Kazumasa Japanese Cuisine一将和食酒处
Experience omakase
in Penang
Eight seats facing the open kitchen. Fish selected in Japan and flown in each week, cut in front of you, served one piece at a time.
You leave the menu to the chef
That is all the word means — omakase, "I leave it up to you." There is no list to choose from. The chef builds the meal around whatever arrived from Japan that week, and around the people sitting in front of him.
Which is why the room is small. A counter of eight lets one chef read the table, pace the courses, and change the last piece because he can see you are already full. In a hall of two hundred, none of that is possible.
Tell us before you sit down if there is an allergy, or something you would rather not eat. Everything else — the order, the cuts, the timing — is the chef's to decide.
From Japan, every week
Omakase only works if the ingredients are worth leaving to the chef. Ours are selected, packed and shipped directly from Japan — otoro, chutoro, uni and whatever else the season has actually produced.
The market
Buying starts before dawn, while the fish are still cold from the boat. What is good today is not what was good last week.
The judgement
A tuna is graded on the cut face of its tail — the colour, the sheen, how the fat sits in the muscle. It is read by hand, not by label.
The journey
Packed in ice and flown out, so it reaches the counter in Penang while it is still worth serving raw.
This is why the room is small and why the menu changes. Buying this way does not scale.
Three ways to eat here
One menu, priced per item. The omakase counter runs on Wednesdays at a set price; everything else is ordered as you like it.
Wednesday Omakase
Premium dry-aged sushi chosen by the chef. One day a week, limited slots, and you know the price before you sit.
RM 288++ / pax See the menu →
Dry Aged
Bluefin, kinmedai, kanpachi and suzuki, aged in-house until the water leaves and the flavour concentrates. As sushi or sashimi.
Aged in-house, by the piece View list →
À la carte
Sushi and sashimi, handrolls and carpaccio, A5 Miyazaki wagyu, tempura, donburi, soba and udon, and the sake list.
See the full menu View menu →
Best Sushi in Tanjung Bungah
Restaurant Guru named Kazumasa the best sushi in Tanjung Bungah for 2025. We were the first counter in Penang to serve omakase, and the room has not grown since — which is rather the point.
Small room, short distance
Nothing here travels far. The chef cuts, forms and hands the piece across the counter, and you eat it within seconds — while the rice is still at body temperature and the nori has not softened.
Our chef speaks English and Japanese, so ask him anything. Where today's bluefin came from, how long the kinmedai has been ageing, what he would order if he were sitting on your side of the counter.
Questions we get asked
Do I need to book?
Yes. There are eight seats at the counter and a small number of tables, and dinner runs in two shifts. The Wednesday omakase has limited slots and should be reserved as early as you can.
What does omakase cost at Kazumasa?
The Premium Dry Aged Sushi Omakase is RM288++ per person and runs on Wednesdays only, with limited slots. Everything else is priced per item on the menu. Unlike most omakase counters you are told the price up front, not at the end.
Can you work around an allergy?
Tell us when you book and remind the chef when you sit down. Because the menu is built rather than chosen, an allergy or a dislike is easy to design around — as long as we know before service starts.
What if omakase is not for me?
Order à la carte. There is a full list of sushi, sashimi, grilled dishes, donburi, soba and udon, so a table can split between an omakase course and à la carte without any trouble.
Is there parking?
There is private parking for six cars directly behind the restaurant, available at dinner only, first come first served. Street parking on Jalan Fettes is the fallback.
Eight seats. Book one.
WhatsApp is fastest — we usually reply within the hour during opening times. Tell us the date, the time and how many of you there are.