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018-297 1886 kazumasarestaurant@gmail.com
KAZUMASA Japanese Cuisine
Hotate and ikura sushi Scallop with salmon roe Slicing at the counter Down the length of the counter Forming nigiri by hand Otoro nigiri finished with uni Sashimi moriawase A5 Miyazaki wagyu with gold leaf Plating at the pass Botan ebi with foie gras Sea urchin and wagyu temaki The dining room and its samurai mural Slicing toro at the counter A whole loin of bluefin Bluefin tuna, cut into blocks Chirashi don Japanese abalone Grilled cod with salt Nama hotate with sea urchin Carpaccio with caviar Sashimi served on a wooden boat Sake and shochu Sea urchin, by the spoon Engawa, the fin muscle of the flounder Fish nitsuke, simmered in soy Nimono, simmered and lidded Botan ebi, dressed and plated Uni temaki, handed straight across the counter Finished with the torch Salmon nigiri with maple Chawanmushi Donburi Today’s sashimi Uni sushi Kanpachi carpaccio A pair of nigiri Uni, formed by hand The first cut of the day Counter seating Kazumasa on Jalan Fettes Sashimi moriawase
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This week's catch

What arrives from Japan changes every week, and the photographs on this page cannot keep up with it.

The kitchen posts the week's fish, the seasonal courses and anything unusual that turns up in the delivery — king crab, live lobster, whatever the market had. If you want to know what is good right now, that is where to look.

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Restaurant Guru 2025 certificate: Best Sushi in Tanjung Bungah
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Better in person

No photograph gets the temperature of the rice right.

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