Missy at Sunway Square doesn’t need a loud entrance or over-the-top decor to get your attention. In a city full of “Instagrammable” restaurants that often choose style over substance, this pork-free sushi bar does the opposite. It operates with a quiet confidence, proving that the best Japanese food isn’t about the show—it’s about the skill.
Now open daily, Missy is a space that invites you to slow down, leave the noise of the mall behind, and focus on the singular dialogue between the chef and the ingredient. The Omakase journey is incredible where chef had curated the series of magnificent menu using the premium ingridients.
The Opening Act: Balance and Flame
The meal begins with an intentional lack of noise. You are served a silken tofu appetizer dressed in sesame. It is cool, creamy, and carries a gentle nuttiness that cleanses the palate. It is a simple start, but it sets a clear tone: here, balance is valued over bravado.
That clarity becomes even more apparent with the arrival of the lightly seared chutoro. The chef applies just enough heat to awaken the tuna’s natural oils, intensifying its buttery depth while keeping the center pristine and cool. A whisper of smoke lingers on the surface, but the fish remains the star. It is an indulgent moment of luxury that doesn’t feel heavy—just perfectly executed.
The Sushi Progression: A Study in Texture
As the nigiri service begins, you start to notice the rhythm of the meal. The sushi is served in a deliberate sequence, moving from lean and bright to rich and complex:
Shimahaji (Striped Jack): Offers a refined, clean sweetness.
Kampachi (Amberjack): Provides a firmer structure and a deeper mineral character.
Scallop: Translucent and ethereal, its oceanic sweetness is almost creamy, dissolving gently against the warmth of the rice.
The secret hero here is the shari (sushi rice). It is seasoned with precision and pressed so that it holds its shape just long enough to reach your mouth before falling apart exactly when it should.
The journey continues with Maguro Zuke, where a controlled marination layers the tuna with umami, followed by the delicately sweet Ama Ebi.
Finally, you reach the Engawa—the prized flounder fin. It offers a subtle fattiness and a gentle, rhythmic chew that glides across the palate before finishing remarkably clean.
Refinement Beyond the Raw
Missy proves its range when the heat is turned up. The Ikura Chawanmushi is a highlight—a silky, savory egg custard that serves as a canvas for the salty, vibrant pop of salmon roe.
Even the grilled items reflect the same level of discipline. The Chicken Kushiyaki (skewer) is a masterclass in the basics. There are no heavy, cloying glazes to hide behind; instead, you get proper caramelization, a hint of smoke, and meat that remains tender and juicy.
As the meal nears its end, the kitchen transitions you back to comfort. A bowl of warm, hearty soup provides a soul-warming finish, followed by a fruit platter with ice cream that celebrates the natural, unadorned sweetness of the season.
Asides, during Chinese New Year they do have yee sang in their menu as well
The Verdict
Missy’s true strength is in what it chooses not to do. It doesn’t drown its fish in truffle oil or gold flakes. It doesn’t rely on gimmicks to go viral. Instead, it offers clarity, composure, and a serious standard of craft.
With its pork-free menu and its new daily operations, it has become a reliable sanctuary for those who appreciate real quality.
Address: LG 06,07 & 08, Sunway Square, Jalan Lagoon Selatan, Bandar Sunway, 47500 Petaling Jaya, Selangor
Phone: 014-325 9928