Kin Gyu Desa in Kuala Lumpur is a Japanese restaurant specialising in wagyu. Located in Desa Sri Hartamas, it prides itself on having an extensive selection of wagyu sourced from Nihonbashi in Tokyo, Japan.
Kin Gyu provides an amazing beef experience and is run by the same owners as Kyomo (previously Shin Nihon).
Wagyu, derived from the esteemed Japanese black breed of cattle, has garnered global acclaim for its unparalleled tenderness and exquisite marbling.
At Kin Gyu, you can indulge in dishes crafted from Miyazaki and Tokushima beef.
From Wagyu Carpaccio and Wagyu Steamed Chawan Mushi to Grilled Wagyu Steak, Wagyu Tendon Stew and Wagyu Teriyaki Hamburg Steak, there is a delightful array of choices waiting to be explored.
The Premium Wagyu Omakase set featuring 10 signature dishes at Kin Gyu costs RM220 (excluding tax) per person.
Going by the tagline “Eat & Travel Responsibly”. Ben Hor hosts a food and travel blog. Recognised by Google as Local Guide Level 8, he and his wife started their foodie journey in Penang before relocating to Kuala Lumpur. His food tales can be found at iambenhor.com
Their hand-rolled sushi − Temaki Sushi − delicately wrapped in Japanese seaweed, boasts four luxurious toppings: sea urchin, salmon roe, crab meat and raw wagyu. Each mouthful revealed a symphony of flavours and a play of textures. — Photos: BEN HOR
Roasted Premium Ribloin Sushi − a succulent slice of premium Japanese Wagyu ribloin, meticulously seared to perfection. This indulgent sushi showcased marbled, melt-in-your-mouth beef that had the smoky char from the searing process adding depth to a marvellous bite.
The warm, inviting interior of Kin Gyu Desa Sri Hartamas, Kuala Lumpur.
Uni Chawan Mushi was silky smooth – the eggs flavoured with dashi and soy sauce, then topped with uni (sea urchin) for a delightful textural contrast.
The premium Japanese Wagyu Steak was grilled on sizzling lava stone plates sourced from Mount Fuji, imparting a unique sear and special flavour. The steak featured consistent fat marbling throughout, resulting in a juicy melt-in-your-mouth texture. Best with simple seasoning of salt and pepper to enjoy its luxurious, buttery texture.
A warm Rice Cake Ball generously filled with sweet red bean paste, adorned with a light dusting of matcha powder on top.
