An omakase spread on the DEN Culinary counter — sashimi, wagyu nigiri and a bonsai beneath the knife rack
伝 · 日本料理

To hand something down.

The group behind DEN Culinary: a hidden Japanese-fusion omakase in a converted factory in Kulai. Japanese craft, handed down. Fusion after that craft is in place.

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DEN · Kulai, JohorLunch 12–3 · Dinner 5.30–10Open seven days
5.0Google rating · 26 reviews
RM268–1288Seven omakase menus
7 daysLunch and dinner, every week

The idea

DEN takes its name from a single character — 伝, den, to hand something down.

The character is meant two ways here. Handed down: a dish is made, every time, to the standard the cook was taught. Handed over: it is set in front of the guest with the same care it was cooked with. Everything under DEN answers to both.

Under DEN

One restaurant trades under the mark today — the standard anything that follows will answer to.

The empty DEN Culinary counter before service
A line of sashimi plates set along the counter
Wooden trays packed with uni at the counter
A spread with Dassai sake, a donabe and wagyu
Hidden omakase · converted factory · Kulai

DEN Culinary

Take a seat at the counter and the meal is in the chefs’ hands. One carries five years in Japan — two-Michelin-star kaiseki, Edomae sushi, the fish market. The other, Le Cordon Bleu and Nobu Singapore. Seven menus rise from a fully cooked omakase to DENGOKU, composed around a single seasonal ingredient chosen only after you book.

Cuisine
Japanese fusion · omakase
Per person
RM268–1288
Google
5.0
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The seven menus

In order of price — from a cooked omakase for guests who would rather not eat raw, to DENGOKU, composed around one seasonal ingredient chosen only after you book.

The full menus

The hands behind it

Japanese cooking at the centre; Western, Thai, Chinese and Peruvian technique around it. Tradition first, then fusion — two trained paths at one counter.

A chef working the counter at DEN Culinary
Founder · Owner-Chef

Alex

Five years in Japan: Tsuji Culinary Institute in Osaka, two-Michelin-star kaiseki at Kodaiji Jugyuan in Kyoto, Edomae sushi at Fufu Atami, and the fish market. Founder of DEN Culinary — a hidden omakase in a converted factory in Kulai.

Executive Head Chef

Desmond

Trained in French cuisine at Le Cordon Bleu, then Nobu Singapore — starters to mains, charcoal grill and Josper. At DEN he brings that kitchen to a Japanese centre.

The full stories

Contact

  • ReserveBook on the ordering app

    Seats and the mini don series both run through the same app.

  • Message012-252 9644@den_dining

    One number, and it rings the counter at DEN Culinary — call it, or message it on WhatsApp. Group and restaurant enquiries reach the same desk.

  • Find the counterDirections and hours

    Kawasan Perindustrian Indahpura, Kulai.

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