Flavours of Hanami @ Isetan Kuala Lumpur

Kicking off the flavours of Hanami exhibition which is from 21 January to 25 March 2017, now guest can experienced the live presentation by the range of famous chef in Japan here. For those who do not know about Hanami, Hanami is a traditional Japanese custom of enjoying the ephemeral beauty of flowers and welcoming spring.

And this time, during this festival, Dai Nippon Printing Co Ltd brings you with the Hanami themed activities presented in three different zones of the menu. The Gallery will be introducing the visitors to the original Hanami bento boxes made specially for this exhibition and next move to The Theatre where one can witness a high definition short movie which give the insight of four Japanese Seasons and the foundation of Kyoto food, which is considered the best of Japanese Food. Finally will be the tete-a-tete session with the chef as well.

And this round, we were given the opportunity to witness the exclusive dining experience with a live presentation by Chef Shogo Sasaki who is from the famous Japanese restaurant in Kyoto by the name of IZUU. During the presentation and demo, he prepare his two signature dishes – Saba-sugatazushi (Whole Mackerel Lightly Matured Sushi) and Chirasizushi (Scattered Topping Sushi)

IZUU is famous for their mackerel sushi with history of being the first restaurant in the world making mackarel sushi, and this is one of the flavours and culture into one of his most loved- dish to be pass to the next generation. Chef Sasaki demonstrates his absolute culinary skills where he removes the parts of the Saba fish and skin lining as well. Not just that, he also removed the blood vessels to reduce the fishy taste too. Then added with the vineger rice and it is pressed firmly to ensure that there is no air pockets in between. Then it is being wrapped with the bamboo within as well. The taste was fresh and you can taste the freshness of the fish itself. Nicely done!

Chirasizuhi is what Chef Sasaki prepared next. Chef had added the minced shitake mushroom which is mixed with minced fish into the vinegar rice. Then, they added the rice and carefully layered with the thin shredded egg in top followed by the prawn, squid and seabass. Finally topped with the shredded black fungus. The rice looks simple but it is pretty heavy too. The blend of sweetness in the rice and the shredded egg on top makes the taste even better. Excellently done with touch of love in it.