We recently ventured over to the happening neighbourhood of Subang Jaya’s SS15 to check out the latest new restaurant to open there. Asumo has arrived to delight residents with its authentic and upscale Japanese yakiniku dining experience. As a Japanese-owned restaurant, Asumo sets itself apart by serving halal-certified, charcoal-grilled Japanese wagyu, carefully sourced from Miyazaki and Tokushima prefectures in Japan. Led by Kota Furuya, who has successfully established other renowned wagyu-focused restaurants in the Klang Valley, Asumo aims to provide an extraordinary culinary journey. If you have visited Asumo’s sister restaurant Kyomo in Sri Hartamas (previously Shin Nihon), you know the sort of quality to expect here.

The moment you step into Asumo, you are greeted by a sophisticated Japanese ambiance that reflects the essence of minimalism and attention to detail. Every element, from the meticulously designed interiors to the imported plates, uniforms, barbecues, and even the state-of-the-art exhaust system, has been curated to deliver an upmarket yakiniku vibe. It feels as though you have been transported to a contemporary yakiniku restaurant in Tokyo’s prestigious Nihonbashi district.


The rooms give privacy be it for a date, business meeting, reunion, or party


Yakiniku, a beloved barbecue cuisine in Japan, takes centre stage at Asumo. Expert chefs skilfully prepare the wagyu, cutting it into bite-sized pieces before presenting it to diners. The tables are equipped with tabletop charcoal grills, allowing customers to cook the meat themselves if desired to their preferred level of perfection. A provided selection of special sauces and salts enhances the flavours of each delectable piece of grilled meat. If you need guidance on how to grill your cuts of wagyu to get the very best results, the team at Asumo are happy to show you the ropes.

What also sets Asumo apart from other similar-looking eateries is its dedication to offering a modern Tokyo-style rendition of yakiniku. Whole sides of halal-certified wagyu beef are imported directly from Japan and expertly carved by a Japanese master butcher upon their arrival in Kuala Lumpur. With this supply chain advantage, Asumo goes beyond the norm, offering a wider variety of cuts than usual, all at an attractive price point.


The restaurant imports halal-certified wagyu from Miyazaki and Tokushima prefectures in Japan


Highlighting the menu is the signature Asumo Wagyu Omakase Platter, a culinary masterpiece featuring 10 different cuts of the highest grade Japanese beef. Each cut is accompanied by a tag introducing its unique characteristics, allowing diners to appreciate the distinct flavours. Additional tantalizing options, such as the karubi (rib eye) and gyūtan (tongue) tasting plates, offer a delightful array of grilled delicacies. Complementing the yakiniku experience are namul (pickles), sushi, ramen, yakitori, delightful salads made from kale or watercress, and an assortment of beverages. We especially enjoyed the refreshing Suntory whisky highball.

Though we only sampled a fraction of the eclectic and tempting menu, every cut of wagyu beef we ate was melt-in-your-mouth amazing. We highly recommend a “sampler” selection of cuts – at least on your first visit – to compare and contrast the different flavours and textures.


Chef’s Omakase of 10 cuts of Japanese Wagyu: It looks amazing because it IS amazing!


Asumo’s fresh and delicious Watercress Salad


Housed in a four-story building, the restaurant currently accommodates guests in 22 private rooms on the first and second floors, providing an intimate and exclusive atmosphere. Furthermore, the convenient free valet parking service adds an extra layer of convenience, ensuring a hassle-free visit to this culinary haven.

Having recently opened its doors, Asumo is celebrating with an enticing promotion. Indulge in 100g of mouth-watering yakiniku beef accompanied by eight delectable side dishes, starting from just RM100 per person. This limited-time offer is an excellent opportunity to savour the finest Japanese wagyu in an ambiance that truly captures the spirit of Tokyo. (See below for full details.)


We enjoyed trying this unique treat: The 15-Second Ribloin is cooked for 15 seconds, dipped in egg yolk, then eaten with a ball of steamed rice


Asumo aspires to create an exceptional dining experience that transcends traditional Japanese restaurants. Owner Kota Furuya explains, “We wanted to provide top-quality yakiniku at an affordable price, something rarely seen outside of Japan. Beyond that, we aim to be the go-to place for various occasions, whether it’s a business gathering, a family outing, or a reunion with friends. Our goal is to establish a restaurant that becomes a part of our patrons’ milestones and history.”


Japanese master chef Hiroki-san has over a decade of experience in cutting wagyu for yakiniku


Location & Details

No. 49 & 51, Jalan SS15/5A, SS15
47500 Subang Jaya, Selangor

Website: www.asumomy.com
Instagram: https://www.instagram.com/asumoss15/

Booking number: 03-28567350
Opening hours:
Monday to Sunday
Lunch (starting July 1st): 11.30am-3pm with last order at 2:30pm
Dinner: 5:00pm – 11:00pm with last order 10:00pm


Valid through the end of July