A taste of Miyagi, Japan In Kuala Lumpur

THERE are many ways to experience Japanese cuisine, but getting four master sushi chefs from the same region to serve their own interpretation of sushi in one evening is certainly something special.

That was exactly what Sushi Summit offered during its 10th edition, which took place from Sept 18 to 20 at the exclusive Sushi Hibiki restaurant, located at Four Seasons Place Kuala Lumpur in the heart of the city.

This year's milestone edition brought together four chefs from Miyagi, Japan, for a special Datemae Sushi experience, marking the project's Malaysian debut.

For those unfamiliar with Sushi Summit, the event is a collaborative culinary gathering that brings together master sushi chefs, allowing diners to experience different styles, techniques and philosophies as part of one continuous dining journey.

Rather than turning it into a competition between chefs, Sushi Summit is about appreciating the individuality of each chef and the different expressions of sushi.

The 10th edition focused on Miyagi, a region in northeastern Japan where mountains, rivers and the sea come together, with the Sanriku Coast being known for its rich fishing grounds.

The Datemae Sushi project itself brings together local fishermen, distributors and chefs from Miyagi and was awarded the Gault&Millau 2026 Innovation Prize.

The evening began with an introduction to the four chefs and their respective restaurants before the dining experience got underway.

And for this writer, the culinary journey began with Chef Tsuyoshi Sato.

Chef Tsuyoshi Sato

Representing Shiogama Otokoyama in Shiogama, Miyagi, Chef Tsuyoshi Sato kicked off the evening with a warm bowl of Otokoyama Owan, a comforting soup prepared by Omori and selected by Tazuna Sushi.

This was followed by a Striped Sushi Roll, featuring awabi and ika, before moving on to an interesting combination of Abalone & Squid Tebasaki.

One of the more playful creations of the evening was the Chicken Wing Anago Burger, which combined the familiar idea of a burger with Japanese ingredients and techniques.

The chef then rounded off his presentation with Sea Eel, selected by Omori.

Chef Takayuki Iwai

Next came Chef Takayuki Iwai from Sushi Iwaki in Sendai, Miyagi, who presented a selection that allowed the quality of the region's seafood to take centre stage.

His course began with Seasonal White Fish, followed by Sawara, or Spanish Mackerel, selected by Omori.

The meal then moved towards one of the quintessential sushi ingredients with Hon Maguro Akami, or bluefin lean tuna.

This was followed by Nodoguro, also known as blackthroat seaperch, before Chef Iwai presented a Uni Makimono Sea Urchin Roll selected by Omori.

The progression offered a nice contrast between delicate seasonal fish and richer seafood flavours.

Chef Makoto Saito Sam

As the founder of Sushi Hibiki in Kuala Lumpur, Chef Makoto Saito Sam was also part of the four-chef line-up representing the Datemae Sushi project.

His presentation began with Japanese Mussel, followed by Tako, or octopus, selected by Omori.

He then served Mentaiko, or cod roe, before moving on to Premium Wagyu Beef.

The chef's presentation concluded with the Hibiki Signature Saba Roll, bringing his own Sushi Hibiki identity into the evening.

It was also interesting to see how his contribution fitted naturally into the overall experience, considering that Sushi Hibiki was the host venue for this special edition of Sushi Summit.

Chef Shota Kasahara

The evening continued with Chef Shota Kasahara from Ryusei in Kami, Miyagi, who brought an equally impressive selection of seafood to the table.

His course opened with Kegani, or hairy crab, followed by Budo Ebi, a rare variety of prawn selected by Omori.

Next came Iwana, or Japanese char, before the chef served Hon Maguro Toro, the rich fatty portion of bluefin tuna.

The final dish was Ankimo, or monkfish liver, bringing the evening's culinary journey to a fitting close.

A celebration of Miyagi through sushi

What made Sushi Summit's 10th edition particularly interesting was the way the evening allowed diners to discover Miyagi through the chefs themselves.

Instead of simply presenting a long succession of sushi pieces, the experience offered a glimpse into the region's relationship with the sea, its seafood and the people involved in bringing those ingredients from the waters of Miyagi to the sushi counter.

Over the course of the evening, each chef brought his own approach, from delicate seasonal fish and premium tuna to sea urchin, crab, prawns and even more unexpected creations such as the Chicken Wing Anago Burger.

It was also a reminder that sushi is not necessarily about deciding which chef or style is "better".

As the philosophy behind Sushi Summit suggests, it is about appreciating the beauty and variety of each chef's craft.

Since its inception in 2019, Sushi Summit has brought together more than 25 master chefs from around the world through editions held in Kuala Lumpur, Bangkok and Dubai. Founded by Chef Makoto Saito Sam together with Ee Soon Wei of APW, the event aims to further elevate the appreciation and standard of sushi in Malaysia.

For those who missed this 10th edition, there is always the next one.

And if the opportunity comes around again, be sure not to miss the next Sushi Summit when it returns next year.