ENSŌ Izakaya & Bar opens its doors on 2 October 2025 at the Hyatt Regency Kuala Lumpur at KL Midtown. Located on the hotel’s fourth floor, the restaurant takes its name from the ensō—a hand-drawn circle in Japanese calligraphy that represents the beauty of imperfection and the uniqueness of each moment. It’s a fitting philosophy for a venue designed around the idea that no two nights are ever the same.

The venue has been designed as a multi-sensory space where dining, drinks, and music intersect. Guests can settle in for a full meal, spend time at the central bar, or simply enjoy Japanese small plates in a relaxed setting. The flexibility is intentional—the restaurant accommodates different moods and occasions rather than prescribing a single way to experience the space.

The restaurant accommodates up to 200 people across three distinct areas, each with its own character. The main dining room draws inspiration from Japanese farmhouse aesthetics, featuring a blend of open-plan seating and semi-private areas. Traditional paper lights hang from the ceiling alongside straw rope and string designs, while curated art pieces line the walls. The design elements work together to create an atmosphere that feels both authentic and contemporary.

The dining room overlooks the central bar and open kitchen, allowing guests to watch the culinary and mixology teams at work. For those who prefer outdoor seating, the alfresco area offers fresh air and views of the city skyline—a contrast to the more enclosed interior spaces.

The courtyard provides a quieter alternative. Designed as a tropical garden with Japanese influences, it centers around a 30-year-old bonsai tree and incorporates water features that add what the restaurant describes as a “Zen-like serenity.” As the evening progresses, an in-house DJ adjusts the atmosphere throughout the venue, gradually shifting the space from a dinner venue to a more social environment. The music, combined with the energy from the show kitchen and the activity at the bar, creates a dynamic that evolves as the night unfolds.

Executive Chef Masami Okamoto leads the kitchen. His career began in Japan before taking him to Paris early on, followed by significant roles in Singapore and Germany. Most recently, he worked in Zurich, where he earned a Michelin star and a 17-point Gault Millau rating. His background spans both traditional and contemporary Japanese cooking, and he’s consistently opened and led award-winning restaurants throughout his career.

At ENSŌ, Chef Okamoto’s menu covers a range of Japanese dishes, from the refined to the casual. The seafood is flown directly from Tokyo’s Toyosu Market, ensuring freshness and quality. The menu includes various izakaya-style small plates—the kind of dishes designed for sharing and pairing with drinks.

Signature offerings include Kaki no uni ikura nose—Japanese oyster elevated with sea urchin, salmon roe, and lemon jelly. Other notable dishes include crispy sushi rice topped with T’LUR Caviar, torched mackerel, and the ENSŌ Signature Miso Cod. A bowl of Asari Adadashi, a clear clam miso soup, offers what the chef describes as an umami-rich interlude between courses.

For mains, the Sashimi Nanaten Mori presents the chef’s daily selection of the best available catch. The Kushiyaki ‘Binchotan’ Skewers cater to yakitori enthusiasts, with options like Tsukune Negima (chicken with leek) and Gyukushi (Wagyu beef). The meal can conclude with the Asa No Ha dessert—berry compote with matcha ice cream, engraved with a hemp leaf symbol representing growth and good luck.

Chef Okamoto’s approach emphasizes precision and technique, with each plate reflecting his understanding of Japanese culinary traditions and his years of experience across different culinary contexts.

Head Mixologist Ivon Soon oversees the beverage program. She recently won the 2025 Malaysia’s Monkey Shoulder Ultimate Bartender Championship, earning her a spot to represent Malaysia at the inaugural regional finals in Tokyo this October. Having trained with top bartenders, she’s developed a reputation for working well under pressure and bringing creative approaches to her craft.

Soon’s cocktail menu draws on Japanese spirits and ingredients, with drinks that reference the cultural depth of shochu, highballs, and other elements of Japanese drinking culture. Her “Chu-Hai Experience” offers a modern interpretation of the traditional shochu highball, with creatively titled options like Kakka, Tsukemono, and Berī & Suppai—each tailored to Malaysian palates. The menu also features whiskey highballs, draft beer and sake pairings, and original signature cocktails under “‘The Circle Invites – Classic Cocktail Request,” which embodies the restaurant’s philosophy of bespoke experiences.

The bar maintains what the restaurant calls an “alcohol library”—an extensive collection that includes whiskies from Scottish regions like the Highlands, Islands, Speyside, and Islay, as well as blended, American, and Irish varieties. The collection also features curated selections of gin, vodka, cognac, agave spirits, and rum.

A centerpiece of the beverage program is the exclusive ENSŌ Sake, KIMOTO JUNMAI DAIGINJO. This sake is the result of a three-year brewing process using the renowned Aramasa Yeast No. 6, with storage below zero to achieve what the restaurant describes as a uniquely mellow and refreshing profile with a softened finish. The result balances fruity, floral, and umami notes—a sake created exclusively for ENSŌ.

The sake list extends beyond this exclusive bottle to include selections from brewing regions across Japan, including Kanto, Chubu, Kansai, Chugoku, Kyushu, Shikoku, and Okinawa. Each region brings distinct characteristics to its sake, reflecting different water sources, rice varieties, and brewing philosophies. The beverage selection is rounded out with umeshu (plum wine), beer, champagne, and a curated wine list.

ENSŌ Izakaya & Bar opens for dinner from 5 PM, Wednesday through Sunday. Reservations and inquiries can be made at +603 3093 1234 or through http://www.hyattregencyklmidtown.com

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