On and off, there is an invited chef flown all the way to KL to present their skills and heritage all the way from Japan. As for last week till end of the year, there is this Live Presentation and Tasting by Keigo Tamura, from Manshige, Kyoto whom is the third generation in heir of this famous restaurant in Kyoto.

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As ISETAN The Japan Store Kuala Lumpur is celebrating their 1st year anniversary, most of you Japanese fans might find this interesting, Washoku: Japanese Food for Festivities is a three month three-month fair with the aim to showcase Japanese culture, cuisine and traditions held at the CUBE 1, ISETAN the Japan Store Kuala Lumpur from 27th Oct 2017 to 25 Jan 2018.

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From the cultural and foodie section, we get to attend Live Presentation and Tasting by Keigo Tamuraon 5th and 6th Nov, 2017. Besides this, there are series of activities, workshops and events going on for the whole three-month fair.

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You get to enjoy classic taste of snacks that is prepared from Japanese chef.

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AS part of the recycling program, Japan have created this cute and unique recycle cutleries and plates that is now available to sell at Isetan KL.

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Fans of sake, would love this section as they are selling a tester portion for only RM 10 or RM 15 which is quite a decent size of cup. All the sake is being arranged according to regions.

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After tasting a few, I personally like this bottle. It is so easy to drink, not too strong in alcohol, yet very fragrant in taste. Recommended!

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With a few exchange sips of sake with my friends, we entered into the section to taste special dished prepared by one of Japan’s top chefs; Chef Keigo Tamura the third generation owner and head chef of Manshige, a famous restaurant with a long history in Kyoto. 

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while waiting for other guest to arrive, nice background classic Japanese music being played to lift up the ambiance.

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In Chinese belief, during special occasion we do eat certain items, so does the Japanese as a Whole red sea-bream or Tai fish also known as red snapper signifies a great meaning too in Japanese culture. According to Chef Tamura, Red and White are the auspicious color for Japanese festivities so the ingredients that he used for all his dishes will be most in red and white. Also Chef’s Tamura knives flown in all the way from Japan, do not under estimate the knife, the chef said that the long knife cost about estimated RM 14,000.

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We were there on the 5th to experience and learn about the concepts, techniques, and hidden secrets of Japanese food for festivities and enjoy the special dishes made with the chef’s own hands.

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Temari Sushi ~ Maguro and Tai Fish
When you see this sushi does look simple in preparation, and indeed it does need some tricks to prepare it. Tuna and red sea-bream also known as red snapper is prepared in a ball version that top with some gold dusk . I enjoy my one bite sensation that it is burst with flavours in your mouth. Indeed fresh item . It taste even better with a sip green tea, as it does enhance yet give you a nice clean up seafood refreshing end taste. 

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Manshige Original Braised Auspicious Tai
As mentioned by Chef Keigo Tamura, red and white represent auspicious therefore the Tai Fish is red sea-bream also known as red snapper is great for auspicious celebrations and festivals. Manshige Original Braised Auspicious Tai is the highlight dish of this live presentation and tasting session. I find that the signature of this dish is chef special sauce. Slightly thick yet it works like a paint. Fish is fresh and the gravy give a little hint of soy saltiness, sweetness from Japanese sweet sauce.

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Kyoto Specialised Rice Cake Soup
Have never been to Kyoto and find this pretty interesting. Speciality cake soup make with white miso base. White miso base that gives you a hint of sweetness as to compare the brown or darker soy sauce base. For this classic dish, rice cake is prepared right in the center upon serving. Texture wise is like mochi. I like the soft chewy rice cake together with light miso soup with vegetable like radish, carrots, and parsley. 

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Pear Compote with Ogura Red Bean
For a classic simple ending, red bean (azuki) pair with their pear is interesting. Pear is very juicy and crispy yet azuki cook to perfection. 

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Dining experience with chef is rather interesting and felt priviallge to dine his food in Malaysia rather than fly all the way to Japan, travel and waited for hours.

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As for next month –  Cube 1, ISETAN The Japan Store Kuala Lumpur on 2nd and 3rd December, 2017. The guest chef for this round is Chef Jeff Ramsey, head chef of Babe, a fun dining restaurant in Kuala Lumpur. Chef Ramsey love for Japanese and modernist cooking make him earn his a Michelin Star in 2008 and taking the title of Seven Sushi Samurai’s Sushi of the Year Award in 2006.
Chef Jeff Ramsey will be demonstrating his fusion culinary skills using Marukome, a Japanese miso pasete in his signature Japanese styled tapas or Japas. There will be 3 sessions per day ( 12pm – 1pm | 5pm – 6pm | 7.30pm to 8.30pm ). And it’s limited to 40 guests per session, if you are interested you can register at https://washoku-babe.eventbrite.com
For more information about Washoku Japanese Food For Festivities and Live Presentation and Tasting at ISETAN The Japan Store, please visit Cube 1 KL 

I have been to The Pool a few times for functions and friends party. Neither did I realise that there is actually a Japanese restaurant located above the premises  Its actually a new addition to the night spot and was previously operated by Spasso Milano before moving to Pavilion KL.- Kyoto Lab Japanese Restaurant

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With the restaurant name Kyoto Lab and there is actually a huge painting on the wall that resembles who is actually Kyoto for the restaurant.

