Picture : A distinctly Japanese aesthetic which is also called wabi-sabi (beauty in imperfection and simplicity)
Words: Aidil Harith, Dining Editor
The thought of Kampachi still lingers upon me. Walking into Kampachi EQ on mid day for it’s set lunch itself was a journey. Passing through sleek panels and the pleasant tones of counters made out of Japanese hinoki wood, Kampachi refines elegance at the highest level.
Pictures (Left to Right): Sleek panels and the pleasant tones of counters made out of Japanese hinoki wood | Chefs getting iron clad ready to show their finest work of fresh maki | The space is vast that one would not feel crowded with plenty of room for servers to glide past.
The Interior
The space is vast that one would not feel crowded with plenty of room for servers to glide past. The sushi & sashimi counter showcased glistening cuts of salmon, snapper and various seafood delicacies laying perfectly on a bed of ice as chefs were getting iron clad ready to show their finest work of fresh maki. Bottles of sake are neatly displayed like an artful centerpiece, adding a touch of refinement and authenticity to the restaurant’s atmosphere.
There are also plenty of distinct Japanese aesthetic mounted on minimalist black frames with cream backdrops, which emphasize the raw textures and allow the artworks’ earthy, tactile qualities to stand out. A sign of a Japan’s ongoing deep appreciation for natural forms.
The Menu
Pictures (Top (L-R) to Bottom (L-R): Toro (tuna belly), Kanpachi (Amberjack) and Tai (Sea Bream) with salad served on the sides.| This air flown sashimi of Toro (tuna belly), Kanpachi (Amberjack) and Tai was deeply satisfying.| The kanpachi had a good bite with enough flavor and a slight sweetness finish | Salads on the sides added more gravity to the taste.
The Saturday brunch, priced at RM258++ per person, runs from 12 PM to 3 PM and features an abundance of sashimi and sushi crafted with ingredients flown in directly from Japan. Served in an à la carte buffet-on-demand style, each dish arrives freshly prepared at your table . It was simply a dining format that became my choice for the day.
The opening brunch of selection air flown sashimi comprised of Toro (tuna belly), Kanpachi (Amberjack) and Tai (Sea Bream). The toro was rich and deeply satisfying with a sweet umami and mild ocean brine. It’s marbling gives diners a melt in your mouth sensation. The kanpachi had a good bite with enough flavor and a slight sweetness finish while the Tai which is a white flesh fish was firm yet delicate providing a refreshing ocean freshness.
Pictures (1-3): The stuffed asparagus in the beef gave a subtle pop of green which was aesthetically pleasing | Teppanyaki Wagyu Aspara Maki which is a pan-grilled australian wagyu rolled with asparagus. | The meat had a smokiness flavor as each bite of the meat had a luxurious melt that was not overly greasy.
The next selection on the menu offered unlimited choices, allowing me to pick from a wide range of dishes including tempura, teppanyaki (iron plate), agemono (deep fried dishes), yakimono (grilled), noodles, and other hot specialties. I went for the Kaki Furai under agemono which was the deep fried oyster with breadcrumbs. The dish was served on a small plate with a wedge of lemon, a sprig of parsley with a dab of tartar sauce. The oysters were coated in panko breadcrumbs that was deep fried hence the golden-brown crisp. Due to the frying process, the oysters were slightly mellowed but still able to carry the essence of the sea. A squeeze of lemon added more brightness while the tartar sauce provided tang and creaminess. I decided to cut open the dish and it revealed a nice plump, creamy oyster that contrasts beautifully with the crunchy shell.
Picture (from L to R): Kaki Furai which is a deep fried oyster with breadcrumbs | A zest of Lemon is sprinkled for maximum impact
Next on the list of unlimited choices, I opted for the Ninniku Yakimeshi which is known as fragrant garlic fried rice. What stands out is that the garlic was prominent as it had a warm and aromatic punch without overpowering. The garlic fried rice had a subtle umami presumably from the seasoning that deepened the flavor of the rice. The fried rice was perfect as it had a wok-hei effect.
Picture from Top to Bottom: Ninniku Yakimeshi which is known as fragrant garlic fried rice. | The garlic was prominent as it had a warm and aromatic punch without overpowering.
Next on the Yakimono list, I went for the Gindara Saikyoyaki which was the grilled cod fish marinated in miso and the Hotate Butter ni which was the Hokkaido scallop with butter sauce. The Gindara Saikuyoyaki had a ginger golden glaze on its surface presumably from the miso marinade with a soft sheen. It had a rich flavor due to the Saikyo miso marinade which made it creamy. The sablefish itself was also buttery and fatty. It was simply a fish with enough natural oils that made it luxurious yet clean. The grill made it tender on the inside with a slight crisp outside.
