Cover The seven chefs and their teams gather for a quick huddle before service
The seven chefs and their teams gather for a quick huddle before service
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Here's a closer look at our favourite parts of the sushi event at APW Bangsar
On October 9, seven of Kuala Lumpur’s top sushi chefs gathered at APW Bangsar for the fourth edition of the ever-popular Sushi Summit Kuala Lumpur. Hosted by Sushi Hibiki and APW Bangsar, this bi-annual event is one of the most exciting foodie events in the country as diners get a chance to savour well-crafted sushi while interacting with the chefs in an intimate and laidback setting.
Apart from Makoto Saito Sam of Sushi Hibiki, this edition featured Haruka Hokune of Sushi Azabu, Yuko Suzuki of Sushi Babe by Jeff Ramsey, Khong Chan Chuan of Sushi Ryu, Nicholas Yap of Sushi Hibiki, Michael Yee of Chipta 11A, and Ronii Lee of Shiki Omakase.
The event was split up into four sessions with the five of the seven participating chefs taking turns to show off their skills at each seating.
See also: Off Menu KL 2022: Gooddam and Sushi Azabu Team Up for an Italian-Japanese Treat
Here are the seven things we loved about the latest Sushi Summit:
1. The camaraderie among the chefs
The team at Sushi Hibiki with Yuko Suzuki
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Where else will you be able to witness sushi chefs from six different restaurants interact with one another so casually? The day-long Sushi Summit not only allowed for chefs to present artfully prepared creations, it also provided a platform for the chefs to share knowledge and experiences, in addition to interacting with the diners without the constraints of a fine dining environment. There were lots of laughter and lighthearted banter, all corroborating to make it a truly unique experience for a sushi lover.
See also: Tatler Dining Guide 2022: The Best Japanese Restaurants in Malaysia
2. Female sushi chefs in the spotlight
Above Yuko Suzuki of Sushi Babe by Jeff Ramsey
Above Haruka Hokune of Sushi Azabu
Yuko Suzuki of Sushi Babe by Jeff Ramsey
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Of the seven chefs, two of them were female, namely Yuko Suzuki and Haruka Hokune. The journey to becoming a sushi chef to helm a restaurant is not an easy feat, more so for a woman trying to establish herself in a traditionally male-dominated role.
See also: 6 Women Who are Raising the Bar
3. The inventive sushi
One of Michael Yee's creations, komochi ayu (smoked sweetfish roe) with a uni gel disc and mustard seeds
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Sushi relies heavily on seasonal produce with the changing water temperatures affecting the different species of fish and other seafood that will be served. From the sweet akamustu (rosy seabass) to the tender sawara (Spanish mackerel), each chef's service featured at least one piece of seasonal sushi. They also showcased their creativity through presentation, garnishing, and unexpected combinations of ingredients.
For instance, Chipta 11A's Yee's komochi ayu (smoked sweetfish roe) and ankimo (monkfish liver). The former was served with a delicate uni gel disc atop the roe, while the latter was presented as the topping for a nasi ulam tartlet!
Sushi Ryu's Khong also displayed precision in his shiro ika (swordtip squid) as the squid was skilfully scored in a criss-cross pattern, giving the smooth squid a scale-like appearance.
Ronii Lee's mekajiki (swordfish) was served with a deep and rich gochujang glaze
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Suzuki topped her akamutsu with a radish "snow" that lends a refreshing touch to the light dish, while Lee paired each of his sushi with a different sauce or glaze that complemented the fish perfectly. Our favourite was his shako (mantis shrimp) that was served with a creamy uni and egg yolk emulsion.
Hokune of Sushi Azabu marinated her buri (yellowtail) in a soy sauce mixture before placing it on the rice for an extra kick. Saito prepared his mackerel in a way that allowed for diners to savour the unique texture of the fish, whereas Yap took the approach of baking his tamago instead of the traditional pan-fry, and enhanced its flavour with the addition of shrimp in the omelette.
See also: Where to Buy Sashimi-Grade Fish for Homemade Sushi
4. Chef's wisdom
Makoto Saito Sam and his assistant chef in Saito's signature pose
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Chefs are often in deep concentration while preparing food. However, Sushi Summit allowed for diners to encounter their lighter side as they share some wisdom with diners. Makoto Saito Sam introduced his wasabi course as such: "Sometimes, humans need to cry! So tonight, I'll be serving you pure wasabi rolls."
5. An all-round fun concept
Guests and Makoto Saito Sam toasting with their wasabi rolls
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Each session had five chefs taking turns at five tables, each time serving four pieces of sushi. They were kept busy throughout yet somehow always found time to interact and engage jovially with the diners at every table. It was equal parts entertaining and delicious.
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Credits
Photography: Lestony Lee/Sushi Summit KL
Topics
Amanda is a KL-born and raised third culture kid, who lives to eat. If not found reading, writing for Tatler Dining, or snacking, she is most likely playing with her dog, Katsu, sourcing new Birkenstocks, or looking for a new restaurant to venture to.
Follow her on Instagram at @feedingamanda.
