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.
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.
You get to enjoy classic taste of snacks that is prepared from Japanese chef.
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.
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.
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!
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.
while waiting for other guest to arrive, nice background classic Japanese music being played to lift up the ambiance.
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.
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.
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.