Launch of Yamaguchi Fish Market

[Event]

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Headed over to Yamaguchi Fish Market in Kampung Pandan, Kuala Lumpur on 26 November 2015 for their official launch which was also held in conjunction with the launch of Gekkeikan Sake in Malaysia.  

 

Yamaguchi Fish Market is inspired by Karato and Tsukiji Fish Market in Japan where the team sought to bring not only the highest quality and freshest ingredients to seafood lovers but the energetic spirit of the vibrant market as well. The tanks of Yamaguchi Fish Market are filled with fresh catches from seasonal fishes to uni and king crabs that guests can either opt to dine-in and enjoy in a variety of delicious styles or purchase at wholesale prices to take back home.

The team at Yamaguchi Diners carefully selects a great variety of fresh-from-the-ocean sashimi and shellfish twice a week from the harbour to serve their menu. Yamaguchi Fish Market’s signature sashimi and grilled seasonal seafood platters are a mix of sashimi, shrimps, king crabs, oysters, clams and abalone. For palates of comfort food, the salt baked tai fish, Yamaguchi eel rice and seafood nabemono, while Yamaguchi Fish Market also takes a local spin onto the ingredients by offering dishes cooked in local flavours such as salted egg, garlic steam and superior soup.

Here’s a look at some of their signature dishes (which unfortunately we didn’t get to try at the launch).

 

 

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Yamaguchi Signature Sashimi Seafood Platter – RM198.00

Salt Baked Tai Fish - RM 48

Salt Baked Tai Fish – RM48.00

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Yamaguchi King Crab Platter – RM298.00

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Seafood Nabe Mono – RM38.00

Poached Live Shrimps – RM46.00

Poached Live Shrimps – RM46.00

Fresh oyster platter – RM78.00

Fresh oyster platter – RM78.00

 

Yamaguchi Fish Market was opened after a complete renovation of Caffeinees to include a second alfresco dining level overlooking the Petronas Twin Towers, city skyline and lush greenery, and is an ideal venue for meetings, a leisurely meal or a celebration. The 5,360 square foot space seats 450 guests at the upper dining level and 150 pax on the ground floor.

 

Inside the restaurant, tanks of fresh seafood adorn the space in reminiscence of the fish markets in Japan together with a raw bar, drinks and gift corner

Inside the restaurant, tanks of fresh seafood adorn the space in reminiscence of the fish markets in Japan together with a raw bar, drinks and gift corner

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The launch was attended by international celebrity Wu Chun who joined Chris Chang and June Chang in a hand print ceremony to mark the occasion.

“Yamaguchi Fish Market aims to be a must-go culinary destination and tourist attraction with our seasonal menu of fresh, sustainably caught seafood that will satisfy a wide range of palates. A thorough process starts with the freshest seafood and best ingredients. We have built-in tanks to keep our seafood live so that it will be served at the optimum freshness. Our experienced chefs transform these ingredients into the best dishes with new and refreshing flavors and textures,” said Chris Chang E, Group Managing Director of Yamaguchi Fish Market.

“The city has responded so positively to the quality food and service we introduced at Chiyo Sushi in Eight Gourmets Gala. Now guests to Yamaguchi Fish Market should expect the same – a one of a kind dining experience presenting the freshest seafood, outstanding service and a stunning atmosphere,” he added.

 

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The traditional Kagami-biraki ceremony was performed to mark the celebratory co-launch of Gekkeikan and Yamaguchi. Mr Masaaki Kasai, the Senior Managing Director of Gekkeikan was joined by Vincent Loh and Michelle Loh, Directors of Tong Woh Enterprise (Malaysia importer of Gekkeikan) and Yamaguchi’s Managing Director Chris Chang, and June Chang, Executive Director of the Group, in breaking open the sake barrel, which marks the beginning of harmony and good fortune.

“We would like to thank Wu Chun for traveling all the way here to be part of this celebration. He shares not only the same appreciation for fresh, quality seafood and sake as we do but also the same passion to share these dining experiences with others to enjoy,” said June Chang, Group Executive Director of Yamaguchi Fish Market.

 

Chef Kimijima and Chef Kawaguchi hailing from Japan treated guests to a bluefin tuna (maguro) fish cutting demonstration

Chef Kimijima and Chef Kawaguchi hailing from Japan treated guests to a bluefin tuna (maguro) fish cutting demonstration

Traditional Japanese dance performance

Traditional Japanese dance performance

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Chinese celebrity Wu Chun

“I’m honored to be part of an event and team that celebrates perfection in every aspect. Yamaguchi Fish Market is my go-to place for fresh, delicious seafood delicacies with a matching spectacular ambience when I visit Malaysia, “said Wu Chun.

 

With Managing Director of Carlsberg Malaysia Henrik Andersen

With Managing Director of Carlsberg Malaysia Henrik Andersen

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Pretty local actress Charlene Ong

Pretty local actress Charlene Ong

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Yamaguchi Fish Market is located in the same premises as Caffeinees and Black Market:

No.16, Jalan Kampung Pandan,

55000 Kuala Lumpur,

Malaysia.

 

Operating Hours:

Lunch: 12.00pm – 3.30pm

Dinner: 6.00pm – 10.30pm

 

Telephone: +603 9284 6686

Facebook page: www.facebook.com/YamaguchiFishMarket

Website: www.yamaguchifishmarket.com

 

Also launched that evening was Gekkeikan sake, billed as the world’s finest sake from one of the oldest sake breweries.

 

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Gekkeikan has been producing sake as far back as 1637 and is a household name amongst Japanese and sake lovers. Founder, Jiemon Okura, opened his first brewery “Kasagiya” in Fushimi, Kyoto Prefecture; and named the sake “Tama-no-lzumi”. Today, Gekkeikan continues to produce some of the finest sakes in the world.

“Throughout long history, we have established and developed the bottle, logistic system and rice cultivation, as well as brewing techniques. Now, great deal of efforts by our ancestor enables us to enjoy lots of varieties of sake all over the world including here Malaysia as well as Japan,” said Masaaki Kasai.

In 2013, UNESCO listed Japanese cuisine as World’s Cultural Heritage; and sake has been a symbol of Japanese culture and cuisine. Its light, fragrant and supple taste goes especially well with sashimi, sushi and fresh seafood such as those served in Yamaguchi.

In recent years, premium sakes such as the Ginjo and Junmai Daiginjo have proven to be worthy of appreciation as fine wines. Restauranteurs and sommeliers are beginning to experiment and pair sakes with global cuisine, as it is versatile, complex and the only alcohol beverage that allows one to play with its temperature (served chilled/ room temperature/ warm).

 

Mixologist Kelvin Lee made some awesome sake cocktails!

Mixologist Kelvin Lee made some awesome sake cocktails!

Modern day’s mixology is seeing more bartenders experimenting with sake as well. “Its delicate aroma, depth and complexity are interesting to be mixed into cocktails,” said Mixologist Kelvin Lee, who whipped up two interpretation of sake cocktails – a warm Josen Karakuchi with kwai-fei lychee, soy sauce and tobiko; and a cool concoction with Gekkeikan Traditional with luo han guo, orange bitter and winter melon syrup, served chilled in a masu cup.

 

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In Japan, sake has long been regarded as an ingredient for a healthy lifestyle; and key element for enjoyment of food, conversation and atmosphere.  Modern studies show that in appropriate amounts, sake can have positive effects on improving cholesterol level, blood pressure and memory. Furthermore, sake contains amino acids and peptides which can improve the skin.

Gekkeikan sake has no sulfites, preservatives, and gluten added.

 

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