Flavour of Hanami @ The Cube, ISETAN the Japan Store KL

I was invited to The Cube, ISETAN the Japan Store KL for the Flavour of Hanami exhibition. The exhibition started since January 21st and will end on the March 25th. We experienced a live presentation and tasting by Chef Shogo Sasaki from the famed restaurant IZUU in Kyoto. 

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.

Original Hanami Bento boxes on display to give visitors a chance to experience the tradition and craft of Japanese cuisine.

We 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.

The four seasons in Japan shown through a 4k video projector which was one of the latest high technology projector.

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.  

The exhibition area of Flavour of Hanami at Cube 3F THE CUBE, ISETAN The Japan Store Kuala Lumpur.

“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.

Mr. Ken Fukutake, General Manager of Media Content Planning Department, Dai Nippon Printing Co., Ltd., Chef Shogo Sasaki and Chef Takeshi Matsuo, head chef of Restaurant IZUU in a group photo

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, we had the chance to indulge in Chef Sasaki’s authentic and delicious Kyoto-style dishes.

Chef Shogo Sasaki preparing the mackerel for Saba-sugatazushi.

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.

A shot of the Saba-sugatazushi. The inner shape of the sushi resemblance of the Saba-sugatazushi and IZUU Restaurant’s logo, the rabbit.

Another close up shot of the Saba-sugatazushi.

The second dish, Chirasizushi (Scattered Topping Sushi).

A close up shot of Chirasizushi (Scattered Topping Sushi).

Chef Saski showing the two dishes he demonstrated the Saba-sugatazushi and Chirasizushi.

After the two delicious dishes, we had red bean mochi and warm green tea.

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.

Programme details as below:-

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. 

Sessions: 1st 12.00pm-1.30pm/2nd 3.00pm-4.30pm/3rd 6.00pm-7.30pm
Location: 3F THE CUBE/CUBE _1 (ISETAN the Japan Store Kuala Lumpur)

  *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

Tickets for the following three sessions can be purchased at the ticket office, call 03-2382 7777 or purchase online at www.eventbrite.com.

.: Peace Out :.