Following the landmark launch of the 47in27 campaign, Kampachi Restaurants Sdn. Bhd. leads the charge in officially inviting guests to embark on the first regional chapter of this 27-month cultural odyssey, starting with the southwestern frontier of Kyushu and Okinawa.
Kampachi, together with the curated dining venues IPPUDO, MAiSEN, Sabayon, and Étoile at EQ, are concurrently featuring exclusive menus dedicated to the rich heritage, dramatic coastlines, and fertile volcanic soils of the region.
The southwestern islands of Kyushu and Okinawa hold a treasure trove of distinct culinary ecosystems, shaped by centuries of regional tradition and unique geography. This chapter serves as an invitation to discover regional delicacies and time-honoured dishes that are rarely seen on international menus.
Kampachi: A Masterclass in Provenance and Craft
The curated menu honours the distinct culinary identities of all seven Kyushu prefectures alongside the tropical nuances of Okinawa, featuring premium ingredients directly tied to local geography:
• Saga & Kumamoto:
Melt-in-the-mouth, highly marbled Saga Beef Saikoro is paired with the legendary translucent, sweet Yobuko Ika (squid). Kumamoto’s Karashi Renkon (lotus root stuffed with mustard miso), rooted in samurai-era castle cuisine, sits alongside nutrient-rich Amakusa Kuruma Ebi Nigiri.
• Nagasaki & Kagoshima:
Premium Hon Maguro Sashimi pays tribute to Nagasaki’s historic port legacy, paired with Nagasaki Castella, a honey sponge cake introduced by Portuguese traders in the 16th century. Kagoshima’s comfort flavours shine through Satsuma Age (fried fish cake) and delicate Kibinago Sashimi (silver stripe herring).
• Fukuoka, Oita & Miyazaki:
Fukuoka embodies the region’s communal dining spirit through its deeply flavourful Mizutaki Kami Nabe (chicken paper hot pot). Nearby, Oita showcases a clean agricultural profile with Kabosu Hirame, a premium flounder enhanced by bright, local kabosu citrus. Completing the trio, Miyazaki leverages its warm Pacific waters to supply the pristine Shiira Shioyaki (salt-grilled mahi-mahi) and Mehikari Karaage (deep-fried greeneye fish).
• Okinawa:
Japan's southern tropical frontier is represented through Mozuku (mineral-rich longevity seaweed) and lightly seasoned Takasago Karaage (reef fish).
Regional beverages round out the journey, from the Oita Yuzu Honey Shochu Highball to bright, non-alcoholic mocktails like the Biwa Suppai.
IPPUDO: Celebrating Noodle Heritage and Coastal Flavors
Renowned globally for its master craftsmanship in noodle culture, IPPUDO brings the distinct culinary identity of Kyushu to life by focusing on regional agricultural specialties and coastal delicacies:
• Fukuoka’s Noodle and Mentaiko Culture:
Paying direct homage to the birthplace of internationally celebrated ramen traditions, the Fukuoka Ramen showcases the prefecture’s rich noodle heritage, elevated with premium inclusions like chawanmushi, ikura, and crispy kakiage. Fukuoka’s iconic seafood trade is further celebrated with the Fukuoka Roll, featuring tiger prawn, cheese, and fresh salmon finished with a creamy mentaimayo — a nod to the region's famous mentaiko (spicy cod roe) culture.
• Kumamoto & Miyazaki Harvests:
From the fertile lands of Kumamoto, Aso Takana—a celebrated local specialty mustard green grown in volcanic soils—is incorporated into a comforting, savoury fried rice. Meanwhile, the coastal bounty of southern Kyushu is captured through Miyazaki’s Amaebi Maki, pairing premium, sweet local amaebi (sweet shrimp) with egg yolk and a refreshing court-side Bainiku plum sauce, celebrating the region's seaside heritage.
MAiSEN: Time-Honoured Flavours and Regional Craft
MAiSEN explores the southwestern islands by presenting iconic comfort foods and historic recipes from the heart of Kyushu’s local communities:
• Kumamoto’s Historic Heritage:
Bringing a 400-year-old culinary tradition to the table, MAiSEN presents Kumamoto's signature Karashi Renkon. Originally crafted for the feudal lord of Kumamoto, this dish features crisp lotus root stuffed with a bold Japanese mustard miso, coated in batter, and deep- fried to a golden finish to create a striking contrast of texture and heat.
• Miyazaki’s Signature Comfort:
Originating in Miyazaki during the 1950s, Tori Nanban takes centre stage as the prefecture's most widely recognized signature specialty. MAiSEN’s execution pairs ultra-crunchy fried chicken karaage with a vibrant, tangy red ginger tartar sauce, delivering a beloved staple enjoyed across specialty restaurants and local eateries alike.
Sabayon: Contemporary European Artistry Meets Kyushu Provenance
Perched atop EQ with views of the Kuala Lumpur skyline, Sabayon, recipient of the Wine Spectator Award of Excellence since 2020, elevates the campaign into the realm of fine dining, utilizing classic European techniques to showcase the region's most luxurious ingredients:
• Saga’s Wagyu Excellence:
Sabayon honours Saga Prefecture’s legendary cattle-raising heritage with two distinct expressions of premium Saga Beef, celebrated for its delicate fat quality and rich umami. The Saga Tartare is served with creamy miso-cured egg and anchovy toast, while the Saga Beef Sirloin is prepared à la plancha, paired with an earthy porcini ragout and a silky celeriac purée.
• Coastal and Agricultural Elegance:
The menu highlights Nagasaki Asparagus, cultivated in the region’s fertile volcanic soil and prepared via sous vide and roulade with umami-rich seaweed and a velvety black garlic velouté. Oita's aquatic bounty is celebrated through Oita Sole with Uni, featuring konbu-jime sole paired with luxurious, creamy Hokkaido sea urchin, a soy-lime emulsion, and bright bursts of citrus from finger lime.
Étoile: Boutique Confectionary and Sweet Interludes
Providing a casual contrast to the full-course dining experiences, the neighbourhood’s popular bistro grounds the regional exploration in classic teatime treats. Drawing directly from the coastal international trade ports of southwestern Japan, the bakery spotlights Nagasaki Castella, a prized, ultra-moist sponge cake meticulously baked with a rich egg and honey flavour profile, paying tribute to the 16th-century Portuguese merchants who forever influenced the prefecture's cultural and culinary identity.
Collect Your Next Rewards
As part of the 47in27 ecosystem, diners exploring the Kyushu and Okinawa menus across participating venues will continue to build their personal collection. Diners will receive a commemorative pin with each prefecture item ordered, subject to a minimum spend of RM100. Those who collect four unique pins within this regional season reach a milestone, unlocking the limited-edition Milestone Plushie—a tangible memento of their journey through the flavours of Japan.
Discover the hidden gems of southwestern Japan without leaving Kuala Lumpur. Visit the official social media channels of Kampachi and its partners for reservations and details on prefecture-specific activations.
