No Longer in Operation.


Culinary worlds collide at Daikanyama, where a menu that’s likely never been seen at any other Japanese restaurant on earth will be launched next week. Inspired by the soul food served at Simply Mel’s, Daikanyama’s maverick team has latched the inimitable nuances of Malaccan Portuguese cuisine onto favorites of the Japanese cookbook, creating a new canon of boldly original oddities. Thanks to Daikanyama’s Shahril for this preview.Daikanyama_2


Looks like regular agedashi tofu, but slice open the golden cube and a center of cincaluk spills out. What might otherwise taste pleasant but predictable mutates into a firestorm of fermented flavors that pack a pinkish punch by no means shrimp-sized. Daikanyama_3

Harumaki Rolls

No culture clash: Daikanyama strives for balance, so even though the salted kurau fish pickle remains pugnaciously savory in this rice-paper harumaki roll, it’s harmoniously tempered by a creamy potato salad, oba leaves and carrots.Daikanyama_4

Chicken Pongteh

Chicken pongteh hand rolls, with a little sambal, making use of Simply Mel’s own pongteh recipe. Talk about a vote of endorsement: Simply Mel’s exacting chef Melba Nunis herself has sampled these creations at Daikanyama and enjoyed them.Daikanyama_5

Devil’s Chicken Curry

Ginger-garnished Devil’s Curry chicken, yakitori-style, spicy enough to make tongues tingle, with a sweet-sour edge that’ll encourage taste buds to tango.Daikanyama_6

Braised Sehbak Chicken

The final member of the fab five that’ll be served on this three-month experimental menu starting July 1: Braised sehbak chicken, aromatic with star anise and cinnamon, wrapped in tofu skin and lettuce with chili and soba sauces.Daikanyama_7

Hawaiian Flavours

Can’t wait till next week? There’s no reason not to head to Daikanyama even now, since there’s a current Hawaiian-honed promotion through this Sunday Daikanyama_8

We’re a long way from Honolulu, but the invigorating crunch of these cucumber wraps, stuffed with salmon, onions and togarashi spices, makes us feel like heading to the beach for a luau and munching on these for snacks. Daikanyama_9

Maguro Poke, a reinterpretation of the classic tuna tartar. In its gastronomic globetrotting, Daikanyama has previously also tackled everything from Hong Kong fusion (teriyaki lo mai kai and century egg chawanmushi) to Indian (soft-shell-crab briyani temaki), Thai (tom yam wraps) & Mexican (salmon tataki quesadillas) and more. Daikanyama_10

Comfort Food

“Wafu Loco Moco,” comfort cuisine that’d be universally beloved, a crisp rice cake crowned with Daikanyama’s house-made hamburger patty and a sunny-side-up.Daikanyama_11

Not all spam is undesirable, not when it’s chicken luncheon meat bundled in a roll with mango, cucumber and kampyo.Daikanyama_12


Battered prawns and asparagus, for dipping into tangy pineapple mayo. Addictive.Daikanyama_13

Order A La Carte or Go Seasonal

Two more for the road: Believe it or not, Daikanyama manages to maintain a full a la carte menu besides its seasonal selections, complete with crowd-pleasing choices like seared salmon with truffle oil (RM34 before taxes).Daikanyama_14

Sake Bomb Maki: Salmon, soft-shell crab and avocado (RM30). Daikanyama_15

Cielo Dolci Gelato

Cielo Dolci’s now-renowned gelato is also available here, in the Daikanyama-suitable flavors of wasabi, green tea and black sesame, drizzled with both caramel and shoyu.Daikanyama_16

Beer and Cocktails

Fun beers and fearlessly concocted cocktails complement Daikanyama’s fare very nicely. Daikanyama_17 Daikanyama_18

Location and Contact Details:


42, Changkat Bukit Bintang, Kuala Lumpur.

Open daily starting 5:30pm

Find Daikanyama’s directory listing here.

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