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Words: Nina
Photo: Writers Own
There are dining experiences, and then there are transformative culinary journeys that linger in your memory long after the last morsel has been savored. The Hidden Plate Omakase at Grand Hyatt Kuala Lumpur belongs unequivocally to the latter category—a clandestine affair that unfolds every Thursday through Saturday evening, where only eight fortunate souls witness culinary poetry in motion.
The Prelude to Perfection
The evening begins not with fanfare, but with whispered anticipation. Pre-dinner drinks set a contemplative mood as guests are led through dimmed corridors that feel deliberately mysterious, as though you're being initiated into an exclusive society. The pathway itself becomes part of the theater—uncertainty mingles with excitement, building anticipation for what lies ahead.
This isn't merely dinner; it's an invitation to something profoundly intimate.
The Maestro Behind the Magic
At the heart of this extraordinary experience stands Chef Masaki Arakawa—fondly known as Mark—whose story reads like a modern-day culinary odyssey. This Japanese Muslim chef's journey began in Australia before he returned to Japan to hone his craft at a traditional ryotei in Nagoya. His eventual arrival in Malaysia marked the beginning of something special, where he launched Sushi Azabu and ascended to head chef within three years.
Chef Mark embodies the rare combination of traditional Japanese precision and contemporary adaptability, creating Muslim-friendly Japanese dining that never compromises on authenticity. His presence at the counter isn't just about preparing food—it's about sharing stories, techniques, and passion with every carefully orchestrated movement.
Where Architecture Meets Artistry
Upon entering hidden place, within the hotel, the magnificent vista of Merdeka 118 stretches before you like a living postcard of modern Malaysia. This contrasting effect—Japan's culinary heritage framed by KL's architectural ambition—creates an atmosphere that feels both intimate and grandiose. With only eight seats available, every guest becomes part of an exclusive narrative, sharing glances of wonder as each course unfolds.
The romantic ambiance transforms strangers into conspirators, all swept up in the same extraordinary experience. Conversations flow effortlessly between diners, united by the realization that they're witnessing something truly special.
The 17-course menu
Appetizer - Japanese giant squid, tomato fruit
Sashimi - Early season bonito, flower wasabi
Side Dish - Chawanmushi
Hot Dish - Unagi, eggplant, okra sauce.
A Symphony in Seventeen Movements
The 8:00 PM seating offers the full seventeen-course experience at RM680 nett per person—a price that transforms from expense to investment the moment the first course arrives. Each dish represents a chapter in Chef Mark's culinary autobiography.
The first appetizer— japanese giant squid —set the tone with quiet brilliance—a masterful pairing that complemented the tender squid so perfectly, it felt like a soft-spoken promise of the journey ahead. Its texture, delicately soft yet full of depth, awakened our senses like a gentle prelude before an epic symphony. As we savored each bite, an emotional tide began to stir—anticipation, curiosity, and reverence for the craft that was unfolding before us. It wasn’t just a dish; it was a whispered invitation into a world where every course would speak a new language of flavor, and where even the humble squid became a storyteller in Chef Mark’s culinary odyssey.
The sashimi course featuring tuna demonstrates Chef Mark's mastery of temperature, texture, and timing. But it's the chawanmushi—that deceptively simple steamed egg custard crowned with caviar—that truly reveals his technical prowess. This dish embodies Japanese cuisine's greatest strength: transforming humble ingredients into moments of pure indulgence through skill and patience.
The evening's hot dish—unagi with eggplant and okra sauce—strikes the perfect balance between crispy exterior and tender flesh, a combination that would convert even the most skeptical diner into an unagi devotee. Each bite carries the warmth of the kitchen and the chef's dedication to perfection.
The Sushi and The Dessert.
The Stars of the Evening
While every course deserves its moment, the sushi progression represents the evening's crescendo. The bluefin tuna toro—that most coveted cut—melts on the tongue with a richness that redefines luxury. This isn't just sushi; it's an education in why this particular piece of fish commands such reverence among connoisseurs.
Even more remarkable is the flounder fin muscle, a rare selection that showcases Chef Mark's willingness to venture beyond the expected. The explosion of flavors and intricate texture elevates the entire experience, demonstrating why The Hidden Plate stands apart from conventional omakase offerings.
The Perfect Conclusion
The miso soup elevated with shimiji clams serves as both palate cleanser and meditation, preparing diners for the evening's gentle conclusion. It's arguably one of the finest miso soups in the city—a seemingly simple dish that reveals layers of complexity with each spoonful.
As the evening winds down, guests find themselves reluctant to leave this cocoon of culinary excellence. The view of Malaysia's prideful tower provides a constant reminder of place, while the Japanese precision of the experience transports you across continents.
An Experience Worth the Journey
The Hidden Plate Omakase isn't merely a meal—it's a pilgrimage for Japanese food aficionados and curious epicureans alike. Chef Mark has created something that feels both authentically Japanese and uniquely Malaysian, nestled in the heart of KL with panoramic views that make the evening feel like a celebration of both cultures.
With optional beverage pairings available at RM108 nett per person featuring Japanese beers, wines, and sake, the experience can be further elevated for those seeking complete immersion.
This is the crème de la crème of omakase dining—an experience that justifies every ringgit spent and every moment savored. In a city filled with dining options, The Hidden Plate stands as proof that true culinary artistry remains alive and thriving, one carefully crafted course at a time.
The Hidden Plate Omakase runs every Thursday, Friday, and Saturday at Grand Hyatt Kuala Lumpur. First seating at 6:00 PM (14 courses, RM600 nett) and second seating at 8:00 PM (17 courses, RM680 nett).
Seats are limited to only eight guests per session, with two evening sessions offered at 6:30pm and 8:30pm. For reservations and dining enquiries, email restaurant.kuagh@hyatt.com or WhatsApp +6012 621 9869.
