Words: Aidil Harith, Dining Editor
Tucked discreetly in Kuala Lumpur, Takeen Omakase offers an intimate escape from the city’s bustle with an experience that felt especially meaningful in the evening. I was personally invited to preview its Valentine’s eight-course omakase menu. With the restaurant reserved exclusively for me, the absence of other diners created a rare sense of privacy and focus, making the evening more deeply personal and quietly honouring. It was an absolute privilege to experience Takeen Omakase in such an intimate setting, one that allowed the craft, pacing, and intention behind each course to be appreciated without distraction.
Pictures (Left to Right): The interior of Takeen immediately reinforces this sense of refinement. | Award plaques that provide subtle acknowledgements of the restaurant’s accolades.
The Interior
The interior of Takeen Omakase immediately reinforces this sense of refinement. Minimalist yet elegant, the space draws from classic Japanese design with warm wood tones, soft ambient lighting, and a clean, uncluttered counter that places full attention on the chef’s work. Tastefully displayed along the walls are award plaques that provide subtle acknowledgements of the restaurant’s accolades that add depth and credibility without overwhelming it. With limited counter seating, the atmosphere feels exclusive yet welcoming, calm yet confident which is an ideal backdrop for a special occasion dining experience.
The 8 Course Valentine Menu
Picture (top): True to the spirit of omakase, the Valentine’s eight-course menu was designed as a surprise experience, carefully curated by Chef Thomas, the Executive Head Chef, to promote a sense of togetherness.
True to the spirit of omakase, the Valentine’s eight-course menu was designed as a surprise experience, carefully curated by Chef Thomas (who was not around that day), the Executive Head Chef. Rather than detailing each dish, the menu listed only broad course titles such as appetizer, cold dish, sashimi, fried dish, and main course leaving the specifics intentionally undisclosed. This thoughtful restraint heightened anticipation and encouraged diners to surrender control, allowing each course to unfold as a quiet revelation. The lack of detail was not an omission, but a deliberate choice, reinforcing trust in the chef and adding an element of excitement to the progression of the meal. Based on my interaction with Chef Andrew, the philosophy behind the Valentine's menu was also to create a sense of togetherness.
1. Hajime (Appetizer)
Picture (Left & Right) : A delicate tuna wrapped in creamy avocado and crowned with tobiko, accompanied by wasabi mayo and seaweed.
The meal opened with Hajime (appetizer), a delicate tuna wrapped in creamy avocado and crowned with tobiko (flying fish roe), accompanied by wasabi mayo and seaweed. The addition of fresh Shizuoka tomato introduced a subtle sweetness and aromatic lift, elevating the dish into something quietly luxurious. Shizuoka tomatoes, are premium Japanese tomatoes popularly known for extreme sweetness and high nutrient content. Its authenticity was so striking that it felt momentarily transporting, as though the first bite had carried me straight to Japan.
2. Rei (Cold Dish)
Picture (top) : Pristine Hokkaido scallop perched atop a silky truffle cauliflower purée and Italian black truffle.
Next came Rei (cold dish) which is a pristine Hokkaido scallop perched atop a silky truffle cauliflower purée and finished with a delicate shaving of Italian black truffle. The dish was refreshingly light yet luxurious, offering a harmonious balance that gently reset the palate and set a graceful rhythm for the courses to follow.
3. Otusukuri (Sashimi)
Picture (top): A Japanese sea urchin nestled in creamy edamame and wrapped with delicate Norwegian seaweed, paired with sturgeon caviar.
The sashimi course featured Uni (Japanese sea urchin) nestled in creamy edamame and wrapped with delicate Norwegian seaweed, paired with sturgeon caviar for a luxurious contrast. Each bite was decadently rich, yet balanced by a subtle hint of oceanic sweetness, creating a memorable harmony of flavors. This course was a striking testament to the chef’s reverence for high-quality ingredients and mastery of traditional technique.
4. Umi (Salad Dish)
Pictures (top): Kawa Ebi (prawns) from Toyama paired with Kyoto asparagus and a crisp topping of sea urchin.
On to my next menu which was a carefully composed seafood with salad. This is the Kawa Ebi (prawns) from Toyama paired with Kyoto asparagus and a crisp topping of sea urchin. This was lightly refreshing as it offered a gentle pause that reset the palate while maintaining the rhythm of the meal.
