Tag / kampachi
When thinking about Japanese restaurants, SS15 in Subang and KL city centre area usually spring to mind, and it wasn’t until I was invited by Logan to sample the food at Ishin Japanese Dining that there are actually good Japanese outlets in the relative older part of town that is Old Klang Road.
Ishin Japanese Dining, on Old Klang Road
Ishin is located along Old Klang Road, between Scott’s Garden and the junction that leads to Mid Valley Megamall. It is unfortunately, also the part of OKR that is relatively congested during rush hour (as with most part of KL anyway). Good thing is, parking isn’t an issue here at all, as the restaurant provides free valet service.
menu is on a tablet
The restaurant is formerly a residential bungalow building, and seating is split into upper and lower floors. Interior design and ambiance provides a comfortable and somewhat private dining experience due to the structure of the building.
Menu comes in the form of miPad, and pricing is on par with most Japanese restaurants of this statue.
For this visit, we sampled the New Year Eve Kaiseki, available only for one day on this new year eve at 31/12/2015. The set is priced at RM 160 NETT.
fugu skin vinegar jelly, kuri kanroni, anchovies in sweet sauce
For the six course Kaiseki, we started out with quite an exquisite appetizer that comes in three – the fugu skin vinegar jelly, kuri kanroni, and anchovies in sweet sauce.
The fugu skin jelly is quite an experience, slightly sourish with a really soft, have it with the shiso leave and it’s perfect. Kuri Kanroni is boiled chestnut, and tasted a bit like a cross between sweet potato and water chestnut. Anchovies, well, is anchovies, sweet and slightly crunchy, good for a change of texture.
braised Japanese turnip with kani miso served clear soup
Second course was braised Japanese turnip with kani miso clear soup, with bits of crab meat tucked into the turnip, beautiful and rather delicious in a simple way. This beats the usual miso soup by miles.
premium sashimi (chutoro, salmon toro, kampachi toro)
No proper Kaiseki is complete without some good sashimi.
The version here is served in a cute little shaved ice igloo with slices of fresh chutoro, salmon toro, and kampachi toro. These are the belly cuts of tuna, salmon, and yellow tail, and they’re absolutely wonderful. The little igloo also served to keep the fish in perfect temperature prior to entering your mouth, plus, they’re cute isn’t it?
unagi kabayaki, sujiko don
The fourth course was pan fried gindara with tsubugai (top shell) butteryaki. The cod was expertly prepared, and the top shell went really well with the butteryaki sauce that carries a strong hint of miso taste to it. I can have this with a bowl of rice and be a happy camper.
unagi kabayaki, sujiko don
Next up was unagi kabayaki, sujiko don. A simple dish with rice, eel, and salmon roe on top. The salmon roe here is cured in-house and has a firmer texture to it which we found rather nice, and unagi is never disappointing.
A thing to note, if you’re free, look up on eel’s life cycle, it is one of the nature’s mysteries. Absolutely fascinating.
cream tsutsumi, ao take macha ogura pudding, fruit tart
The last course of the New Year Eve Kaiseki was a dessert – cream tsutsumi, aotake macha ogura pudding, and fruit tart. The pudding in the bamboo casing was good, fruit tart too was delicious, but what we really liked was the cream tsutsumi mochi, makes for a great ending to a wonderful meal.
Ishin is now definitely in my mind as one of the choices for good Japanese food at reasonable prices in Klang Valley. Check it out.
Ishin Japanese Dining
No. 202 Persiaran Klang,
Batu 3 3/4, Off Jalan Klang Lama
GPS: 3.102737, 101.677789
Tel: 03-7980 8228
With the on-going house renovation work, I’ve been rejected (or accidentally ignoring) quite a lot of food review invitation, but when Sarah from Kimpachi messaged and invited me to Kampachi Sake Dinner Series, I just couldn’t say no.
When Kampachi comes calling, you just don’t reject, and I’ve never regretted the decisions.
kampachi sake dinner series featuring Izumibashi Sake
In conjunction with Izumibashi brewery’s first visit to Malaysia, Kampachi hosted a dinner series that took place at their Troika outlet on the 16th June, 2015, and the day after in Kampachi Equatorial, Penang.
