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Tuesday, 23 September 2014

Kampachi Japanese Restaurant ~ All Kansai Festival @ Pavilion Kuala Lumpur – Best Japanese Restaurant –


I was honoured to be invited to a pre-launch food review and to sample Kampachi ~ "All Kansai Festival" ~ a special culinary promotion menu featuring a wide selection of the freshest seafood and seasonal vegetables air flown direct from Kansai, Japan.


Kampachi Restaurants in collaboration with All Kansai Food Promotion Committee and The Kansai Food Export Promotion Cooperative bringing in the finest autumn ingredients from the Kansai region at the Kampachi Pavilion.


Kansai, well-known as the "Food Mecca of Japan" for its culture in adhering to refined taste and variety when comes to food. The abundance of food resources from the mountains, sea, rivers and lakes of the region resulting in the Kansai special cuisine, a truly unique food culture unlike others.


With wide selection of a la carte dishes curate by  Kampachi's Executive Chef Koji Tamaru and his team will showcase the purity of Kansai cuisine using the freshest seasonal ingredients and focusing on bringing out the actual taste of ingredients. Promotional menu of "All Kansai Festival" starts from the 19th September 2014 to 1st October 2014.  

Private Dining Room

Guests can expect to savour some exquisite gourmet seafood such as the Kamasu (Japanese Barracuda), Akamutsu (Japanese Ruby Snapper), Tennen Hamachi (Wild Yellowtail) and Sayori (Japanese Halfbeak).


Fresh seasonal Kansai ingredients includes delightful and nourishing autumn vegetables, some of which are the Murasaki Zukin (Black Soyabean), two different varietals of Japanese Mustard Greens (Mibuna and Mizuna) and Fushimi Amanaga Togarashi (Sweet Green Peppers).  

Unique only to Kyoto city, these vegetables are robust in flavours compared to vegetables grown elsewhere, owing to the climate and abundance of good water and rich soils to create the prefect growing environment.


These simple ingredients will be elevated to an artisan level by Executive Chef Koji Tamaru and his team where it will prepared in multitude of ways into an authentic Japanese dishes, specially to fans of Japanese cuisine.  An "All Kansai Festival" a la carte menu is also available at all Kampachi's three other standalone restaurants at the Troika, Plaza 33 Petaling Jaya and Johor Premium Outlets.

Executive Chef Koji Tamaru

Japanese Executive Chef Koji Tamaru boasts of more than 38 years of culinary experiences working with some of the best restaurants in Japan and USA. His objet d'art is preparing kaiseki meals ~ a procession of elegantly presented authentic Japanese dishes using the best seasonal ingredients.

Spacious & Elegant Dining  

Fans of  Japanese cuisine in Malaysia can also marvel in the fanfare of Japanese performance over the weekends with Japanese tea Ceremony (20 & 21 September 2014) & Ninja and Samurai Demonstration (27 & 28 September 2014)

Making Process of Maccha Mousse 

Maccha Desserts Masterclass shall be held on 27th and 28th September from 3.00 to 5.00 pm, where you can learn the art behind three sweet delights using Japanese maccha along side Kampachi’s expert Japanese chefs. The hands-on dessert masterclass @RM 100.00 ++ per person, will take participants through a delicious journey of all things sweet.

Recipe for Maccha Mousse 

Making maccha desserts will allow participants to learn the flavours and techniques of creating Maccha Mousse, Maccha Cake and Maccha Dorayaki using the Kyoto’s finest green tea. Participants will be able to taste and take home home your creations at the end of each session in addition to receiving complimentary recipe collection and keepsake masterclass certificate. It is a class that need not any prior dessert-preparation experience and guaranteed to be fun and highly entertaining. Enquire within, as classes are a more intimate and personalised affair.

Auntie Lilly All-Gear up to Cook

Fun & Exciting Cooking in Action

At this recent food review, both my partner and I had a fun and exciting evening with a hands-on cooking session learning to make our very own Maccha Mousse. It was a memorable and wonderful experience for us as they were some hits and misses during the process but our Japanese mousse did turn out fine as we were assisted by Chef Koji and his dedicated, helpful assistants during the session.

 
Auntie Lilly & Uncle Hong's Maccha Mousse endorsed by Chef Koji  

 

When it comes to food, nothing can beat the Japanese in taste, freshness and presentation. And Kansai is where some of the finest produce comes from, be it sake, seafood, meat or vegetables.

Refreshing ~ Kyo Mizuna Salad

We started off with an appetiser of Kyo Mizuna Salad, which is Kyoto mustard greens Salad with crispy anchovies and Raw onions rings tossed with Wasabi Dressings.

I found this salad simply appetizing for its freshness and crisp.  Loves the taste of bits of crispy anchovies as I munch through the fresh salad drizzled with the savoury wasabi dressing. But remember to go slow on the dressing as it may be a bit too salty as it did for me. 

