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A Japanese hotpot journey of indulgence
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TAIWANESE joint Kanpai Group recently unveiled its new concept at Bund 5 — Kanpai Kurogeya, an indulgent journey to enjoy nabemono, or Japanese hotpot.
Unlike other types of hotpot, where the ingredients are cooked together according to your own likes, Japanese hotpot ingredients are served raw and cooked tableside by the attentive and knowledgeable staff.
The only thing you have to do is to sit back, relax and embark on a culinary journey.
The restaurant is refinely decorated yet doesn’t compromise the comfort and functionality.
There are tables for small groups, private rooms for corporate functions, and bar tables for a more engaging experience by the professional service. But I sat at the bar counter to enjoy the pleasant Bund view.
There were four flavorful broths and a member of staff asks you to pick your preferred set.
I opted for the Kanto-style sukiyaki set, the quintessential Japanese sweet and savory broth where the ingredients are added and cooked to your preference.
The restaurant uses top-notch ingredients with a specialty on Australian Wagyu beef, Spanish Iberico black pork and black chicken.
For my Kanto-style sukiyaki set, I had three options: premium Australian wagyu beef (608 yuan), extra Australian wagyu beef (508 yuan) and Iberican pork combo (378 yuan), while the rest of each option from appetizer to the assorted vegetable plate remained the same.
After picking the premium beef, an ideal choice for sukiyaki, I moved to the restaurant’s proud sake menu.
The house sommelier is an expert of pairing sake with the food you order. The menu is well designed according to the different Japanese regions of sake and clearly explains its character.
I enjoyed the process of watching the staff slowly cook different ingredients in the heated cast iron pot in front of me.
The premium beef slices were just simply divine to dip into the raw beaten egg sauce and, with the right sake pairing, I simply felt moved by the excellent tastes and textures.
Despite feeling extremely full, I didn’t want to skip the rice cooked in the leftover broth as the last step.
With all the essence left, the foie gras and tamago rice mixed in was absolutely delicious.
You can also choose to have fettuccine pasta with ragu sauce as your last course as well.
The whole experience was memorable and I will definitely come back to try another set, be it the special bonito soup shabu-shabu set or Hakata-style chicken soup rich hotpot set.
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