Nestled in the enclave of SS15, Subang Jaya, Asumo Restaurant offers an exceptional take on Japanese yakiniku, standing out as a discreet yet refined destination for wagyu connoisseurs across the Klang Valley. Conveniently located at 49 & 51, Jalan SS 15/5a, this understated eatery has quietly built a reputation for delivering premium halal-friendly Japanese cuisine in a calm, private setting.
Unlike many yakiniku establishments, Asumo distinguishes itself by specialising in both Japanese and Australian wagyu, with a notable emphasis on female Japanese wagyu. The reason? Female cattle typically yield beef with richer marbling and a finer texture, resulting in a buttery, melt-in-the-mouth experience that discerning diners will instantly recognise.
What sets Asumo apart is its commitment to freshness. The restaurant avoids using frozen meat altogether. All cuts are prepared in-house, with butchering conducted on-site to ensure full control over quality. On average, Asumo processes eight to ten whole wagyu cattle per month, ensuring a consistent supply of premium cuts — each part of the cow respectfully and resourcefully utilised.
Privacy is another hallmark of the dining experience. With 80 to 90 per cent of its layout dedicated to private dining rooms, Asumo caters to those seeking a quiet, intimate space — whether for celebrations, business dinners, or relaxed meals with loved ones. The interiors are minimal yet elegant, with service that is both warm and attentive, enhancing the overall sense of comfort and exclusivity.
The meal commenced with the assorted 3 kinds platter showcasing flap meat, rump, and chuck rib all expertly marinated and grilled tableside. Each bite delivered a luxurious texture, with the beef practically dissolving on the tongue, rich in umami and perfectly cooked.
This was followed by the 2 Kinds Assorted Ribeye, featuring maki rib and shin rib. A whole ribeye was skilfully segmented into two distinct cuts, highlighting variations in texture and flavour. It offered a delightful balance of interactivity and indulgence.
A surprising highlight came in the form of the Kale Salad a simple yet effective interlude. Fresh kale was lightly dressed, yielding a dish that was soft, airy, and refreshing. It proved the kitchen’s ability to elevate even the most modest of ingredients.
To cleanse the palate, the Lemon Cold Noodles were served in a delicate dashi broth made with chicken stock and bonito flakes. The result was a bright, umami-laden soup that refreshed and reset the senses between courses.
The Japanese Garlic Rice provided a comforting intermission. Cooked with roasted garlic and flecked with crispy minced garlic bits, the dish was savoury, aromatic, and deeply satisfying, a true nod to Japanese home-style cooking.
A standout surprise was the Wagyu Tendon Stew. Rich and comforting, the slow-cooked broth was layered with flavour. Chunks of wagyu tendon, daikon radish, and leek gave the dish both depth and heart, a soulful offering that lingered warmly.
Dessert came in the form of two contrasting delights. The Matcha Tiramisu was subtle and well-balanced, while the Sweet Potato Spring Roll with Ice Cream offered textural contrast, crisp on the outside, soft on the inside, complemented by a smooth, creamy scoop of ice cream.
Considering the quality of ingredients and attention to detail, Asumo’s pricing remains reasonable. For diners seeking premium wagyu in an elegant, halal-certified setting, it offers outstanding value for money.
Innovative, private, and uncompromising on quality, Asumo Restaurant earns top marks for delivering a distinctive, high-end yakiniku experience in the heart of Subang Jaya. Whether you’re a seasoned wagyu enthusiast or simply in search of a refined yet approachable Japanese dining spot, Asumo deserves a firm place on your culinary radar.
Asumo Restaurant has been nominated for the NHA Top 10 Awards in the Best Wagyu in Malaysia category.