{"id":85721,"date":"2026-09-04T02:19:16","date_gmt":"2026-09-04T02:19:16","guid":{"rendered":"https:\/\/www.europesays.com\/japan\/85721\/"},"modified":"2026-09-04T02:19:16","modified_gmt":"2026-09-04T02:19:16","slug":"sumitaba-japanese-kitchen-reopens-in-taman-desa-showcasing-live-unagi-and-grilled-items","status":"publish","type":"post","link":"https:\/\/www.europesays.com\/japan\/85721\/","title":{"rendered":"Sumitaba Japanese Kitchen reopens in Taman Desa, showcasing \u2018live unagi\u2019 and grilled items"},"content":{"rendered":"

KUALA LUMPUR, Sept 4 \u2014 After three years in hibernation, Sumitaba Japanese Restaurant, formerly located in Bukit Jalil, is back and bringing its “live” unagi preparation to Taman Desa.\u00a0<\/p>\n

Brothers Matthew and Samuel Chua wanted to feature “live” eels because they make far superior unagi compared to the sub-par frozen versions.\u00a0<\/p>\n

Perched on the first floor of Wisma JAG, the dining area offers a sweeping view of Taman Desa through its floor-to-ceiling glass windows, giving a sense of space that one appreciates even though the sky was hazy.<\/p>\n

\"The<\/p>\n

The ‘unagi’ is prepared Nagoya-style, where the ‘live’ eel is grilled over a charcoal fire and not steamed.<\/p>\n

The ‘unagi’ is prepared Nagoya-style, where the ‘live’ eel is grilled over a charcoal fire and not steamed.<\/p>\n

Unajyu (RM180 for a whole eel) is the best way to relish the eel prepared in two different ways.\u00a0<\/p>\n

You can also order the Hitsumabushi (RM98), which is the half eel portion.\u00a0<\/p>\n

The glass eels, around six to 12 months old, are prepared Nagoya-style: they are grilled straight away over sumi (charcoal) rather than the Kanto-style,where the eel is first grilled, then steamed and subsequently grilled again to create a soft, fluffier bite.\u00a0<\/p>\n

\"Enjoy<\/p>\n

Enjoy the ‘unagi’ with rice two ways: one topped with condiments (left) and another with a clear soup (right) to create an ‘ochazuke’.<\/p>\n

Enjoy the ‘unagi’ with rice two ways: one topped with condiments (left) and another with a clear soup (right) to create an ‘ochazuke’.<\/p>\n

Eating Nagoya-style unagi is a four-step appreciation process.<\/p>\n

Start by eating the eel and rice first\u2014relishing the smoky flavour of the grilled version without sauce\u2014where soft eel contrasts with the slightly chewier rice grains.\u00a0<\/p>\n

As they use their custom-made tare to coat the grilled eel, I find it’s not too sweet or overly salty, providing a delicate flavour.\u00a0<\/p>\n

In the next bowl, mix the eel with rice and the condiments \u2014 spring onions, wasabi, nori and a dash of sansho pepper \u2014 where the condiments balance out the richness of the eel.\u00a0<\/p>\n

For the third bowl, mix the condiments with a clear soup to create an ochazuke.\u00a0<\/p>\n

\"Hamachi<\/p>\n

Hamachi Kama or grilled yellowtail collar is prepared so well that the fish flakes off beautifully.<\/p>\n

Hamachi Kama or grilled yellowtail collar is prepared so well that the fish flakes off beautifully.<\/p>\n

For the fourth bowl, enjoy the unagi your favourite way.<\/p>\n

Unajyu also comes with a silky, wobbly chawanmushi and a small salad.\u00a0<\/p>\n

\"Negima<\/p>\n

Negima Skewer is brushed with their ‘tare’ and the Momo Skewer is sprinkled with salt.<\/p>\n

Negima Skewer is brushed with their ‘tare’ and the Momo Skewer is sprinkled with salt.<\/p>\n

Befitting their name, sumi (charcoal) grilled items are their specialty, including yakitori and various proteins like different fishes, squid, chicken and beef, which includes Wagyu.\u00a0<\/p>\n

Hamachi Kama or yellowtail collar (RM98) was a huge piece, well grilled over the fire to produce juicy flesh and all those succulent bits in the head.\u00a0<\/p>\n

Slowly relish every part of the head and collar till the bones are cleaned out.\u00a0<\/p>\n

\"Tebasaki<\/p>\n

Tebasaki Skewer is grilled until the chicken wing remains moist and juicy.<\/p>\n

Tebasaki Skewer is grilled until the chicken wing remains moist and juicy.<\/p>\n

Yakitori is served two ways: shio (salt) or slicked with their tare.\u00a0<\/p>\n

Momo Skewer (RM8) and Tebasaki Skewer (RM8) are sprinkled with salt only, drawing out the natural flavours of the chicken.\u00a0<\/p>\n

Their style involves a much lighter golden char, which allows the chicken thigh and wings to retain their juices and stay moist.\u00a0<\/p>\n

\"The<\/p>\n

The dining area feels vast with floor-to-ceiling windows offering a view of Taman Desa.<\/p>\n

The dining area feels vast with floor-to-ceiling windows offering a view of Taman Desa.<\/p>\n

Negima Skewer (RM8), featuring leeks and chicken, was coated with their house-made tare, a much lighter concoction that imparts a delicate flavour to the skewer.\u00a0<\/p>\n

Other menu items include sashimi, sushi and maki, using fresh fish flown in from Japan.\u00a0<\/p>\n

Rice lovers can enjoy their teishoku sets or various donburi (rice bowls) topped with either sashimi or grilled items.<\/p>\n

\"Find<\/p>\n

Find the restaurant on the first floor of Wisma JAG.<\/p>\n

Find the restaurant on the first floor of Wisma JAG.<\/p>\n

Sumitaba Japanese Kitchen<\/p>\n

Unit 1.02, Level 1,\u00a0<\/p>\n

Wisma JAG,\u00a0<\/p>\n

Jalan Desa Utama,\u00a0<\/p>\n

Taman Desa, Kuala Lumpur.<\/p>\n

Open: 11:30am to 3pm (Monday to Saturday), 5:30pm to 10pm (Sunday to Friday), 5:30pm to 9:30pm (Saturday)<\/p>\n

Tel: 019-9079750<\/p>\n

Instagram: @sumitaba.kl<\/a><\/p>\n

*This is an independent review where the writer paid for the meal.<\/p>\n

*Follow us on Instagram @eatdrinkmm <\/a>for more food gems.<\/p>\n