Ushi Pop-Up, @ St Regis KL, & Chef Uehara-San
Life throws those little surprises at you sometimes right? Well, this is one of those. This is Ushi Pop-Up, @ St Regis KL, & Chef Uehara-San. I had to go to Kuala Lumpur for work, speaking on Digital Disruptive Decision Making. The event happened to be at St Regis @ Sentral. I was in super early for the event start, so stayed that night after the long lunch session with the clients. I have never been to St Regis before, so all this was a 1st-time experience.
On checking in I could tell this was an extremely classy joint, as in bloody nice actually. The staff were amaze-balls too. At check-in, the guy was so helpful. I was all apologetic because it was 10 am and obviously way too early to get a room. But… he said; “Sir we have you down for a King single. We have no rooms available. You could come back later, or could you accept a 2-bed room?” Mate if I can get in the room now for a quick splash before the event you would be my hero. And so that is the start of Ushi Pop-Up, @ St Regis KL, & Chef Uehara-San. I get checked in at 10 am.
That was WOW moment #1.
Then in kicks WOW moment #2 when I walk into the bedroom. Holy COW!!! (and more Holy COW later).
Then comes WOW #3 of my Ushi Pop-Up, @ St Regis KL, & Chef Uehara-San experience. Whilst in the room I spot this little flier on the desk. USHI, Beef Specialists. Yep liking that intro, let’s crack on. “A curated pop-up concept restaurant.” Oh shit, I am falling in love fast. What else could there possibly be on this piece of paper to make this better? “USHI is the 1st and only restaurant in Malaysia that serves Ozaki Beef.”
For Wagyu geeks click HERE for a read up on Ozaki Beef.
Ozaki beef refers to beef from Wagyu cattle raised on a single farm that’s owned and managed by Mr. Muneharu Ozaki in Miyazaki Prefecture. He’s the only farmer in Japan to use his own name to market his beef.
Mr. Ozaki began by studying the most advanced techniques relating to beef cattle production at a farm in the USA which holds 17,000 cattle. However, he felt that he personally was unsuited to the mass production methods deployed in “beef cattle producing factories” which fatten cattle quickly and ship them at an early stage. On his return to Japan, he decided to produce beef that he and his family and friends would enjoy eating every day. He duly took over a farm and started by raising 100 cattle; after more than 30 years of effort he was finally satisfied by the flavour of his beef, and named it “Ozaki beef.”
The feed for the cattle is mixed every morning and evening during an extremely labour-intensive process lasting two hours. It comprises 15 kinds of feed, such as grass from the meadow, moist barley mash (a by-product of beer brewing), maize, barley, and so forth, with no preservatives or antibiotics whatsoever. Most Wagyu in Japan are slaughtered at around 28 months, but Mr. Ozaki believes the flavour continues to improve as they mature, so he prefers to slaughter them when they’re 28 to 36 months old.
That’s it. Back to the toilet to test hyper-ventilating function. I’m hooked. I have to go. And my God I am so very happy I did go. It’s up there on the $$$, yes Boss I paid for dinner myself, but worth every single cent. This is without a doubt some of the very best ever beef that has passed the beard on this old head. It’s INSANELY good. I also had the delight of meeting Executive Chef Uehara-San and his crew. The staff serving were amazing, so friendly and chatty. Be proud The Sheridan – if you have any staff award program – please put this forward as customer recognition of an incredible dining experience with the USHI crew – approx 1930 on 11/4/2019.
For about an hour I was alone and had 6 staff all to myself. I even did a Facetime to wifey and Jude to bring them into the fun (virtually of course). Ushi Pop-Up, @ St Regis KL, & Chef Uehara-San has been one of the very best, solo dining experiences in my 50 years on this planet. When I sat down and saw the place mate I knew this was going to be good, and of course, all then saw my tattoo and chatting commenced.
USHI is on Level 3A, St Regis, KL Sentral. Make a booking; email@example.com
I ordered way too much. Even Chef Uehara-San said; “That’s too much?” I said; “I’ll eat it all, even if I need to vomit to make space. I just have to try THREE of the dishes on offer.” Namely as follows;