Top In Asia | Tengyu Omakase, Avenue K: Range of set menus include brand-new options starting from RM268

Here, guests can savour Shimomuragyu, a championship-winning beef at Japan’s Wagyu Olympics, victorious for 10 straight years at Aichi Prefecture’s esteemed wagyu tournament.

This halal-certified wagyu spotlights meticulous breeding for marvellously marbled meat with a superb fat-to-lean ratio, with an amino acid nutrition content that’s 30 times higher than most A5 wagyu beef. Tengyu Omakase’s careful charcoal cooking preserves the Shimomuragyu’s rich juices, resulting in full-bodied flavour and fabulous textures.

The restaurant offers a wide variety of set menu options, including three new additions priced at RM268, RM888 and RM1,000 – the RM268 Ume Omakase, the RM888 Tengyu Special Omakase with unlimited orders of premium wagyu sirloin, rib-eye and uchimomo cuts for two hours, and the RM1,000 Sushi Yoshi × Tengyu Kiwami Omakase for both A5 shimomuragyu wagyu and sushi.

Tengyu Omakase is a terrific choice for Japanese food enthusiasts in KL’s city centre, promising warm service in a comfortable space that comprises an open kitchen for grilling, as well as a private room for family gatherings and business dinners.

The Ume Omakase (RM268) is a budget-friendly meal that embraces all the essentials, starting with a trio of appetisers such as Shimomuragyu yukke, followed by today’s chawanmushi and a seasonal salad.

The first main course displays three kinds of Shimomuragyu slices, with the chef selecting a journey of joyful cuts to accentuate the allure of this wagyu beef, such as the sirloin, short rib, short plate, chuck roll or chateaubriand.

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The second main course is a playful hand-roll of wagyu sushi studded with ikura for bursts of briny and beefy flavours in every memorable mouthful.

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The third main course is a yakiniku-grilled sirloin roll, stuffed with sushi rice and a plump egg yolk to be enjoyed together in triumphant harmony.

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This omakase finishes with soulful, steaming-hot beef bone soup, concentrated with the nourishing benefits of beef, and a delightful plated dessert of the day.

The Tengyu Special Omakase (RM888) is available daily for lunch and dinner – the choice for patrons who crave as much beef as they can eat, with unlimited rounds of Shimomuragyu in a two-hour session.

The Tengyu Special Omakase begins with an appetiser of kale salad with special sauce, mushi mono of zuwai kani snow crab chawanmushi with ikura, sashimi of wagyu yukke with uni and caviar, and a premium course of teppanyaki Australian lobster.

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The star attraction is the Premium Wagyu Parts – unlimited cuts of sirloin, ribeye and uchimomo (top round), replenished as often as you want, each with its own signature flavour profile, confidently cooked by Tengyu Omakase’s chefs on the yakiniku grill.

This omakase ends with Owan Mono (Tengyu special soup) and Kudamono (seasonal fruits).

Tengyu Omakase has also launched a unique new omakase experience, bringing together two Japanese chefs to serve Shimomuragyu A5 wagyu yakiniku combined creatively with sushi.

This Ultimate Dual Delicacies celebration of culinary artistry is available exclusively by advance booking, only on the second Friday of every month in Tengyu Omakase at Avenue K.

Seize the opportunity to watch the work of Tengyu Omakase’s Chef Takeda, who boasts over a decade of yakiniku experience in Tokyo, alongside Chef Otsuka from Sushi Yoshi, formerly showcasing their skills at the Michelin-starred Koy Shunka in Barcelona.

The Sushi Yoshi x Tengyu Kiwami Omakase kicks off with three types of daily appetisers; potential highlights from the sea include ankimo (luscious monkfish liver), tsubugai (umami-loaded whelk) and marinated samna (Pacific saury).

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The Gohan Mono soup course is a decadent duet of beef and oyster, featuring a plump Hokkaido oyster wrapped in silky-smooth Shimomuragyu sirloin.

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Today’s Sashimi spotlights both seafood and Shimomuragyu in their pure raw forms, powerfully pristine to convey their clean, natural flavours.

The first main course series for Yakiniku comprises two thick cuts of steak – the Teppan-Grilled Sirloin and the Chateaubriand Special, deliciously done to perfection, displaying different preparations (one on the teppan, the other over charcoal, served with the simplicity of truffled salt) for captivating contrasts of char and chew by Chef Takeda.

The second main course series is dedicated to Sushi, with a parade of nigiri sushi curated by Chef Otsuka to embody the excellence of the season’s seas, such as mirugai (Pacific geoduck), otoro, akagai, madai, kinmedai, ebodai and scallop with sea urchin.

There’s also a surprise of Shimomuragyu chuck-rib beef gunkan sushi, delectably delicate, for a comparison of meat to follow the fish.

The Sushi Yoshi Ten-Gyu Special is a show-stopper – a spectacular bowl blanketed with the best of seafood and Shimomuragyu, from buttery zuwai kani snow crab to caviar and ikura.

Today’s Dessert concludes the courses with opulent French-inspired flair, reinterpreted with Japanese flavours, such as raspberry mousse cake baked by Tengyu Omakase’s team.