Buro 24/7 – Kampachi first opened its doors in 1974 at Hotel Equatorial—which you may now recognise as the recently-revamped EQ—and has remained a pioneer of authentic Japanese cuisine in Malaysia ever since. The restaurant has built its sparkling reputation on its commitment to quality, serving only the finest air-flown ingredients in each dish at the hands of their team of Tokyo-trained chefs.
The latest addition to the team is none other than Mr Kyohei Igarashi, the restaurant’s newest Sushi Master. Chef Igarashi has over 20 years of experience in sushi making, with a resume that places him all around the world, from Canada, Macau, Bangkok, Hawaii and now Malaysia.
I had the absolute privilege of witnessing Chef Igarashi’s work in-person, opting to try his 6-course omakase menu. Without further ado, here are my thoughts.
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