For the uninitiated, Japan's Oita prefecture is known for its hot springs (onsen) particularly in Beppu and Yufuin. A culinary haven with its own exceptional food culture, Oita boasts abundant local produce from the mountains and sea. Hence fresh catches of fish and seafood, kabosu (native lime), nashi pear and muscat grapes among others take pride of place at Kampachi restaurant's current Oita showcase.
The specially composed Oita menu at Kampachi restaurants is akin to a sensorial feast of Oita delicacies. To toast the collaboration, specially concocted cocktails: Kabosu Tonic (mixture of shochu and kabosu, RM38) and Yuzu Honey Shochu High Ball (RM38) as well as mocktails: Matcha Ichigo Mirukusheku (bottom pix, RM28) and Matcha Yuzu (RM28) will be available to tickle your fancy.
We were also smitten with Ryukyu (RM98) in which slices of marinated raw salmon, tuna, amberjack, squid and scallop were draped atop mounds of rice.
Every mouthful of the irresistible fish and rice was aptly complemented by an exclusive Oita-brewed sake with a 50% rice polishing ratio (RPR). In sake-making, the level of RPR will determine the desired and resultant taste profile of each sake.