Tokyo’s Sushi Shin arrives in Malaysia for exclusive 10-day pop-up at EQ Kuala Lumpur

The Edomae-style menu is created by the chef behind one of the only five 3-Michelin starred sushi restaurants in Japan.

Masaaki Miyakawa's Sapporo establishment was lauded three Michelin stars three years after opening (All photos: Kampachi Restaurant)

Sushi master Masaaki Miyakawa and his elite culinary team from Tokyo’s acclaimed Sushi Shin is having a 10-day pop-up at EQ Kuala Lumpur’s Kampachi restaurant. Guests can enjoy an authentic omakase menu designed by chef Miyakawa, whose eponymous restaurant in Sapporo boasts three Michelin stars, until November 10.

His esteemed team, led by Kazuo Ogura, will feature the finest seasonal produce harvested from Hokkaido’s shores, farms and forests that highlight the innate flavour and umami in Edomae-style sushi. Sushi-eating tradition is believed to date back to the early 1800s when transportation and refrigeration technologies were lacking.


Sushi aficionados can opt to sit at Kampachi’s 200-year-old Hinoki wood counter and watch the chefs prepare the dishes up close

Having spent the last 30 years mastering Edomae techniques, such as ageing fish and marinating or refrigerating fillets between sheets of kelp, Miyakawa has personally trained his team to craft an authentic Edomae-style sushi experience that embodies the heritage of the hunting and fishing island.

“Our team is excited to have this opportunity to bring the authentic Sushi Shin dining experience directly to customers in Malaysia for the first time,” said Miyakawa. “The innovative menu allows guests to experience unique, seasonal sushi and tsumami dishes (appetisers) packed with umami.”

In a food tasting for the press, we sampled several nigiri that featured fish caught along the coast of the Sea of Japan, including blackthroat seaperch and saba mackerel. The session culminated with a golden tamago (egg omelette) bar elevated with the addition of prawn and fish paste. Miyakawa mentioned it required 40 minutes of cooking time on each side under low flame and constant monitoring. The result is a slightly savoury, almost cake-like treat.


The menu features the finest seasonal produce harvested from Hokkaido’s shores

After spending time at the helm of Sushi Shikon in Hong Kong and winning three Michelin stars within two years, Miyakawa returned to Hokkaido to establish Sushi Miyakawa in Sapporo, followed by Sushi Shin in Niseko and Tokyo. Three years after its opening, Sushi Miyakawa was lauded three Michelin stars and became the only sushi restaurant in Hokkaido to hold the revered accolade.

For Sushi Shin’s first pop-up in Malaysia, sushi aficionados can opt to sit at Kampachi’s 200-year-old Hinoki wood counter and watch the chefs prepare the dishes up close, though seats are only limited to eight. An additional 12 persons can dine in the private dining area adjacent to the counter.

The 14-course lunch menu is available from noon to 2.30pm at RM500+ per person and the 18-course dinner menu from 6pm to 8pm and 8.30pm to 10.30pm at RM1000+ per person until November 10. A range of specially selected sake will also be offered as a pairing option to complement the sushi served at an additional RM120+ and RM220 respectively.

An exclusive dinner, available from 6pm to 10.30pm, comes with a sake pairing at RM2,400+ per person. Reservations of eight persons and above will receive a complimentary bottle of Nikka Taketsuru Whisky.

Limited seats are available. For reservations, call 03 2789 7722 or email [email protected].


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