The Malaysian Reserve – Omakase, interpreted as “I trust you”, is a sequence of dishes that lets the chef decides their customer’s menu. In a good Japanese restaurant, being hesitant about what to order also means that the chefs could flaunt their skills and creativity, making omakase one of the exclusive orders. At Kampachi Restaurant — located on the ground floor of the refurbished EQ Hotel, the omakase menu highlights both cooked and raw dishes.
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Photo credit - The Malaysian Reserve
Robb Report Malaysia – A certain calmness settles over the long, elegant dining counter of fine-grained wood as Chef Yusuke Ishigami begins preparations for the first of our seven-course kappou menu (from RM500 per person) at Kampachi EQ. Knives are laid out and sharpened, a pot of fish head stock bubbles on a hob, and a log of bamboo charcoal salt waits to be grated as we prepare for action to commence.
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Photo credit - Robb Report Malaysia