圭 K transforms the traditional Japanese kaiseki experience into a local masterpiece on the 37th floor of Menara Ilham. Every dish, from turmeric-bud porridge with Sarawak’s Bario rice to delicate seasonal seafood, is a testament to Chef Hidemichi Seki’s philosophy: elevate Malaysian ingredients through minimalist, artful plating. Diners praise the serene, gallery-like ambiance, flawless service, and the way each bite encourages you to pause and truly savour the moment. It’s refined fine dining for adventurers at heart.
Perched on the 37th floor of Menara Ilham in Kuala Lumpur’s Golden Triangle, 圭 K redefines fine dining with its elegant fusion of Japanese kaiseki precision and Malaysian produce. Led by renowned Chef Hidemichi Seki—formerly of Michelin-starred RyuGin and Tenku Ryugin—圭 K delivers an exceptional culinary journey, making it one of the best kaiseki restaurants in KL. Chef Seki’s philosophy is deeply rooted in “shun” (旬), celebrating ingredients at peak season. With the help of a dedicated Malaysian forager, he sources native treasures like Sarawak’s Bario rice, turmeric buds, wild figs, and Cameron Highlands corn—each thoughtfully translated into artistic dishes that showcase local flavors through Japanese technique. 圭 K offers a meticulously crafted 15–20 course tasting menu priced at RM800++ per person. Standout creations include the turmeric-bud porridge with Bario rice, charcoal-grilled coral lobster, Som Tam–inspired grouper, vegetable medleys with chicken liver and gooseberry, and an oval oyster-shell ice cream served on a delicate cracker. Each element—down to the choice of mineral water and handcrafted dinnerware—is thoughtfully curated, ensuring a memorable fine dining experience. 圭 K is ideal for couples seeking a romantic dinner with a view, foodies craving an exceptional fine dining in KL experience, or small groups celebrating milestones. The understated luxury and culinary artistry cater to diners seeking both visual splendor and deep gastronomic satisfaction.
Kuala Lumpur
圭 K transforms the traditional Japanese kaiseki experience into a local masterpiece on the 37th floor of Menara Ilham. Every dish, from turmeric-bud porridge with Sarawak’s Bario rice to delicate seasonal seafood, is a testament to Chef Hidemichi Seki’s philosophy: elevate Malaysian ingredients through minimalist, artful plating. Diners praise the serene, gallery-like ambiance, flawless service, and the way each bite encourages you to pause and truly savour the moment. It’s refined fine dining for adventurers at heart.
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