Asumo: Unveiling a Modern Yakiniku Journey in the Heart of Subang Jaya

Tucked away in the bustling heart of Subang Jaya’s SS15, a sleek haven for culinary escapades emerges. Asumo, a Japanese-owned haven specializing in the art of modern yakiniku, beckons with the promise of an immersive experience that transcends mere dining. Led by the seasoned culinary maestro, Chef Kota Furuya, Asumo marks the fourth exquisite venture in his chain of successful wagyu-centric restaurants in the Klang Valley, joining the ranks of the beloved Itsumo, Kyomo, and Kingyu.

The name, “Asumo,” whispers the gentle promise of “tomorrow, again” in Japanese, a testament to the team’s fervent hope of forging lasting connections with their patrons. Stepping into Asumo is akin to stepping into a refined haven of contemporary Japanese design. The restaurant’s four-story structure embodies the belief that the symphony of ambiance, including meticulous design, subtle lighting, and exquisite crockery, plays a crucial role in orchestrating a truly memorable dining experience. Currently, 22 private rooms nestled across the first and second floors provide intimate sanctuaries for culinary exploration, with plans to double this capacity in the near future.

A meticulous attention to detail defines every aspect of Asumo. Each element, from the charcoal grills sourced directly from Japan to the meticulously designed plates, uniforms, and state-of-the-art exhaust system, is meticulously curated to transport guests to the heart of a contemporary yakiniku haven in Tokyo’s esteemed Nihonbashi district.

Yakiniku, a culinary tradition deeply rooted in Japanese culture for over seven decades, beckons with its interactive charm. Asumo elevates this experience to an art form. Chefs expertly butcher whole halal-certified wagyu cattle sourced from the prized Miyazaki and Tokushima prefectures in Japan. A Japanese master butcher with over a decade of expertise then wields his blade with surgical precision, carving the highly-marbled meat into a symphony of delectable cuts, surpassing the usual repertoire offered in most yakiniku restaurants.

We were ushered to our private room upstairs which overlooks the road

Asumo SS15 has private rooms of various sizes upstairs as well as a common dining area downstairs

There are even private rooms for 2 pax which are suitable for romantic dates!

At the heart of Asumo’s culinary tapestry lies the signature Asumo Wagyu Omakase Platter, a first-of-its-kind in Kuala Lumpur. This exquisite masterpiece presents 10 distinct cuts of the highest-grade Japanese beef, each a testament to the artistry of the butcher and the inherent quality of the wagyu. Each bite-sized morsel comes adorned with a descriptive tag, unlocking the unique story behind its origin and cut, while a selection of handcrafted sauces and salts invites guests to embark on a personalized flavour journey.

Beyond the captivating allure of wagyu, Asumo’s menu unfolds like a meticulously crafted narrative. Diners can embark on a culinary odyssey with karubi (rib eye) and gyūtan (tongue) tasting plates, each sizzling enticingly over the binchotan (Japanese white charcoal) grills. Namul (pickles), sushi (eel or salmon with vinegared rice), ramen (noodle soup), and yakitori (barbecued skewers of seafood) add delightful counterpoints to the symphony of flavours. Asumo’s beverage selection, featuring whisky highballs, sake, beers, and juices, further elevates the experience, providing the perfect liquid companions to complement the culinary journey.

Asumo transcends the confines of a mere restaurant; it is a portal to a sophisticated, contemporary yakiniku experience in the heart of Subang Jaya. From the meticulously curated ambiance to the exquisite wagyu offerings, every element is meticulously orchestrated to transport guests to the culinary heart of Tokyo. Asumo is an invitation to embark on a delectable journey, one meticulously crafted bite at a time, where tradition meets modern artistry, and where every savor speaks volumes about the essence of yakiniku.

“Growing up, mealtimes with my family were very important. We had a handful of favorite restaurants that we kept going to throughout the various stages of our lives. I wanted to create an authentic and modern Tokyo-style experience that raises the bar in KL, more that just traditional Japanese food restaurants, or indulgent sushi omakases. A restaurant that’s about good food, suitable for all diners, be it for business get-togethers, families out for a weekly treat, or friends reuniting over a feast. Beyond that, we wanted to provide top-quality yakiniku at an affordable price, which is something you rarely see outside of Japan. In addition, we want to provide an experience so delicious and convenient that our restaurants grow with you and become a part of your milestones and history.”
Kota Furuya, proprietor of Asumo