Tucked amid the quiet hum of Jalan Aminuddin Baki in TTDI, Don Omakase is not your typical don-bowl shop. Launched just a month ago and already creating ripples among Kuala Lumpur’s food circles, it marries high-end, omakase-level ingredients with the comfort and accessibility of donburi format. Sleek interiors, thoughtful plating, and — most importantly — ingredients that sing set the stage for what is, in essence, a democratization of luxurious Japanese dining.
The ethos here is clear: bold, indulgent flavours delivered with Japanese precision, but no haute-cuisine fuss. Whether you’re chasing seafood thrills, wagyu decadence, or simply a reliable donburi fix, this is a place that aims to deliver.
Below are the key dishes on menu, along with my tasting impressions.
10 Ocean Don
A signature bowl, and for good reason. This seafood jubilee features ten ocean treasures — uni, engawa, hamachi, salmon, ama ebi, nama hotate, tsubugai, hokkigai, yuzu ikura, and avruga caviar — all gracefully arrayed over impeccably seasoned sushi rice.
The uni is creamy without being cloying, a gentle sea-sweetness lingering on the tongue. Engawa adds a clean buttery chew; hamachi is firm and fresh. Ama ebi brings a delicate marine sweetness, and the nama hotate (scallop) edges toward silky melt-in-the-mouth. The yuzu ikura pops with citrus-saline bursts, cutting through richness. The avruga caviar, though modest in portion, adds a polished briny accent. The rice beneath is neither under– nor over-vinegared — it supports without overwhelming. This is a hearty, colours-rich bowl that seduces both visually and on the palate. A satisfying centerpiece to a Don Omakase experience.
Salmon Engawa Don
A leaner option, ideal if you prefer something light but still nuanced. Salmon and engawa are paired over rice in a more modest presentation.
The salmon is buttery, with subtle fattiness that teases at clean ocean-freshness. Engawa delivers its characteristic soft chew with a mild melt as you press against your palate. The balance with the rice is well judged — neither overpowered nor bland. This is a comforting, reliable donburi. For those who like finesse without theatrical flair, this hits just right.
4 Empires Don
For meat lovers who still harbour seafood cravings, this is a surf-and-turf spectacle. Japanese wagyu sirloin meets uni, yuzu ikura, and avruga caviar in one opulent bowl.
The wagyu steak arrives ideal (medium-rare), buttery, richly marbled, and supple. Uni and caviar add layers of oceanic plushness. The yuzu ikura interspersed across elevates each bite with saline brightness. The rice base holds up admirably under the fat and richness, remaining slightly sticky and fragrant. It’s a bold, unapologetic bowl — indulgent, but not overreaching. For full-flavour fans, it’s a triumph.
Uni Foie Gras Don
A crowd-stopping statement bowl, pairing creamy sea urchin (uni) with rich foie gras, finished with yuzu ikura to brighten the opulence.
The foie gras is seared just so: its outer layer offers a fine crust, while the interior remains molten and velvety. Uni cushions it with sweet brininess, creating a plush, multi-textured mouthfeel. Yuzu ikura slices transfixingly through the richness with citrus-saline bursts. The rice remains steadfast, subtly scented to act as a buffer. This is luxurious to the extreme. It’s not a bowl you rush through — it demands to be savoured.
Tamago Mentai
A simpler counterpoint to the extravagant dons: thick Japanese egg (tamago) topped with creamy, torched mentaiko.
The tamago is sweet, fluffy, and moist — classic in its comfort. The mentaiko topping brings a mellow umami-heat that lingers just at the edge. A delicate torching adds a whisper of smokiness, lifting the combination. This is pure joy in minimal form — small but resonantly good. A perfect opener or side.
Add-On Sets
These include miso soup, salad, or chawanmushi to round out the meal into a balanced set. The silky custard is lightly savory, with just enough dashi backbone to remind you of its Japanese roots. It’s soothing, but purposeful, and a welcome interlude between stronger bowls.
Final Thoughts & Tips
Don Omakase is not a place for austerity — it’s a place that celebrates layering flavours, textures, and experiences. The portions feel generous for the price, and the kitchen has clearly thought about balance and restraint (rice seasoning, acidity cuts, textural contrasts). The interior is low-key, letting the food itself command attention, which aligns with their concept: luxury without showiness.
Tips for visitors:
Go during off-peak hours if you want a quieter experience.
If you’re splitting dishes with someone, the “Mini” sizes make it easier to share.
Order the 10 Ocean Don if you want the full stage; go for Salmon Engawa or Tamago Mentai if you prefer something lighter but still satisfying.
Don’t skip the add-ons — the chawanmushi especially offers a pleasant breathing space for your palate.