The Hotate Butter ni was beautifully presented with a delicate topping of glistening fish roe that added both color and a burst of briny freshness. The scallops flaked with ease due to its moist on the inside. The natural oil had a velvety richness while the slight caramelization from the grill provided a modicum of smokiness while the addition of the fish roe gave it an ocean-kissed finish. The Hotate Butter ni is certainly one of the highlights in the menu.
Picture (Left to Right): Gindara Saikyoyaki which was the grilled cod fish marinated in miso with Sable Fish | Hotate Butter ni was beautifully presented with a delicate topping of glistening fish roe that added both color and a burst of briny freshness | The scallops flaked with ease due to its moist on the inside.
From the selection of Hot Dishes, I opted for the Sukiyaki which was a dish of tender beef simmered with vegetables in a rich, savory-sweet sauce. This dish came in a bowl simmered with slices of beef and a mix of vegetables (tender slices of onions, enoki and carrots) partially submerged in the sukiyaki sauce. The beef is thinly sliced, richly marbled, nestled among the vegetables. The sukiyaki broth was breath-taking that leaves a warm, comforting aftertaste.
Pictures (Top to Bottom): The Sukiyaki is a dish of tender beef simmered with vegetables in a rich, savory-sweet sauce.| The beef is thinly sliced, richly marbled, nestled among the vegetables
As I work my way through the menu, I come to the Makimono section where the soft kani maki which was a soft shell crab roll caught my eyes which instantly became my pick. The first bite of this dish immediately hits the crisp, fried soft-shell crab that gave a satisfying crunch. Its flesh was tender, succulent, and slightly sweet. The rice gave a mild sweetness with hints of a vinegar tang as it absorbed the juices from the crab while the vegetables provided a cool bite against the warm, richer crab. Not forgetting the tiny beads of roe which added pops of saltiness and briny taste.
Pictures (Left to Right: The kani maki which was a soft shell crab roll | The first bite of this dish immediately hits the crisp, fried soft-shell crab that gave a satisfying crunch.
Next under the sashimi & Sushi, the Hamachi and Shake, known as yellowtail and salmon, was my pick. The yellowtail was tender, smooth, and had a satisfying firmness. Due to it’s good fat content, the yellowtail had a mild oiliness that provided a buttery mouth-feel. The flavor of the yellowtail was reinforced with a dip of fresh wasabi. The salmon on the other hand, had a vibrant orange that gave a beautiful contrast on the plate. There was a gentle natural sweetness to the salmon in particularly when paired with soy or a dab of wasabi. The oiliness of the salmon was not overpowering but instead added richness for a smooth finish.
A japanese cuisine would not complete without the Ikura Chawan Mushi which was a steamed egg custard topped with salmon roe (ikura). The steamed egg had a slight jiggle indicating the delicate steam-cooked texture. It was soft, yellow, glossy and silky while the beads of ikura were carefully placed which provided a striking presentation against the pale looking custard. This dish had a satisfying eggy warmth, with echoes of ocean from the roe, leaving me wanting for another go.
Pictures (Left to Right: The yellowtail was tender, smooth, and had a satisfying firmness | There was a gentle natural sweetness to the salmon in particularly when paired with soy or a dab of wasabi.| Ikura Chawan Mushi which was a steamed egg custard topped with salmon roe (ikura). | A satisfying eggy warmth, with echoes of ocean from the roe, leaving me wanting for another go.
As my Saturday Brunch drew to a close, I chose the Asari Miso Shiru, a delicate bean paste soup with Japanese clams. The asari clams were tender, juicy, and subtly sweet, each bite releasing a tiny burst of briny essence that deepened the seafood flavor. As they simmered, their natural juices infused the broth, enriching it with a gentle oceanic depth. Comforting, soothing, and inviting, the Asari Miso Shiru made for the perfect final bow to the main course.
Picture : Asari Miso Shiru, a delicate bean paste soup with Japanese clams.
For dessert, I went for the tonyu pudding which is the soybean pudding of which had a subtle yet refined sweetness with a very delicate and soft texture. The soy milk (tonyu) gave it a pleasantly smooth and gentle mouth feel. The kuromitsu (black sugar syrup) was thinly drizzled on top of the surface. When mix together with the pudding, the kuromitsu would seep into the pudding to intensify each spoonful with layers of pleasant roasted sweetness flavor.
Picture : The tonyu pudding which is the soybean pudding of which had a subtle yet refined sweetness with a very delicate and soft texture.
Conclusion
Overall, the Saturday Brunch at Kampachi EQ was a polished, satisfying experience, especially coming from a Japanese food enthusiast who yearns for a nice ambiance, and are fine with paying for a splurge-worthy treat. it’s also a go-to for birthdays, anniversaries, family gatherings, or when one simply wants Japanese cuisine done well in a refined setting
Picture : Kampachi is best for those who yearn for a nice ambiance, and are fine with paying for a splurge-worthy treat.