Kampachi by EQ, a household name in fine authentic Japanese cuisine, celebrates their 50th anniversary this year. Stepping into their Pavilion outlet, we were greeted by rows of tea leaves, setting the tone for a serene tea-drinking experience. The main dining area boasts a skylight adorned with silhouettes of towering Hinoki trees, providing a beautiful ambient lighting. It's worth noting that felling Hinoki trees is forbidden in Japan, and only naturally fallen trees can be used. Kampachi in EQ KL was fortunate to procure Hinoki wood for the restaurant, inspiring the lighting design in their Pavilion outlet.
Hotate Carpaccio
- Thinly sliced scallops, house-made ponzu, ikura, avocado, sesame and garlic chips
The sweetness of scallops was heightened in contrast with the ponzu and savoury notes of the ikura, while the garlic chips were good for texture but weighed the flavours down slightly.
Agedashi Nasu
- Eggplant tempura, dashi, daikon, bonito
Although the skin was tough, the eggplant was buttery-soft and flavours were comfortingly familiar.
Signature Teppan Beef
- Australian Sirloin, medium-rare, brushed with a sauce made with apple, pea sprouts, house-made chilli sauce
Steak doneness was good, with a light sweetness from apple, with a large portion of pea sprouts though the chilli sauce was not quite suited to the dish.
Signature Miso Cod
- Miso-marinated cod, lemon and pickled ginger shoot
The cod was firm, sweet and decently executed. The pickled ginger shoot provides better contrast compared to the lemon, acidity-wise.
Pan-fried Flying Squid
- Kampachi offers 3 methods of preparing; grilling with either teriyaki or shio (salt)
We absolutely enjoyed the choice given by the very knowledgeable supervisor, Ashen. Slightly oily, seasoned well with the charred bits highlighting the savoury squid, which had a pleasant chewiness.
Yakitori
- Grilled chicken thigh skewer, yellow onions
Our least favourite dish of the night, as the chicken was a tad overcooked and tough, with very little char and not much depth
Abekawa Mochi
- Glutinous rice balls that have been grilled and then boiled, coated with finely ground peanuts, cashews, sesame and sugar
Another of their signatures, this was lovely, fresh and warm albeit slightly sweet, which could've benefitted from a touch of salt but was still moreish.
Yuzu Sorbet
We ended this feast with a very much-welcomed palate cleanser that was refreshing and pleasantly tangy.
Kampachi offers three menu options: their signature dishes available year-round, seasonal menus featuring ingredients at their peak, and special menus for Malaysian festivities.
Make sure to explore Kampachi's Spring Menu launching on 1 March 2024. Anticipate air-flown seasonal delicacies like flying fish, mountain vegetables, and cherry snapper, expertly sliced using the 'usuzukuri' technique — a method that thinly slices firm-fleshed fish into paper-thin slices to enhance its flavour and texture.
A recent collaboration with Italian mixologist, Mattia Coppo, highlighted three sakes that Kampachi is proud to have exclusive distribution rights to in Malaysia, a result of direct connections to the breweries in Japan. These were:
Abe Kameji Junmai Daiginjo
Polishing: 40%
ABV: 17.0-17.9%
A rich, nutty and sweet aroma with somewhat oily mouthfeel
Served: Room temperature or cold
Fusozuru Junmai Ginjo Sakanishiki
Polishing: 55%
ABV: 15%
Elegant, soft and delicate
Served: Cold
Fusozuru Junmai Nigori
Polishing: 70%
ABV: 16%
Unfiltered with a rich cloudy content, faintly acidic and dry, with slight umami
Served: Cold or warm
Kampachi at Pavilion KL is the sole all-day fine-casual dining outlet. Kampachi Plaza 33 outlet provides semi-casual dining and the EQ Hotel outlet is the place to go for a fine dining experience - both are open for lunch and dinner sessions (12pm-3pm; 6pm-11pm).
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