HAVE you ever heard of the phrase "it's spelled like how it sounds"? Usually to describe that something is so straightforward.
That is exactly how I'd describe the Pistachio Cake at Kotsu Kotsu. The flavour just announces itself confidently like a Datin walking into brunch at 11.45am.
Tucked in Desa Sri Hartamas, Kotsu Kotsu is the sixth outlet under its group in Kuala Lumpur and it’s unlike any other patisserie here.
It’s modern, minimalist and very-Japanese. But the soul of the place comes from something much deeper than aesthetics. It comes from the omiyage (Japanese gift-giving) culture.
A patisserie built on the art of giving
In Japan, gifting sweets is a way of life. When you visit someone’s home, you bring sweets. When you travel, you buy local specialty snacks for your office, family, friends. Even when you’re coming home from work, you pick up a little something to say "I thought of you."
It’s not the product, it’s the message. Each box is an expression of gratitude and respect. And that’s what Kotsu Kotsu wanted to introduce here in Malaysia, not just Japanese cakes, but the spirit of thoughtful gift-giving.
Malaysia's diversity means food businesses must think beyond taste. At Kotsu Kotsu, everything on the menu is made with halal-certified ingredients so everyone can enjoy them with peace of mind.
In fact, one of their Japanese chefs is Muslim, which is why they prioritise small but meaningful details from ingredient sourcing to kitchen practices.
If you are walking into Kotsu Kotsu expecting Western-style bakes which are rich, long-lasting, using a lot of butter and chocolate, reset your expectations. Japanese cakes belong to a different world.
They are known for their light sponge, soft textures and delicate cream. They’re made fresh and meant to be eaten the same day which makes them unsuitable for freezing or air freezing.
So, if they wanted Malaysians to experience real Japanese cakes, there was no choice, they had to make them here, from scratch.
Which is why their two Japanese chefs moved to Malaysia. They start preparing the cakes every morning at 6am and sell them on the same day to ensure a level of freshness and quality that air shipping could not replicate.
Kotsu Kotsu’s signature item is their Japanese roll cake with a shelf life of just eight hours.
Why eight hours? Because Japanese-style cream slowly seeps into the sponge over time and once the texture changes, the entire experience is compromised. So they bake twice a day at noon and at 4pm and only in limited quantities. If you want one, either be lucky or just reserve through their website.
And then there’s the packaging, which I’m a complete sucker for. In Japan, cake boxes aren’t just functional, they’re a form of care. A message that says, "I want this gift to reach you perfectly."
Kotsu Kotsu honours that. Every item is beautifully wrapped and they include ice packs for free, because freshness is non-negotiable. This is how they introduce the omiyage culture to Malaysia without losing its heart.
They don’t have a dine-in space, but they have a 20-seat tasting area for customers to try the cakes before buying.
And then, the showcase. A four-metre-long custom-made glass display, probably the longest in Malaysia. It shows all the cakes at once and I’m not kidding when I say I stood there longer than a normal person should.
The interior was designed by the same designer behind Japan's Kansai International Airport’s executive lounge and several Japanese luxury hotels. Which explains why even the walls look like they’re judging my skincare routine.
1,000 trials, 300 days and eight cakes
The current lineup of cakes didn’t just happen. The two chefs spent 300 days in Malaysia and tested over 1,000 recipes. Not copying Japanese recipes, but redeveloping them using halal-certified local ingredients while keeping the spirit of Japanese craftsmanship intact.
This slow, steady dedication ties back to the name Kotsu Kotsu, which means "step by step" or "steadily."
To keep things exciting (and very Japanese), they’ll introduce a new cake every three months based on Japan’s seasonal menu culture.