Peppery Delights ~ Fushima Amanaga Togarashi
Next, was the unassuming dish ~ Fushima Amanaga Togarashi, Grilled marinated Sweet Green Pepper with Special Sauce. 

Looking very similar to our local chilli padi, but without the spiciness, this tiny green peppers was considered to be one of the most spicy and hot peppers for the Japanese. An interesting dish for me, eating some Japanese chilli padi with bonitos flakes without the 'kick'. 

Standing Out ~ Tennen Hamachi Sashimi



If you have a yen for sashimi, the Tennen Hamachi Sashimi is bound to win you over, with its delectable slices of Raw Wild Yellowtail, all nestled on a bed of crush ice for freshness and served together with sesame leaf, seaweed and a dollop wasabi. Spanklingly fresh with silken texture in a culinary class of its own,  was simply heaven to taste!

Grilled to Prefection ~ Kamashu Shioyaki



Our last dish made a great entrance that was Kamashu Shioyaki, healthy dish of Grilled Japanese Barracuda with Salt. The freshness of this pointed head fish was top-notch, with its white flesh falling off the bone.

The sweetness of the fish was accented by the in-house made light shoyu dressing with some wasabi, a wonderful accompaniment with my hot sake.

Tempting Treat ~ Maccha Mousse

For the final act, our creation of Maccha Mousse was served to end our memorable dinner. A chilled delight made with a simple concoction of whipping cream, fresh milk, egg white, maccha paste, gelatin powder and sugar.


Chef Koji prepared some azuki bean, glutinous rice cake and 'gold leaf' topping as final touch to our special mousse dessert.

The taste of bitterness of green teas complements well with the sweetness and texture of the red bean. Pairing sweet azuki beans with maacha mousse was truly a perfect match for each other each and every time.

Cold Sake served with Special Dispenser

Healthy Hot Sake with Cleansing Effect 

For those interested in sake to go with their meals, there is also the hot and cold sake where diners can taste some of the specially chosen sake imported direct from the Japanese brewery. Choose from the famous Nagasaki Sake ~ 'Nagasaki Junmai Ginjo Sake' to Masuda Sake ~ Masuizumi Jyunmai Daiginjo sake. Try sake warmed, at room temperature, or even serve chilled on ice in a cocktail for a refreshing drink.

Unique Sake Dispenser

High quality Sake

"These are pure rice sake; made from high quality sake made using premium quality rice and it's without alcohol. You can drink this all night long and won't get a hangover the next day drinking this," says Madam Chiharu Yabe, General Manager of award-winning Japanese restaurant, Kampachi.

Kampachi Collection of Japanese Tea 

Kampachi boasts of having the largest collection of Japanese Tea offered by a single Japanese restaurant in Malaysia. Diners are spoilt for choice with a wide range of authentic tea ranging from Peach Tea, Plum Tea, Rice Tea to even the Special Golden Leave Tea. Choose from an extensive variety of divine imported tea and get ready for a heightened tea drinking experience with your family and friends.


Overall, I had a truly memorable  dining experience at Kampachi, which is arguably the best Japanese restaurant in Kuala Lumpur. The award-wining Kampachi with a history of 40 years had maintained its quality and standard through the years with its philosophy that they want their food to be fresh and original. 

They serve the finest air-flown sashimi from the famed Tsukiji market in Tokyo. Their Ginza-trained master chefs are also very passionate about each plate they serve to ensure guests get a taste of an absolutely authentic dining experience. 


This lovely restaurant exudes a luxurious, private and sophisticated dining ambience for anyone to enjoy and be prepared to feast upon an endless parade of textures and flavours in an unforgettable dining experience. 



Traditionally & Quintessentially Japanese ~ The Kimono

Watch Our Video Review ~ All Kansai Festival Menu on YouTube


Kampachi Pavilion
Lot 6.09.00 Level 6
Pavilion Kuala Lumpur
168 Jalan Bukit Bintang
55100 Kuala Lumpur
Tel: 2148 9608

Website: www.kampachi.com.my  
All Kansai Festivalwww.kampachi.com.my/allkansaifestival
FaceBook:  KampachiOfficial


“This food tasting session was organised by HungryGoWhere Malaysia – Discover, Eat, Share today!” (URL link HungryGoWhere Malaysia to http://bit.ly/HungryGoWhereMY)


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2 comments:

  1. Japanese Executive Chef Koji Tamaru boasts of more than 38 years of culinary experiences working with some of the best restaurants in Japan and USA.

    ReplyDelete
  2. The award-wining Kampachi with a history of 40 years had maintained its quality and standard through the years with its philosophy that they want their food to be fresh and original.

    ReplyDelete