The dinner features a 9 course Kaiseki menu by Kampachi’s Executive Chef, Koji Tamaru, using produce and seasonal seafood directly sourced from Japan. The meal was paired with four types of Izumibashi sakes.
“welcome drink”, edamame, and brewery founder/owner Yuichi Hashiba
We were joined by the 6th generation founder/owner of Izumibashi brewery, Yuichi Hashiba, and sake sommelier, Shigeyuki Masaki. Together they shared the history of the brand, how they produce the sake, and what made them special.
Izumibashi Tonbo Sparkling with Amera Tomato Mizu Nasu
The first three courses were paired with Tonbo Sparkling, this is an unfiltered sake with a cloudy appearance, only very lightly gassy and quite wholesome in taste. Apparently filtered sake is a bit of an imitation to sparkling wine of the West, and Izumibashi purposely left it unfiltered to show it’s true Japanese origin.
We started the dinner with something that is utterly simple yet surprisingly delicious – Amera tomato and slices of Raw Japanese Eggplant. These raw vegetables were just lightly seasoned with salt and pepper.
I’ve had tomato of similar calibre a couple times and these were equally as crunchy and refreshing, the eggplant though, was a total revelation.I never thought eggplants could be consumed raw, and I’m glad I was wrong, it was most excellent.
Niawabi Shake Toba Morokyu Kinsanji Miso,
Hamo Kuzuuchi Junsai Janome Kyuri Bainiku
Next came Simmered Abalone, Dried Salmon & Cucumber with Miso. A beautifully arranged dish with very contrasting texture offered by the soft and slightly chewy abalone, the very crispy dried salmon, and those crunchy cucumber. I particularly loved the dried salmon which is almost like the best salted fish I’ve ever had, and you can eat it straight.
The Clear Soup with Pike Conger Eel, Water Shield, Ring Shaped Cucumber & Plum came next. While the eel, cucumber, and plum were not stranger to most diners, I found the water shield provided quite a new experience to me. It tasted a bit like some sort seaweed encased in a slimy exterior. A good change of pace but I’m not quite sure I really enjoyed it.
Maguro & Kanpachi sashimi with Izumibashi Junmai Ginjo Megumi Blue Label
The next three dishes were paired with Izumibashi Junmai Ginjo Megumi Blue Label, made with Yamada Nishiki rice grown in house by Izumibashi. This particular type of rice produces good sake as it absorbs water and dissolves easily.
Sashimi came in the form of Maguro & Kanpachi – Tuna and Amberjack. These fish were flown fresh from Tsukiji market and of course, did not disappoint. The sake complimented the seafood perfectly well.
Gindara Shio Kouji Yaki, Awafu Ageni Harinegi Kinome
The fifth course was the simple Grilled Cod Fish Marinated with Salt Crust, with superb execution by the chef. I absolutely loved the texture of cod skin and the way the fish is cooked, it was spot on.
Awafu Ageni Harinegi Kinome translates to Simmered Yellow Wheat Gluten served with Fine Julienned Leek & Leaf Bud. Quite a fancy name and description, and tasted a little bit like a more sophisticated version of tofu with a richer texture.
Tatake Ebi Kesho Age with Shishito, Yaki Onigiri Chazuke Shio Konbu
The last three dishes were paired with Izumibashi Yamahai Junmai Shinriki. Shinriki translate to “power of god”, and in this case this sake is made with the most tedious and labour intensive method that helped produce the most “umami” flavour.
Deep Fried Chopped Prawns with Japanese Green Pepper was the first dish we sampled with this sake. The greenish “powder” you see next to the chili was actually salt, together with the fried ingredients, it was simple yet very delicious.
Grilled Rice Ball in Broth with Salted Kelp came next, it was almost like the Chinese dinner where you always have a rice dish at the penultimate dish (sort of, but not really). You appreciate the rice and wasabi in broth with a bit of a grilling treatment to bring out the flavour, subtle but quite delightful.
