After a decade of shaping Kuala Lumpur’s Japanese dining landscape, the team behind Kyomo, minamo, Asumo, Itsumo, and Kingyu introduces a new concept—one that shifts the focus from dining to gifting, from savoury to sweet.
With the launch of kotsu kotsu, Oishii Innovations Group offers a refined take on omiyage, Japan’s deeply rooted culture of gift-giving, bringing an experience rarely found outside its homeland.
A Taste of Japanese Tradition
In Japan, the act of gifting sweets is more than a gesture—it is a cultural ritual. Whether returning from travel or visiting loved ones, it is customary to present carefully chosen confections as tokens of appreciation.
“In Japan, our airports, train stations and department stores are filled with kiosks selling sweets specifically for gifting,” explains Kota Furuya, Group General Manager. “It is part of how we express thoughtfulness and connection.”
With kotsu kotsu, this tradition is reimagined for Malaysia—merging the spirit of omiyage with freshly made Japanese-style cakes crafted for immediate enjoyment.
Freshness as a Philosophy
At the heart of the concept lies a commitment to authenticity.
Unlike many desserts designed for longevity, kotsu kotsu’s creations are made to be consumed on the same day they are baked, preserving their intended texture and flavour. This emphasis on freshness reflects the delicate nature of Japanese patisserie, where quality is fleeting yet deeply appreciated.
Executive Pastry Chef Rina Fukuda notes that such cakes are rarely found outside Japan due to their short shelf life. “This is a part of Japanese culture we wanted to share,” she says.
Crafted with Precision and Inclusivity
Behind the simplicity of each cake lies meticulous craftsmanship.
The team spent 11 months developing over 1,000 recipes, refining each element to achieve a balance of flavour, texture, and authenticity. Importantly, all creations are made with halal ingredients, reflecting a commitment to inclusivity without compromising tradition.
The name kotsu kotsu, meaning “step by step,” encapsulates this philosophy—steady, mindful effort in pursuit of excellence.
Signature Creations with a Japanese Soul
The brand debuts with its signature kotsu kotsu Roll, offered in three distinctive flavours:
✅Classic (red bean) – smooth and understated
✅Kinako (roasted soybean) – earthy and nutty
✅Matcha (green tea) – delicately bittersweet
Beyond the rolls, the menu features a curated selection of whole cakes sliced to order, including a ten-layer Fruit Cake, Pistachio Cake, Soufflé Cheesecake, and a striking kotsu kotsu Tower—each showcasing different facets of Japanese pastry craftsmanship.
All cakes are baked fresh twice daily, with limited quantities available—reinforcing the idea that each piece is meant to be savoured at its peak.
A Space Designed for Quiet Appreciation
The kotsu kotsu experience extends beyond the cakes themselves into a thoughtfully designed tasting environment.
Inspired by the Japanese aesthetic of “Wa” (harmony), the space features textured earthen walls, softly diffused lighting through washi paper, and subtle copper accents. Designed by DESIGN ROOM 702, the interior evokes a calm, gallery-like atmosphere—where every element is intentional, and nothing feels excessive.
The concept of “Ma” (the beauty of space) is equally present, allowing the desserts to take centre stage without distraction.
Where Craft Meets Presentation
Precision continues behind the scenes, where cakes are baked using a high-performance Japanese convection oven, ensuring consistency in every batch.
In the open kitchen, chefs Sho Sasaki and Rina Fukuda oversee each stage—from baking to presentation—embodying a disciplined yet artistic approach. Their minimalist uniforms, designed by Osaka-based designer Roggikei, reflect the purity and restraint that define the brand.
Even the presentation is considered: cakes are displayed in a custom glass showcase and served on Arita porcelain, reinforcing a sense of quiet elegance.