Sea Bream Miso Soup offers a warm, umami-laden broth with tender pieces of sea bream.
IMAGINE embarking on a culinary odyssey that transports you to the heart of Japan right in the middle of Kuala Lumpur.
Guests can expect such an experience when they dine at Zipangu by Nadaman in Shangri-La Kuala Lumpur.
Awaiting diners is an array of tantalising delicacies such as Wagyu beef, sushi and miso soup in an old-meets-new menu.
Japanese head chef Kazuo Takizawa, who has over 30 years of culinary experience, has put together a menu for connoisseurs that draws inspiration from his father, who was also a chef.
Japanese-Style Hors d’oeuvre with an array of small bites.
The result was “an infusion of traditional dishes with contemporary influences”, Takizawa said.
“My father always made it a priority to ensure his cooking is of the highest quality.
“My aim is to mix new and old culinary elements to create an innovative and authentic dining experience.”
Takizawa’s Japanese Halal Wagyu Beef Sirloin is stellar – the taste and marbling in this dish shows his consummate artistry.
The Japanese Halal Wagyu Beef Sirloin is tender and juicy.
Grilled to perfection, it is tender, juicy and each bite melts in the mouth, setting the tone for a memorable meal.
The Assorted Sushi, combining fresh seafood with seasoned rice and served on a platter, is a work of art.
From delicate slices of buttery salmon to fish roe, the flavours dance on the palate, reminding me of the ocean’s bounty.
Takizawa has put together a menu for connoisseurs.
The Assorted Tempura Prawn with Fish and Vegetables is another dish not to be missed.
The tempura is fried in light batter, allowing the freshness of the ingredients to shine through.
The prawns are plump and succulent, while the vegetables retain their vibrant crunch.
For something crispier, try the Prawn Fritter with Mayonnaise, coated in a creamy mayo sauce.
Tofu and Wakame Seafood Salad to close the dining experience.
The Dragon Roll, combining fish roe, avocado and seaweed, is a delightful blend of textures and flavours.
The drizzle of unagi sauce adds a sweet and savoury complexity.
The Harasu Salmon Belly is a personal favourite.
The rich, fatty texture of fish is offset by the fresh rice, creating a balance of flavours that lingers on the taste buds.
The Sea Bream Miso Soup is a warm, umami-laden broth with tender pieces of sea bream – the perfect palate cleanser between courses.
Harasu Salmon Bell has a rich an fatty texture. - ART CHEN/The Star
The Japanese-Style Hors d’oeuvre, meanwhile, presents an array of small bites that delight the senses.
Another highlight is the Assorted Sashimi platter, featuring the freshest of ingredients.
The Tofu and Wakame Seafood Salad is a light flavour to close off this hearty dining experience.
For dessert, the Macha Mochi Anmitsu is refreshing and enjoyable, with the subtle sweetness of anmitsu syrup making this a treat to remember.
This dining experience starts at RM108nett and is available during lunch time.
The Omakase Kaiseki, available for dinner, is priced from RM688nett.
ZIPANGU BY NADAMAN, Shangri-La Kuala Lumpur, No 5, Jalan Sultan Ismail, Kuala Lumpur. (Tel: 03-2074 3900. Email: kl@shangri-la.com). Business hours: 11:30am to 2:30pm (lunch) and 6:30pm to 10:30pm (dinner), Monday to Saturday.
This is the writer’s personal observation and not an endorsement by StarMetro.
