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Kannichikan Yakiniku, Desa Sri Hartamas

by Bangsar Babe

Every now and then, Jien and I will go for a date night to catch up with each other over a meal. Sometimes, I get it my way. Sometimes, he does. And when he does, we go for something new – like Kannichikan Yakiniku in Desa Sri Hartamas.


This yakiniku spot has been around for quite some time. I’ve also seen its other outlet along Old Klang Road, but it wasn’t until our recent date night that we gave this place a shot. Perhaps it was a date night that got my expectations up a tad; but the service (or lack of) was a letdown.

I get that it’s a cook-it-yourself experience, but I would at the very least expect some form of explanation with regards to the meat cuts on the platter. Especially when it’s the Zeitaku Special (RM588 for 2 pax) where explanation is required to differentiate between the Australian premium wagyu and Japanese Black Cattle. They also didn’t bother changing our grill even though we had several beef courses to go through.

Anyway, I digress.


The Zeitaku Special is meat platter for two people and features an assortment of premium meat cuts – thick cut prime beef tongue, Japan premium wagyu short ribs (A grade), Japan premium wagyu ribeye (A grade), Australian premium wagyu ribeye (Tokusen), Australian premium wagyu short ribs (Tokusen), mixed kimchi and lettuce on the side.


Mixed kimchi


Thick cut prime beef tongue


Once the grill is prepared, you become your own cook. Keep your eyes on the meat as these delicious cuts of beef take a few minutes on each side only. Lose focus and you’ll waste all the beautiful marbling and incredible tenderness.


Almost done!

Jien and I weren’t expecting much from the beef tongue, but this was quite good. Get it right and you’ll be rewarded with lightly crisp edges and meaty (almost bouncy) texture. Move on to the Australian premium wagyu before finishing your beef course with the prized Japanese premium wagyu cuts.


Australian premium wagyu


The Australian premium wagyu is melt-in-your-mouth tender, with plenty of flavour from the marbling. I like mine medium, but Jien grills his slightly longer (medium well) to achieve slightly crispier edges. So it really depends on your personal preference. The ribeye is delicious but I feel the short rib has a bit more beefy flavour if you’re looking for a balance of meat and fat.


Japanese premium wagyu


Look at that marbling!

Leaving the best for last is advisable because once you try the Japanese black cattle wagyu, it’s difficult to appreciate the other cuts for what they are. Prized for its “rich fat” and smooth mouthfeel, the grilling process further accentuates the delicious flavour of this meat.


Spicy beef ramen


If you love beef, you must try this. If you don’t eat beef, then you’re missing out. Of course, if budget is a constraint, then the Australian wagyu is good enough. I’d eat them both again, just for the dining experience. The mixed kimchi makes a good snack while waiting for your meats to cook, though I wouldn’t recommend the spicy beef ramen (RM22) because it’s not that great. Plus, the ramen was overcooked. This brought down the overall scoring for Kannichikan, in my books. You’d be better off with white rice.


Kurobuta Rosu


We added on an order of Kurobuta Rosu, also known as the black pork ribeye (RM32). Ask for it to be salted, rather than seasoned with sauce as you’ll want to appreciate the flavour of the pork. Especially after the fat is rendered and sides are crisped during the grilling process. Jien enjoyed this while I was still pretty fixated on the tasty marbling of the Japanese black cattle.


The bill came up to almost RM800 for all the above, inclusive of (their non-deserved) service charge and tax. A bit pricey but the meats are good.

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Ambiance: 6.5/10
Price: 5.5/10
Food: 7/10 (non-halal)
Verdict: Try the Japanese black cattle! Or opt for the set and enjoy a bit of every cut.


Kannichikan Yakiniku
14, Jalan 27/70a,
Desa Sri Hartamas,
50480 Kuala Lumpur.
Tel: 03-2300 8829
Business hours: 12pm till 2.30pm, 6pm till 10.30pm

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