Kampachi
1 June – 23 August
Discover the culinary heritage of Kyushu and Okinawa through a specially curated menu making its Malaysia debut for the very first time.
From Saga’s sweet Yobuko squid and finely marbled Saga wagyu, Kumamoto’s lotus root and Amakusa tiger prawns shaped by volcanic-rich lands and coastal waters, to Nagasaki’s seafood influenced by centuries of international trade and Kagoshima’s rustic coastal delicacies, each region tells its own story through flavour and tradition. The journey continues with Fukuoka’s comforting mizutaki and mentaiko, Ōita’s refreshing kabosu flounder, Miyazaki’s pristine Pacific seafood, and Okinawa’s tropical reef fish and mozuku seaweed.
Together, these dishes showcase the unique flavours, culture, and landscapes of southern Japan — now brought to Malaysia for the first time.
Reserve