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Friday, 3 February 2017

FLAVOUR OF HANAMI Live Presentation and Tasting Experience @ ISETAN The Japan Store KL

A CHERRY BLOSSOM CELEBRATION
Flavour Of Hanami
Authentic Japanese Cultural & Culinary Experience
FLAVOUR OF HANAMI Live Presentation and Tasting Experience @ ISETAN the Japan Store KL
FLAVOUR OF HANAMI Live Presentation and Tasting Experience
@ ISETAN the Japan Store KL

Spring is here! The Cherry Blossom Celebration with the Flavour Of Hanami is happening now in Malaysia from 21st January to 25th March 2017 at the heart of Kuala Lumpur, right at ISETAN 3F The CUBE, The Japan Store, Kuala Lumpur. Embrace and experience the joyous occasion of Hanami ~ Cherry Blossom Festival through LIVE Presentation and Tasting session in this exclusive dining experience!  

Cherry Blossom Captures The Flavour Of Spring
Cherry Blossom Captures The Flavour Of Spring

All Smiles With Chef Sogo Sasaki, famed IZUU restaurant in Kyoto & Xavier Mah, The X-Man of  X-Group
All Smiles With Chef Sogo Sasaki, famed IZUU restaurant in Kyoto & Xavier Mah, The X-Man of  X-Group 

I was privileged to be invited by Xavier Mah, the X-Man of X-Group to the kicking off of the Flavour of Hanami exhibition where guests will experience a LIVE presentation and tasting by four young owner-chefs of famous Japanese restaurants, all the way from Kyoto. 


FLAVOUR OF HANAMI Live Presentation and Tasting Experience @ ISETAN the Japan Store KL

FLAVOUR OF HANAMI Live Presentation and Tasting Experience @ ISETAN the Japan Store KL
At the Flavour of Hanami | Live Presentation and Tasting, you can learn some of the traditions and craft behind Japanese cuisine through demonstrations and live presentations while enjoying the assorted plate of chef's authentic Japanese cuisine.  Each chef will provide their own unique menu of Japanese traditional cuisine, with tickets available for up to 25 guests on a first come, first-served basis.

FLAVOUR OF HANAMI Live Presentation and Tasting Experience @ ISETAN the Japan Store KL
Presented by Dai Nippon Co. Ltd, the Hanami themed activities were presented in three different zones at the venue which is the Gallery, Theatre and Lounge where one can truly experience the tradition and craft of Japanese cuisine. The Gallery introduced visitors to the original Hanami bento boxes made especially for this exhibition. 

 Mio Sparkling Sake (5% alcohol)
  Mio Sparkling Sake (5% alcohol)

Hana Kizakura Sake (12% alcohol)
Hana Kizakura Sake (12% alcohol)

Upon arrival, we were treated to Sake-tasting session with Mio Sparkling Sake (5% alcohol), and Hana Kizakura Sake (12% alcohol). Made from the flower yeast extracted from yellow cherry blossom, these are mild-tasting and low in alcoholic content Sake, just perfect for the Hanami season. 

The Enchanting Four Seasons Of Beautiful Japan
The Enchanting Four Seasons Of Beautiful Japan In Kyoto

The Enchanting Four Seasons Of Beautiful Japan
Moving on, at the Theatre, food lovers watched a high definition short movie, giving an enticing insight into the enchanting and beautiful four Japanese seasons together with the history and foundation of Kyoto food, considered the best of all Japanese cuisine. 

It was an enjoyable viewing session for me discovering the spectacular scenery of the four seasons in Kyoto and it did convince me to put Japan on my next list of places to travel and visit in future!

Xavier Mah (X-Man Of X-Group), Chef Shogo Sasaki (Owner-Chef Of IZUU), Mr Ken Fukutake (GM of Media Content Planning Dept, Dai Nippon Printing Co) & Chef Takeshi Matsuo (Head Chef of  IZUU)
Xavier Mah (X-Man Of X-Group), Chef Shogo Sasaki (Owner-Chef Of IZUU), Mr Ken Fukutake (GM of Media Content Planning Dept, Dai Nippon Printing Co) & Chef Takeshi Matsuo (Head Chef of  IZUU)
(Standing From Left To Right)  

The "LOUNGE" - Live Cooking Demo and Food Tasting With Chef Shogo Sasaki
The "LOUNGE" - Live Cooking Demo and Food Tasting With Chef Shogo Sasaki

Chef Shogo Sasaki Of Famed IZUU In Kyoto
Charming Chef Shogo Sasaki Of Famed IZUU In Kyoto

Coming to the last session of the Flavour Of Hanami activities, we were truly honoured to have an interesting tete-a-tete session with friendly and charming Chef Shogo Sasaki from the famed restaurant IZUU in Kyoto. Through his interpreter, we were given an insight into his profession and culinary experience as the heir of the current 7th generation owner of IZUU.   

