Nikumai Puchong Wagyu Hamburg

Lunch at Nikumai Puchong turned out to be a satisfying one, especially if you enjoy a meal that lets the meat do most of the work. We tried the Wagyu Hamburg, and the strongest thing I can say about it is that it was already so well seasoned that it really did not need any topping at all.

Rice, vegetables and kimchi are unlimited, and that makes the overall meal feel more generous. It gives diners room to turn a relatively focused main into a fuller lunch experience without feeling nickelled and dimed.

The kimchi had an enjoyable crunch but when was the kimchi part of a Japanese dish.

Open kitchen that provides you a clear view of your Hamburg or beef being prepared.

We ordered a side of fried mushrooms with truffle sauce which was our starter as it takes quite awhile for a Hamburg to be prepared.

My order of a 2 pieces of Wagyu Hamburg arrived and served on the hot plate in front of me.

The texture of the hamburg was enjoyable. Once cut open, it had that juicy, soft interior you would want from a wagyu patty, while still holding together properly. It felt rich without becoming too heavy, which helped it stay pleasurable through the meal.

Here it is topped with the raw egg that they provide with the order.

The menu makes it easy to add on extras like truffle sauce (this one is sweetish so be warned) or spicy minced beef sauce. After trying it, I would suggest not paying extra for the toppings or sauces. The hamburg already had enough flavour built into it, and adding more only risks distracting from what was already good about the meat itself.

Jen and I shared the 2-piece Wagyu Hamburg at RM56, and after eating it, I do think the 3-piece option at RM68 might have been the better deal. The 2-piece version was enough to get a sense of the quality, but the pricing gap suggests the next tier up would probably stretch the value more convincingly.