Komorebi Dining

Komorebi Dining Private Dining in the heart of Georgetown. Serving up this seasons's special.

05/12/2025

A4 Wagyu Donabe — the wagyu is grilled to perfection before being nestled into the clay pot, letting the heat and steam deepen its aroma. Each slice carries a gentle char, marbling that melts naturally, and flavours that soak into the rice below. A warm bowl of comfort, elevated by fire and clay.

A harmony of smoke, steam, and marbled richness.

28/11/2025

A4 Wagyu sukiyaki, finished with a perfectly cooked onsen egg.
Melt-in-your-mouth beef, deep sukiyaki sweetness, and that final coat of richness.

Thinly sliced A4 Wagyu is gently simmered in a sweet–savory sukiyaki broth, allowing the marbling to soften into buttery tenderness. The onsen egg adds a velvety layer that wraps around each bite, turning warmth into indulgence. Simple, traditional, and deeply comforting — the kind of dish that feels like a quiet luxury.

21/11/2025

Matsutake at its peak, paired with delicate steamed seabream.
A simple dish, built on purity and fragrance.

The earthy aroma of autumn matsutake meets the clean sweetness of seabream, gently steamed to preserve every natural nuance. No heavy seasoning, no distractions — just harmony between land and sea at their finest. A reminder that the most refined flavours often come from restraint.

17/11/2025

Seikogani — the queen of winter crab.
Tiny in size, massive in flavour.

This season, you get the best of both worlds — two kinds of roe in every crab:
• Sotako (外子) — firm, pearl-like bright red roe found under the shell.
• Uchiko (内子) — rich, creamy orange roe inside, blended naturally with the crab’s miso.

Two textures, two flavours — one incredibly rare winter delicacy.

Winter tastes different when it’s Seikogani season.

UNAGI | 鰻の蒲焼きTender, smoky, and glazed with a rich tare sauce, our grilled unagi melts in the mouth with every bite. A t...
19/09/2025

UNAGI | 鰻の蒲焼き

Tender, smoky, and glazed with a rich tare sauce, our grilled unagi melts in the mouth with every bite. A timeless Japanese delicacy that balances sweet, savory, and umami in perfect harmony.

Make your reservation with us and experience this classic prepared with care.

Katsuo | 鰹A fish deeply loved in Japan, Katsuo (skipjack tuna) is celebrated for its bold flavour and rich umami. Smoked...
09/09/2025

Katsuo | 鰹

A fish deeply loved in Japan, Katsuo (skipjack tuna) is celebrated for its bold flavour and rich umami. Smoked over burning straw in the warayaki style, the sear locks in its natural oils while imparting a delicate fragrance of smoke.

This is a fish of the season — robust, aromatic, and unforgettable — presented in the spirit of kappo dining.

Katsuo | 鰹の藁焼きSeared over burning straw — warayaki style — our Katsuo releases an unmistakable smoky fragrance that ling...
02/09/2025

Katsuo | 鰹の藁焼き

Seared over burning straw — warayaki style — our Katsuo releases an unmistakable smoky fragrance that lingers gracefully. This traditional technique from Kochi locks in the natural umami of skipjack tuna while imparting a charred aroma that awakens the senses.

Paired with delicate garnishes, each slice is a balance of smoke, freshness, and depth — a true taste of Japan’s season.

Smoked Hokkaido Pumpkin Purée with Kaluga CaviarA dish that awakens the senses — the gentle smokiness of Hokkaido pumpki...
29/08/2025

Smoked Hokkaido Pumpkin Purée with Kaluga Caviar

A dish that awakens the senses — the gentle smokiness of Hokkaido pumpkin purée releases a warm, earthy fragrance, carrying both comfort and elegance. Crowned with Kaluga caviar, each bite is a harmony of fragrance, sweetness, and briny luxury.

A quiet indulgence, crafted to linger on the palate.

dining

Claypot comfort, Japanese style. 🍚✨Our signature Donabe is a hearty harmony of smoky grilled fish, umami-packed sakura e...
15/08/2025

Claypot comfort, Japanese style. 🍚✨

Our signature Donabe is a hearty harmony of smoky grilled fish, umami-packed sakura ebi, tender edamame, and fragrant rice — served straight from the pot to keep every bite warm and satisfying.

KATSUO | 鰹の藁焼きSeared over burning straw — warayaki style — this Katsuo carries an unmistakable smokiness that lingers ge...
02/08/2025

KATSUO | 鰹の藁焼き

Seared over burning straw — warayaki style — this Katsuo carries an unmistakable smokiness that lingers gently on the palate. Rooted in Kochi prefecture, warayaki preserves the natural umami of skipjack tuna while imparting a beautifully charred aroma.

Paired with our house onion dressing, myoga, and hana hojiso, this dish strikes a balance of smoke, sweetness, and freshness — simple, elegant, and deeply satisfying.

Make your reservation with us to experience the best of Japan’s season.

✨ Komorebi Dining x Suginomori Brewery ✨Join us for an exquisite sake pairing dinner featuring Narai Sake 奈良井, crafted b...
18/03/2025

✨ Komorebi Dining x Suginomori Brewery ✨

Join us for an exquisite sake pairing dinner featuring Narai Sake 奈良井, crafted by Suginomori Brewery 杉の森酒造. Experience the harmony of fine Japanese cuisine and meticulously brewed sake in an unforgettable evening.

📅 Friday, 4 April 2025
📍 Komorebi Dining, Penang
💰 RM950 per pax

Seats are limited—reserve yours now! 🍶✨

Address

138, Jalan Pintal Tali, Ropewalk Piazza
George Town
10100

Telephone

+60128581138

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