3F THE CUBE / CUBE_1, ISETAN The Japan Store Kuala Lumpur


89en-isetan-l1120658The cherry blossom flower has been beloved by the Japanese people since ancient times. Hanami, the act of admiring the cherry blossom flower, is a traditional yearly event. One enjoyable Hanami activity is to eat delicious Japanese cuisine while gazing at the cherry blossoms. During this exhibition, the culture of Hanami and the tradition and craft of Japanese cuisine will be showcased in various forms such as photographs, videos and live events. Furthermore, Four young owner chefs of Japanese restaurants from Kyoto have provided their skills to make special Hanami bento boxes, whose replica is displayed on the exhibition. Divided into three zones, GALLERY, THEATRE, and LOUNGE, an impressive recreation of Hanami atmosphere fills the venue.


Dates: 21st January – 25th March 2017
Time: 11am–9pm (last admission 8:30 pm)
Entrance Fee: Adult (18 years & above) / RM30
Youth (13 – 17 years) / RM15
Child (12 years & below) / Free
Venue: 3F THE CUBE / CUBE_1
*The Fees include GST.
*Live Presentation and Tasting is not included in the fees.


Live Presentation and Tasting
Four young owner chefs of famo89en-isetan-_y6q6278us Japanese restaurants have come to Kuala Lumpur, all the way from Kyoto! At the“Flavor of Hanami | Live Presentation and Tasting”, you can learn some of the traditions and craft behind Japanese cuisine through cooking demonstrations and live prese89en-isetan-161201_hanami_phntations while enjoying the assorted plate of chef’s authentic Japanese cuisine. Each chef will provide their own unique menu of Japanese traditional cuisine, with tickets available for up to 25 guests on a first-come, first-served basis.


Entrance Fee: RM100
* GST is included in the fees
* Exhibition admission is included in the fees
Venue & Ticket Office:
*For Advance Tickets, please contact 3F CASHIER COUNTER (Book Area) of ISETAN The Japan Store Kuala Lumpur

Sat 21, Sun 22 JAN
Shogo Sasaki
He is the 8th generation owner of a Kyoto sushi restaurant established in 1781. The special feature of his famous mackerel sushi is that it is made large to look its best in the rooms of the entertainment district. As a specialist in mackerel sushi, he carries on the tradition of the flavours and culture of Japan.

Sat 18, Sun 19 FEB
Nobuyuki Tanaka
He is the 4th generation owner of a restaurant and inn that was established in 1932. Set against the backdrop of a luxurious inn complete with large hall and individual overnight guest rooms, he constantly strives to provide exceptional customer-based service and cuisine.

Sat 4, Sun 5 MAR
Hideki Shimoguchi
He established this restaurant in the Uji area of Japan, which is famous for its tea. He is also actively engaged in activities to increase the appeal of innovative culinary techniques using matcha green tea and hoji-cha tea and in conveying Japanese cuisine outside of Japan.

Sat 18, Sun 19 MAR
Takuji Takahashi
Qualified as a senior sommelier, he is an innovative chef engaging in the discovery of new Kyoto cuisine including wine pairings. The restaurant excels at bento boxes created using the techniques developed as a store specializing in catering.