Bluefin otoro is treated with delicate precision — sliced thin to showcase the marbling and paired with minimal seasoning to let the quality shine. The fatty belly section is prized for its buttery quality, and Nikaku's version represents top-grade sushi work.
Tips from diners
The omakase menu progresses from lighter fish to richer, fattier cuts — sit at the counter to ask the chef about each piece.
The signature Malaya Mae Omakase at Nikaku features 12 courses that tell the story of Japanese precision meeting Malaysian pride. Each course highlights the sushi chef's skill in selecting, preparing, and timing the progression. The menu changes seasonally based on ingredient availability from both Japan and local waters.
Tips from diners
Book 2-3 weeks ahead, especially for weekend seatings. The restaurant has limited counter seats and fills up quickly.
There is a RM100 corkage charge per bottle if you bring your own beverages — the restaurant does not serve alcohol in its cooking.
This course highlights Nikaku's commitment to Malaysian ingredients. Penang's white clams are treated like premium Japanese fish — sliced fresh and served on rice with minimal adornment. It's a moment where the local spotlight shines as brightly as any imported ingredient.
Tips from diners
The 12-course Malaya Mae Omakase (RM350+) features an excellent balance of imported and local ingredients — ask for this when you book.
The scallop showcase at Nikaku blends Hokkaido's finest with Malaysian seasoning sensibilities. The scallop is served raw, maintaining its delicate sweetness, and may be finished with local condiments. This course exemplifies the restaurant's fusion approach.
Tips from diners
Nikaku does not use alcohol or pork in any preparations, making it uniquely welcoming for all Malaysian diners regardless of dietary preferences.
Sabah's tiger prawns are cooked lightly to maintain their sweetness and textural contrast. The slightly seared preparation concentrates the prawn flavor without masking it. This course bridges Japanese technique with Malaysian pride in local seafood quality.
Tips from diners
The counter is the best seating to experience omakase — the chef's timing and explanations enhance the meal significantly.
Nikaku by Azabu is the second concept from Azabu KLCC, specializing in casual omakase that blends premium Japanese ingredients with the freshest local catches from Penang, Malacca, and Sabah. The restaurant uses no alcohol or pork in cooking, making it inclusive for all diners in Malaysia. It opened in 2025 and quickly became one of the most sought-after omakase experiences in Kuala Lumpur.
Nikaku is located on the 4th floor of Lot 10's Isetan Japan store — take the elevator to the Japan floor and the restaurant is within the specialty shopping area.
The counter seating arrangement makes solo dining comfortable and interactive. Sit at the bar to watch the sushi chefs work and ask questions about each course.
The restaurant is closed Mondays. Tuesday-Sunday hours are 12 PM-3 PM lunch and 6 PM-11 PM dinner. Omakase seatings fill up quickly on weekends.
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