Hidden in a quiet corner of Pavilion Hotel Kuala Lumpur is fine-dining eatery Kohaku Omakase. The intimate little restaurant is an oasis of calm, with 12 seats dotted around an expansive chef’s table.
At the centre of this Zen culinary temple is the amiable, smiley Takashi Taniguchi. Taniguchi is a redoubtable, seasoned Japanese chef who started cooking for his mother as a child.
At 15, he began working in a sushi restaurant in Kyoto before eventually making his way to the prestigious Sushi Saeki in Kyoto. He now helms his own restaurant Sushiya Yohei in Osaka, which is vaunted for its sushi omakase offerings.
Kohaku represents the culmination of Taniguchi’s decade-long dream of opening a restaurant in Malaysia.
“I’ve always been interested in Malaysia because I like the food and culture here. I’ve been waiting for a chance to open a restaurant in Malaysia for 10 years and finally have the opportunity to do it now, so this is a dream come true for me,” explains Taniguchi.
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