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MOST sushi typically has a standard look €” a rectangular fillet atop a block of rice €” but master chef Koei Ebisawa creates dainty pieces of artwork with sushi.
Strips of salmon and squid are arranged on top of the rice to resemble a flower while the simple piece of tamago (egg) is filled with other ingredients to form a pretty pattern.
Koei will be the guest chef at the Kampachi Japanese Restaurant at Hotel Equatorial Kuala Lumpur from Oct 7 to 11.
He started his career in the kitchen at the age of 15 and is now the head of all executive chefs of a chain of 35 Asahizushi restaurants in Tokyo.
After a visit in spring last year, Koei returns to promote delicacies typical during autumn in Japan.
Strips of salmon and squid are arranged on top of the rice to resemble a flower while the simple piece of tamago (egg) is filled with other ingredients to form a pretty pattern.
Koei will be the guest chef at the Kampachi Japanese Restaurant at Hotel Equatorial Kuala Lumpur from Oct 7 to 11.
He started his career in the kitchen at the age of 15 and is now the head of all executive chefs of a chain of 35 Asahizushi restaurants in Tokyo.
After a visit in spring last year, Koei returns to promote delicacies typical during autumn in Japan.
Kampachi general manager Chiharu Yabe said as an introduction to Koei’s culinary skills, the restaurant would also feature various autumn specialities marinated by the chef in Japan and shipped to Malaysia.
Among the items are the iwashi maruboshi or grilled sardine that is best enjoyed in autumn; the sabazushi or mackerel sushi that is lightly pickled in salt and grilled and the mizunasu mustard, which is an eggplant from Osaka with mustard dip.
Among the items are the iwashi maruboshi or grilled sardine that is best enjoyed in autumn; the sabazushi or mackerel sushi that is lightly pickled in salt and grilled and the mizunasu mustard, which is an eggplant from Osaka with mustard dip.
It look like yummy yummy sushi.
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