Cilantro

The story

Cilantro Kuala Lumpur: French-Japanese Fine Dining at MiCasa Hotel

Chef Takashi Kimura and the Cilantro Philosophy

Chef Takashi Kimura, who trained at Michelin-starred restaurants in France and later served as chef de cuisine at the Japanese Embassy in Malaysia, brings a clear conviction to Cilantro. He believes a great meal comes not only from quality ingredients but from the “reason for being of the appropriate cooking method added with the correct seasoning.” That philosophy runs through every dish at this fine-dining address in the MiCasa All Suite Hotel.

A French-Japanese Identity

Though inspired by French cuisine, Cilantro forms a unique identity by weaving in Asian ingredients. The result is a French-Japanese dining experience that has made it a fixture in Kuala Lumpur’s fine-dining scene. The team behind the kitchen includes Chef de Cuisine Fezzay Mokhash, a Swiss-trained chef who oversees the brigade, and Pastry Chef Nisa Katrina, who honed her craft at a local French pâtisserie. Together they deliver a menu that changes with the seasons, always measured and precise.

The Dining Experience

The Signature Set Menu showcases the kitchen’s ambition: Cantabrian anchovy on toast, scallop carpaccio with caviar, cold capellini with sea urchin and botanebi, langoustines with “ojiya” rice, and unagi with foie gras and port wine sauce. The main course offers Miyazaki beef or étuvée of lobster with tomalley and cognac. Dessert may be truffle-infused honey ice cream with Roquefort and brioche. A carefully curated wine list complements the meal, and the restaurant occasionally offers free corkage for bottles of wine and Champagne.

Recognition and Atmosphere

Cilantro earned a place on Asia’s top 100 restaurants list in 2022 and was awarded Michelin Recommended status in 2026. The setting—tucked away in the elegant MiCasa Hotel—is tasteful and suited to both business and social occasions. Private dining and event options are available for those seeking a more intimate experience.