Chef Shogo Sasaki Of Famed IZUU In Kyoto
Chef Shogo Sasaki is the 8th generation owner of a Kyoto sushi restaurant established in 1781. The special feature of his famous mackerel sushi is that it is made large to look its best in the rooms of the entertainment district. As a specialist in mackerel sushi, he carries on the tradition of the flavours and culture of Japan.

Chef Shogo Sasaki Prized Saba-Sugatazushi 🍣🍣🍣 Whole Mackerel lightly Matured Sushi 🍣🍣🍣
Chef Shogo Sasaki
Prized Saba-Sugatazushi
🍣🍣🍣 Whole Mackerel lightly Matured Sushi πŸ£πŸ£πŸ£

IZUU has been a part of Japan's culinary history of being the first restaurant in the world to offer mackerel sushi, traditionally created at home by the people of Kyoto mainly for festive celebrations as a treat. Since opening its doors to residents, the mackerel sushi dish has been a significant part of the entertainment district tea houses. 

Saba-Sugatazushi (Whole Mackerel Lightly Matured Sushi)   Chirasizushi (Scattered Topping Sushi)
Saba-Sugatazushi (Whole Mackerel Lightly Matured Sushi)
  Chirasizushi (Scattered Topping Sushi)

The highlight of the session, Chef Sasaki gave a LIVE presentation of his two signature dishes - Saba-Sugatazushi  (Whole Mackerel Lightly Matured Sushi) and Chirashizushi (Scattered Topping Sushi).

3 Simple Ingredient Of Saba-Sugatazushi 🍣🍣🍣 Mackerel, Sushi Rice & Japanese Kelp (Kombu) 🍣🍣🍣
3 Simple Ingredient Of Saba-Sugatazushi
🍣🍣🍣 Mackerel, Sushi Rice & Japanese Kelp (Kombu) 🍣🍣🍣

The Making of Saba-Sugatazushi - Whole Mackerel Lightly Matured Sushi
The Making of Saba-Sugatazushi - Whole Mackerel Lightly Matured Sushi

Chef Sasaki's exciting demonstration of the making of the Saba-Sugatazushi was an eye-opening experience for everyone as he skillfully displays his culinary prowess in preparing the popular mackerel sushi, right under our eyes. 

 Chef's Specially Made For Sushi Knife
 Chef's Specially Made For Sushi Knife 

Chef's swift hands with his knife, saw him slicing and removing the skin, bones and certain parts (blood vessel) effortlessly from the vinegar and salt treated Saba mackerel. Next, the vinegar sushi rice is mould and press firmly into an elongated shape without the use of any bamboo mats or sushi mould. 

The moulded sushi rice is placed on the mackerel and kelp or kombu is used to hold the ingredients in shape. Next, chef sliced the sushi to perfect size and shape displaying a cute rabbit display on the sushi, resembling IZUU's logo.  

The Significant Shape Of Rabbit Shape In The Mackerel Sushi
The Significant Shape Of Rabbit Logo In The Mackerel Sushi
 Did You Notice The Rabbit's Logo In The Mackerel Sushi?

 Absolutely amazing as Chef Sasaki's Saba-Sugatazushi was made to resemble IZUU logo
 Absolutely amazing as Chef Sasaki's Saba-Sugatazushi was made to resemble IZUU logo

Saba-Sugatazushi (Whole Mackerel Lightly Matured Sushi)
Considered a luxury food by the Japanese, it's made by traditional methods using carefully selected ingredients including fatty mackerel from the ocean near Japan, Omi Rice grown in Shiga prefecture and natural Japanese kelp from Hokkaido. The flavour of mackerel and vinegar rice matches perfectly. 

One roll of IZUU Mackerel Sushi is sold in Kyoto at 4,500JPY, equivalent to around RM 180.
Saba-Sugatazushi (Whole Mackerel Lightly Matured Sushi)
One roll of IZUU Mackerel Sushi is sold in Kyoto at 4,500JPY, equivalent to around RM 180.

