Chic, New Italian-Japanese Restaurant Opens In TTDI With Unagi Claypot Rice

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Italian-Japanese fusion isn't exactly new, but Koji is putting its own spin on it with a charcoal-driven menu and a focus on bold, layered flavours

The restaurant recently held its soft launch in TTDI, with a curated set menu priced at RM370+ per person. If you're not up for a full tasting, most of the dishes are also available à la carte.

The overall experience pulls from both cuisines, moving between lighter, seafood-forward bites and richer, heavier mains.

The space itself is chic and a little moody, leaning into an intimate dining atmosphere with dark walls, a sleek bar, and tables spaced comfortably apart

Service is attentive throughout, with staff constantly on hand to guide you through the menu.

The meal kicked off with the Akaebi Nori Taco, a bite-sized starter made with a crispy tempura seaweed shell

Inside, there's mascarpone cream blended with wasabi and yuzu kosho, along with cucumber, sashimi, uni, and ikura.

Flavour-wise, it leans very ocean-forward, with the uni adding a creamy richness, while the wasabi lingers slightly at the end without overpowering everything else.

Another highlight was the Unagi Katsu Sando, featuring grilled eel between soft brioche brushed with soy butter and topped with cured foie gras

It's rich, creamy, and very indulgent, with a buttery mouthfeel that ties it all together.

For something lighter, the Hamachi Carpaccio combines thin slices of yellowtail kingfish wrapped in fresh orange

It's dressed in a bright, citrusy sauce made from bonito stock, lemon, and lime, then finished with salsa and crispy capers for texture.

The capers add a nice crunch and help cut through the acidity.

If you're going for the set menu, you'll get to choose between two dishes: Kamameshi Claypot Rice or White Clam Pappardelle

We went with the claypot rice, which is cooked using Japanese short-grain rice in a claypot over charcoal. That gives it a subtle smokiness and a really satisfying crispy layer at the bottom.

On top, you get grilled unagi, shiitake, burdock root, pork lard, and ikura, finished with a light teriyaki glaze.

It's meant for sharing, with a mix of smoky, savoury, and slightly sweet flavours.

The rice itself has a slight 'wok hei'-like crispness, while the unagi and ikura balance things out with richness and little pops of saltiness.

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For mains, there are two options: Grilled Iberico Rib Chop and Twice-Cooked Angus Short Rib

The Grilled Iberico Rib Chop, which the executive chef likens to char siew, is marinated overnight in a house soy blend, then grilled over charcoal to achieve a slightly sweet, charred finish.

It comes with grilled cabbage, honey butter, and a yuzu-forward chimichurri on the side.

The Twice-Cooked Angus Short Rib is stewed for 48 hours before being grilled.

It's served with a sauce made from its braising juices and miso, plus a tomato salsa infused with shiso for a subtle Japanese touch.

Dessert is a Dark Chocolate Tart, made with 64% chocolate ganache and soy-infused salted caramel

It's served with vanilla ice cream and topped with shaved truffle, which adds a slight earthy note to balance out the sweetness.

Here's where Koji is located:

Address
125, Jalan Aminuddin Baki,
Taman Tun Dr Ismail, 60000 Kuala Lumpur

Opening hours
6pm – 11.30pm (Daily)
Closed on Tuesdays.