Okayama is a prefecture in the
Chugoku region on Honshu Island. Rich in history and culture, Okayama is known
as The Sunny Land of Japan. Popular tourist sites range from temples and art
museums to gardens and onsen (hot springs). The prefecture's mild climate also
makes it ideal for the cultivation of rice, fruits and vegetables, as well as
seasonal fishes and marine products.
From 22 August to 5 September,
the Okayama Summer Food Fest at Kampachi will showcase Okayama's bountiful
offerings where patrons can savour special a la carte (RM25++ to RM65++) items
and kaiseki set menu (RM250++ per
person) featuring the prefecture's abundant produce.
A
recent sneak preview gave us a taste of Okayama's choice produce starting with
Kampachi's multi-course menu – Nama Gaki
Ponzu as the star of the show. The pair of huge, fresh raw oyster are the
biggest I had ever savoured! Their smooth, succulent flesh are thicker with a
richer body than that of Kansai's which made it a sensuous delight to eat. The
shellfish's oceanic sweet-briny nuance was enhanced by a dash of tart yet
faintly fruity Japanese citrus vinaigrette to balance its voluptuous richness.
Coming in at a close second at stealing the show is Togan no Ebi
Soboro Ankake (RM32++), Okayama wax gourd and
minced prawn with a thick sauce known as ankake. According to Chef Koji
Tamaru, the clear, viscous broth – a concoction of dashi, mirin, shoyu and
starch – amplifies the dish's delicate accents while fine slivers of kinusaya (boiled snow pea) add crunch
and minced prawns, hints of sweetness.
Even vegetables were accorded reverential respect as shown in the Okayama Yasai Salad Goma Dressing (RM35++). The Okayama vegetable salad came presented in a thick and surprisingly sweet tomato 'cup' holding tender green asparagus, kinira (yellow leek), itouri (spaghetti squash) and endaibu (endive) served with sesame dressing. Pay close attention and you'd detect a subtle oniony sharpness to the crunchy yet firm yellow leek and the pasta-like 'al dente' texture of the spaghetti squash. Do you know that the fully ripe winter melon actually breaks apart into long, thin spaghetti-like strips when boiled? These splendid vegetables were accompanied by some tender shimeiji mushrooms drizzled with toasty sesame dressing.
The
trinity of Okayama tomato, asparagus and yellow leek made
another appearance in the Salmon Carpaccio Roll. Served with wasabi dressing, the raw slices of salmon are rolled with
asparagus and leek in a shoyu-wasabi dressing that I thought was a tad too
overwhelming. A scattering of avocado dices, globules of salmon roe and crisp
fried garlic flakes gave the dish extra colour and textural interest.
Our just dessert came in the
form of Pione (RM38++), imported Okayama
seedless Pione grapes that were large (almost the size or even bigger than
quail's egg) and bursting with juicy sweetness that has the barest splash of
boozy finish to it.
Other air-flown produce
available during the promotion period will be Okayama Melon, hakuto (Okayama
White Peach) and mushrooms (shimeiji and shiitake).
The Okayama Kaiseki menu
will only be served at the following Kampachi restaurants on these dates:
August 25@Troika
August 29@Plaza 33, PJ
Sep 1@Pavillion and Johor Premium Outlet
For more details and reservations, visit: www.kampachi.com.my
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