Ushiraku KL, a must-visit restaurant in Kuala Lumpur for amazing Japanese modern yakiniku. Located along the bustling Jalan Telawi 3 (above BAIT, same row with Sri Nirwana Maju Banana Leaf Rice), Ushiraku is committed to compliment the unique dining scene of Bangsar, offering the tradition of Japanese barbeque in a contemporary, laid-back atmosphere.
As wagyu cognoscenti, Ushiraku Modern Yakiniku stands out for selecting only prime quality of Japanese Black Wagyu- A5, imported from Tokushima or Miyazaki Japan. Each wagyu cut is truly an indulgence, with amazing marbling and tenderness. Apart from charcoal yakiniku, Ushiraku also expand their beef repertoire alongside with classic-but-creative Japanese delicacies, created by executive chef who has over 20 years of experience in Japanese culinary.
Ushiraku covers both ala-carte and course menu, which we personally feel worth returning numerous time to check out. We went for the latter on our first visit, checking out Degustation Menu for 2pax. A 5-course menu, putting together Amuse, entree, yakiniku, noodles and dessert that took our taste buds on a gastronomic journey.
Assorted Kimchi & Namul
Began with Kimchi & Namul of the day – Kyuri Kimchi (Japanese cucumber kimchi) , Horenso Namul (spinach kimchi), Hakusai Kimchi (napa cabbage kimchi). A great side dish to open up the appetite, and to pair with our Yakiniku later.
Foie Gras Crumble
Premium Wagyu Sushi- 3pcs
Premium Wagyu Sushi, using A5 wagyu beef imported from Miyazaki Japan. Topped with Uni, Caviar, in your choice or Raw or Seared.
Seared Foie Gras with homemade blueberry jam and balsamic reduction, sprinkled with matcha and cocoa crumble that makes this dish an interesting mix & match. Surprisingly, very nice! Rich and delicate foie gras, flavours elevated with from berries fruitiness, umami taste of matcha and chocolate.
Assorted A5 Wagyu Platter
(*select daily by chef)
Here comes the star of the day – Assorted A5 Wagyu Platter for Yakiniku. Look at the marbling! Oh-so-beautiful.
Each cut is specially selected daily by the head chef. We were served with Sotomomo (gooseneck round), Kaburi (ribeye cap), Jo Karubi (short rib). Grilled over charcoal. Savored with homemade specialty sauces. Like the Ponzu Sauce with chilli paste, spring onion and raddish.
Yakisuki with Kenkori Egg
Yakisuki – thinly sliced premium part of A5 Wagyu, another highly recommended premium steak cut. This is also the best-seller in Ushiraku Bangsar, available in Yakisuki Sirloin, Ribeye, or Misuji- Topblade on the ala-carte menu. Suggest to grilled for 3 to 5 seconds, then dip in kenkori egg yolk. By far our favourite cut. So tender, almost melt-in-mouth with delightful creaminess from the egg yolk.
Cold Inanwiwa Udon
Slurp! This Cold Inanwiwa Udon can easily become the crowd-favourite at Usihraku. Smooth, thinner udon from Akita prefecture sit on cold soup broth, served with sliced Wagyu beef roll. Clean in taste but doesn’t fall short of flavours with lovely combination from julienned spring onion, seaweed and citrus peel.
Dessert of The Day
End the meal sweet with Yuzu Sorbet and Matcha Ice Cream.
Overall, we had an enjoyable Yakiniku weekend lunch at at Ushiraku. Staffs are friendly and attentive. Spacious and comfortable seating. Each table is installed with smoke extract fan , so that you don’t leave smelling like BBQ. Spotted Wagyu Don, Ushiraku Katsu Sando (yay!), A5 Hamburg Steak with Egg, A5 Wagyu Beef Burger on the menu- gonna try them out next round! Common beverage like green tea is at RM5 per glass. You can order beer to go with your meal, or wine and sake — as they have a pretty good selection of Japanese sake and red wine.
Ushiraku Modern Yakiniku Bangsar
65, Jln Telawi 3, Bangsar, 59100 Kuala Lumpur,
(*Above BAIT KL, next to el Meson)
Tue – Thu (5PM – 11.30PM)
Fri – Sat (5PM – 12AM)
Sunday (12PM- 3PM ; 5.30PM – 10.30PM)
Closed on Mondays