While Japanese cuisine is renowned around the world, the country’s culinary richness is varied, multi-layered and differs widely depending on regional produce and what’s available seasonally.
Throughout Japan, there are a total of 47 prefectures which are grouped into eight traditional regions, namely Hokkaido, Tohoku, Kanto, Chubu, Kansai, Chugoku, Shikoku and Kyushu. In Malaysia, diners may have tried a number of staples from a few prefectures but it would otherwise be nay impossible to try something from every single prefecture in the country.
Kampachi Restaurants’ "47 in 27" campaign aims to change this, with a culinary extravaganza that will introduce the regional specialties of all 47 prefectures rolled out over 27 languorous months.
The campaign begins now with the southwestern landmarks of Kyushu and Okinawa in exclusive menus in all Kampachi restaurants including Kampachi, Etoile and Sabayon at EQ KL; as well as all Ippudo and Maisen outlets.
At Kampachi, guests can expect to indulge in a range of delicacies that honour all eight Kyushu prefectures like Fukuoka, Saga, Nagasaki, Oita, Kumamoto, Miyazaki, Kagashima and Okinawa (which is not located on the main island but is part of Kyushu) with premium ingredients like the highly-marbled Saga beef from the Saga prefecture – considered some of the best Wagyu in the whole of Japan.
The beef lives up to its reputation and is so tender, it literally dissolves upon contact with the mouth – rendering mastication entirely optional.
From the Saga prefecture, there is also the famed Yobuko squid, which has a beautiful natural sweetness and is plump and incredibly buoyant.
For dessert, there is Nagasaki Castella, a honey sponge cake introduced to Japan by Portuguse traders in the 16th century. The cake is lightly sweet with a lovely moist centre. Incidentally, Castella cake cannot be found anywhere else in Malaysia, so this is literally your only chance to try this treasured treat.
The menu also highlights the Fukuoka province’s famed Mizutaki Kami Nabe or chicken paper hotpot, a warming, reviving broth that highlights the purity of the chicken.
The homage to Kyushu and Okinawa continues in other participating restaurants. At Ippudo, guests will be able to sample Fukuoka ramen elevated with premium inclusions like chawanmushi, ikura and crispy kakiage. Kumamoto’s famed mustard greens meanwhile will take centre stage in a savoury fried rice.
Meanwhile at Maisen outlets, a 400-year-old culinary tradition comes to life via Kumamoto’s Karashi Renkon, a dish originally crafted for the feudal lord of Kumamoto.
To find out the activation for specific prefectures, visit the social media channels of the participating restaurants.
