From the team behind Kusa, with Summer Ng at the helm, Kuki is a quiet triumph of plant-based Japanese dining in the heart of Taman Tun Dr Ismail.
The vibe: Inside, Kuki is serene. A circular marumado window frames the space like a painting. Shoji screens filter sunlight across earthen textures and pale wood, while a curated bonsai collection adds sculptural charm. If you wish for a little privacy, a private dining room evokes the calm intimacy of a Kyoto teahouse.
The food: Dishes feel considered, both in composition and execution. A standout: the crispy layered potato with yuzu chickpea mayo, a clever take on the humble snack, where potatoes are twice-fried and served on a skewer, accompanied by a ten-ingredient dipping sauce. The Goma Miso Ramen is an equally compelling signature — a broth-forward bowl of handmade noodles, bok choy, baked tomatoes and mushrooms, finished with chilli oil and a hint of ginger. The sushi and maki mono are served with beet tartare, tomato natto, wild mushroom, and more.
The drinks: Drinks are just as carefully concocted. The bar, which sits adjacent to the main dining space, serves kochi, cold-pressed juices, and a list of zero-proof cocktails that hold their own beside the food: refreshing, balanced, and quietly inventive.
Time Out tip: For a more structured experience, opt for the five- or eight-course tasting menus — a well-paced introduction to the kitchen’s capabilities and Kuki’s subtle brilliance.