🍚🍚🍚 Chirashizushi (Scattered Topping Sushi) 🍚🍚🍚
🍚🍚🍚 Chirashizushi (Scattered Topping Sushi) 🍚🍚🍚

The Making Of Chirashizushi (Scattered Topping Sushi)
The Making Of Chirashizushi (Scattered Topping Sushi)

Next, we had Chef Sasaki demonstrating the making of simple but tasty Chirashizushi (Scattered Topping Sushi). Finely minced shiitake mushroom and seaweed flakes are mixed evenly with vinegar sushi rice. 

After which, it's placed in a serving bowl to be topped with the finely shredded omelette (Kinshi egg) as the top layer. Poached prawns, squid, sea bream and shredded black fungus are then creatively placed on the bowl as the finishing touches to the Chirashizushi (Scattered Topping Sushi).

Sakuramochi & Green Tea
Sakuramochi & Green Tea

For a sweet ending to our Flavour of Hanami tasting experience, we were treated to Sakuramochi and Green Tea. The Japanese dessert of pink-coloured sushi rice filled with sweet red bean paste is wrapped in a pickled cherry blossom leaf. 

Sakuramochi  Sweet Ending To Our Perfect Hanami Dining Experience
Sakuramochi 
Sweet Ending To Our Perfect Hanami Dining Experience 

Flavour of Hanami, is a three-month exhibition with the aim to showcase Hanami culture and Japanese traditions. Featuring four young but talented and dynamics chefs from Kyoto, this event is a prelude to the other three more LIVE presentations and tastings, to be held in February and March 2017.

So hurry, book your tickets now at @ THE CUBE / CUBE_1 Ticket Counter at Isetan The Japan Store, Bukit Bintang, priced at RM 100 per pax (GST Included).

Otherwise, you may also purchase the tickets online at www.eventbrite.com or call 03-2382 7777
   
Chefs Introduction ~ Live Presentation and Tasting

Chef Nobuyuki Tanaka of Tsuruse
Chef Nobuyuki Tanaka of Tsuruse
Sat 18 – Sun 19 February 2017

He is a 4th generation owner of a restaurant an inn that was established in 1932. Set against the backdrop of a luxurious inn complete with a large hall and individual overnight guest rooms, he constantly strives to provide exceptional customer-based service and cuisine.

Chef Hideki Shimoguchi of Chikurin
Chef Hideki Shimoguchi of Chikurin
Sat 4 – Sun 5 March 2017

He established this restaurant in the Uji area of Japan, which is famous for its tea. He is also actively engaged in activities to increase the appeal of innovative culinary techniques using matcha green tea and hoji-cha tea and in conveying Japanese cuisine outside of Japan.

Chef Takuji Takahashi of Kinobu
Chef Takuji Takahashi of Kinobu 
Sat 18 – Sun 19 March 2017

Qualified as a senior sommelier, he is an innovative chef engaging in the discovery of new Kyoto cuisine including wine pairings. The restaurant excels at bento boxes created using the techniques developed as a store specialising in catering.

3 Sessions A Day:
1st Session: 12pm - 1.30pm / 2nd Session: 3pm - 4.30pm / 3rd Session: 6pm - 7.30pm
*Seats Are Limited to the First 25 guests Per Session 
*First-Come, First-Served Basis
*Doors Open 30 Minutes Prior To Starting Time

Entrance Fee:
Ticket Price: RM100 Nett (Included Exhibition Admission)
*Children below 13 years old must be accompanied by an adult

ISETAN
The Japan Store Kuala Lumpur
3F THE CUBE / CUBE_1
 Lot 10
50 Jalan Sultan Ismail
50250 Kuala Lumpur
Operating Hours
11am to 9pm
Tel: 03 - 2141 7777 


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2 comments:

  1. The Making of "SABA-SUGATAZUSHI" - Whole Mackerel Lightly Matured Sushi By Owner-Chef Shogo Sasaki of famed Kyoto sushi restaurant, IZUU established 200 years ago, which was a part of Japan's culinary history of being the first restaurant in the world to offer mackerel sushi.

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  2. Are you a fan of everything Japanese? The Cherry Blossom Celebration with Flavour Of Hanami is right at Isetan The Japan Store KL The CUBE from now till Mar 25, 2017. Be treated to LIVE Presentation & Tasting Experience by 4 Young Owner-Chefs of famous Japanese Restaurants, all the way from Kyoto!
    Honoured to be part of the event, read about my experience with Chef Shogo Sasaki, 8th generation owner of famed Kyoto sushi restaurant, IZUU established 200 years ago.

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