An Omakase Japanese repast literally agency dishes carefully selected past times the Chef, the norm is that the Chef volition serve the nearly fragile dishes using the finest too freshest ingredients that he/she could source. The dining sense volition cause got you lot on an extraordinary gourmet journeying too it is non alone the nearly traditional way to relish Japanese repast but the nearly posh too luxurious every bit well. One of the criterion setters inwards Malaysia too a peachy histrion inwards the Japanese nutrient industry- Kampachi Restaurant rolls out its seasonal Omakase offer... but inwards fourth dimension for diners to sense the Autumnal delights inwards Japan. The 7-course Omakase dinner requires an advance reservation (ideally 3-4 days) too is priced at Rm 250 nett per person. The bill of fare items typically focus on the in-season offering too consist of dishes prepared from the freshest ingredients presented inwards their nearly natural states. All ingredients are air-flown too imported from Japan.
Many Thanks to Hotel Equatorial Penang too Kampachi for hosting us that evening.
Zensai/ Appetiser
The time period of the Omakase was expertly designed; nosotros started off amongst a platter of Zensai which comprises of a few elements but the Tai Shimoguri/ Red Snapper-Belly Sashimi was especially outstanding. It was served inwards a petite part but the flavor was non compromised. The seafood-sweetness genuinely speaks for itself. The dish was served amongst a pocket-size dollop of Momiji Oroshi, grated Daikon Radish too Chili Peppers... the colouring resembles the shades of Autumn. Equally tasty was the Morokyu/ Cucumber served amongst Moromi Miso; it was a dish that lacked the artistic affect but the flavors were amazing. The salinity of the Miso was location on but the fragrance was of a novel height; the crunchy seize amongst teeth of the Cucumber enhanced instead of overshadowed the fragile 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 every bit the heart ingredient for the soup. The soup contained inwards a Tea Pot was steamed for hours to fully accentuate flavors of the Sea, together amongst roughly Seafood- Shrimps too in-season Mushrooms. For this round, Kampachi used Matsutake, a type of premium Mushrooms too every bit a result of that, the soup was sugariness (from the Seafood) amongst a discernible earthiness. Move on to Sashimi Moriawase, the Chef serves roughly of the best cuts available- Salmon, Hamachi, Tuna, Mackerel, Squid too Prawn. Needless to say, all were lip-smacking.
Yakimono- Sanma
Beef Tenderloin Shiokara
Shokuji- Sushi
The next dishes were every bit goodness every bit expected. The Grilled Sanma was alright but the existent depict of the dish was the freshly grated Daikon Radish, the sweetness was of a novel league too it was nearly delicious to travel eaten amongst the fish. Their Beef Tenderloin Shiokara on the other hand, was jaw-droppingly good. The Beef was meticulously cooked to the correct doneness- beautifully charred on the exterior but rest juicy too succulent inside. It was lightly seasoned but the whole sense was overwhelming. How nosotros wishing the part could travel larger.
The highlight of the dinner- Sushi comes amongst extravagant raw fish inwards transcendent bite. It consisted of Aori Ika, Salmon Belly, Anago/ Sea Eel too Negi Toro Maki. The subtle, melt-in-the-mouth morsel volition convince whatever Sushi devotees. If you lot must know, i item that specially hitting us was Negi Toro Maki/ minced flavored obese Tuna Seaweed Roll.
Dessert- Homemade Pumpkin Ice Cream
The repast ended amongst a sugariness banker's complaint from their home-made Pumpkin Ice Cream, a sugariness but creamy concoction amongst existent bits of Pumpkin. The milky flavor stood out too perhaps, a footling besides overwhelming that the Pumpkin flavor was subdued. It did lay a goodness terminate to the repast nevertheless.
Sake/ Japanese Rice Wine Pairing-Omakase is available at Rm 360.00 nett
Chef Tamaru (Executive Sous Chef of Kampachi/ left) too 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 too GST-inclusive*
Address: Equatorial Hotel, 1, Jalan Bukit Jambul, 11900, Bayan Lepas, Penang.
Service Charge: No
Government Tax: No *Prices shown are Serv. Charge too GST-inclusive*
Address: Equatorial Hotel, 1, Jalan Bukit Jambul, 11900, Bayan Lepas, Penang.
Business Hours: 12 pm to 2:30 pm, half dozen pm to 10 pm on Sundays to Fridays, 6:30 pm to 10 pm on Saturdays. Opens Daily.
Contact Number: 604- 632 7000
