Washoku Japanese Food For Festivities: Live Presentation and Tasting by Keigo Tamura, from Manshige, Kyoto

Washoku Japanese Food For Festivities: Live Presentation and Tasting by Keigo Tamura, Head Chef From Manshige, Kyoto

It was my privilege to be able to taste the 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. Here at the Live Presentation and Tasting by Keigo Tamura at Cube 1, ISETAN The Japan Store Kuala Lumpur.

Washoku Japanese Food For Festivities: Live Presentation and Tasting by Keigo Tamura, from Manshige, Kyoto

Hey! if you are one of the fans of all things Japanese you must not miss this opportunity to understand and appreciate the culture and cuisine of Japan. Washoku: Japanese Food for Festivities is held at the CUBE 1, ISETAN the Japan Store Kuala Lumpur from 27^th Oct 2017 to 25 Jan 2018. This is a three-month fair with the aim to showcase Japanese culture, cuisine and traditions in conjunction with ISETAN The Japan Store Kuala Lumpur 1^st year anniversary.

Japanese Food For Festivities: Live Presentation and Tasting by Keigo Tamura, Head Chef at Manshinge, Kyoto

There are series of activities, workshops and events going on for the whole three-month fair and one of them is Live Presentation and Tasting by Keigo Tamura on 5^th and 6^th Nov, 2017.

Chef Keigo Tamura cutting the red sea-bream fish

We were there on the 5^th 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. 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.

 Whole red sea-bream or Tai fish also known as red snapper and next to it are Chef's Tamura knives all the way from Japan

The 4 special dishes prepared by Chef Keigo Tamura, from Manshige, Kyoto during the live presentation and tasting at the Cube 1, ISETAN The Japan Store Kuala Lumpur.

Kyoto Specialised Rice Cake Soup

Kyoto Specialised Rice Cake Soup

Kyoto style speciality cake soup make with white miso base. This is my first time trying this type of rice cake soup, it’s interesting. The rice cake is like mochi. I like the soft chewy rice cake together with light miso soup with vegetable like radish, carrots, and parsley. This dish is simple yet hearty combination and it’s fulfilling too.

Temari Sushi ~ Maguro and Tai Fish

Temari Sushi ~ Maguro and Tai Fish

Such a cute sushi ball! It’s refreshing to have this tuna and red sea-bream also known as red snapper served in a small ball shape style sushi. To be honest I like my sushi to be round and the fish wrapped around it like this. Need not to mention any further the Maguro and Tai Fish Sushi, yes it’s superbly fresh and just melted in my mouth, I wish that I can have more.

Manshige Original Braised Auspicious Tai 

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. The whole red sea-bream is braised in the original Manshige style with a special sauce by Chef. It aromatic and the fish is super smooth and fresh with the special combination of braised sauce. 

Manshige Original Braised Auspicious Tai 

After the session, I was admiring the whole presentation of Manshige Original Braised Auspicious Tai dish. It symbolizes auspicious, the color, food and also the décor on the side. Indeed it’s a dish that fits perfectly for the festivities.  

Pear Compote with Ogura Red Bean

Pear Compote with Ogura Red Bean

This is one of my favourite Japanese dessert not only its healthy because of the fruits and red bean (azuki) fibre but also it brings prosperity. Anything red is auspicious and my favourite too.

The Japanese pear is yes definitely sweet and juicy combine with red bean gives a soothing (pear) and satisfying feeling yet not too filing. It’s perfect notch to end the meal with a smile.

with Chef Keigo Tamura

Overall it was a great tasting and learning experience, not only the dishes prepared by Chef Keigo Tamura were really delicate and exquisite but also the whole process from the preparation, to cooking, the presentation and also the meaning behind every dish was a learning experience for me too.

She was there at sake was bangie 

Through this tasting and live session, I get to understand more about Japanese culture, every ingredients and cooking methods used in the dishes has a meaning and purpose behind. 

It is not about the amount of food that we consumed, but merely it’s about the quality of food that we tasted and enjoyed. That makes the whole dining experience memorable at the time we can related back to the origin of the dish and why it’s cooked in such way.

Live Presentation & Tasting by Jeff Ramsey, Head Chef of Babe on 2th & 3th December, 2017

By the way, there will be another Live Presentation and Tasting at Cube 1, ISETAN The Japan Store Kuala Lumpur on 2^nd and 3^rd December, 2017. It is going to be an interesting session by 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

Besides that, the fair will feature 45 types of sake from 9 areas in Japan including Aroma Umeshu, Junmaidaiginjo Murokagenshu Take and Suigei Junmaidaiginjo Yamadanishiki. There will also be Japanese Sweets Cooking Class on 11^th and 12^th November, 2017 and Yukata Dressing and Uchiwa Craft Workshop on 18^th and 19^th November, 2017.

For more information about Washoku Japanese Food For Festivities and Live Presentation and Tasting at ISETAN The Japan Store, please visit Cube 1 KL 

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