Yuzu Sorbet, Yuzu Mousse, Yuzu Kaki with Yamada Jyuro Plum
We concluded the dinner with Homemade Japanese Citrus Sorbet, Mousse and Dehydrated Persimmon. If you haven’t had yuzu before, go get some yourself, it is the best citrus there is (to me anyway).
We each also had a glass of Yamada Jyuro Plum, it was a fantastic dinner with some really fine sake. Made for an excellent night. Thank you again Sarah and Kampachi for the lovely dinner.
Check out Angeltini’s post for write up from the sake angle.
The Troika Jalan Binjai
GPS: 3.158052, 101.718122
Tel: 03-2181 2282
A few weeks ago we were invited to Kampachi at Troika to sample a few dishes from their upcoming Okayama Fair. Before we start, here’s when the Okayama fair is going to happen at various Kampachi outlets:
- Kampachi Troika – 26 August, 2014
- Kampachi Pavilion – 1 september, 2014
- Kampachi Plaza 33 – 5 September, 2014
- Kampachi Johor Premium outlet – 1 september, 2014
Seats will be limited, so do call and book ahead.
Okayama fair at Kampachi, we had our tasting at Kampachi Troika
Okayama prefecture is located in the Chugoku region of Japan, or roughly in between Hiroshima and Kyoto. The climate is mild compared to other parts of Japan and thus making agriculture one of the more important contributor to the region’s economy. On the northern part of the prefecture in the mountains, white peaches and grapes are cultivated as well.
Nama Gaki Ponzu
While our food review was mainly focused on fresh produce, the first dish of the day was Nama Gaki Ponzu (from set menu).
The oysters were soaked ponzu sauce and served on ice. They tasted superb, very fresh and juicy. I like the subtlety of the accompanying ponzu sauce, much better than butchering oysters with the likes of Tabasco sauce.
Okayama Yasai salad, salmon carpaccio
Okayama Yasai salad (RM 35++) was a deceptively simple dish with green asparagus, yellow Chinese chives, endives, and boiled prawns served in half a tomato on a bed of spaghetti squash (yes, squash cut to spaghetti shapes). It was quite refreshing and delightful, the bits of seafood gives the salad an extra dimension.
The Okayama style salmon carpaccio came with bits of fresh produce such as asparagus, spring onion, and avocado served with the raw salmon. I also like the slices of fried garlic in this dish which gives it an interesting texture and explosion of differing taste when combined with the wasabi dressing. This was one of my favorites.
Okayama winter melon with minced prawn, Okayama Pione grapes
Okayama winter melon with minced prawn with thick sauce (RM 32++) was the ultimate comfort food and reminds me of mom’s cooking more than anything else, very simple yet elegant, and I would say that it isn’t something difficult to replicate at home.
The biggest surprise of the night though, turned out to be the Okayama Pione grapes (RM 38++). Now I have tried Muscat grapes that was super juicy and sweet, but this Okayama Pione grape was something else, it tasted like wine. It felt as if you’re “eating wine” but without the alcohol, I absolutely love it.
This is something that you definitely must try.
the good chef, KY & Haze, Lex & Weizhi
Other than the ala carte menu, there’s also the Okayama course menu that goes for RM 250++ which includes the following dishes:
Mashed Tofu with Okayama Muscat Grapes
Itouri & Momotaro Tomato Tosazu Jure
Okayama Spaghetti Squash & Tomato served with Homemade Vinegar Jelly
Nama Gaki Ponzu (2 pieces)
Fresh Okayama Oyster with Homemade Japanese Citrus Vinaigrette
Thinly Sliced Raw Salmon rolled with Okayama Tomato, Asparagus & Yellow Chives served with Wasabi Dressing
Togan no Ebi Soboro Ankake
Okayama Winter Melon & Minced Prawn with Thick Sauce
Assorted Cube Cut Raw Fish served over Vinegared Rice
Air-flown Okayama White Peach
The Troika Jalan Binjai
GPS: 3.158052, 101.718122
Tel: 03-2181 2282
A week or so ago, I was lucky enough to get invited to one of the more exclusive dinner previews in town – to sample the All Kansai Festival dinner at Kampachi Pavilion KL.
