyond the ordinary.

The pièce de résistance, however, was the Gyu Kabayaki Hitsumabushi (RM100) —a dish as impressive in presentation as it was in taste. Charcoal-grilled Wagyu rested atop fragrant rice, accompanied by a delicate Japanese dashi soup. There are multiple ways to enjoy this dish, but my preferred method was to savour the rich flavours of the Wagyu and rice before adding the dashi soup in the final bites. The dashi cuts through the buttery richness of the Wagyu, creating a perfect balance that cleanses the palate and prepares you for the next course.

For those seeking an authentic experience, the Premium Suki Yaki Set (RM100/pax, min order 2 pax) was a true homage to traditional Japanese dining. Featuring sirloin and shoulder Wagyu cuts, cooked in a shallow cast-iron pot in the Kanto style, the broth became richer as it simmered, absorbing the flavours of the beef and vegetables. The result was a deeply satisfying and robust dish, favoured by one of our companions, Bryan. If the broth becomes too intense, Kingyu offers the option to dilute it, but for us, the depth of flavour was a highlight.

Our final savory course was the premium Tokujyo Steak (RM140/100g), showcasing two prized cuts: sirloin and the lesser-known Zabuton (chuck flap). The selection of impeccably marbled wagyu cuts changes daily, and guests are presented with the choices at the start of the meal. Steaks are first seared at the bar for a lovely char and then finished on screaming-hot lava stones from Mt. Fuji at our table with special metal-tipped chopsticks. The Zabuton stole the show with its buttery texture and melt-in-your-mouth tenderness, while the Sirloin had a more robust beef flavour. Steaks was served with an extensive range of condiments; our favourites were the garlic-butter and yuzu kosho, the latter of which enhanced the richness of the Wagyu with a touch of acidity and spice.

sake

The Nomikurabe Hachishu (RM90) is a sake tasting experience that features eight different varieties of sake, allowing guests to explore the diverse flavours and craftsmanship of Japanese sake. Priced at RM90, this offering presents a curated selection of sake styles, showcasing both traditional and modern brews. Each glass offered a unique journey through Japan’s sake landscape, from the dry crispness of Suigei to the fruity richness of Daishichi. This thoughtfully curated selection was the perfect complement to the wagyu-focused menu, allowing us to explore the subtle, nuanced world of sake.

to conclude

Kingyu’s Wagyu-focused menu is an ode to Japanese culinary craftsmanship, combining tradition and innovation with every bite. From the indulgent sushi platter to the comforting sukiyaki and beyond, this was more than just a meal—it was an immersive journey into the world of Wagyu. Whether you’re indulging in their masterful steaks or savoring their sake pairings, Kingyu offers an unforgettable dining experience that speaks to both the heart and the palate. A big thank you to Kingyu for inviting us over!

Kin Gyu (pork-free, serves alcohol)
1st Floor, No.8,
Jalan 24/70a, Desa Sri Hartamas,
50480 Kuala Lumpur

T: +603-6206 3515
Site: https://kingyumy.com/ | Menu