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Friday February 1, 2013 MYT 12:00:00 AM
Saturday April 20, 2013 MYT 3:42:40 PM
by catherine chong
Be our guest: Faisal preparing a sumptuous meal.
INDULGE in teppanyaki meals that are fit for a Japanese sumo wrestler.
The lavish Yokozuna, Qzeki, Sekiwake and Komusubi courses are available in Penang at Equatorial Hotel’s Kampachi outlet.
The promotion is named after the rankings of professional sumo wrestlers with the highest rank of Yokozuna being a sumptuous affair with appetiser, chawan mushi, salad, sashimi, tempura, miso soup and dessert.
The main course consists of lobster, salmon, scallop, rib eye, vegetables and garlic rice.
Those with a hearty appetite will love this delicious combination featuring a great selection of all-time Japanese favourites while for small eaters, this meal is better shared.
Watch in awe as Chef Faisal Mohd Ishak shows off his flambeing and knife turning skills as he skilfully prepares the meal before your eyes.
The mains for Ozeki are jumbo prawn, salmon, tenderloin beef and chicken.
For Sekiwake, the choices are scallop, salmon, sirloin beef and chicken, while Komusubi’s mains are prawn, butterfish and chicken.
All three meals are accompanied by appetiser, chawan mushi, salad, tempura, miso soup, vegetables, garlic rice and dessert.
There are also the reasonably priced teppanyaki set lunches of beef, salmon, prawn and salmon as well as chicken and salmon.
Executive Japanese chef Taka Nagano said their sashimi platter of Crescent Moon (three kinds of sashimi), Half Moon (five types) and Full Moon (eight kinds) are also popular.
He has also prepared fusion dishes such as the oyster shooter and spicy tuna salad to cater to local taste buds.
His sushi rolls like soft-shell crab, crunchy prawn tempura, beef and foie gras with truffle sauce are also intriguing creations.
Diners can also opt for the Kampachi Bento comprising grilled miso salmon, teriyaki chicken, unagi kabayaki and fried seafood or the Shokado Bento such as vegetable takiawase, black cod misoyaki and assorted tempura.
The menu also features rice bowl sets such as una (grilled fresh water eel), beef katsu and tuna teriyaki that are served with kobachi, appetiser, salad, chawan mushi, miso soup, pickles and fruits.
Also look out for the chef’s recommendations including grilled Japanese surume squid, king crab and avocado tartar, and teppanyaki grilled rainbow trout in alum foil with butter.
Desserts consist of green tea tiramisu, black sesame creme brulee, fruit crepe served with pumpkin ice cream, and banana tempura with chocolate sauce and tofu ice-cream.
For Chinese New Year, Kampachi tantalises with special buffets offering time-honoured delicacies like sushi, sashimi, tempura, obansai and harumaki spring roll.
The Lunar Eve and Lunar Day buffet dinners on Feb 9 and 10 respectively, are each priced at RM118++ for adults and RM62++ for children while the Lunar Day buffet lunch is available at RM68++ per adult and RM37++ per child.
Kampachi is also renowned for its weekend buffet lunch from 11.30am to 2.30pm and Saturday buffet dinner from 6.30pm to 10pm.
The restaurant is opened from noon to 2.30pm and from 5.30pm to 10pm on weekdays. For details, contact 04-6327162.
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