Suru Omakase: Stellar sushi & sparkling specialities in a starry setting in Solaris Dutamas

Sparkling in the heart of Solaris Dutamas, Suru Omakase is a starry setting for stellar sushi: This is a supremely stylish omakase restaurant, its black cave-inspired space illuminated by a shimmering ceiling that evokes stars glittering in the night sky.

For omakase aficionados, Suru Omakase combines a captivating ambiance with compelling culinary attractions. We visited recently to relish its Chef's Special Menu, spectacularly showcasing butter-poached lobster to seared otoro with truffle slices, harima oysters to hairy crab crowned with uni, Miyazaki A5 wagyu beef to kinmedai sushi with foie gras. 

Fun fact: Suru Omakase's ambiance is so alluring, it has even won the Atap Design Awards for Best Restaurant & Bar Design, recognised for interior design and architecture excellence.

Click above to watch our video on Suru Omakase.

Suru Omakase's entrance slides open to reveal an elegantly dimmed passageway lined with paintings, leading to its darkened dining counter with a gentle glow. It's a spectacular space to spend an afternoon or evening, feasting on the season's finest seafood, meat and vegetables.

The Chef’s Special Menu - Kasumi (RM988) - currently kicks off with an Appetiser of nagaimo (Chinese yam) and sweet corn, transformed into a pleasurable puree, decadently topped with butter-poached lobster and ikura, bringing together the treasures of land and sea.




Sashimi surfaces in a swirl of mist, juicy with akagai (blood clams) and chutoro (medium-fatty tuna belly), luscious with the pure, pristine flavours of the ocean.

Suru's current Seasonal Dish is sensational - seared otoro, the fattest cut of the tuna belly, buoyed with yuzu truffle sauce, caviar and truffle slices.

The Agemono fried temptation is a gem - harima oyster with avocado mayonnaise sauce, showered with Parmesan and truffle zest for a Japanese treat with modern Italian inflections.

The Cold Dish is a commanding duet of kegani (hairy crab) mingling with uni for a beautifully sweet brininess, capped with caviar for show-stopping harmonies of taste and texture.


The Foie Gras Mousse is another winner, wonderfully layered with bafun uni in a crisp goma tartlet for a melt-in-the-mouth burst of sheer indulgence.

Suru Omakase pours pride and precision into its sushi courses - the ever-evolving selection includes nuanced possibilities that showcase scintillating skill, such as scallop topped with yuzu skin and ikura; kampachi with barley miso; chutoro with kizami wasabi salsa; otoro with engawa and sesame; and kinmedai made enjoyably elaborate with foie gras, truffle caviar and gold dust; wrapping up with a sea urchin hand roll.

The Hot Dish ensues with top-grade Miyazaki A5 wagyu, prepared perfectly medium-rare, complete with charcoal salt and bearnaise sauce that complement the beef confidently.



The soulful Soup soothes the soul with a base of red miso, brimming with shijimi akami (Japanese basket clams).

Dessert lifts our spirits with a cool coupling of Japanese musk melon, nectarously ripe, paired with the fruity, milky kick of blueberry yogurt ice cream.

Suru Omakase
D2-G3-3A, Solaris Dutamas (Publika), Jalan Dutamas 1, 50480 Kuala Lumpur.
Daily, 11:30am-2:30pm, 6pm-10:30pm. 

Tel: 010-533-6633

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