The sizzle of premium wagyu on a hot grill is becoming a familiar sound in Malaysia, and no one is doing it better than Zenrich Wagyu. Today, the nation’s top supplier of Japanese Wagyu beef celebrated an ASEAN Records recognition for the ‘Largest Annual Volume of Japanese Wagyu Imported in One Year’. Officiated by the Deputy Minister of Agriculture and Food Security, Datuk Arthur Joseph Kurup, the celebration was held in conjunction with the grand opening of Wagyu by La Moon, their flagship restaurant, located at The Greens, right in the heart of Taman Tun Dr Ismail’s buzzing food scene.
Zenrich allied sdn. Bhd. (zenrich wagyu), the nation’s top supplier of japanese wagyu beef celebrated an asean records recognition for the ‘largest annual volume of japanese wagyu imported in one year’, witnessed by deputy minister of agriculture and food security, datuk arthur joseph kurup (third from right) alongside daisuke nihei, minister of the embassy of japan in malaysia (third from left)
That record volume was 192,000 kilos, a weight that is equivalent to 12.86 million silken slices of marbled perfection or approximately 600 cattle, which proves how much Malaysia craves quality. This flood of premium beef from Japan is more than just a trade win. It is a cultural link, turning fancy imports into plates of pure joy.
“This record is an example of the hard work of Malaysian companies like Zenrich Wagyu, our trade partners, and our commitment to bringing the best of the world to Malaysia while strengthening our place in the global food scene,” remarked Arthur. “Such an amount of import also reinforces stronger agricultural trade ties with partners like Japan, apart from building a food culture that is as dynamic as our people,” he added.
“Malaysia’s embrace of Wagyu reflects the strength of our (Malaysia-Japan) partnership. The ASEAN Records achieved by Zenrich Wagyu is a great testament to that strength,” commented Daisuke Nihei, Minister of the Embassy of Japan in Malaysia, who was also present at the ceremony.
Zenrich Wagyu’s inaugural speciality restaurant pulls you in with its warm wooden walls, the clink-clink of plates, and that drool-worthy smell of beef hitting the grill.
Surrounded by TTDI’s packed makan strip, Wagyu by La Moon gives off the vibe of a fancy kopitiam with a Japanese twist: classy but not stuck-up.
You’ll see aunties and uncles sharing hotpots with their kids, while a table of young professionals debates the perfect sear on their yakiniku after a full day’s work. It is pure KL: a place where everyone’s welcome to dig in and make a bit of a mess, all for the love of good food, just in time to welcome international tourists who are keen to explore the capital city’s gastronomic diversity for Visit Malaysia 2026 (VM2026).
Wagyu by la moon’s head chef, saburou niitsu, is demonstrating the culinary techniques to cook the delicate wagyu slices.
Zenrich Wagyu’s director, Liven Chong, said, “What started as a passion for quality has now become a powerful symbol of connection, bringing together communities, cultures, and cuisines in the most delicious way possible.”
Dishing up halal-certified A5 Miyazaki Wagyu, Wagyu by La Moon is guided by the steady hands of Chef Saburou Niitsu, a Japanese chef who’s been at this for 35 years. His menu is a love letter from Japan to Malaysia: yakiniku with that smoky char, shabu-shabu’s paper-thin slices swirling in broth, or sukiyaki’s sweet-salty kick. Starting from RM199 for all-you-can-eat, it’s a deal that lets you go all out without crying over the bill. The Karubi is so soft, it’s gone before you can say “sedaplah.”
“Every dish here is prepared with precision, respect for the ingredients, and the desire to create something truly memorable for each guest,” declared Niitsu.
Wagyu by la moon’s head chef, saburou niitsu (far right) and liven chong (first from left) presenting the deputy minister of agriculture and food security, datuk arthur joseph kurup (third from left) and daisuke nihei (second from right), minister of the embassy of japan in malaysia with the a5 miyazaki wagyu as a symbolic gesture officiating the grand opening of wagyu by la moon
Open till 1 a.m., it’s a lifesaver for KL’s late-night foodies, and the basement parking’s a small miracle in TTDI’s traffic jam chaos. The staff, with their cheek grins and quick tips, are like your favourite pasar malam auntie, steering you toward the Ribloin or explaining teppanyaki’s sizzle with a wink. The hum of chatter and the clatter of grills make every visit feel like a proper foodie party.
As VM2026 is in full swing, Wagyu by La Moon provides a sneak peek of what Malaysia can offer: a country mixing global tastes with its own big-hearted hospitality. From Japan’s farms to TTDI’s lively lanes, Zenrich Wagyu is cooking up a story as bold as it is tasty, and everyone is invited to grab a plate.
To know more about Wagyu by La Moon, visit its Facebook page or Instagram. For more info on Zenrich Wagyu, log on to www.zenrichallied.com.
Also read: “It’s cheap” – M’sian Influencer Spends Over RM4,000 on Wagyu Beef to Cook Rendang for Aidiladha
