Japan is my most favourite country, and I
know many of us love Japan. Lucky for us, Isetan has opened its Japan Store at
Lot 10, Kuala Lumpur last year and made us closer to Japanese culture,
tradition, food and art.
Last Saturday, Flavour of Hanami exhibition
was kicked off at THE CUBE/CUBE _1 (ISETAN the Japan Store Kuala Lumpur). This
exhibition allows its guests to experience a live presentation and tasting by
Chef Shogo Sasaki from the famed restaurant IZUU in Kyoto. Guests have also
discovered the joyous occasion of Hanami (cherry blossom festival) through
feature photographs and videos and had the chance to indulge in an exclusive
dining experience.
Presented by Dai Nippon Printing Co.,Ltd,
the Hanami themed activities were presented in three different zones at the
venue. The Gallery introduced visitors to the original Hanami bento boxes made
especially for this exhibition, giving them the chance to experience the
tradition and craft of Japanese cuisine.
At the Theatre, food lovers watched a high
definition short movie, which gave an enticing insight into the four Japanese
seasons and the history and foundation of Kyoto food, which is considered the
best of all Japanese cuisine.
“We hope visitors will have the chance to
discover for themselves, the essence of the Hanami, an ancient tradition of
welcoming spring. While Japanese culture is popular among Malaysians, we want
to give people a chance to discover the cultural aspects and culinary
delicacies associated with the Hanami season,” said Ken Fukutake, General
Manager of Media Content Planning Department, Dai Nippon Printing Co.
After an interesting tête-à-tête session,
Chef Sasaki gave a live presentation of his two signature dishes - Chirasizushi
(Scattered Topping Sushi) and Saba-sugatazushi (Whole Mackerel Lightly Matured
Sushi). After the exciting demonstration, guests had the chance to indulge in
Chef Sasaki’s authentic and delicious Kyoto-style dishes.
Known as the heir of the current 7th
generation owner of IZUU, a Kyoto sushi restaurant established in 1781, Chef
Sasaki is known for his culinary prowess in preparing the popular mackerel
sushi. After training for three years at
a famous sushi restaurant in Osaka, he joined IZUU, with the aim to preserve
the flavours and culture of Kyoto’s mackerel sushi. The sushi specialist
continues the tradition of his forefathers, adding significant touches of
Japanese flavours and culture into one of his most-loved dish, to pass it to
the next generation.
IZUU has been a part of Japan’s culinary
history of being the first restaurant in the world to offer mackerel sushi,
traditionally created at home by the citizens of Kyoto for celebrations and
festival days as a treat. Since opening its doors to residents, the mackerel
sushi dish has been a significant part of the entertainment district tea
houses.
Flavour of Hanami, is a three-month
exhibition with the aim to showcase Hanami culture and Japanese traditions. It
also features four young and dynamic chefs from Kyoto. Today’s event is a
prelude to the three more live presentations and tastings, held in February and
March.
At the upcoming food tasting sessions,
guests will be treated to live presentations of their selected dishes, and have
the chance to try authentic Japanese cuisine, specially prepared by the four
chefs. Each chef will provide their own unique menu of Japanese traditional
cuisine, with tickets available for up to 25 guests on a first-come,
first-served basis.
Details of the live presentations and tastings
are below:
Title: Flavour
of Hanami | Live Presentation and Tasting (from 21 January to 25 March 2017)
Date: Tsuruse
Sat 18 – Sun 19 February
Chikurin
Sat 4 – Sun 5 March
Kinobu Sat 18 – Sun 19 March
Sessions: 1st
12.00pm-1.30pm/2nd 3.00pm-4.30pm/3rd 6.00pm-7.30pm
*Seats are
limited to the first 25 people
*Doors open 30 minutes prior to start
Entrance Fee: RM100* GST is included in the
price
*Exhibition
admission is included in the price
*Children under 13 must be
accompanied by an adult
Venue: 3F
THE CUBE/CUBE _1 (ISETAN the Japan Store Kuala Lumpur)
Ticket Office: Tickets for the following
three sessions can be purchased at the ticket office, call 03-2382 7777 or purchase
online at www.eventbrite.com.
Programme Details
18 Feb (Sat), 19 Feb (Sun)
TSURUSE
Nobuyuki Tanaka
He is a 4th generation owner of a
restaurant and inn that was established in 1932. Set against the backdrop of a
luxurious inn complete with large hall and individual overnight guest rooms, he
constantly strives to provide exceptional customer-based service and cuisine.
4 Mar (Sat), 5 Mar (Sun)
CHIKURIN
Hideki Shimoguchi
He established this restaurant in the Uji
area of Japan, which is famous for its tea. He is also actively engaged in
activities to increase the appeal of innovative culinary techniques using
matcha green tea and hoji-cha tea and in conveying Japanese cuisine outside of
Japan.
18 Mar (Sat), 19 Mar (Sun)
KINOBU
Takuji Takahashi
Qualified as a senior sommelier, he is an
innovative chef engaging in the discovery of new Kyoto cuisine including wine
pairings. The restaurant excels at bento boxes created using the techniques
developed as a store specializing in catering.
If you are looking for learning more on Japanese
traditional cuisine, you are sure to find it at Flavour of Hanami!
2 comments:
ahhhh I love Japanese cuisine! Now we can have close look up on live presentation and tasting of hanami!!
Such stunning looking work of art. everything looks so delicious!
Post a Comment