The festival runs from 15th – 23rd of February 2014, including traditional street performances, takoyaki workshop, stage performances, and of course, Kaiseki dinner, which happens on 19, 20, & 21 February 2014 (priced at RM 300+)
All Kansai Festival, only at Kampachi, Pavilion KL
The festival is exclusive only to Kampachi at Pavilion. For the tasting session, we had a subset of the menu. Instead of the full 9 course dinner, we sampled 6 dishes, mainly due to the fact that certain ingredients for other dishes will not arrive until the slated days to ensure freshness.
Anyway, lets get started.
Fresh Oyster with Ponzu Vinegar Gelée, Clear Soup with Clam
Our first course was Kaki no Ponzu Jure (Fresh Oyster with Ponzu Vinegar Gelée). Served on a bed of ice, the oyster was huge and succulent, with the ponzu gelée giving it that extra sophistication. This version is the best way I’ve had oyster yet, beats the usual lemon or worse, tabasco sauce by a mile.
Next up was Hamaguri, Uguisuna, Harinegi, Kinome (Clear Soup with Clam, Japanese Mustard Spinach, Julienned Leek & Young Japanese Pepper Buds). This was not your ordinary miso soup, it was subtle and very refreshing. The huge clam certainly provided an unmistakable seafood sweetness to the clear soup.
Slices of Raw Fish – Tuna, Ark Shell & Yellowtail
No Kaiseki menu is complete without sashimi. We had Maguro, Akagai, Hamachi (Slices of Raw Fish – Tuna, Ark Shell & Yellowtail). The premium raw seafood was served on a bed of ice with grated wasabi. My favorite out of the three was the ark shell, fresh, crunchy, with a blend of sweetness and savoury taste. Excellent.
Grilled Yellowtail with Teriyaki Sauce
Tennen Hamachi Teriyaki Manganji Togarashi Syoyuzuke (Grilled Yellowtail with Teriyaki Sauce garnished with Marinated Manganji Green Pepper) came next. While it was a more than decent dish on its own, I believe that with wild Amberjack (as intended during the festival) would elevate this dish to a new height as the texture of Amberjack would be superior to Yellowtail when grilled.
Boxed Sushi with Seabream, Prawn, & Conger Eel
Sushi came next, in the form of Sanshoku Oshizushi (Box Sushi with Sea Bream, Prawn & Conger Ee). To be honest, this was the first time I had pressed sushi, the texture is a quite a bit different from the usual nigri sushi (hand made rice ball with raw seafood on top), maki (rolled sushi), or temaki (hand roll). The rice in boxed sushi is a bit denser, providing a different experience.
Yuzu Mousse, Kampachi Signature Peanut Mochi
Our dessert was Yuzu Mousse (Japanese Citrus Mousse), refreshing and perfect for a sweet ending.
We couldn’t help ourselves and asked for Kampachi’s Signature Peanut Mochi as well. The mochi is served warm and covered with mountain of crushed peanut and sugar, similar with the traditional mochi found in Penang’s hawker scene, except more refined. I find myself enjoying this very much.
The seats for Kansai Festival dinner menu is fast selling out (I believe 21st Feb already sold out), so book yourself an awesome dinner if you’re a fan of Japanese food. Check their website for full menu and other information.
we had a great time sampling the Kansai Festival Menu
Level 6, Pavilion
Jln Bukit Bintang, 55100 Kuala Lumpur
GPS: 3.148872, 101.713368
Tel: 03-2148 9608
Hours: 10 am to 10 pm
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
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
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)
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)
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)
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 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)
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 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
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.
P1-02, First Floor
Jalan Kemajuan, Seksyen 13
Petaling Jaya, Selangor
GPS: 3.10988, 101.63787
Tel : 03-7931 6938
Hours: 12-3pm for lunch, 6-11pm for dinner