Kampachi, Malaysia’s oldest Japanese restaurant, is once again leading the charge in bringing fresh perspectives to traditional Japanese culinary art. In a spectacular event marking its 50th anniversary, Kampachi introduces a momentous experience for diners in Malaysia: an exclusive tuna-cutting session led by two pioneering lady sashimi chefs from Ehime Prefecture, Japan. This milestone not only celebrates Kampachi’s enduring legacy but also underscores the restaurant’s commitment to elevating Japanese cuisine in a way that breaks boundaries.
A Legacy of Firsts
Since opening its doors at the original Hotel Equatorial Kuala Lumpur in 1974, Kampachi has carved its name as a dining institution in Malaysia. For five decades, Kampachi has introduced locals to authentic Japanese flavours and even pioneered trends now commonplace in Malaysia’s culinary landscape, such as the legendary Japanese buffet and the revered Sunday Brunch tradition. According to Donald Lim, managing director of Kampachi Restaurants, the restaurant has consistently pushed the envelope: “Hosting the first female tuna-cutting chefs from Ehime is not merely an event; it’s an embodiment of the progressive spirit we’ve championed for 50 years.”
The upcoming tuna-cutting event highlights Kampachi’s influence in popularising once-novel Japanese ingredients, such as premium sake varieties and the now-coveted Kobe beef, establishing it as a cultural mainstay and culinary innovator in Malaysia. Kampachi’s Pavilion KL location is especially fitting for this milestone event, as it was the first Kampachi outlet to open independently from the Equatorial Hotel, cementing its presence as a standalone brand.
A Culinary Showcase Like No Other
The tuna-cutting demonstration will be performed by chefs Rai Yamashita and Yume Ikeda, who will deftly slice and portion fresh tuna flown in directly from Ehime, a region known for its unparalleled seafood. Attendees will witness a centuries-old tradition, showcasing the meticulous techniques and artistry involved in preparing one of Japan’s most prized ingredients.
Following the tuna-cutting demonstration, Kampachi’s Maguro Kaiseki Course Menu offers guests an immersive dining journey. Beginning with Maguro Tataki, the delicate seared tuna is dressed with wasabi, its richness balanced by an elegant Pfitscher Sauvignon Blanc from Alto Adige DOC, Italy—a wine known for its floral and citrus notes that perfectly enhance the dish’s freshness. Next comes a selection of tuna sashimi, including Akami (lean tuna), Chutoro (medium fatty tuna belly), and Otoro (fatty tuna belly). Paired with the Pfitscher Pinot Nero Fuxleiten, the wine’s red berry fruit notes and subtle spice harmonise beautifully with the sashimi’s textures and rich flavours.
The main course, Maguro Shoyuzuke Don—a soy-marinated tuna rice bowl—showcases the umami depth of soy-marinated tuna, complemented by the Cantina Tramin Selida Gewürztraminer. This aromatic wine brings lychee and peach notes to the dish, enhancing the soy’s savoury profile. Concluding the experience, a refreshing Yuzu Sorbet cleanses the palate with its bright citrus notes, leaving a lasting impression of Japan’s culinary finesse.
Celebrating Tradition and Craftsmanship
This landmark event will take place on 16 November 2024 at Kampachi Pavilion KL. Guests are encouraged to make reservations early to witness this live tuna-cutting demonstration and enjoy the Maguro Kaiseki Course Menu. Fresh tuna fillets will be available for sale immediately following the demonstration, giving guests an opportunity to bring home an exclusive taste of Japan’s culinary artistry.
Running from 15 to 30 November 2024, Kampachi’s Maguro Kaiseki Course Menu will be available at all Kampachi outlets.
