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 Japanese dining 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.
The constantly changing variety of fish is left to the whimsy of the sushi master, a standard practice for omakase. But it is almost certain that if he can get his hands on uni from Hokkaido, his special dish, Flounder Roll with Sea Urchin that bears visual resemblance to a blooming yellow rose, will adorn the sashimi platter. The light salinity of the flounder is wonderfully balanced by the sea urchin, with a subtle sweetness that is reminiscent of a ripe mango.
The friendly waitstaff will at this point introduce the many styles of shoyu or soy sauce that Kampachi offers, to pair with the bounties of the sea. House-made Tosa Shoyu, an umami rich soy sauce seasoned with bonito flakes, is highly recommended to further enhance the flavours of the seasonal sashimi.