How Malaysia’s wealth of produce inspires Japanese chef at K kaiseki in Kuala Lumpur
Hidemichi Seki, formerly chef at RyuGin in Hong Kong, applies Japanese cooking techniques to the bounty of produce he finds in Malaysia
Almost five years after the 2020 closure of two-Michelin-star Tenku RyuGin in Tsim Sha Tsui, Hong Kong, former chef de cuisine Hidemichi Seki has embarked on his next culinary adventure.
He was on hiatus in his homeland, Japan, when the team from Malaysian hospitality group Ilham Dining Concepts (IDC) came knocking in 2022, inviting him to start his own restaurant in Kuala Lumpur.
Seki launched his first restaurant, K, in February 2025. On the 37th floor of the Foster and Partners-designed Ilham Tower, the kaiseki restaurant offers a generous 15-course tasting menu.
Despite receiving offers from restaurants in Japan, Seki chose to move to Malaysia’s capital, wanting to see more of the world while still living close to nature.
“I’ve always wanted to gain more diverse experiences overseas and immerse myself in different cultures,” he says.
He spent a year exploring Malaysia, from rice paddies in Sarawak to the subtropical Cameron Highlands. The overlooked food bounty he discovered during these expeditions convinced him to open a Japanese restaurant inspired by the country’s produce.