Press & Media
KAMPACHI EQ PRESENTS A SPRINGTIME SUSHI OMAKASE MENU BY CHEF KYOHEI IGARASHI
Tatler Malaysia – Having discovered a passion for sushi towards the end of his teenage years, Chef Kyohei Igarashi has not looked back since. With more than 20 years of experience under his belt, the well-travelled Yamagata native has always stayed true to his Japanese roots. A great new addition to the ever-growing team at EQ’s Kampachi, whose philosophy is to deliver the most authentic KL Japanese buffet experiences, Igarashi is here to promote the art of omakase in Malaysia.
The Japanese gastronomical journey begins with a trio of zensai, Japanese for appetisers, composed of kazunoko (cured herring roe), kurumi konago (walnut with anchovies) and take no mozuku (vinegared seaweed with octopus). The latter is laced with a hint of acidity that prepares the senses for the next course.
ROTHSCHILD SUNDAY ROAST, SABAYON EQ KL
The Yum List – In line with more relaxed SOPs, Sabayon in EQ Kuala Lumpur has opened bigger and better and now welcomes guests to a Rothschild Sunday Roast.
The Rothschild Sunday Roast at Sabayon is held every Sunday from 12 noon until 3 pm. The introductory price of RM 228 per adult and RM 98 for children aged six to 12 years is valid until the end of March 2021 and includes a free flow of non-alcoholic beverages. You can upgrade to a free flow of wine, beer and select cocktails for RM 428 or go the whole shebang with the lovely Barons de Rothschild Champagne for RM 578. Reservations and pre-payment are necessary to hold your table.
8 SUSHI BARS IN KL WITH AN OMAKASE EXPERIENCE WORTH EVERY CENT
Tatler Malaysia – Dining omakase (chef’s choice) ensures patrons get the best a restaurant has to offer, as they indulge in premium cuts of fish flown in from Japan prepared and selected by the chefs. Leave it up to these culinary maestros to guide you on a gastronomical experience.
Award-winning restaurant Kampachi is a household name amongst Japanese cuisine aficionados in Kuala Lumpur. Their sashimi is sourced from the renowned Tsukiji market in Tokyo and prepared by Ginza-trained master chefs, that are passionate about delivering every plate they serve.