HOTEL Equatorial Penang’s award-winning Kampachi is back with a brand new look while staying true to its commitment of delivering authentic Japanese cuisine.
The team of Tokyo-trained chefs helmed by Kampachi sous chef Kenji Beh promises an exquisite gastronomic experience in a cosy and contemporary environment.
Using only premium and the freshest of ingredients, the new a la carte menu entices with sumptuous and imaginative creations, with some of the interpretations exclusive only to Kampachi.
The highlight is the seasonal produce that is air-flown from Japan on a weekly basis.
In season now are tobiuo (flying fish), nama sanma (fresh Pacific saury) and nama katsuo (fresh Japanese bonito).
Allow the kitchen team to work their culinary magic in tantalising taste buds.
The uni truffle ishiyaki meshi (Hokkaido sea urchin with summer black truffle stone bowl fried rice) is highly recommended. Allow the aromatic fragrance of truffle to whet appetites as the chef prepares the dish at your table.
Not to be missed are also the Omakase Course of Sakura and Matsu. Translated to mean “I’ll leave it to you”, omakase is basically the chef’s customised menu using whatever seasonal ingredients available in the kitchen.
Priced from RM318 per person, indulge in the six to seven course omakase comprising zensai (appetiser), suimono (soup), sashimi (raw items), yakimono (grilled items), agemono (deep fried dish), nimono (simmered dish) and dessert.
Another highlight is sake no tomo consisting five types of appetisers (which changes daily) for sake pairing. The specially imported artisanal sake is directly sourced from select microbrewers in Japan.
The pork-free Kampachi is also renowned for its Sunday Family Brunch that features the widest selection of sashimi, premium Australian striploin grilled on the teppanyaki, traditional Japanese hot dishes and the signature dorayaki (Japanese pancake).
Served from noon to 3pm every Sunday, the brunch is priced at RM138 nett per adult and RM83 nett per child.
The restaurant is open for lunch from noon to 2.30pm and dinner from 6pm to 9pm Monday to Saturday; noon to 3pm and 6pm to 10pm on Sundays and public holidays.
Hotel Equatorial Penang has also recently welcomed its new executive chef Hafizzul Hashim who brings with him vast experience to further spice up the gastronomic scene at the hotel.
A graduate of West London University (formerly known as West London University) with a Bachelor of Science in Culinary Arts, he has worked in various reputable hotels (including Hotel Equatorial Kuala Lumpur) and restaurants in Malaysia, Japan and London.
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