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Its a very simple contemporary Japanese Restaurant with a simple touch of the culture.

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Simen wall and parquet wooden floor that made up the place and the best part is all their table is made of recycle materials (wood, steal and glass) which we are totally impress.

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Very simple menu with all the mains, appetizer and desert are available with reasonable pricing.

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A slight twist with western menu and some are infuse with beer.

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I was told that their yakitori range are pretty amazing.

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Kyoto Lab Summer Salad @ RM16

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Sashimi Nouyeou Salmon Trout turns out to be every ones favourite as a sashimi being drench with unique sweet and sour sauce, with a hint of slight spicy at the end. Certainly a unique dish as it is and worth to try!  RM25

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Green Dragon @ RM24 – prawn rolled with Avocado.  Fresh fried prawns being roll along in the middle and make it one of a warm filling yet very fresh.

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California roll @ RM18

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This is one of my favorite for the night as cutting of mango cubes and tuna sashimi being rolled together.

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then comes the serving of yakitori range. . . Scallop Yakitori being grill to perfection. Soft and juicy and slightly chewy shows the freshness of the scallop. @ RM8

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Gyuniku Asparamaki turns out to be our favourite for the range as its thin slice beef being grill and season with their special sauce along with asparagus in it. Perfect! @ RM10

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Gyoza can be one of the best that I can find, pan fried perfectly on one sided that its crips and the filling in it is generous with ingredient, compact yet fragrant with their own seasoning. Soy sauce at the base make it a perfect combination.

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Egg plant

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Soft Shell Crab was finish within seconds as it was serve pippin hot, cripsy and soft inside. @ RM25

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Australian Grain Fed Chilled Tenderloin @ RM60

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Back in Malaysia I rarely look at cocktail menu as they are pretty expensive and I must say I am totally impress with their cocktail menu here. Uniquely name and one of its kind. Then only get to know that its actually the same owner with The Hill Damansara. No wonder the watermelon looks alike~

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Jagger Bomb always comes into my mind but this outlet they make slight twist on it to Skittles Bomb @ RM20 Cointreau, Red Bull and Skittles, is the combination and taste good. Sweet-end with skittles if you leave it too long. Drink it when it was serve immediate.

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 Coco’s NutzMalibu, Rum & fresh coconut juice @ RM 28 is a must try cocktail with light coconut taste at the end yet alcohol kicks into your taste bud after that. Really one of its kind and no wonder they bagged the Winning Cocktail in 2011’s JTI Horeca Bartending Contest

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Watermelon Slush had made a big hit in their Hill Outlet as many people find this a good bargain and not only that, the presentation of the whole watermelon cut with at heart shape on it making it uniquely by itself and famous among couples. Till date its still one of their best seller. Doesnt taste alcoholic at all and its all overpower with watermelon taste and the more you drink, you will enjoy this drink alot as then the kick comes in, you can call it a night.. @ RM40

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This is no ordinary Milo Ais that you often took it at mamak stall, as the look of presentation might deceive you. They have made a special ingredient with it by adding Rum, Bailey, Kahlua and Milo @ RM 28

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Nutella Martini @ RM25

Food and drinks in Kyoto Lab certainly can impress us and of course it will be a great place to chill and dine with their amazing range both food and cocktail. Certainly I will be back~

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Right after the dinner, we head down to the main area to enjoy our next performance. . .

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It was pack with people to see one of our youtube, or internet celebrity .. Who is that?

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We have Belvedere Vodka for the night as I always love mine to mix it with raspberry.

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New friends were made during that night along with the Marketing Manager of The Pool . .:D thanks to Isaac for the picture

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This is the person that I am talking about with no stranger than Leng Yein’s presenting her new album with Taiwanese artist Sugardaddy that rap along. Impressive.

Kyoto Lab
The Pool
Address: 347 Jalan Ampang
50400 Kuala Lumpur, Malaysia.
Phone: 017-998 5577
Email: [email protected]
Website: http://www.thepool.com.my

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