The Art of Omakase
in Petaling Jaya —
What to Expect at Mizu

What Is Omakase?

Omakase — お任せ — translates simply as "I leave it up to you." When you sit at an omakase counter, you hand the evening entirely to the chef: no à la carte menu, no choices to make. Each course arrives as the chef sees fit, guided by the season, the day's best ingredients, and the quiet instinct of years at the knife. It is, at its heart, an act of trust — and in return, you receive a meal that cannot be replicated anywhere else, or at any other time.

In Japan, omakase has been the cornerstone of the finest sushi-ya for generations. Today, the tradition is travelling — and omakase in Petaling Jaya is very much part of that story.

Why Petaling Jaya Is Becoming a Destination for Omakase

Petaling Jaya has quietly emerged as one of the most interesting dining postcodes in the Klang Valley. Beyond the well-trodden circuit of KLCC and Bangsar, PJ offers a more considered pace — neighbourhood restaurants with serious kitchens, chefs who choose their location for its community rather than its footfall, and guests who come for the meal rather than the scene.

Omakase PJ draws a particular kind of diner: one who books two weeks ahead, arrives on time, and finishes the evening comparing notes on which movement was their favourite. The appetite for Japanese fine dining in Petaling Jaya has grown steadily — and with it, the standard of what's on offer. Mizu Omakase sits at the centre of this shift.

What Makes Mizu Different at Jaya One

Housed within Jaya One, Petaling Jaya — in the same row as MyNews — Mizu Omakase opened with a single, clear intention: to offer a genuine counter-dining experience in a space that feels intimate rather than intimidating. The restaurant seats just 20 guests across two rooms, which means that every service is personal, unhurried, and quietly exceptional.

Our Head Chef brings over 15 years of itamae experience, trained in the Edomae tradition in both Tokyo and Osaka. He sources from Toyosu Market twice weekly, pairing Japanese catches with the finest seasonal produce. At Mizu, the menu is written in real time — each evening's courses shaped by what arrived that morning. You are not handed a printed card. You are simply welcomed, and the evening begins.

"Every guest receives the same season. Yet no two meals are ever the same."
— Head Chef, Mizu Omakase

The Three Menus at Mizu

Mizu offers three distinct omakase experiences, each at a different depth and price point. Whether you're new to omakase PJ or a seasoned counter regular, there's a menu calibrated for the evening you have in mind. You can see the full details on our menu page.

Each menu begins with seasonal sakizuke and moves through sashimi, warm preparations, nigiri, and a considered dessert. Ingredients including premium toro, Hokkaido uni, wagyu, and hand-dived Japanese shellfish appear throughout the menus, increasing in their generosity with each tier.

The names — UTEKI (raindrops), KEIRYU (mountain stream), OGAWA (little river) — trace the journey of water: from a single droplet to the quiet, inevitable river. It is very much in keeping with what "mizu" — 水, water — means to this restaurant.

How to Reserve Your Seat

Reservations at Mizu are managed through our booking partner Umai. Seats are limited to 20 per seating, and popular evenings fill several weeks in advance — particularly weekends. We recommend booking as early as possible to secure your preferred date and time.

We offer three daily seatings: Lunch at 12:00 PM, and two dinner seatings at 6:00 PM and 8:30 PM. The restaurant is open Thursday through Tuesday (closed Wednesdays). If you have dietary requirements, please let us know at least 48 hours before your visit — our team will do everything possible to accommodate you. More details on our contact page.