Pavilion Hotel Kuala Lumpur managed by Banyan Tree Kuala Lumpur recently held the official launch of their in-house Japanese dining establishment Ebisu. Offering unique and authentic Japanese fare, Ebisu sets out to be a new city centre hotspot for its prime location and good food.
The name Ebisu was chosen based on one of the Seven Gods of Fortune in Japanese folklore, and with Ebisu being the god of wealth and prosperity and the guardian god of fishermen. His statue can often be found in restaurants and businesses in Japan that deal in seafood, which makes the name perfect for the restaurant.
On the menu, dishes range from fresh yellowfin tuna sashimi to perfectly cooked A5 wagyu steaks, as well as various kinds of soba and udon noodles and fried tempura dishes. Check out their set menu for a full taste of the flavours they have on offer.
Leading the culinary team is Chef Kasuo Kamiishi, better known as Chef Ricky, who brings with him more than 30 years of experience in the field working in Tokyo, Singapore and here in Kuala Lumpur. As a specialist in Japanese cuisine, Chef Ricky played an instrumental role in the conception of Ebisu leading up to the hotel and restaurant launching, including menu creation and hotel management.
Chef de Cuisine at Ebisu, Chef Ricky
On the walk in, guests are first greeted by the well-stocked bar before stepping into the minimalist wood-heavy designed dining area, bringing some of that traditional Japanese interior design, while still looking decidedly clean and modern. Diners looking for a more private dining experience can opt for the private rooms within the restaurant that can seat between six to eight people.
Ebisu opens daily from 12pm till 11pm for lunch and dinner service. For more information and reservations, visit their website.
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