By Age 18 KL: A Culinary Revolution in Kuala Lumpur

If you’ve never tried vegan food before, you should do it now. The place to head for is By Age 18, if you are keen on an experience you’ll enjoy and remember. The dining scene in Kuala Lumpur has welcomed a revolutionary concept straight from Kagawa, Japan. More than just a restaurant, this establishment, located at The Five in Bukit Damansara, embodies a powerful culinary philosophy encapsulated in the words “NO BORDER UDON.” It has swiftly established itself as a landmark destination, offering an inclusive Japanese dining experience meticulously crafted to cater to a global palate, free from the constraints of common dietary restrictions.

The Philosophy of Inclusivity

The origins of By Age 18 stem from a deeply personal mission. It was conceived by Japanese former chef Moriro Murakami, who was motivated by the challenges of finding suitable meals for his son who struggled with food allergies. This personal struggle led to a groundbreaking partnership with the internationally renowned French-trained chef Katsumi Kusumoto of Tokyo’s famed vegan restaurant, Saido. Together, they envisioned a space where individuals—regardless of being vegan, gluten-intolerant, halal-conscious, or managing other food allergies—could all gather at the same table and enjoy the same authentic, delicious meal.

This commitment to inclusivity is evident in every detail. By Age 18 is completely plant-based, gluten-free, and alcohol-free. This meticulous approach immediately positions it as a safe and comforting choice for a wide spectrum of diners and the growing number of health-conscious or vegan patrons. The fact that the KL branch is the first international outpost outside of Japan highlights the brand’s confidence that its “no-borders” philosophy resonates profoundly with Malaysia’s rich multicultural and multireligious population.

If you’re wondering about the very interesting name of this restaurant, it came about as Mr. Murakami was inspired by Einstein’s quote: “Common sense is the collection of prejudices acquired by age 18.” This quote is said to serve as a reminder to think freely, challenge norms, and create something new.

Reinventing the Classic: Gluten-Free Udon

The core of the menu is the Sanuki-style udon, traditionally known for its distinctive chewiness and texture. At By Age 18, this beloved staple has been completely reimagined. The udon is crafted not from wheat flour, but from carefully selected Japanese rice flour using a proprietary method. It’s a revolutionary, health-conscious twist: their noodles are entirely plant-based and gluten-free, and yet have the traditional udon’s desired springy, chewy texture. Skeptical diners are often pleasantly surprised to find that these gluten-free noodles successfully replicate the firm, satisfying, and delightfully slurpable koshi (bounce) that Sanuki udon is famous for. When I personally tried it, I must say that I really enjoyed the texture of the udon. Just happily chewing the noodles in my mouth is something I relished.

Equally innovative are the broths at the restaurant. The broths are delightfully unique and feel satisfying when you put them in your mouth before swallowing. The broths feel light and you don’t suffer from the heavy feel some types of broths leave in your digestive system after consumption. To maintain a completely plant-based profile, the traditional fish or meat stocks are substituted with a slow-simmered, rich base of kombu, shiitake mushrooms and various vegetables. This meticulous process results in an umami-rich depth of flavour that rivals conventional stocks, proving that authentic taste does not need to rely on animal products. Being someone who tends to love meat, it was a pleasant surprise for me that I could really enjoy the broths served at the restaurant and they left a taste in my mouth that I loved. It also felt good to be eating vegan food as it felt great overall for my body and soul.

Menu Highlights and Culinary Creativity

The menu presents a sophisticated array of dishes that blend Japanese tradition with culinary innovation. Amongst the signature items often praised for their vibrant presentation and complex textures are:

• Bukkake Udon (Cold or Hot): A bestseller featuring gluten-free udon adorned with a colourful, garden-fresh mix of plant-based toppings, often dressed lightly with soy sauce, offering a harmonious balance of freshness and nourishment. I rarely like cold udon but here, the way it is served makes it a dish many enjoy. The hot choice was also delectable. The Bukkake Udon served here is said to be a crowd favourite in Japan.
• Kinchaku Kitsune Udon: This dish showcases a clear, simple broth with a ‘money pouch’ made of seasoned bean curd skin, filled with an assortment of fresh vegetables. The presentation is tempting and even before trying it, you know you are going to like what you will soon put into your mouth.
• Tempura: The plant-based tempura is executed with a light, crisp, and thin gluten-free batter, ensuring the vegetables maintain their crunch without the heaviness of typical frying. This is one of my favourites from the restaurant as I love tempura and I didn’t miss not having the usual prawns or fish that we usually also get at non-veg restaurants.

Beyond the noodles, the restaurant impresses with its inventive appetizers and desserts. The Teriyaki Lion’s Mane Mushrooms and Avocado Tartare on Seaweed Crisps offer gourmet, fine-dining nuances.

Moving beyond ordinary fare, their dessert menu features creative dishes that align with their healthy philosophy. These desserts emphasize fresh ingredients and inventive flavor pairings, offering a unique sweet finish. The desserts are crafted to be dairy-free and not overly sweet, like the elegant Matcha Pudding which provides a perfect, guilt-free conclusion to a meal. The Brownies with Passion Fruit and Gac Sorbet is a popular choice that many love and it is praised for the rich chocolate contrasting beautifully with the bright, sparkling tartness of the sorbet.

There are many different delicious flavours of handmade gelato offered at By Age 18 as well. The drinks served will also tempt you. Many choices have matcha in them. Strawberry Matcha Latte and Mango Matcha Latte are favourites worth trying. Many also like the Houjicha Azuki Latte. There are also other drinks, including refreshing ones to quench your thirst, depending on what you’re inclined to have on the day.

Atmosphere and Experience

Located within the modern complex of The Five, the restaurant’s interior mirrors its culinary ethos: clean, serene, and subtly inspiring. The aesthetic is minimalist and Zen-like, featuring soft wooden accents and calming lighting that encourages a slow, contemplative dining experience. The friendly and attentive staff add to the welcoming atmosphere, completing the experience of a thoughtful and authentic Japanese meal.

In essence, By Age 18 KL is more than a novelty; it is a profound statement on the future of dining. It proves that culinary excellence can be achieved without exclusion, successfully bridging Japanese culinary heritage with the diverse, modern needs of the Malaysian community. By Age 18 cleverly blends authentic Japanese flavour with a modern, inclusive philosophy, making it a standout spot. It is a must-visit for anyone seeking a high-quality, authentic, and genuinely inclusive Japanese dining experience in Kuala Lumpur.

Why wait? Head there now for a memorable meal and superb dining experience. Go there this weekend or on any other day you’re free. It’s a place we’re lucky to have on our shores.

By Age 18 is located at A-1-01, Level 1, Block A, The Five @KPD, 49, Jalan Dungun, Damansara Heights, Kuala Lumpur. Tel:03-20112362

Open: 11.30am to 3pm, 5.30pm to 9.30pm (Monday, Tuesday, Thursday and Friday) 11.30am to 9.30pm (Saturday and Sunday). Closed on Wednesday.

Instagram: @byage18_kl