The current composition
Nine courses, one language.
Kyoto kaiseki technique meets the produce, aromatics and inherited flavours of Malaysia, in a sequence that changes with what the market gives us each week.
Discover the full kaiseki →- Sakizuke先付
Petai, sea urchin, yuzu kosho
The first taste. Bitter, briny, bright.
- Owan椀物
Bunga kantan clear broth, kampachi
A soup course, drunk before it is eaten.
- Mukouzuke向付
Otak-otak spiced toro, shiso, calamansi
Sashimi, cut to the grain of the fish.
- Yakimono焼物
Charcoal Sarawak pepper wagyu, belacan butter
Grilled over binchotan, brought straight to the counter.
Chef Hana Lim
“Eleven years in Kyoto taught me restraint. Coming home taught me what to be restrained about.”
After more than a decade in Kyoto kaiseki kitchens, Chef Hana Lim returned to Kuala Lumpur to open a ten-seat counter built on a simple premise: the technique should be Japanese, and the produce should be home.
Meet the kitchen →
“Nine courses that argue, quietly, that Kyoto technique and Malaysian produce were always meant to share a counter.”
The City Table
“Ten seats, one seating at a time, and a chef who plates like she is running out of things to prove.”
Palate Asia
“Kuala Lumpur's most disciplined new counter.”
The Evening Journal
