When Makan Fairy Godmother waved her magic wand again, and secured me a place for "lunch" (it was actually lunch, but at 4pm) at Kampachi Pavilion, for the All Kansai Food Festival, I was over the moon, ...and Sun, because I knew for a fact that all the ingredients for that meal were freshly flown in that very day, and there was no room for any extra person ...fortunately, (for me, but not for him), Cumi of CCFoodtravel could not make it, so there I was, partaking of a splendidly fresh and palate gratifying meal.
Kampachi Restaurants in collaboration with All Kansai Food Promotion Committee and TheKansai Food Export Promotion Cooperative, will be bringing a special culinary promotion featuring the finest from Kansai region from 15 – 23 February 2014 at the Kampachi Pavilion.
Taste of Kansai
Kansai is also known as the “Food Mecca of Japan” because of its culture in adhering to refined, taste and variety when it comes to food. The abundance of food resources from the mountains, sea,rivers and lakes of the region are where the gastronomical journey of Kansai cuisine begins,making it a truly unique food culture unlike others.
On 19, 20 & 21 February, for a limited seating, Japanese Chef Koji Tamaru will showcase the
purity and uniqueness of Kansai cuisine through a nine-course kaiseki dinner by selecting the finest seasonal
ingredients and focusing on bringing out the actual taste of ingredients.
We were privileged that evening to try several highlights from that 9 Course Kaiseki,....
The toppings were certainly very different from your everyday run of the mill sushi offerings. The bream and the prawn had a gelatinous type of seaweed cover, and the rice seems to be rather extraordinary. Does not taste like your usual sushi rice. And the conger eel tastes like a more refined and delicate unagi. Popped these three dainty morsels into the mouth and they were gone before you could say sush...i.
Fresh seasonal Kansai ingredients will also include colourful spring vegetables such as the Kujo
leek, Kintoki sweet red carrot and Manganji Togarashi green peppers. Unique only to Kyoto
prefecture, these vegetables are robust in flavours compared to vegetables grown elsewhere.
Cooked in a multitude of ways, these simple ingredients will be elevated to an artisan level by
Chef Koji Tamaru. (pic)
To finish off a perfect meal, Yuzu Mousse. A refreshing tangy mousse that cleanses the palate and gives a feeling of wellbeing.
The handsome Yujiro Takano san, (who doesn't really look Japanese), Makan Fairy Godmother and Me.
At RM300++, considering the freshness and quality of the ingredients, I'd say this kaiseki from Kansai really kicks ass, and is totally worth it!!!
The Kampachi restaurant is located at Lot 6.09.00, Level 6, Pavilion Kuala Lumpur and is open
daily for lunch and dinner form 11.00am to 10.00pm.
For reservations, please call tel: +603 2148
9608 or email: email@example.com
Other standalone Kampachi restaurants are located at The Troika (tel: +603 2181 2282), Plaza33 in
Petaling Jaya (tel: +603 7931 6938) and Johor Premium Outlets (tel: +607 590 9277).