One of the oldest Japanese restaurants in town, Kampachi still serves up good quality Japanese food

by The Foodster Photography FriedChillies Thu, November 21, 2002

Firstly, Japanese cuisines need not be very expensive if you know which dishes to select. Two, if you are going with some friends or on a date and you are worried about the budget, it helps to call the restaurant manager in advance and ask them whether can you get a decent dinner with the price you have allocated. You can surprisingly get a decent and enjoyable meal. Three, if you don't know what to order, tell the restaurant manager some of your preferences and ask them for some recommendations.

Kampachi Japanese Restaurant is arguably the most established Japanese Restaurant in Kuala Lumpur. All the essential qualities of Japanese cuisine are reflected in its preparation: the use of absolutely fresh ingredients, the artful presentation, and the perfection of technique by a skilled chef. First up is Edamame or Steamed Soya Bean. You open up the pod, take the beans out by chopsticks, dip them in some soya sauce and in you go. Nice....

Next up, came the Shake Sashimi or Sliced Raw Salmon. This is raw Norwegian salmon. A visit to a Japanese restaurant is not complete without some raw fish. Dip some salmon in soya sauce mixed with wasabi and its delicious. A good Japanese restaurant can be benchmarked by how fresh its Sashimi is prepared. This one has a very fresh taste. Kampachi's sashimi came with sea kelp and oba leafs. Sea kelp is a type of seaweed. The oba leaf tasted a bit minty. However, when I tried the combination of sea kelp, oba leaf and salmon, it tasted delicious.

After that wonderful experience, came the Chawan Mushi or steamed egg custard. Its ingredients consist of egg, ginko, chicken, mushroom and prawns. The whole concoction is steamed in the bowl and served hot. I like this one but egg custard tends to make you full. So I suggest that you go easy on this one.

Everyone can relate to sushi. The Japanese make rolls cooked glutinous rice. This rice is wrapped in seaweed leaves and served cold, and just like a sandwich it has cold cuts and a spreads with it. However, the cold cuts are not sausage or meat but seafood or fish, and the spread is not mayonnaise but wasabi. I had Soft Kani Maki Sushi or Sushi Rice with Deep Fried Soft Shelled Crab.
Next came Tempura Moriawase or Deep fried seafood. Seafood and vegetables are the raw materials of tempura. At Kampachi, we had cuttlefish, prawns, carrots, ladyfingers and brinjals. These are dipped in batter to give them a thin, almost transparent coating. After this they're dropped one at a time into the oil (a combination of vegetable and sesame oil), which must be constantly kept at exactly the right temperature. Finally, the tempura must be cooked for just the right amount of time, pulled out of the oil the precise moment it's done. If all goes well, the final product is perfect tempura -- crisp, golden brown, hot and delicious just like the one we tried at Kampachi. This tempura came with a different lighter soya sauce. I recommend that you sprinkle some lemon juice over the tempura before dipping it in the sauce. Ehmmm... delicious...

Gyuniku Teriyaki (Grilled Beef with Teriyaki Sauce) and (Grilled Chicken with Teriyaki Sauce) Tori Teriyaki came after the Tempura. Teriyaki is a kind of meat seasoning consisting of a sweetened soya sauce. At Kampachi, their teriyaki dishes are wonderfully prepared. The chicken teriyaki sauce seeps deep in the flesh and the beef teriyaki is soft and moist. Of the two, I prefer the beef teriyaki, though.

With the main course over, here comes dessert. I was recommended their very own in-house Matcha Ice Cream (Green Tea Ice Cream) and Abe Kawa Mochi (Glutinous Rice Rollled with Grounded Peanuts). Matcha Ice Cream is made out of powdered green tea leaf, milk and red beans topped with rice crackers. It is quite refreshing. An excellent dessert after a nice dinner. However, I particularly like the rice crackers. It is topped with cream cheese and almonds. One taste and I was addicted to the crackers.

