Kazu

Kazu is in Pavilion At The Five, Bukit Damansara, and has two counter rooms with views of a Zen garden: one for Edomae sushi and one for kappo sets built around Miyazaki wagyu. There is also a whisky and cocktail bar, Ba Kazu. The sushi counter is curved and seats up to 20 under cloud-shaped lanterns.

Executive master chef Norikazu Shibata began his career 36 years ago at a sushi-ya in Tokyo and later worked in Hong Kong; Kazu is his first personal concept. Lunch runs from Hoshi at RM258, with eight seasonal nigiri, to Hikari at RM478. Dinner is Sora at RM488 or Kazu at RM598, each with appetisers, grilled, fried and simmered dishes, sashimi and six nigiri. Ingredients come from Japan.

Kazu suits groups and diners who want a calm room outside the city centre, with the option of a drink at the bar afterwards. Reserve through the website or by phone.