We recently visited Kampachi at EQ Kuala Lumpur, the pioneer of fine Japanese dining in Malaysia since 1974. The restaurant at EQ Kuala Lumpur (there are two other outlets in Malaysia, located at Pavilion Kuala Lumpur and Plaza33 in Petaling Jaya) offers diners a taste of true Japanese cuisine – from their unwavering commitment to quality and meticulously sourced ingredients air-flown from Japan to the beautifully crafted ambiance. Over the years, their dedication to authenticity has garnered them numerous local and international accolades, including an unprecedented 9-time win for Best Japanese Restaurant by Time Out magazine.

Elevating the dining experience further is Kampachi’s dedication to authenticity. Their signature 200-year-old unlacquered Hinoki wood sushi counter speaks volumes about their commitment to tradition. The new Kappou dining experience allows guests to witness the artistry of Japanese cuisine firsthand. Their commitment extends to their beverage selection as well. They offer specially imported artisanal sake, sourced directly from select microbrewers in Japan and available exclusively to Kampachi in Malaysia.

Stepping into Kampachi is a warm and inviting experience. The dark and mysterious walkway gives way to light wood and expansive windows that create a classy atmosphere, while the tranquil zen garden adds a touch of nature’s serenity. This beautiful combination makes the restaurant highly Instagrammable, offering a perfect backdrop to capture your culinary adventure. For those seeking a more private dining experience, two elegantly appointed rooms are available.

We opted for the omakase menu, a chef’s choice selection that allows the diner to embark on a curated culinary journey. Our adventure began with a delightful assortment of Zensai (appetizers). Each bite offered a unique combination of textures and flavours, from the vibrant sweetness of the Amera Tomato to the delightful textural contrast of the crisp Fried Shirauo fish and the refreshing Kogomi Salad.

Following this delightful introduction was the Osuimono (clear soup). This course featured a delicate Sakura sea-bream nestled within a bed of glutinous rice infused with Sakura essence. The rice, surprisingly, retained its shape despite being bathed in the clear soup, creating a fascinating interplay of textures.

Next came the Sashimi (sliced raw fish) selection. We were expertly guided through a tasting order, starting with the subtle sweetness of Maguro (tuna), progressing to the richer flavours of Hamachi (yellowtail) and finally culminating in the luxurious indulgence of Botan Ebi (spot prawn).

Yaki mono (grilled dish) showcased the artistry of the chefs. Kinmedai (golden eye snapper) was prepared with Yuzu Kosho, a citrusy and spicy paste, creating a perfect harmony of flavours. The Yakitori (grilled skewered chicken) and grilled vegetables offered a delightful accompaniment.

The star of the show, without a doubt, was the Miyazaki Wagyu served in the Youzara (Western plate) course. This melt-in-your-mouth premium beef, prepared teppanyaki style, was beautifully complemented by a tantalizing kizami wasabi dressing and a medley of perfectly grilled vegetables. This dish was so good I could have eaten 10 portions of it.

The sushi selection arrived next, a beautiful display of fresh seafood glistening under the light. Three pieces adorned the plate: a pearly white Hotate (scallop), a pale pink Kanpachi (amberjack), and a beautifully marbled Toro (tuna belly). Following the chef’s recommendation, we began with the Hotate. The scallop was incredibly soft, its sweetness melting on the tongue. The subtle brininess lingered pleasantly, a reminder of the ocean’s bounty.

Next came the Kanpachi. Its texture was slightly firmer than the scallop, offering a delightful contrast. The flavour was mild, with a hint of natural fat that added a touch of richness. As suggested, we dipped it in the house-made Tosa shoyu. The soy sauce, infused with bonito flakes, added a surprising complexity. The earthy and umami notes complemented the Kanpachi’s natural sweetness and created a unique and delicious flavour profile.

Finally, we savoured the Toro. The marbled fat created a luxurious texture, each bite dissolving on the tongue. The flavour was rich and intense, a satisfying culmination of the entire sushi experience. The progression from the subtle sweetness of the scallop to the bold richness of the Toro was truly remarkable, showcasing the incredible depth of flavour that sushi can offer.

The omakase concluded with a delightful Kanmi (sweet dish) – Sakura ice cream. This handcrafted dessert offered a delicate dance of floral and earthy notes, perfectly complemented by subtle hints of vanilla and coconut. Adorned with delicate dried Sakura flowers, it was a fitting end to a truly special meal.

Beyond the omakase menu, we also had the pleasure of trying some items from the Teppanyaki selection, which included the incredibly fresh Kuruma Ebi (king prawn), Gindara (cod fish), and Hotate (scallops). The seafood was cooked to perfection, retaining its natural sweetness and juicy texture.

Kampachi offers a truly immersive Japanese dining experience. From the meticulously prepared dishes to the elegant ambiance, every detail is thoughtfully considered to transport you to the heart of Japan.

Kampachi at EQ is located on the Ground Floor of Equatorial Plaza, Jalan Sultan Ismail, 50250 Kuala Lumpur, Malaysia.

Telephone: 03-2789 7722

Website: HTTP://www.kampachi.com.my or https://www.eqkualalumpur.equatorial.com/dining/kampachi/

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