A Taste of Autumn Season Kaiseki @ Kampachi EQ KL
I thought I didn’t get to see, to touch, to smell and to feel the scenic autumn of japan this year, but Kampachi EQ has actually brought the whole “season” into KL, remake an autumn scene on their dishes, offering the autumn season’s Kaiseki Ryori.
From 4th to 18th October, Kampachi EQ brings up the multi-course indulgence for the Japanese food lovers. This autumn menu is specially crafted by Japanese Chef Tsutomu Haneishi, featuring the use of finest seasonal ingredients air flown from Japan. You may expect an artistic touch to the authentic Kaiseki dining that is emphasized on the balance of flavours using the season’s ingredients, all well-prepared and fine-tuned by chef.
A taste of Autumn Season Kaiseki
Available From 4th to 18th October 2020
5-course lunch: Rm 350 per person (12pm – 3pm)
8-course dinner: RM 600 per person (6pm to 10pm)
Advance reservation of 2 days is required. You may call up +603 2789 7723 or book through TableApp
食前酒Shokuzen Shu
Yamada Jyuro Umeshu Soda
In a Kaiseki course meal, Shokuzen Shu or the Aperitif is normally presented to before a meal, in help to stimulate the appetite. We kicked start our meal with this fizzy and delicious plum soda that was very appetizing and worked a booster for the next course.
前菜 Zensai
Shake Shiokoji & Ikura, Kuri Shibukawani, Sanma Yahatamaki, Kaki Namasu, Ankimo Ponzu
Grilled Salmon with Salt marinated Rice Malt, Salmon Roe, Candied Chestnut, Pacific Saury Roll with Burdock, Vinegared Persimmon, Monk Fish Liver with Ponzu Sauce
The appetisers were all prettily presented, with all the elements of autumn such as chestnuts, sanma, persimmons showcased on the platter; I could even touch on the momiji leaf ( red maple leaf)! Felt so touch with all this gesture. My first bite was the candied chestnuts, it was sweet and nutty, felt so shiawase to get to “feel” the autumn flavours.
吸い物 Suimono
Matsutake, Hamo, Jyanomeninjin, Musubi Mitsuba, Matsuba Yuzu
Clear Soup with Matsutake Mushroom, Pike Conger, Carrot, Mistuba parsley accented with Citrus peel.
A classic Japanese autumn soup with the highly priced matsutake mushroom added in to the dashi kombu soup, seasoned with salt, soy sauce and a little bit of sake. A very light soup it was, packed with umami-ness and ended with a hint of citrus note!
造り Tsukuri
Kinmedai Matsukawazukuri, Maguro Toro, Akagai
Assorted raw slices of Splendid Alfonsino, Tuna Belly and Ark Shell
You may choose to have the sashimi with low sodium soy sauce, normal soy sauce or the homemade soy sauce. Of couse, I picked the homemade soy sauce which is also chef’s recommendation. It has marinated with bonito flakes for 2 weeks that actually enhanced the flavour of the soy sauce.
蒸し物 Mushimono
Kabocha Manjyu, Momiji Fu, Mitarashian
Steamed Pumpkin, Wheat Gluten, and Rice Dumplings
A steamed dish that is beautifully created with chicken, bamboo shoots, mushroom and pumpkin, topped with a maple “leaves”. Such fine and beautiful.
揚げ物 Agemono
Maitake Tempura, Ginnan Marujyu, Shishitou
Deep-fried Maitake Mushroom, Ginkgo Sweet Potato, Japanese Pepper with Lemon and Charcoal Salt
Those sweet potatoes in gingko leaf shape were extremely adorable and extremely sweet too! A squeeze of lemon wedges immediately enhanced the aroma of the tempura and a touch of the charcoal salt enriched the flavour of the ingredients!
焼き物 Yakimono
Aigamo Roast
Roast Duck Breast serve d with Special Wasabi Sauce and Salad
OR
Beef Steak
Australia Premium Sirloin Steak with Butter Soy Sauce and Salad
食事 Shokuji
Nishyoku Soba Sushi
Buckwheat Noodles Sushi Roll
I find this very special. Most of the time we have soba noodles, dipping into the soba sauce. But here, chef made it into to roll and you can enjoy the whole in one mouthful! Made of chashoba and Shinshu soba, encasing within were ingredients like cucumber, kampyo, tamagoyaki and unagi. We were asked to have it dip with a lil’ of soba sauce and topped with negi and wasabi before eating.
デザート Dessert
Ichijiku Age, Imo Yokan
Deep-fried Japanese Fig and Sweet Potato Jelly
My first experience on fig that is deep-fried into perfection, it was very delicious; drenched with sesame sauce with yuzu paste and brandy finishing. Love it! Yokan is the traditional Japanese thick jellied dessert and chef made it with the sweetest Japanese sweet potato. Amai! The lightly torched action gave a lil’s charred aroma to the sweet potato.
Kampachi EQ
Ground Floor, Equatorial Plaza,
Jalan Sultan Ismail,
50250 Kuala Lumpur.
Tel: 03-2789 7722
Operating hours:
Lunch: 12pm – 3pm; Dinner: 6pm – 10pm
