FIrst dish of the day "Mizunasu Mustard"...eggplant from Osaka! 
Texture very the interesting....spongy, juicy and extremely light! Very Yummy!
the saba is lightly pickled in salt, then filleted. the fillets are then pickled again in Kyoto Chidorisu, a kind of homemade vinegar and garnished with a thinly sliced of pickled kombu(kelp) on top of the saba.....
third dish...."kazunoko Hari Hari"
unlike the more familiar orange tobiko, herring roe is yellowish in kaler...the eggs are tiny and much more crunchier than tobiko...very interesting texture!
"Iwashi Maruboshi"..the last signature dish!
a very oily sardine enjoyed best in autumn. It is marinated in brackish water and dried under the sun to concentrate the flavours....and you eat everything(head+bone+tail).everything!!....i personally like the head...damn kaw nice!!
after 4 very yummy dishes...the nice people at Kampachi decided to throw in a few more dishes for us..
look at this man...how to eat??? damn kaw nice right....this is art man! ...but i ate anyway...keke
it was crazy man....! my stomach was about to burst! i couldn't even lift up my finger! damn kaw full.... tiu mo?
Master Chef Ebisawa will be in Malaysia in October 2008, Kampachi Equatorial (7-11 Oct) and Kampachi Pavilion (13-14 Oct).....if you guys got nothing to do and feel like having damn good japanese food...you can call this number 03-2161 7777 ext 8444 for reservation...and i strongly suggest you do!
oh...yah! big thank you again to the nice people of equatorial hotel especially Ms. Reis!! Arigato!! next time got food review call me again!!! wakaka
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