The mochi is made of glutinous rice rolled in powdered roasted peanut. This one has a sweet taste and to those of you familiar with kuih batang buruk, this one tastes similar. There is an art to making Abe Kawa Mochi. The glutinous rice are grounded, steamed, cooled until hardened, roasted, boiled in water and then rolled with grounded peanut . In that order. Abe Kawa has a nice smooth sweet taste probably due to the labourous process in making it.

That ends our review on Kampachi. I give them the thumbs up both for the service and delicious Japanese cuisine served. They do have Sunday Brunches where you get to try out different types of Sashimi, sushi, tempura ala buffet style. Great for the Japanese novice.

More Photos To Drool On

You must be logged in to post comments


Foodster's Verdict



Kampachi Hotel Equatorial, 27, Jalan Sultan Ismail 50540 Kuala Lumpur
Tel: 03 2161 7777

12 noon

They are happy to explain Japanese food and the dishes to you


Price Range:
RM400 - RM600


Pork Free


View Where To Eat in a larger map

How-To Cut A Pineapple

How-To Cut A Pineapple


Cutting a pineapple is so simple. Alex shows you how to do it.

How-To Get Rid Of Oil Stains

How-To Get Rid Of Oil Stains


Learn the easy way to get rid of oil stains...

How-To Get Rid of Pesky Roaches

How-To Get Rid of Pesky Roaches


Get rid of pesky roaches naturally.

How-To Make Teh Tarik

How-To Make Teh Tarik


Learn how to make your teh tarik frothy.

How-To Combat Heatiness

How-To Combat Heatiness


Learn how to combat post-durian heatiness from Alia.

Latest Comments

Hello Fried Chillies! Thank you for reviewing our burgers. We really appreciate it! For those who are looking for more information — http://facebook.com/mrjuniorburger
By r0lodex on 2014 Jan 30
From the entry 'Mr. Junior Burger'.
I Eat Nasi Lemak details have been updated with more ticket location information and event agenda grin Have a great Nasi Lemak day guys!
By The Foodster on 2013 Nov 03
From the entry 'Bawa Bertenang dan Makan Nasi Lemak'.
Whoa... weekends. I am sure that the queue is very long. Sabar je lah
By The Foodster on 2013 Oct 28
From the entry 'Nasi Lemak Tanglin'.
I always go to Tanglin whenever me and my gang craves for Nasi Lemak on weekends morning, never look back!
By deen.shamshuri on 2013 Oct 28
From the entry 'Nasi Lemak Tanglin'.
Close to event day, check this space as we will be posting parking information, maps and howto. Many people are not aware that TMCC is just beside the Telekom Malaysia's Menara Rebung tower. It's accessible via the Kerinchi LRT Station (Kelana Jaya Line)
By The Foodster on 2013 Oct 27
From the entry 'Bawa Bertenang dan Makan Nasi Lemak'.
We will be posting maps, schedule of events and parking information very soon.
By The Foodster on 2013 Oct 26
From the entry 'Bawa Bertenang dan Makan Nasi Lemak'.
The lontong place is where I've been getting my fix since I could eat solid food. In fact, I wrote about it here: http://www.friedchillies.com/articles/detail/a-love-letter-to-section-14-petaling-jaya :D
By The Charlie on 2013 Jul 28
From the entry 'Top 5 Picks @ PaRam Seksyen 14, Petaling Jaya'.
Thanks for your recommendation. what's good at the German deli?
By Adly on 2013 Apr 24
From the entry 'myBurgerLab'.
i think friedchillies need to post about German Deli Imbiss at Petronas Ampang Jaya, behind of Ampang Puteri Hospital.
By Muhammad Haziq Mohd Hajaraih on 2013 Apr 23
From the entry 'myBurgerLab'.
Looks not bad. Too bad they are in Kepong. Could open a few more branches.
By kons on 2013 Mar 24
From the entry 'Happy City Steamboat'.