Taste of au­tumn at Kam­pachi

The Sun (Malaysia) - - WHAT2EAT -

JA­PANESE fine din­ing restau­rant Kam­pachi, lo­cated at Plaza33 in Pe­tal­ing Jaya, Se­lan­gor, is of­fer­ing din­ers a taste of au­tumn fea­tur­ing the ex­quis­ite cre­ations of Chef Yusuke Ishigami.

Chef Ishigami is an ex­ec­u­tive chef at Kam­pachi, with nine years ex­pe­ri­ence serv­ing food at a kaiseki, or tra­di­tional multi-course Ja­panese din­ner restau­rant.

His pas­sion for food be­gan at 15 in Ni­igata City, where he worked as an ap­pren­tice chef.

He later un­der­went years of in­ten­sive train­ing, per­fect­ing his cook­ing skill and knowledge of washoku, which is an­other term for Ja­panese cui­sine. His cook­ing style is a re­flec­tion of this art­form. He is able to com­bine his cre­ative skills by fus­ing lo­cal with im­ported del­i­ca­cies, and com­bin­ing in­gre­di­ents to de­liver his sig­na­ture dishes.

The seven-course din­ner at Kam­pachi set starts with five zen­sai ap­pe­tiz­ers fea­tur­ing grilled saury with egg yolk sauce, per­sim­mon with mashed tofu, sliced sal­mon over vine­gar rice, mar­i­nated tofu in miso bean paste and served with dried mul­let roe, and two types of sweet potato, mashed and rolled into a ball.

This is fol­lowed by a sui­mono (soup) of mat­su­take mush­room, crab and rice dumpling. The earthly aroma of the mush­room flows out when the cover is re­moved, re­veal­ing a clear soup with two crab­meat dumplings.

Next is the tsukuri (raw fish slice) dish, con­sist­ing of slices of tuna belly, sweet prawn and saury. This will ap­peal to those who love the taste of pike.

The yaki­mono (grilled) dish fea­tures a flavour­ful stone-grilled au­tumn sea­son plat­ter of fresh sea bream, prawns, beef and gingko.

The ni­mono ( sim­mered dish) is a combo of sim­mered au­tumn veg­eta­bles, while the shokuji (ac­com­pa­ny­ing rice) is mat­su­take mush­room rice. There are slices of mush­room and gingko nuts in the rice. The din­ner ends with a kanmi (sweet) dessert – a cool, re­fresh­ing and juicy Nashi pear from Ja­pan.

More de­tails are avail­able on Kam­pachi web­site.

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