In the age of conscious dining, where sustainability, dietary restrictions, and wellness are shaping our eating habits, a quiet revolution is unfolding in the heart of Kuala Lumpur. “by age 18,” the brainchild of the Kagawa-based creative firm Jinsei wa Jojo da Corporation, is not just a restaurant but it is a culinary philosophy. Its ethos is simple yet powerful: “NO BORDER UDON.”
More than just a tagline, “NO BORDER UDON” encapsulates a vision where everyone regardless of dietary needs, religious practices, or lifestyle choices where can gather at the same table and share the same soulful bowl of noodles. Vegan, halal-conscious, gluten-intolerant, or managing allergies? You’ll find comfort, safety, and flavour here without compromise.
A Udon Experience Reinvented
At the core of “by age 18” is Sanuki-style udon, traditionally known for its chewy bite and satisfying depth. But here, it’s reimagined with a completely plant-based and gluten-free twist. Crafted using carefully selected Japanese rice flour and a proprietary method, the noodles preserve the textural integrity of classic udon which comes firm, bouncy, and delightfully slurpable even without wheat.
The broths, meanwhile, are slow-simmered with kombu, shiitake, and vegetables, creating an umami-rich base that rivals the best traditional stocks. No fish. No meat. No shortcuts. Just a meticulously layered taste that warms you from within.
The culinary direction is spearheaded by Chef Kusumoto, of Saido fame in Tokyo; a restaurant repeatedly recognised as one of the world’s best vegan eateries. His influence is evident in every bowl and bite, turning “by age 18” into more than just a dining spot; it’s a movement in a bowl.
Bukkake Udon
Among the menu highlights is the Bukkake Udon, a bestseller that encapsulates the spirit of the restaurant. In Japanese, bukkake means “to pour over” and here, the chef does exactly that: pouring over a vibrant, garden-fresh mix of plant-based toppings atop steaming gluten-free noodles. The result? A dish that sits beautifully between a warm salad, a broth-light noodle soup, and a celebration of texture and freshness. Light yet nourishing, it’s become a cult favourite among KL’s health-conscious crowd and curious diners alike.
Tempura Udon
For those who love a hot, hearty option, the Tempura Udon comes with a choice of serving styles which is kake (in hot broth) or zaru (cold dipping style) and customizable noodle firmness (hard or soft). The crisp, golden plant-based tempura on the side adds a decadent touch without the guilt.
Yaki Udon
Prefer something stir-fried? The Yaki Udon delivers comfort in every glossy, umami-laden strand. Each wok-tossed portion bursts with flavour and heat-kissed texture and is a must-try for lovers of pan-fried noodles.
Plant-Based Bechamel Croquettes
Signature Salad
Savoury bites like the Plant-Based Bechamel Croquettes with house-made apple sauce reveal the kitchen’s knack for blending creamy indulgence with wholesome ingredients, while the Signature Salad surprises with its refreshing balance of greens, citrus, and dressing and is ideal as a starter or palate cleanser.
And they do serve an impressive tea too and we loved both the matcha latte and Houjicha latte
More than just a restaurant, “by age 18” challenges the conventional. It proves that great food doesn’t need to exclude. In a country as diverse as Malaysia, this message resonates deeply. Whether you’re enjoying a solo lunch, dining with vegan friends, or exploring healthy options with family, every visit feels like an invitation to rethink what comfort food can be.
Minimalist Vibe, Maximum Soul
Located at The Five @ KPD, the restaurant’s interiors reflect its ethos: clean, serene, and quietly inspiring. With soft wooden accents, calming lighting, and subtle Japanese design elements, the space encourages you to slow down, breathe, and truly savour each bite.
📍 by age 18
A-1-01, The Five @ KPD, Kuala Lumpur
🕐 Mon–Fri: 11:30am–3:00pm | 5:30pm–9:30pm
🕐 Sat–Sun: 11:30am–9:30pm | Closed on Wednesdays