The Height of Kaiseke

Japanese Michelin-starred fine dining featured at the St Regis Kuala Lumpur for four exclusive evenings, a rare treat for a select few.

Ushi at St Regis Kuala Lumpur’s reputation as only specialised of the city’s Japanese beef restaurant took a unique culinary turn when it recently hosted Master Chef Takuji Takahashi for four nights. The one Michelin-starred chef presented an exquisite nine-course kaiseki fine dining menu featuring the freshest seasonal ingredients including red tilefish (amadai), shrimp-shaped taro (ebi-imo), male crab (kani) and dried mullet roe (karasumi).

On show inside the private counter dining room was an array of unique Japanese cooking techniques employed by the master chef. “My aim is to introduce to Malaysians the rich authenticity of Japanese fine dining following the Kyoto way which has more than 600 years of history,” said Master Chef Takuji. “Seasonal ingredients are requisite in kaiseki cuisine. They are meticulously prepared to bring out the truest flavour and umami of each dish.” Indeed, the master chef is also a third generation restaurateur with Kinobu in Kyoto specialising in private kaiseki dining.