5. Rekka (Fried Dish)
Picture (top): Tender abalone that had been steamed for two hours before being lightly battered and fried to a perfect crunch.
The transition led to the next dish which was only described as fried on the menu which was the tender abalone that had been steamed for two hours before being lightly battered and fried to a perfect crunch. Nestled in a rich awabi kimo sauce a luxurious Japanese sauce made from abalone liver, often featured in high-end omakase, the abalone was elevated with depth and umami. A delicate artichoke garnish crowned the dish, completing a visually stunning and technically precise presentation that showcased both finesse and mastery.
6. Okonomi (Main Course)
Pictures (top): Grilled Miyazaki A5 Wagyu Sirloin, marinated in miso served with Kabushima cauliflower and a delicate egg yolk vinaigrette
The highlight of the evening arrived with the main course: Miyazaki A5 Wagyu Sirloin, marinated in miso and perfectly grilled, served alongside Kabushima cauliflower and a delicate egg yolk vinaigrette. The first bite was an almost transcendent moment as the beef melted effortlessly on the tongue, rich and buttery yet impeccably balanced. I found myself savoring each mouthful in awe, captivated by the depth of flavor and the luxurious texture. It was indulgent without being overwhelming, a dish that evoked pure delight and quiet reverence. This Wagyu was more than a centerpiece; it was an emotional high point of the meal, anchoring the menu with both elegance and impact.
7. Kamado (Rice Dish)
Pictures (top) : Kamado (rice dish), featuring Japanese red snapper, Madai, with scales so delicately prepared they could be eaten.
Next came the Kamado (rice dish), featuring Japanese red snapper, Madai, with scales so delicately prepared they could be eaten. Revered in Japan as a highly prized and auspicious fish, Madai is celebrated for its firm texture, subtle sweetness, and vibrant red skin. When the hot kombu tea (umami-rich beverage made from dried, powdered, or finely chopped kelp, often seasoned with salt) was poured over the fish and rice, the rising aroma was both comforting and invigorating, immediately drawing me in. The first bite was a moment of quiet delight as the tender fish, infused with the gentle umami of the tea, created a harmonious blend that felt both familiar and uplifting. Each subsequent mouthful brought a deep sense of satisfaction and contentment, gracefully rounding out the savory portion of the meal in a way that felt both comforting and emotionally resonant, the kind of experience that lingers long after the plate is empty.
8. Tanoshi (Dessert)
Picture (from L to R) : Moro Miso Cheesecake | Classic vanilla ice cream, paired with Shizuoka cherry, blueberry, and strawberry.
The experience concluded with a refined dessert selection, beginning with Moro Miso Cheesecake, a fusion creation that beautifully balanced the rich, creamy texture of classic cheesecake with the subtle, umami depth of Japanese miso paste. The first bite was a gentle revelation as it was creamy yet layered with savory complexity, leaving a lingering warmth and quiet satisfaction that made me pause in appreciation. Following this was classic vanilla ice cream, paired with Shizuoka cherry, blueberry, and strawberry, and crowned with a delicate chocolate-flavored lace tuile. Each spoonful was pure delight due to the freshness of the fruit, the smooth sweetness of the ice cream, and the crisp lace tuile combined to evoke a playful, joyful finish that perfectly closed the meal on a high note.
Conclusion
Picture (top) : A photo session with Chef Andrew who carried himself with a quiet, father-figure presence, patiently explaining each dish in a calm and gentle manner
Beyond the cuisine itself, what truly set this experience apart was the chef’s kindness and attentiveness which were the qualities that stand as a compelling reason to visit Takeen Omakase in their own right. Soft-spoken and composed, the chef carried himself with a quiet, father-figure presence, patiently explaining each dish in a calm and gentle manner rather than the performative style often associated with typical chefs. This approach fostered a sense of ease and connection, allowing diners to appreciate the food without intimidation or distraction.
While the Valentine’s eight-course menu demonstrated careful craftsmanship and premium ingredients, it was this human touch that lingered most. In an industry where such warmth and sincerity are increasingly rare, the chef’s demeanour elevated the entire experience. It is this balance of refined cuisine and heartfelt hospitality that makes Takeen not just a place to dine, but a place worth returning to.
The Valentine’s Omakase will be available exclusively on 13 and 14 February 2026, with the eight-course menu priced at RM1,388 for two persons.