Kampachi Japanese Restaurant is a
renowned Japanese Fine Dining Restaurant in Kuala Lumpur for over 4 decades. It
is the oldest Japanese Restaurant in Malaysia having started in Equatorial
Hotel in the early seventies.
I recalled those days, that there are not many
Japanese Restaurant serving really fresh sashimi. It was a certain day
of the week, the restaurant have their freshly delivered seafood from Japan and that was
the day we would go to sample these freshly imported fresh delicacy.
These days, we were told, that there
are at least 3 deliveries per week of fresh produce that Kampachi receives
directly from the famous Tsukiji Market and from Osaka. No wonder, we can see a
large crowd during our special pre-launch Kansai food review session at it’s newly
refurnished Kampachi @Pavilion (voted the Best Japanese Restaurant By Time Out
Kuala Lumpur for 3 consecutive year from 2011) located at Lot 6.09.00 Level 6,
Pavilion Kuala Lumpur.
Kampachi Restaurants in collaboration
with All Kansai Food Promotion Committee and The Kansai Food Export Promotion
Cooperative to bring a special culinary promotion featuring the finest autumn
ingredients from Kansai region. Kansai is also known as the “Food Mecca Of
Japan” with an abundance of food resources from the mountains, seas, rivers and
lakes.
Through out the next 2 weeks i.e.
from 19th Sept – 1st October 2014 , a special selection of
a la carte dishes are curate by Kampachi’s Executive Chef Koji Tamaru and its
team to showcase the purity of Kansai cuisine using the freshest seasonal and
the natural taste of the ingredients.
Guest can expect to enjoy some exquisite
gourmet seafood such as the Kamasu (Japanese Barracuda), Akamutsu (Japanese
Ruby Snapper), Tennen Hamachi (Wild Yeallowtail) and Sayori (Japanese
Halfbeak).
Fresh seasonal Kansai ingredients
will also include the Muraski Zukin (Black Soybean), two different variety of
Japanese Mustard Greens (Mibuna and Mizuna) and Fushimi Amanaga Togarashi
(Sweet Green Peppers).
Prepared in a multitude of ways,
these simple ingredients will be elevated to an artisan level by Chef Koji
Tamaru and his team. The “All Kansai Festival” a la carte menu will only be
available at Kampachi’s three stand-alone restaurants i.e. Troika, Plaza 33,
Petaling Jaya and Johor Premium Outlets.
On 27th and 28th
September from 3.00 to 5.00 pm, there is a special hands-on dessert master
class at RM 100.00 ++ per person, where you learn 3 sweet delights using
Japanese maccha alongside Kampachi’s expert Japanese chefs. The 3 desserts are
Maccha Mousse, Maccha Cake and Maccha Dorayaki using the Kyoto’s finest green
tea.
Participants are able to taste and
take home the day’s creations at the end of each session in addition to
receiving a complimentary recipe collection and a masterclass certificate.
We had the opportunity to have this
hand’s off experience to make our own Maccha Mousse. It was truly
a great experience to be tutored and guided to make this sweet tasting dessert.
This was the menu, that we had for
this Pre-launch menu of the “All Kansai Festival”.
Our first dish for the food review
started off with KYO MIZUNA SALAD – which consists of Kyoto Mustard Green Salad
with Crispy Anchovies, Raw Onion Rings with Wasabi Dressings.
We were really
surprised at the crisp green mustard that was air flown in. Coupled with the
Wasabi dressing, it was a very good pairing to the fresh salad and the crunchy
anchovies.
Our second dish was the FUSHIMI
AMANAGA TOGARASHI – It is grilled marinated sweet Green Peppers with Special
Sauce. This is actually the most spicy green peppers for the Japanese but to
most Malaysian that have been accustomed to our Chilli Padi, this is just plain
peanuts, there is just a little tinge of that chilli oomph.
It was quite a feat
to be eating a chilli like that.
Next, we had the awesome TENNEN
HAMACHI SASHIMI – which is slices of Raw Wild Yellowtail. I just love sashimi
but this has to be one of the best that I had eaten so far, as you can really
taste the smooth texture of the fish and it’s freshest with every bite.
Coupled
with the in-house soya sauce and wasabi mix, no words can describe this special
taste.
Finally, we had the KAMASU SHIOYAKI, which is Grilled Japanese Barracuda with Salt. With every chop-stick full of
the wonderful white fish meat, you could really taste the natural fish
flavours.
For me, the dip of the white fish meat into the in-house soya sauce
with wasabi, was just the perfect link to satisfy my taste buds.
To pair off the evening fabulous food, we were offered the Kuwabara Shuzo Sake which came from Nakashima
and we were told that no matter how much you drink, you won't get a hangover
next the day, as they use the highest and finest quality of malted rice and
water to brew this smooth sake.
We were offered the 2
serving style of the sake, which is the cold sake thru a special sake dispenser
and
the normal hot sake, in a sake
jug and a special sake cup.
As, you would have guessed it, for
desserts, we had the MACCHA MOUSSE, which yours truly had made it before we
started our dinner, as the desserts needed to be chilled before being served.
As, you would have guessed it, for
desserts, we had the MACCHA MOUSSE, which yours truly had made it before we
started our dinner, as the desserts needed to be chilled before being served.
We had the final touch, to put in the
décor to our MACCHA MOUSSE, which has smashed red beans, a piece of Japanese
Glutinous rice and some gold leaf to top it all up.
Overall, it has been a amazing and
memorable experience for us to be able to enjoy this special dining session.
Watch our video review on YouTube
Watch our video review on YouTube
This food tasting session was
organised by HungryGoWhere Malaysia –
Discover, Eat, Share today!
Our Other Japanese Cuisine Review
Our Other Japanese Cuisine Review
