黥 KOBU by Wagyu Tavern — Restaurant in Kuala Lumpur

Nestled within Kuala Lumpur, 黥 ᴋᴏʙᴜ emerges as a beacon of refined omakase dining.

For a mere 788+/pax, patrons are treated to a lavish offering that includes free-flow caviar, black truffle, and the liberty to order from the entire menu—a veritable buffet experience complemented by an assortment of Sake and Sapporo drafted beer.

The inclusion of such opulent delights at this price point renders the experience nothing short of exceptional.

While the flavors across the menu are undoubtedly delightful, it is prudent to approach the accompaniments—caviar, Himalayan salt, ikura, uni, and truffle—with the understanding that they are intended for pairing rather than standalone consumption. This nuanced approach ensures a harmonious balance of flavors, mitigating any potential overwhelming saltiness.

Personal preferences aside, the A5 Wagyu stands out as a testament to the culinary mastery showcased at 黥 ᴋᴏʙᴜ. Its succulent texture and rich flavor profile cater delightfully to the discerning palate of a meat connoisseur. Equally commendable is the Gyutan (tongue), which adds a delightful textural contrast to the ensemble.

However, some offerings may falter in comparison, such as the lamp rack and sashimi, which lack the distinctive flair found in other selections. Additionally, the Sando, while intriguing in concept, falls short in execution—especially for those accustomed to enjoying meats at rarer temperatures.

In terms of service, 黥 ᴋᴏʙᴜ upholds the esteemed standards expected of an omakase establishment. While some may perceive the pacing as leisurely, it is imperative to acknowledge the intrinsic nature of omakase dining—a meticulous, chef-driven experience where each dish is curated with precision. Moreover, the option to indulge in a buffet-style arrangement undermines the essence of omakase, which inherently revolves around entrusting the chef's expertise.

The establishment’s gesture of VIP membership post-initial visit, accompanied by a subsequent 10% discount, adds an enticing incentive for returning patrons—although its universal availability remains uncertain.

In summary, 黥 ᴋᴏʙᴜ presents a commendable omakase experience that transcends mere gastronomy. With its accessible pricing and meticulous attention to culinary detail, it undoubtedly ranks among the finest offerings in the realm of...

Visited in September 2024. Malaysia. Kuala Lumpur.

Kobu by Wagu Tavern offers a truly unique dining experience, a twist on the traditional teppanyaki concept. You choose your menu in advance, and then each dish can be ordered repeatedly throughout the evening – a delicious way to indulge in your favorites! The beautiful, bright space features a bar counter for a maximum of 10-12 guests, making reservations essential.

Food: We opted for the lobster set, and oh my, it was incredible – possibly one of our best dinners in recent memory. We started with the freshest sashimi: scallop, tuna, shrimp, and salmon. Each piece was incredibly fresh, melting in your mouth, highlighting the exceptional quality of the ingredients. We then enjoyed several lobster preparations, each cooked to perfection: grilled, with a salted egg, and in a cheese sauce. Next, we savored fresh oysters before moving on to the Wagyu beef. We were treated to Wagyu dumplings, steak, and patties, all equally delicious. While there was one instance of a slightly unchewing, we believe this is more dependent on the cut. We were less impressed by the foie gras sando, as the foie gras was sliced very thinly, its flavor lost under the breading and pieces of toast. However, the foie gras with the Wagyu was divine, incredibly tender and juicy. For dessert, there were two types types of ice cream and peach sorbet, my favorite being the rich, indulgent chocolate ice cream with its incredibly intense chocolate flavor. You can enjoy all the dishes as much as you like!

Service: We were looked after by Chef Nori, who was incredibly positive and delightful. We really appreciated her attentiveness and her wonderful smile. We even had a few laughs together - it was a truly fantastic service.

Conclusion: This was an incredible experience, and we'll definitely be returning. For the price, it's an incredibly generous offering. Every ingredient was of the highest quality, with the preparation of each dish simply exquisite. The service was magical. I highly recommend trying this place...

Mary and the service team were awesome 10/10! But why ? 4 stars only ?

Oh ya, we tooked uni+ lobster packages. 2 adults around 2.2k includes tax

Let me break down for you. Con at last

Let's start with good things first Service was superb 10/10 Lobster is fresh and delicious 10/10 Wayvu steack and gyutan 9/10 Oyster is big and fat (what she said too) 10/10 foie gras okay okay because fried with toast. The sauce is too salty on our liking 6/10 Beef slice marinate, the marinate too strong. 6/10 Dessert okay okay I guess 6/10 Dumpling 6/10 Lamb 8/10 Chawanmushi 7/10 Drink average 5/5

Here come the con.

Black truffle was heavy promote online included influencer said whole black truffle to grind. 1kg RM8200, unfortunately, during our visit, we serve slices of black truffle with oil. Are you asking almost same ma? Unfortunately, no! .slice black truffle is around 1xx per 85g to 100g(on average). Maybe top-notch, maybe 200. Per kilo max 1k plus? Above, comment, just my personal opinion, and I am not an expert in black truffle. After all all is cost, if the owner is making a loss. I highly recommend straight removing black truffle and info to the public instead of changing to different stuff

The second cavier, influencer, and online info give 2 types of cavier , but I believe more expensive sturgeon are no longer provided, and now no more tin cavier?

Sashimi is a bit slimy, I think, due to time restraint. They pre cut and keep beside it, but it will cause it was slimy.

Above 3 disappointments we saw. Honestly, you can see the ceremony to show the truffle in my video. Honestly, when I saw truffle and straight disappointed. not because of the food but the way online promotion and influencer info was not accurate. Oh ya, where my abalone?

Anyway, we came here, not food but enjoyment, but we feel tricked by influencers and all online tricks. I still give 4 stars for the service,...