ECHO IN THE NIGHT SERIES. VOL. 1 FEATURING FISHERMAN JAPAN (フィッシャーマンジャパン) & SUSHI HIBIKI (鮨ひびき) @ SHOPPES AT FOUR SEASONS PLACE KL

The evening air at the delicate Omakase Course enclave of Sushi Hibiki 鮨ひびき  is no longer that ordinary as the calming night has been aesthetically echoed with the sound from the ocean-  FISHERMAN JAPAN, a special monthly collaboration series of crossover between culinary maestro from the East.

With the respected culinary masters: (From left to right: Uotani Hiroshi-san (Head Chef of Uotaniya Restaurant in Tokyo), Makoto Saito Sam-san (Founder & Owner of Sushi Hibiki) and Kazuki Doai-san (Director of FISHERMAN JAPAN Overseas Business Division).

Sushi Hibiki 鮨ひびき has recently organized an unparalleled evening of gastronomic pairing to treat its esteemed clientele, taking them through an exclusive monthly episodes of sensuous collaboration choreographed with various notable entrepreneurs hailing from The Land of Rising Sun, in effort to bridge the gap and also serves as a platform to encourage more insightful exchanges from both parties, be it cultural, technology advancement, seafood production and many more.

The ultimate fishing team of FISHERMAN JAPAN has the aim to pass on the fishing culture and industry to the next generation by changing the stereotypical images of fishing to the 3Ks- Kakkoii(Cool), Kasegeru( Profitable) and Kakushin-teki(Innovative). They encourage everyone especially the younger demographic to join the cross-boundary team led by young fisherman of Sanriku and rise to the challenge of changing the fishing industry of Japan and the world.

Their objective is to propose a future of the fishing industry that can be passed on to future generations from their home in the Tohoku region to all over Japan and to the world, regardless of regions and types of industries

Fishermen who is part of this remarkable team would also have the chance to be featured at their famed restaurant which goes by the name of “Uotani-ya” on rotational basis in Tokyo itself, at Nakano-ku. This Japanese establishment actually features the seasonal delicacies tasting of Miyagi Prefectures which is famed for its luscious Salmon and oyster, besides other fresh produce of smorgasbord of seafood varieties, juicily crunchy and sweet fruits apart from many other crisp vegetables too. 

This comes as no surprise due to Miyagi Prefecture strategic location which is perfect for all kind of seafood breeding as it’s the meeting point for both cold and warm current (origins from Alaska (Oyashio) and Equotor(Kuroshio) respectively that create a balanced and the perfect home to ocean creatures and diversified fishing zone, besides assortment of minerals that flow in from the many streams of mountain spring water that further boost up the area, rendering it as the ideal location for all-year-long of both land and seafood production. And yes, it is indeed a very blessed province!

The Sanriku coastal region is home to one of the richest seas and fishing grounds in Asia that naturally allows them to deliver to global customers the freshest seasonal seafood filled with warmth and passion from the fishermen. You can then also indulge yourselves in their collection of over 20 types of local Japanses sakes of Miyagi to match the local cuisines in order to bring out their respective indigenous flavor. So let’s enjoy the best seasonal Miyagi seafood delicacies!

For this special episode of Echo In The Night Series. Vol. 1, let your palate be moreishly guided by the elan ambrosia with each uniquely paired with different sake.

Started off with sake from various esteemed prefecture………..

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MENU OF THE DAY

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Kamosturu from Hiroshima, Served At 7°C In Masu Sake Cup

Appetizers

Fisherman Japan Vinegared Japanese Authentic Salmon & Kogane Miyagi Oyster with Ponzu Sauce Gelee

Zaku Miyabi from Mie, Served at 10°C In Pinot Noir Glass

Bowl

Fisherman Japan Okuzugake Boiled Sea Eel & Taro

Komagura from Fukuoka, served at 35°C in A Dainty Japanese Ceramic Glass

Otsukuri

Fisherman Japan Selected Seasonal Fresh Fish from Ishinomaki Kochi, Ishidai and Hirame

Tatenogawa from Yamagata in Riesling Glass

Steamed

Fisherman Japan Kogane Miyagi Oyster Steamed with Sake

Grilled

Fisherman Japan Sawara (Spanish Mackerel) Grilled with Straw

Toko Gensyu from Yamagata served at 15°C Pinot Noir glass

Today's Sushi by Hibiki

Densyu from Aomori served at 10°C in Riesling glass

Special sake: Hidakami from Miyagi, served in Pinot Noir glass

Kamosturu from Hiroshima, served at 7°C In Masu Sake Cup

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APPETIZERS

~ Fisherman Japan ~

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Vinegared Japanese Authentic Salmon
Kogane Miyagi Oyster with Ponzu Sauce Gelee
&

Zaku Miyabi from Mie, Served at 10°C In Pinot Noir Glass

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BOWL

~ Fisherman Japan ~

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Okuzugake Boiled Sea Eel and Taro
&

Komagura from Fukuoka, served at 35°C in a dainty Japanese Ceramic Glass

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OTSUKURI

~ Fisherman Japan ~

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Selected Seasonal Fresh Fish from Ishinomaki

Flat Head, Parrot Fish and Hirame
&

Tatenogawa from Yamagata in Riesling Glass

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STEAMED

~ Fisherman Japan ~

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Kogane Miyagi Oyster Steamed with Sake

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GRILLED

~ Fisherman Japan ~

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Sawara(Spanish Mackerel) Smoked with Straw
&
Toko Gensyu from Yamagata served at 15°C Pinot Noir glass

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TODAY’S SUSHI

~ Hibiki ~
&
Densyu from Aomori served at 10°C in Riesling glass

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Special sake: Hidakami from Miyagi, served in Pinot Noir glass

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DESSERT

~ Hibiki ~

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Their immediate goal is to become "genuinely cool and successful fishermen" in order to create a successful fishing industry, which the future generation can look up to,…………

Embodying the Principles of becoming leaders of the future fishing industry from the seas of Sanriku, based on the three principles of "be cool, successful, innovative,………………

And their Vision is to increase the number of new "Fishermen" possessing a wide range of skills in Sanriku up to 1,000 in 10 years by 2024.

Sushi Hibiki 鮨ひびき opens everyday except on Monday and also in case there is any public holiday in Japan. Therefore, it’s best to check with the restaurant earlier for reservation beforehand prior to your visit to avoid any disappointment.

Cheers for now and follow us at Carpe Diem for more ‘food-ful’ discoveries! ❤ℒℴѵℯ❤

Savour Japan's culture that goes way back to the 14th century, right here!

寿司ひびき

With the respected culinary masters: (From left to right: Uotani Hiroshi-san (Head Chef of Uotaniya Restaurant in Tokyo), Makoto Saito Sam-san (Founder & Owner of Sushi Hibiki) and Kazuki Doai-san (Director of FISHERMAN JAPAN Overseas Business Division).

Location: Lot B1-04(A), Basement 1 Shoppes at Four Seasons Place KL No 145, Jalan Ampang 50450 Kuala Lumpur

Contact: +603 2391 9008

Facebook: https://www.facebook.com/hibiki.my/

Website: https://sushihibiki.com/

                : https://fishermanjapan.com/

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