Yee leads the friendly team that serves bespoke cocktails. — KAMARUL ARIFFIN/The Star
THERE is a unique feel at neighbourhood bars, where familiar faces and friendly banter create a sense of community.
This was exactly what Haruki Fujikawa from Hiroshima, Japan, had in mind when he decided to open Ikiya 2.0 over two years ago at Taman Tun Dr Ismail in Kuala Lumpur.
The charming and cosy bar has been designed for discerning cocktail enthusiasts seeking a unique and refined experience.
Fujikawa, who has been living in Malaysia for nine years, has a background in tourism and the food and beverage business.
He describes Ikiya 2.0 as the sequel to the first that was established in Empire Damansara, Petaling Jaya in Selangor.
He took over the business from his friend.
As you step into Ikiya 2.0, it feels as if you have entered a friend’s home.
“There is not much difference between the food and drink culture in Malaysia and Japan,” he said, referring to how both customs value communality.
“Japan, which has train stations near residences, has plenty of neighbourhood bars that offer a close-knit vibe for the staff and customers,” he said, adding that he had set out to bring this neighbourhood bar culture to Kuala Lumpur.
True enough, as you step into Ikiya 2.0, it feels as if you have entered a friend’s home, with minimalist and earthy tones complemented by cheerful greetings from a gaggle of skilled bartenders.
You will be spoiled for choice as to which comfy sofa you want to plonk yourself onto.
These sofas have been sourced from a well-known Japanese home living brand.
Taking us through the drink and food menu was head bartender Jason Yee who said that 50% of the menu was made up of bespoke cocktails.
Just the names of these creations sounded exotic and tickled our curiosity.
(Clockwise from left) The Kyoto Sour, Natsu Rosita and Tonyu Mudslide.
Upon Yee’s recommendations, we tried the Kyoto Sour, Natsu Rosita and the Tonyu Mudslide.
With a focus on inclusivity, Yee and his team concoct bespoke cocktails that are affordable without compromising on quality or taste.
The Kyoto Sour, he said, was inspired by a Japanese classic usually made with sake, grapefruit, agave syrup and green Tabasco sauce.
“We replaced the agave with lemongrass and it became a hit.
“It’s still a bestseller, with a few thousand glasses sold a year,” he revealed.
No doubt, a whiff prior to sipping this refreshing cocktail brings to mind the aromas of a fresh spring garden.
It is charmingly spicy and whets your appetite on a hot, humid day.
The Natsu Rosita is considered a white Negroni consisting of gin, Bianco Vermouth and Gentian liqueur.
Paired with olive brine and Creole bitters as well as a sprinkling of Japanese Togarashi spice powder, it’s an interesting and wild-tasting cocktail.
“Without the Togarashi, it’s silky but even if some spice drops into the drink, it adds some heat,” said Yee.
You take a sip, bite into an olive and drink it again.
This brings on a bittersweet sensation and unassuming creamy aftertaste.
The olive adds another dimension to the flavours.
“We don’t see a lot of sake-based cocktails in Malaysia. When people order sake, they order by carafe or bottle, but never in a cocktail because it’s too expensive.
“We use economical sake and make it into something amazing,” Yee explained.
The next creation we tasted was the dessert-style cocktail called the Tonyu Mudslide – Yee’s first signature creation before he came to Ikiya.
Served in a Japanese wooden cup, this dual-experience cocktail is like a yin and yang of sorts, balancing between creamy and sharp flavours.
It is made with a soy milk base, oolong-infused rum, cacao bitters and a dusting of matcha powder, all finished with salt water and shaken with ice.
As someone who loathes sweet soy milk, Yee decided to challenge himself by using an ingredient that was not to his liking in a cocktail.
“I thought I could make this a delicious drink palatable for someone else.
“The matcha adds some complexity and bitterness while the oolong adds some tannins.
“The salt water carries all the flavours together,” he said.
Rest assured that the hunger pangs will creep in after the drinks.
So, we were recommended customers’ favourite snacks – the famous Chicken Karaage and Tatami Iwashi.
The latter consists of dried sardines thinned out until they are almost like paper, and then grilled.
The smoky and savoury textures of the sardines paired well with the drinks, while the juicy and tender fried chicken was a joy to eat.
IKIYA 2.0, No.14A,
Lorong Datuk Sulaiman 1, Taman Tun Dr Ismail, KL.
Business hours. 5pm to 1am daily. Tel: 011-1756 5496.
This is the writer’s personal observation and not an endorsement by StarMetro.
