If you are looking for a Japanese Omakase dining experience in Penang, Kampachi at Hotel Equatorial is where you should go, because they provide 7-course Omakase with fine ingredients directly imported from Japan. The 7-course menu is RM250 per pax while pairing with Sake will be RM360 per pax.
Omakase in Japanese means “you let the chef decide what you eat”, which literally means you entrust the chef to decide your menu, and your trust will be rewarded with premium culinary experience and surprise.
Our meal was prepared by Kampachi Executive Chef Koji Tamaru (Left), and explained by junior Sous Chef Kenji Beh.
1 course – Autumn theme Kaiseki
According to Kenji Beh, this course is sort of an appetizer for Japanese fine-dining. All the ingredients are imported from Japan as expected, with the famous Amera tomato as the hightlight. Besides that you get other seafood appetizers to warm up your taste buds.
2 course- Osuimono
Osuimono is basic Japanese soup, but the chef offered us Matsutake Dobin Mushi, where the soup is steamed in a small teapot with wonderfully fragrant pine mushrooms. Matsutake is a well-known premium mushroom from Japan, and without any added seasoning, just only a touch of sake and lime, the soup is incredibly delicious.
3 course- Sashimi
All the ingredients are freshly imported. Gibson believes in freshness and the source of ingredients is all that matters.
4 course- Yakimono
Yakimono means Grilled or Pan-Fried in Japanese, we had the fresh Sanma on the menu.
5 course- Yōshoku
Yōshoku is Western plate in Japanese cuisine, as we had tenderloin in the Orange cup, where the beef was tender and juicy, and the soya sauce blended well with the orange flavour.
6 course- Shokuji
Shokuji is the main course in Japanese cuisine which is commonly served with rice dish, and we had Sushi, on the plate were Aori Ika Squid, Salmon belly and Anago Sushi together with Negitoro-maki.
7 Course- Dessert
We had Pumpkin Ice Cream to end the night.
The Soy Sauce
In Kampachi, they provide 3 types of soy sauce, but they always recommended to try their in-house homemade Tosa, which is naturally fermented for 3 months, so that you get to taste the natural fragrance while it perfectly complements Sashimi and Sushi.
The Sake
We were served with full bodied Sake for the night, and this was how they served the Sake.
Hotel Equatorial Penang
Address: Jalan Bukit Jambul, Bayan Lepas, 11900 Penang, Malaysia.
Contact: 04- 632 7000
Business Hours: Lunch 12pm – 2.30pm, Dinner 6pm – 10pm, Saturday dinner started at 6.30pm
Omakase in Japanese means “you let the chef decide what you eat”, which literally means you entrust the chef to decide your menu, and your trust will be rewarded with premium culinary experience and surprise.
Our meal was prepared by Kampachi Executive Chef Koji Tamaru (Left), and explained by junior Sous Chef Kenji Beh.
1 course – Autumn theme Kaiseki
According to Kenji Beh, this course is sort of an appetizer for Japanese fine-dining. All the ingredients are imported from Japan as expected, with the famous Amera tomato as the hightlight. Besides that you get other seafood appetizers to warm up your taste buds.
2 course- Osuimono
Osuimono is basic Japanese soup, but the chef offered us Matsutake Dobin Mushi, where the soup is steamed in a small teapot with wonderfully fragrant pine mushrooms. Matsutake is a well-known premium mushroom from Japan, and without any added seasoning, just only a touch of sake and lime, the soup is incredibly delicious.
3 course- Sashimi
All the ingredients are freshly imported. Gibson believes in freshness and the source of ingredients is all that matters.
4 course- Yakimono
Yakimono means Grilled or Pan-Fried in Japanese, we had the fresh Sanma on the menu.
5 course- Yōshoku
Yōshoku is Western plate in Japanese cuisine, as we had tenderloin in the Orange cup, where the beef was tender and juicy, and the soya sauce blended well with the orange flavour.
6 course- Shokuji
Shokuji is the main course in Japanese cuisine which is commonly served with rice dish, and we had Sushi, on the plate were Aori Ika Squid, Salmon belly and Anago Sushi together with Negitoro-maki.
7 Course- Dessert
We had Pumpkin Ice Cream to end the night.
The Soy Sauce
In Kampachi, they provide 3 types of soy sauce, but they always recommended to try their in-house homemade Tosa, which is naturally fermented for 3 months, so that you get to taste the natural fragrance while it perfectly complements Sashimi and Sushi.
The Sake
We were served with full bodied Sake for the night, and this was how they served the Sake.
Hotel Equatorial Penang
Address: Jalan Bukit Jambul, Bayan Lepas, 11900 Penang, Malaysia.
Contact: 04- 632 7000
Business Hours: Lunch 12pm – 2.30pm, Dinner 6pm – 10pm, Saturday dinner started at 6.30pm
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October 27, 2016
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