Kotsu Kotsu Is The Newest Japanese Bakery In KL

The creators behind some of Kuala Lumpur’s most loved Japanese dining venues — including Kyomo, Minamo, Asumo, Itsumo and Kingyu — have introduced a new concept that brings a slice of Japan’s heartfelt gifting culture to Malaysia. The Oishii Innovations Group proudly presents Kotsu Kotsu, a Japanese patisserie and bake shop inspired by the country’s long-standing omiyage (souvenir-giving) tradition.

“In Japan, it is customary to bring sweets when visiting family or friends, or returning from a trip,” explained Group General Manager Kota Furuya. “Our airports and train stations are filled with kiosks offering countless varieties of beautifully packaged cakes and confections. With Kotsu Kotsu, we wanted to share this meaningful aspect of Japanese culture with Malaysians.”

The name kotsu kotsu (こつこつ), meaning “step by step”, reflects the team’s patient, mindful approach to perfecting their craft. Executive Pastry Chefs Rina Fukuda and Sho Sasaki spent 11 months developing and testing over a thousand recipes to create the finest representation of Japanese-style cakes — all made with halal ingredients. As a practising Muslim, Chef Sasaki was determined that every creation be inclusive and accessible to all.

At launch, the bakery introduces eight exquisite recipes, including its signature Kotsu Kotsu Roll, available in three flavours: smooth Classic (red bean), nutty Kinako (roasted soybean), and bittersweet Matcha (green tea). Other highlights include the ten-layer Fruit Cake, rich Pistachio Cake, delicate Soufflé Cheesecake, tea-infused Chiffon Cake, indulgent Chocolate Cake, and the show-stopping Kotsu Kotsu Tower — a unique stacked roll creation. Each cake is baked fresh twice daily, with limited quantities available to ensure optimal texture and flavour.

The patisserie’s serene tasting parlour was conceptualised by Japanese design studio Design Room 702, blending textured earthen walls, copper accents and soft washi lighting to create a tranquil, gallery-like atmosphere. Chefs Fukuda and Sasaki oversee the process behind a four-metre glass display, dressed in minimalist white uniforms designed by Osaka fashion house Roggikei, symbolising the purity and intention behind every cake.

Precision is key to the experience — each dessert is baked in the Super Backen, a high-performance Japanese convection oven used by patissiers across Japan, ensuring perfect consistency in every bite. Thoughtfully packaged in wisteria-toned gift boxes complete with reusable ice packs, Kotsu Kotsu’s creations embody the art of omiyage — turning every visit, gathering or gift into a moment of shared joy.