A Taste of Autumn Season Kaiseki at Kampachi EQ

This year, our plan to Japan had to cancel and we are back to Cuti Cuti Malaysia. As we had not been to Japan during Autumn, we would love to be there to experience but we don’t have the luck to visit them this year.
But no worries, we can sample the awesome delicious  Autumn Season Kaiseki offered by Kampachi EQ from 4th to 18th October 2020. And in here, one can grab a chance to indulge the truly Japanese Kaiseki which is prepared by their Japanese Chef Tsutomu Hanieshi. In here, you can indulge the kaiseki menu that uses only the finest seasonal ingredients from Japan.
With over 30 years’ experience, Chef Hanieshi’s creation are meticulously prepared and tuned to perfection. And he discovered his passion for food at the tender age of 19, after landing his first job in a traditional Kaiseki restaurant in Century Hyatt Tokyo. He went through more than 30 years of intense training, strictly focusing on perfecting his knowledge and skills, His desire to learn and delve into different cooking styles eventually gained him status as an Executive Chef within just a year in Hotel Nikko in the United States.
Zenzai: Shake Shiojiki & Ikura, Kuri Shibukawani, Sanma Yahatamaki, Kaki Namasu, Ankimo Ponzu
After an aperitif of the selected Yamada-Jyuro Plum Wine with Soda, we were then served with the Zebzai. We enjoyed how the dish is perfectly done where the grilled salmon with salt marinated with malt are just so nice and delicious. The salmon roe was amazing where every bites brings you with the sweetness of the seafood. The Candied Chestnut indeed impressed me where it was sweet and soft. Nicely done. We also loved how their Pacific Saury Roll with Burdock, Vinegered Persimmon, and The Monk Fish Liver with Ponzu is done. Everything was so delicious and the Ankimo comes simply rich too.
Suimono : Matsutake , Hamo, Jyanomeninjin, Musubi Mitsuba, Matsuba Yuzu
For suimono, we enjoyed a light and clear soup with the Matsutake Mushroom pike conger, carrot, mitsuba parsley accented with citrus peel. It was a perfect soup to warm our tummy and they were complete with the sweetness from the ingredients.
Tsukuri: Kinmedai Matsukawazukuri, Maguro Tora, Akagai
The Tsukiri came with the beautiful raw slices of kinmedai, ark shell and ootoro. They were beautifully plated on top of the bed of ice. The kinmedai sashimi is awesomely delicious with the umami taste in it. As for the ootoro, they were thickly slice and how it is done. The ark shell is so nice and delicious where it is sweet. Yummilicious. And what’s more is the wasabi is freshly served too!
Mushimono : Kabocha Manjyu, Momiji Fu, Mutarashian
They were awesomely delicious . They were perfectly presented and not just beautiful in sight but they were delicious. The rice dumpling was served with the steamed pumpkin, Minced Chicken, wheat gluten and rice dumpling. Then, glazed with a thick fragrant pumpkin broth. Yummilicious!
Agemono: Maitake Tempura, Ginnan Marujyu, Shishitou
The 5th course was the agemono. They were deep fried items where you can enjoy the delicious tempura dishes. And Chef Haniesh brings you with their assorted tempura that was completed with the  maitake mushroom, ginkgo sweet potato, japanese pepper with lemon and charcoal salt.
Yakimono : Aigamo Roast Or Beef Steak
You can choose either the Aigamo Roast Or Beef Steak. The Australian Premium Sirloin Steak was heavenly and it was so juicy and moist. Perfect! And, it was perfectly paired with the Butter Soy Sauce and Salad.
Aigamo Roast
The Aigamo Roast was so tender and juicy. Deliciously good and it was beautifully paired with their special wasabi sauce and salad.
Shokuji : Nishyoku Soba Noodle
Another dish that impressed me. I was so impressed with the dish and in love with it. The chef created the soba into sushi rolls. To enjoyed them, dipped them into the sauce and topped them with spring onion and wasabi.Oh my! This is superbly good.
Desserts: Ichijiku Age, Imo Yokan
As for desserts, we ended with the Japanese Fig which is infused with brandy and deep fried till perfection. Together with it is the sweet potato jelly. They are just perfect to end the awesome meal.
And now, you can have them for lunch (5 course) or dinner (8 course).
5 course Lunch: RM 350 per adult (12pm-3pm)
8 course Dinner: RM 600 per adult (6pm to 10pm)

Advance reservation of two days is required. Guests may call +60327897723 or book through TableApp. This exquisite menu is available for a limited time until 18th October at Kampachi EQ,  please call +60327897723 for reservation or book through TableApp.
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