WHAT WE ATE
- Yuzu Shio Ramen – 100/100, Kuala Lumpur, 24 Nov 2025
Enishi is one of those ramen imports that arrives with a bit of a résumé. The shop hails from Kobe, Japan, where it earned a Michelin Bib Gourmand nod and a spot among Tabelog’s Top 100 ramen restaurants, before branching out to cities like Bangkok, Singapore, and now Kuala Lumpur.  The Malaysia outpost sits in Mont Kiara, a neighbourhood popular with Japanese residents, and keeps things deliberately tight: an intimate bar-style space, an open kitchen, and a focused menu built around just two styles — their signature dan dan noodles and a dashi-based ramen. 
For KL’s ramen crowd, that combination of Kobe pedigree, Michelin recognition, and a minimalist menu already makes Enishi an interesting outlier in a city packed with tonkotsu-heavy options. The question, of course, is how this Bib Gourmand ramen bar translates its very specific style to Malaysian soil — and whether the dan dan bowl that built its reputation in Japan still feels as distinct once you’re actually sitting at that counter in Mont Kiara. 
Yuzu Shio Ramen: 100/100
Noodle: 35/35
The noodles arrive thick and flat, a pale yellow with rustic brown flecks that suggest a deliberate mix of whole grain wheat. That detail becomes clear the moment you bite in. They are served al dente with a confident snap, carrying a mochi like chew that gives the slurp real presence. The grains contribute a faint grit, not in a coarse way but in a way that feels textural and purposeful. The flavour leans into a robust, earthy wheat character, rounded and slightly sweet. It is the kind of noodle that does not simply carry broth. It participates.
Soup: 35/35
The head opens with a sweet and concentrated umami hit, boosted by a gentle aburi aroma that brushes past without becoming smoky or acrid. The bonito influence is clear but never aggressive. Moving into the body, the broth shifts into a smooth and savoury line with restrained layers of seafood and dried fish. The yuzu sits firmly in the background, subtle but active, shaping the flavour arc without shouting. The end lingers with a soft smokiness and a quiet richness that stays at the back of the tongue rather than coating it. The layering is intentional. It starts strong, then settles into a balanced interplay where nothing spikes or overwhelms. The golden broth is visually inviting and drinks with a confidence that rewards slow sips.
Meat: 20/20
Both proteins arrive beautifully seared, each carrying a gentle smoky perfume that ties them neatly into the broth.
The duck is surprisingly tender for such a lean cut. It bites cleanly, almost airy in texture, with a savoury depth that feels measured rather than forceful. The smokiness threads through without overshadowing its natural sweetness, giving each slice a refined, almost delicate presence.
The chashu, however, is the real scene-stealer. Thick, generous slices with a balanced lean to fat ratio that melts at the slightest warmth. The flavour leans into a bold savoury profile, rounded with umami and a faint sweetness that keeps it addictive rather than heavy. Compared to the Singapore branch, this version is noticeably more polished in both flavour and texture. It is the kind of chashu that lingers in memory long after the bowl is done.
A quick note for readers who have tried the Singapore branch. The chashu here is markedly better, more refined in both texture and flavour. Genuinely impressive.
Other Toppings: 10/10
The restraint is commendable. Nothing flashy, everything intentional.
- Spinach introduces a clean vegetal tone that resets the palate between sips.
- Naruto fish cake is soft, fresh and lightly sweet with a seafood lift.
- Diced onions punctuate the bowl with a piquant sharpness that brightens the broth without clashing.
Summary
A standout bowl where every component has been tuned with deliberation. The noodles showcase grain and texture, the broth layers flavour without relying on brute strength, and the proteins are executed with a level of control that elevates the entire experience. The chashu in particular is superior to the Singapore outlet’s version, making this bowl an impressive benchmark for Yuzu Shio done with finesse.
DISCLAIMER
One man’s meat is another man’s poison.
Find out more about our palettes and how we evaluate our ramen here. 😉
