KEN HUNTS FOOD: Kojitsu Dining @ Bukit Mertajam, Penang.

Friday, November 7, 2025

Kojitsu Dining @ Bukit Mertajam, Penang.

After seeing the great success of Komorebi Dining over the past two years, the team has now launched a new restaurant in Bukit Mertajam — Kojitsu Dining. Unlike the original concept that focuses mainly on bar-counter seating and Chef's Omakase, this new space offers proper dining tables and a more spacious setup that can accommodate more guests. The menu extends from Chef’s Omakase to à la carte selections, featuring some of the team’s signature creations. While the à la carte prices may have been adjusted, the quality remains uncompromised. Walk-ins are welcome, though early reservations are still recommended.

Many Thanks to Kojitsu Dining for hosting us.

[Starter] Pumpkin- Pumpkin Puree with Pumpkin Tempura and Kaluga Caviar

[Zensai] Tai | Uni- Seabream, Bafun Uni, Seaweed, Fruit Tomato and Plum Jelly

[Steam] Chawanmushi | Ikura

[Seasonal Platter] Slow Cooked Tako

[Seasonal Platter] Tennen Maguro

[Seasonal Platter] Mozuku

[Grill] Unagi

[Main] Salmon Donabe- Salmon, Sakura Ebi, Ikura, Whitebait and Ginger

[Dessert] Seasonal Fruits- Persimmon and Honey Dew

The Chef's Omakase changes on a regular basis, depending on the seasonal offerings. On our visit, we had Pumpkin as our first course. The Pumpkin was first smoked before pureed, so it has this distinctive smokiness to it, with a touch of Shiso leaves; while the Pumpkin Tempura added a bit of texture to it. The next course saw Seabream (or commonly known as Tai in Japanese) with Bafun Urchin; a burst of umami in the mouth. The use of Plum Jelly was more for the refreshing factor for the ensuing feast. The Chawanmushi was served to us piping hot with a generous topping of Ikura (Salmon Roe). Chef added a hint of Yuzu, Shiso and Wasabi... for the extra dimensional touch. For the raw fish- we had aged Maguro, along with Slow Cooked Tako... served with Wasabi stem paste as well as Seaweed with Vinegar. Each of the seasonal platter offered different experience and delicious in its own ways.

The Grilled Unagi got us very excited. The Eel was cooked on the spot using Binchotan. Kojitsu Dining does not use frozen Unagi but fresh ones and cooked to order. The ones we had were with crackling crisp skin with a deep Unagi flavor. Little seasoning was necessary... just with a bit of Sansho powder. For tummy filler, we had the signature Donabe. For this round- it was Salmon Donabe with plenty of Ikura, Sakura Ebi and Whitebait. Great flavors with a burst of umami on the palate. We ended the meal with the very sweet Japanese Honey Dew and Persimmons.