At first glance, Head Chef Johnny Au Yong cuts a serious profile, focused as he works his art; however, by the end of the meal, for those sitting around the chef’s station, a lighter side emerges. Couple that with the sharing of information about each dish and the unique ingredients or techniques, and it makes for a great experience.
The News Hub Asia (NHA) team sat down with Chef Johnny, the quiet perfectionist behind Kyokujou Japanese Cuisine, one of this year’s nominees for the NHA Top 10 Restaurant Awards.
Known for its restrained elegance and exacting standards, Kyokujou has been quietly redefining Japanese fine dining in the region. In this revealing conversation, Chef Johnny shares the roots of his culinary journey, the philosophy behind his signature dishes, and the discipline that drives his kitchen. From the painstaking art of daikon slicing to the pursuit of umami in its purest form, his answers hint at a deeper story—one shaped as much by tradition as by moments few ever see.
What first inspired you to pursue a career in Japanese cuisine, and how has that inspiration evolved?
Chef Johnny: I’ve always had a deep appreciation for Japanese cuisine, both in its flavours and its philosophy. Initially, it started from my love for eating Japanese food. That curiosity led me to explore the art of Omakase Kaiseki in Japan. Over the years, what began as interest turned into passion, and I’ve dedicated my career to mastering and evolving within this refined culinary tradition.
Out of all the dishes you’ve created, do you have a personal favourite, either to eat or to cook? Why does it stand out to you?
Chef Johnny: I take pride in all the dishes I create, but I particularly enjoy braised dishes. They require time, patience, and precision, which I find deeply rewarding. A good example is our daily dashi broth, made with bonito flakes and dried kelp; it’s simple but foundational, highlighting the essence of umami in Japanese cuisine.
Is there a particular ingredient you love working with the most? What makes it so special in your culinary process?
Chef Johnny: I’m especially fond of using white shoyu. Its clear appearance and delicate aroma make it ideal for sashimi and seafood dishes. It enhances the natural umami without overpowering the ingredients, which is essential in Japanese cooking.
Every chef has a journey. Can you share an interesting or unexpected story from your path in the culinary world that helped shape who you are today?
Chef Johnny: During my training at Nadaman in Kuala Lumpur, I once spent three full days learning to slice daikon perfectly for a single dish. That experience taught me the importance of patience, precision, and discipline—values that still guide my cooking today.
Kyokujou is known for its elevated take on Japanese dining. What are some signature or unique dishes you’ve created that best represent your style?
Chef Johnny: One of my signature creations is the Braised Bluefin Tuna Belly. It’s rich and tender, yet delicately balanced with seasoning. The melt-in-your-mouth texture captures the refined simplicity I aim for in my cuisine.
Where do you look for new culinary ideas or inspiration? Do you find it in tradition, travel, or something more unexpected?
Chef Johnny: Travel is my biggest source of inspiration. A walk through a market, visiting a friend’s restaurant, or experiencing local flavours abroad often sparks new ideas, sometimes more than reading a cookbook ever could.
High-quality ingredients are essential in Japanese cuisine. How do you go about sourcing the freshest and finest produce, seafood, and seasonings for your dishes?
Chef Johnny: I collaborate closely with trusted suppliers and regularly visit local markets. Whenever possible, I also import directly from Japan, sourcing seafood, produce, and specialty ingredients from reputable farms and fish markets to ensure top quality for every dish.
You will find Chef Johnny at Kyokujou, located directly in the lobby of Corus KLCC, Persiaran Hampshire, Jalan Ampang, 50450 Kuala Lumpur, Malaysia. 