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Malaysian Food Blog, Travel, Diving & More

The name Kampachi is not foreign to fans of Japanese cuisine in Malaysia, especially to those who gravitates towards the higher end establishments. Starting as restaurants within Equatorial hotels, the Kampachi brand now spread outside from its confine and can be found at several other locations.

The latest branch being at Plaza 33 in Petaling Jaya, and we were lucky enough to to sample the food and drinks at this fine restaurant a couple weeks ago in a private food review session with a few other like minded bloggers.

Kampachi at Jaya 33, check out the sake ball
Kampachi at Jaya 33, check out the sake ball

Right by the side of the restaurant main door hung a ball of something that can be easily assumed as a hive of geometrically evolved species of bee, but is in fact, a “sake ball”. A ball made of cedar twigs traditionally hung over the door of sake breweries to signify new arrival of (high quality) sake to customers.

Appropriate here as Kampachi prides itself in stocking one of the largest selections of Japanese sake, including some hard to find “cult” sakes from exceptional breweries that are made available in Malaysia exclusively by Kampachi.

open kitchen concept, with plenty of wine and sake
open kitchen concept, with plenty of wine and sake

Kampachi has certainly spent a lot of effort in creating a very striking interior of the 198 person capacity  restaurant. A lot of traditional Japanese materials, such Japanese paper, imported floor and wall tiles, and more are applied in a contemporary way to make up a sophisticated and modern look.

I especially like the bamboo seating pods that can seat maybe up to 5-6 person that can be rotated for added privacy.

In the interest of not bothering paying customers with camera flash & loud chatters, we had the session in one of the three private rooms. Interestingly, these rooms come with a private sushi kitchen of sort, concealed by a movable panel that kinda reminds me of those cabinets that conceal TVs in the 80s.

shima aji sashimi (raw striped jack)
shima aji sashimi (raw striped jack)

Our review session was of the omakase meal (priced at RM 220), which means “I’ll leave it to you”, or degustation menu in Japanese. Typically you get the freshest seasonal ingredients and chef’s favourite dishes this way.

Our first dish was the Shima Aji Sashimi, or raw Striped Jack.

Chef Looi, who carved the fish right before our eyes behind that private kitchen, told us that the very fish beautifully presented to us was still in Japan the very same morning.

To describe the fish as merely “fresh” would be an understatement. I can’t criticise any aspect of the sashimi - taste, fat content, and visual appeal were all simply spot on.

the sashimi, shake kawa salad (green vege with crispy salmon skin & salmon roe)
the sashimi, shake kawa salad (green vege with crispy salmon skin & salmon roe)

Cold sake is dispense from a special holder that keeps ice separate as to not dilute the drinks. While the mechanism is visually similar to milking a cow, you don’t need to squeeze or suck, just a gentle tap will do.

Our second dish was Shake Kawa Salad, green vegetable with crispy salmon skin and salmon roe. I particularly like the very thinly sliced crispy salmon skin, made available from the 2-3 whole salmon consumed here each day.

wagyu teppanyaki (grilled Australian wagyu beef)
wagyu teppanyaki (grilled Australian wagyu beef)

Before continuing with more seafood, we were served with Wagyu Teppanyaki, the beef sourced from Australia, grilled medium rare, and served with the unique Kampachi truffle sauce.

The sauce is a blend of Tosa Shoyu and mushroom broth with a hint of black truffle and olive oil. I usually don’t have my beef with any condiment, but this sauce managed to make it just that much better. My only complain is that they don’t sell the sauce in bottles.

unfiltered sake, ankimo beko an (pan-seared anglerfish liver with simmered radish)
unfiltered sake, ankimo beko an (pan-seared angler fish liver with simmered radish)

In French cuisine, foie gras often signifies luxury, and in Japanese food, the equivalent would be Angler fish liver, or Ankimo Beko An.

The liver makes up quite a large part of the fish, has a very rich texture. Simmered radish is used to expertly mask any fishy taste the liver might carry to balance this unique ingredient. This was the 3rd time I had ankimo, first was in Vietnam, and second at Hokkaido Ichiba restaurant.

Following the cold sake, we were served warm, unfiltered sake. The milky color is pretty unique for usually clear looking sake, and yet was definitely smooth and leave a feeling of warmth and comfort in the stomach.

aburi sushi (seared sushi) - anago (conger eel), shake harasu (salmon belly), hotate (scallop)
aburi sushi (seared sushi) – anago (conger eel), shake harasu (salmon belly), hotate (scallop)
miso soup with striped jack bones

What’s a omakase dinner without sushi?

Three types of Aburi Sushi (seared sushi) were chosen for the night – Anago (conger eel), Shake Harasu (salmon belly), and Hotate (scallop). Each were seared just very lightly and still partially raw at the bottom, the first time I tried sushi prepared this way and I liked it.

Miso soup was made with the bones from our first dish, and the striped jack definitely contributed to the extra sophistication in the soup that would have been quite boring otherwise.

garlic fried rice, Japanese peach, and ciki
garlic fried rice, Japanese peach, and ciki enjoy the fruits

We specially asked for garlic fried rice just cause Ciki needed some carb for her half marathon preparation, and I was glad to go along with one as well. Most definitely the best garlic fried rice I’ve had, it’s hard to explain, there weren’t any magical ingredients, just plain old rice, garlic, eggs, and such. Execution was the key, great job by the chefs.

Instead of fancy desserts, we had a couple slices of Japanese peach.

These fruits were priced at RM 66 per peach, and “WHAT?!!!??” was my initial reaction. Then I took a bite, and it was a realization and instant understanding on why and how a fruit barely the size of my fist can cost more than 4 hours of solid domestic housework. You get what you paid for, it was excellent and now I’m staring at this piece of apple on my desk while writing this and dreading it.

Haze, KY, and our parting drinks - sake bomb
Haze, KY, and our parting drinks – sake bomb

As for drinks, we started out with the pink colored cocktail – Blushing Maiko (trainee Geisha) to get us started prior to dinner.

After the cold and warm sake, it was a mixture of green tea with Hakushu Single Malt Whisky, interpretation of Baileys the Japanese way perhaps?

We concluded the night with Sake Bomb - shot glasses of sake lined up atop beer glasses and knocked down with Domino effects, it was quite a show and I suspect the bartender has done this a hundred times probably with water and tea before perfecting the skill. We were well impressed, and of course, had one for the road.

It was a great dinner, and I want to go back.

P/S: The famous Kampachi Sunday Buffet is back and now available exclusively at the Plaza 33 outlet, priced at RM 118++ for adults and RM 68++ for children below 10.

Map to Jaya 33, Petaling Jaya

Address:
Kampachi
P1-02, First Floor
Plaza 33 
Jalan Kemajuan, Seksyen 13
Petaling Jaya, Selangor
GPS3.10988, 101.63787
Tel : 03-7931 6938
Emailkampachi@equatorial.com
Hours: 12-3pm  for lunch, 6-11pm for dinner

Discuss : KY eats – Kampachi at Plaza 33, Jaya 33

  1. lau nua ehh.. i love japanese food!

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