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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
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.

Izumibashi Tonbo Sparkling with edamame
“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
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
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.

Maguru & Kanpachi sashimi with Izumibashi Junmai Ginjo Megumi Blue Label
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
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
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
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.

map to Kampachi at Troika

Address:
Kampachi
The Troika Jalan Binjai
Kuala Lumpur

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 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. 

Okayama Oyster Coquille
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, 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 wax gourd with minced prawn, Okayama Pione grapes
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
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:

前菜二種 ZENSAI
マスカット白和え
Muscat Shiraae
Mashed Tofu with Okayama Muscat Grapes

糸瓜と桃太郎トマト 土佐酢ジュレ
Itouri & Momotaro Tomato Tosazu Jure
Okayama Spaghetti Squash & Tomato served with Homemade Vinegar Jelly

生ガキ 橙酢
Nama Gaki Ponzu (2 pieces)
Fresh Okayama Oyster with Homemade Japanese Citrus Vinaigrette

サーモンカルパッチョ
冷菜 REISAI
Salmon Carpaccio
Thinly Sliced Raw Salmon rolled with Okayama Tomato, Asparagus & Yellow Chives served with Wasabi Dressing

煮物 NIMONO
冬瓜の海老そぼろ餡掛け
Togan no Ebi Soboro Ankake
Okayama Winter Melon & Minced Prawn with Thick Sauce

食事 SHOKUJI
バラ寿司
Bara Zushi
Assorted Cube Cut Raw Fish served over Vinegared Rice

甘味 KANMI
白桃
Hakuto
Air-flown Okayama White Peach

map to Kampachi at Troika

Address:
Kampachi
The Troika Jalan Binjai
Kuala Lumpur

GPS: 3.158052, 101.718122
Tel: 03-2181 2282