Friday, October 28, 2016

Omakase- The Autumnal Pleasure by Kampachi Japanese Restaurant @ Equatorial Hotel Penang.

An Omakase Japanese meal literally means dishes carefully selected by the Chef, the norm is that the Chef will serve the most delicate dishes using the finest and freshest ingredients that he/she could source. The dining experience will take you on an extraordinary gourmet journey and it is not only the most traditional way to enjoy Japanese meal but the most posh and luxurious as well. One of the standard setters in Malaysia and a great player in the Japanese food industry- Kampachi Restaurant rolls out its seasonal Omakase offer... just in time for diners to experience the Autumnal delights in Japan. The 7-course Omakase dinner requires an advance reservation (ideally 3-4 days) and is priced at Rm 250 nett per person. The menu items typically focus on the in-season offer and consist of dishes prepared from the freshest ingredients presented in their most natural states. All ingredients are air-flown and imported from Japan.

Many Thanks to Hotel Equatorial Penang and Kampachi for hosting us that evening.


Zensai/ Appetiser

The flow of the Omakase was expertly designed; we started off with a platter of Zensai which comprises of a few elements but the Tai Shimoguri/ Red Snapper-Belly Sashimi was especially outstanding. It was served in a petite portion but the flavor was not compromised. The seafood-sweetness truly speaks for itself. The dish was served with a small dollop of Momiji Oroshi, grated Daikon Radish and Chili Peppers... the color resembles the shades of Autumn. Equally tasty was the Morokyu/ Cucumber served with Moromi Miso; it was a dish that lacked the artistic touch but the flavors were amazing. The salinity of the Miso was spot on but the fragrance was of a new height; the crunchy bite of the Cucumber enhanced instead of overshadowed the delicate Miso. Other items on the plate included Kurumi-Konago/ Walnut-Tiny Fish, Salmon Maki, Seafood marinate.


Osuimono- Dobinmushi


Sashimi Moriawase

The Dobinmushi clearly defines "comfort", Hamachi fish was used as the core ingredient for the soup. The soup contained in a Tea Pot was steamed for hours to fully accentuate flavors of the Sea, together with some Seafood- Shrimps and in-season Mushrooms. For this round, Kampachi used Matsutake, a type of premium Mushrooms and as a result of that, the soup was sweet (from the Seafood) with a discernible earthiness. Move on to Sashimi Moriawase, the Chef serves some of the best cuts available- Salmon, Hamachi, Tuna, Mackerel, Squid and Prawn. Needless to say, all were lip-smacking.


Yakimono- Sanma


Beef Tenderloin Shiokara


Shokuji- Sushi

The following dishes were as good as expected. The Grilled Sanma was alright but the real draw of the dish was the freshly grated Daikon Radish, the sweetness was of a new league and it was most delicious to be eaten with the fish. Their Beef Tenderloin Shiokara on the other hand, was jaw-droppingly good. The Beef was meticulously cooked to the right doneness- beautifully charred on the outside but remain juicy and succulent inside. It was lightly seasoned but the whole experience was overwhelming. How we wish the portion could be larger. 

The highlight of the dinner- Sushi comes with extravagant raw fish in transcendent bite. It consisted of Aori Ika, Salmon Belly, Anago/ Sea Eel and Negi Toro Maki. The subtle, melt-in-the-mouth morsel will convince any Sushi devotees. If you must know, one item that particularly hit us was Negi Toro Maki/ minced flavored fatty Tuna Seaweed Roll.


Dessert- Homemade Pumpkin Ice Cream

The meal ended with a sweet note from their home-made Pumpkin Ice Cream, a sweet but creamy concoction with real bits of Pumpkin. The milky flavor stood out and perhaps, a little too overwhelming that the Pumpkin flavor was subdued. It did put a good end to the meal nevertheless.


Sake/ Japanese Rice Wine Pairing-Omakase is available at Rm 360.00 nett


Chef Tamaru (Executive Sous Chef of Kampachi/ left) and Chef Kenji Beh (Junior Executive Sous Chef of Kampachi/ right)

Additional Information:
Pork-Free
Service Charge: No
Government Tax: No *Prices shown are Serv. Charge and GST-inclusive*
Address: Equatorial Hotel, 1, Jalan Bukit Jambul, 11900, Bayan Lepas, Penang.
Business Hours: 12 pm to 2:30 pm, 6 pm to 10 pm on Sundays to Fridays, 6:30 pm to 10 pm on Saturdays. Opens Daily.
Contact Number: 604- 632 7000