Flavour Of Hanami - Authentic Japanese Cultural & Culinary Experience
It was an afternoon of Hanami culture and Japanese tradition the other day. Together with fellow friends from the X Group, we attended a live presentation and tasting by Chef Shogo Sasaki from the famed restaurant IZUU in Kyoto. Where was it? Flavour of Hanami - Live Presentation and Tasting was held at 3F THE CUBE/CUBE _1 (ISETAN the Japan Store Kuala Lumpur).
|Flavour Of Hanami - Live Presentation & Tasting By Chef Shogo Sasaki|
Flavour of Hanami exhibition
On top of that, there's an on-going Flavour of Hanami exhibition, from 21 January to 25 March where we got to discover the joyous occasion of Hanami (cherry blossom festival) through feature photographs and videos.
|Flavour Of Hanami - Live Presentation & Tasting|
Hanami themed activities were presented in three different zones at the venue
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.
Chef Shogo Sasaki with VIPs
Ken Fukutake, General Manager of Media Content Planning Department, Dai Nippon Printing Co. was there too.
“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,” he said
|Live Presentation & Tasting By Chef Shogo Sasaki|
Let the live presentation begin!
Chef Sasaki presented to us two of his signature dishes, Chirasizushi (Scattered Topping Sushi) and Saba-sugatazushi (Whole Mackerel Lightly Matured Sushi). It was a live presentation which was interesting enough, and the best part was that we could indulge in Chef Sasaki’s authentic and delicious Kyoto-style dishes. Yes you read that right, it wasn't just a live presentation session, it was a live tasting one! Yum
|Chef Sasaki presented to us two of his signature dishes, Chirasizushi (Scattered Topping Sushi) and Saba-sugatazushi (Whole Mackerel Lightly Matured Sushi)|
Cutting and slicing the mackerel
A little bit about Chef Sasaki
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.
|Chef Sasaki is known for his culinary prowess in preparing the popular mackerel sushi.|
Chirasizushi (Scattered Topping 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
Three more live presentations and tastings coming up!
The event we attended was a prelude to the three more live presentations and tastings, held in February and March. 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.
|Saba-sugatazushi (Whole Mackerel Lightly Matured Sushi)|
Register today itself! Details are given further down this post. 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
|One for the album|
1. Tsuruse Sat 18 – Sun 19 February
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.
2. Chikurin Sat 4 – Sun 5 March
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.
3. Kinobu Sat 18 – Sun 19 March
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.
|Tickets now on sale|
Sessions: 1st 12.00pm-1.30pm/2nd 3.00pm-4.30pm/3rd 6.00pm-7.30pm
*Seats are limited to the first 25 people
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)
Tickets for the following three sessions can be purchased at the ticket office, call
03-2382 7777 or purchase them online at www.eventbrite.com.