Ushi

Ushi is the beef-focused counter next to Sushi Taka on level 3A of The St. Regis Kuala Lumpur. The room is pared back, with warm wood, tatami-textured walls and 12 seats at a hinoki counter. Its name means cow, and it was set up as the first restaurant in Malaysia to serve Ozaki beef, raised on a single farm in Miyazaki Prefecture.

The omakase follows a kaiseki structure, with the beef cooked by different methods across the meal: hotpot, grilled over binchotan, stewed and fried. The Michelin Guide singles out a surf-and-turf course of beef with sea urchin. The three-course lunch costs RM550, the eight-course Ozakigyu Omakase RM988 and the ten-course Special Omakase RM1,400, before tax.

Ushi suits beef lovers who want a structured multi-course meal rather than a yakiniku grill. Sake is served in fine glassware. It is closed on Mondays, and dinner runs in two seatings. Book online or through the shared Taka and Ushi reservations line.