Chef Norikazu Shibata started his career at a sushi-ya in Tokyo about four decades ago. Today, he’s one of the best in the business, as evidenced by Sushi Kazu’s recognition as a Michelin-selected restaurant in Malaysia. His is the Edomae way: the centuries-old tradition of Tokyo-style aged sushi, often cured before serving. At Sushi Kazu, elegance is everywhere; cloud lanterns float overhead the restaurant’s signature curved counter, where guests are served sushi starring only the season’s finest on tableware sourced from Japan.
Lunch omakase menus start from RM258. Dinner omakase menus start from RM488.