Sushi Oribe in Kuala Lumpur, recently awarded as the Best Seafood in the city, has offered artisanal Japanese cuisine since its inception in December 2014. This establishment is dedicated to the "ichi-go ichi-e" philosophy, emphasizing the uniqueness of each dining moment, from sashimi preparation to fish marination. The sushi rice, or shari, is a standout, sweetened naturally with vinegar to enhance its flavor. Central to Sushi Oribe's menu is the traditional Edomae sushi, presented omakase style.

The restaurant's menu has a selection of dishes with seasonal ingredients, including Mino, Omakase, and Special Omakase options to suit diverse preferences. Designed for intimacy, the restaurant features 12 counter seats for small groups and offers two private areas for up to 8 guests, ideal for private gatherings. Reservations are encouraged for groups of three or more.