May 10, 2026

Koji Restaurant @ TTDI, Kuala Lumpur

Koji Restaurant

Koji Restaurant is a relatively new dining spot in TTDI, specializing in Japanese-italian flavours with a thoughtful crossover, where technique and ingredients from both cuisines complement each other.

Their menu is short but very highly focused, offering curated selection of delicate small bites and appetizers, carb-based dishes like pastas or rice that carry a strong fusion identity, protein mains, and of course refined desserts.

Thanks to my friend who threw in an ad hoc request for dinner, we had a great chat paired with well-executed dishes and wine over the dinner.

First thing first, wine for us and we found surprises in this wine! Not sure if we were too thirsty or the atmosphere drove our tastebuds differently, we found a hint of ume from this white! Lovely.

Uni Toast (RM 65)
Nori emulsion, yuzu powder, caviar
Fancy toast jam-packed with umami flavours. I like that nori emulsion that was beautifully coated over the toast and softly hinted with yuzu scent, and of course topped with the sweet and creamy uni.

Cold Capellini (RM 98)
Scallop crudo, uni, akaebi, ikura, white truffle oil
Cold, sweet, briny and umami; with contrasting textures —silky noodles, creamy seafood, and those little bursts from the ikura. Clean but indulgent at the same time.

Hamachi Carpaccio (RM 65)
Jicama salsa, orange, capers, citrus dashi
A bright delicate dish built around thinly sliced raw yellowtail, sandwiched the orange that gave an extra juicy acidity and sweetness, finished with the citrus dashi that gave a citrusy, lightly acidic note and a subtle savoury depth.

Unagi Kamameshi Claypot Rice (RM 98)
Shiitake, gobo, ikura, pork lard

Savoury, slightly sweetened, smoky with a bit of charred flavour. Ohhh lovely Kamameshi, we opted for the unagi one and the grilled unagi was rich with soft buttery texture; combined with shiitake, burdock root, pork lard and ikura. Love it. I must say the flavour combination was really good, coated every bit of plump short-grain rice. But the rice grains was softer than what I expected, I would prefer it chewier. Anyhow, it was good! Not to mention, the crispy scorched rice and the addition of pork lard, elevated the whole claypot rice!

48 Hour Beef Shop Rib (RM 150)
Salsa crudo, di Pomodoro, tempura shishito, chives
Beef cooked low and slow for an extended time until intensely flavourful and fork-tender. Love it! The flavour of the beef was quite heart-wowing. Side with tempura shishito which was lightly battered and deep fried into crisp and salsa crudo to cut through the heaviness of the dish with its brightness and acidity.

Molten Matcha Cake (RM 45)
Strawberry compote, strawberry gelato
A warm-cold dessert built around the earthy bitterness of green tea and the bright sweetness of strawberries. Sounds like a strawberry matcha latte to me but it was built into a cake!