Manten Omakase, Rooftop KL Star Residences

Konnichiwa! How's everyone's Valentine going? This Valentine's day, my husband and I decided to have a simple lunch at Manten Omakase which is located on the rooftop of Star Residences KL. It provides a rooftop modern fusion omakase experience which contains no park and no lard. Have been dating for almost 8 years, and Valentine's day is just another normal day for us lol. We just use this as an excuse to hunt for good food. 

About Manten Omakase

Manten Omakase is a newly opened restaurant for just 2 months. They are serving modern omakase instead of traditional omakase-style. If you want to try something new, you may pay your visit here.

Unfortunately, they don't have a Japanese chef in the house which I would prefer because I will ask a lot of questions regarding the food. According to the manager, he said these young chefs learnt from Japanese chefs so they are quite skilful.

Most of them look very young and shy.


Manten Omakase (满天) literally indicates the whole sky. Enjoy a panoramic view of the KL Skyline from the rooftop while you partake of the Chef's modern Omakase dishes that take the term "fusion" to another level.

To be honest, their interior is what attracted me to dine here. As a blogger and content creator, I always use my eyes to "eat" the food first. Thus, the restaurant's interior is always essential to me.

I like their cave concept. It reminds me of my trip to Cappadocia in Turkey. I also love the white marble table top. So elegant.

Our Dining Experience
Bijofu Yuzu Schwa Sparkling Liqueur (500ml) | RM200
Besides the complimentary green tea, we ordered a Yuzu Schwa sparkling liqueur as well. It is made from Bijofu sake and yuzu which is a type of Japanese citrus fruit. What makes this sake special, of course, is the yuzu. Yuzu grows well and abundantly in the temperate climate and rich forests of Kochi Prefecture.

Take just one sip and we enjoy the fresh, effervescent taste of yuzu as it spreads throughout our mouths. We like it and I suggest you guys give it a try.

Lunch Omakase
Aozora - RM388
Tsuki - RM588
Tsuyu - RM888

Dinner Omakase
Tatsumaki - RM588
Tsuyu - RM888
Inabikari - RM1,388

We had chosen the lunch omakase Tsuki to be specifically. As a first visit to this restaurant, a mid-price range course is always the best choice. Because if it's good, I will revisit for higher price course. If it's not, I wouldn't feel it's too expensive to pay for the lesson lol.

The first appetiser would be Tomato GazpachoIt is primarily a cold tomato soup, but gazpacho ingredients also consist of a blend of other vegetables like garlic, green pepper, and cucumber.

Interesting that they served it with a tall small glass.

The second appetiser would be Ikura, White Fish and Uni. This is like an amuse bouche to me which I like. The portion is just nice. Love the texture as it has a crispy and tender combination. The con would be I can't taste any uni in this dish. Probably they put too little or I ate too many unis when I was in Japan and now my craving is bigger haha.

For the third appetiser is Tuna Tartar, Caviar and Shiso Leaf Tempura. It is my favourite appetiser so far. The tuna tartar is so tender and I like the portion of the caviar (because who doesn't love caviar right).

For your info, colour in mukozuke is considered in relation to the food served. Most commonly, the muko course is one of delicate raw fish, so a garishly coloured dish does not always complement, while light, earth or neutral colours do. Here we have Kampachi served with Italian Black Truffle and Seaweed.

Futamono meaning "lidded dish", is a course served in a small Japanese bowl or dish with a lid, like a soup or something. In this case, it is Snow Crab Chawanmushi served with Ikura. I like the flavour of this dish, not the usual boring chawanmushi. Just a bit weird that this dish was served before the nigiri. Usually, when I eat omakase at other restaurants, they served it after.

Shii Zakana
Shiizakana means "strong drinking dish" and can be anything the chef fancies. It may consist of a meat dish, a simmered course or tempura. For the shiizakana, they are serving Cod Fish from Norway and Marinated Cucumber.

Seasonal Nigiri
Finally, it's my favourite nigiri moment! The first nigiri is Shima. Otherwise known as white trevally, striped jack or striped horse mackerel, we love Shima Aji for its fresh flavour. It has a tender, white to pinkish flesh with just a bit of fat, and is considered an ideal and luxurious fish for sushi and sashimi.

Next nigiri is Matai. Matai also known as pagrus major or red seabream, is a fish species in the family Sparidae. It is prized for its flavour and for being the "celebration" fish, served on special occasions dating back thousands of years.

The third nigiri is Aji. Aji (Japanese Horse Mackerel) is one of the most popular fish in Japan and very popular in Edomae-style sushi! Aji is available throughout the year, but it's best in early summer. It's smaller than other mackerel and has a lighter flavour, offering a well-balanced taste and texture as it's fatty yet crisp!

Chutoro in Japanese means medium fatty tuna. It is located just below the skin and in the back of the tuna belly. It is the perfect balance between the lean Akami and the softer Otoro. This elegant piece of tuna is perfect for sashimi and sushi.

Love the tender texture but I'm looking forward to tasting the Otoro.

Otoro served with Iranian Caviar. Otoro is the fattiest portion of maguro and is more expensive than chu-toro. This is the BEST CUT of maguro and it is mostly found in the abdomen area of the tuna. Visually, it is more white and red due to the high content of fat.

Last but not least is the Hokkaido Bafun Uni and Russian Botan Ebi Temaki. I was so happy because these two are my favourites! The uni is from Hokkaido (expected) but the botan ebi is from Russia. Hmm... Typically the botan ebi that I ate was always from Hokkaido or Honshu. This is the first time that I tried with a source outside of Japan. Interesting.

Tomei Wan
After the nigiri course, they served us Miso Soup with White Fish. First of all, I don't know why they name the course "Tomei Wan" as the words don't make sense to the food itself. It is obviously thought by a non-Japanese lol.

To be honest, I was a bit disappointed with the soup. It doesn't wow me.

Obviously, the last course is the dessert course. They served us Cake with Australia White Peach, Sea Salt and Oolong Milk Tea Sorbet.

I don't fancy the cake cause I'm not really a cake person. However, I like the oolong milk tea sorbet. I like the aroma and the jelly on top to balance the sweetness.


Overall, the food was rated 7 out of 10. Not bad, but need some improvement.

For the services, the staff are friendly, just that the chef is a bit shy. The first few dishes don't even introduce the dishes to us until we ask them. They also speak in very low voices so we can't hear clearly (our hearing might be affected by the uncle who sits beside us because he keeps talking very loudly). 

Will I revisit it? Yes, but not so soon I guess. Need to let the chefs take some time to improve first.

Location : Tower 2 No, Rooftop, Star Residence, Level 88, 1, Jalan Yap Kwan Seng, 53300 Kuala Lumpur.
Business hours : Daily (11.30am - 10.30pm)
Tel : 016-755 2200

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