Press & Media
ENJOY SUNDAY LUNCH IN THE CLOUDS AT KL EQ’S SABAYON
Free Malaysia Today – After months of making do with takeaways and deliveries, many are no doubt hankering for some good food enjoyed the old-fashioned way – dressed in your Sunday best in a fancy restaurant.
Starting this month, EQ Kuala Lumpur’s Sabayon is the restaurant to do just that now that they’re hosting the Rothschild Sunday Brunch every week from 12pm to 3pm for all in the family.
REVIEW: CHEF IGARASHI’S SUSHI OMAKASE AT KAMPACHI EQ
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.
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.