Take an epicurean trip to Japan with premium sushi and sashimi, as well as an extensive selection of grilled, Teppanyaki, and bento box sets. Where, you may ask? Why, one of the top fine dining establishments in the Klang Valley – Zipangu by Nadaman.
Nestled within the opulent Shangri-La Kuala Lumpur, Zipangu by Nadaman is a favourite among gourmands. Its lofty reputation is set to soar higher, with the unveiling of its new menu – a gastronomic voyage meticulously crafted by esteemed Japanese Head Chef, Kazuo Takizawa. With over 30 years of culinary expertise, Chef Takizawa has seamlessly blended the old with the new, infusing traditional dishes with contemporary flair, resulting in a dining experience that is both authentic and innovative.
We recently had the privilege of indulging in this one-of-a-kind epicurean affair, and we were blown away!
We began the adventure with a symphony of flavours presented through the appetizers, each a masterpiece in its own right. The Japanese Style Hors D’oeuvres (5 kinds) comprise an array of Japanese delights, artfully arranged to tantalize with a medley of flavours and textures. Notable is the Chawanmushi with Foie Gras, a luxurious and silky custard that quite literally melts in your mouth, offering a harmonious blend of flavours that leave a lasting impression.
The sashimi selections are a testament to the precision and artistry of Chef Takizawa’s skills. Indulge in the melt-in-your-mouth goodness of “Toro” Prime Tuna Belly. Every bite imparts the pure essence of the sea, with a tender and buttery texture that leaves an impression of pristine seafood. Then, we sampled the ‘Harasu’ Salmon Belly that allows you to revel in the fine texture and delicate flavours of salmon belly, a true embodiment of haute cuisine.
Crowd favourite sushi creations are also on offer, and include the visually-stunning and explosively flavourful Premium Dragon Roll, Soft Shell Crab Roll, Sour Plum and Shiso Leaf Roll, and the Tokyo Roll, a delightful journey through Tokyo’s diverse culinary influences, and a window into the city’s vibrant dining scene.
For mains, we had A5 Japanese Halal Wagyu Beef Sirloin; a mouthwatering and flavourful delight, and the equally enticing Grilled Marinated Black Cod with house-made Saikyo Miso Paste, a perfect blend of sweet and savoury. Zipangu’s tempura selections showcase the delicate mastery of frying, with crispy Prawn Fritters, deep-fried Eggplant and Tofu in Dashi Broth and more, delivering an exquisite interplay of flavours and textures.
Vegetarians and children will not feel left out at Zipangu, as there are delights for you as well. Chef Takizawa thoughtfully caters to vegetarians with Seasonal Vegetable Ratatouille, a medley of seasonal vegetables prepared in a rich and flavorful ratatouille sauce – a satisfying and wholesome option. Young diners can relish the specially-curated Junior Bento, featuring deep-fried prawn, chicken cutlet, prawn fritter with mayonnaise, potato salad, egg sushi, Chawanmushi, and a choice of mini Udon or Japanese ketchup chicken rice with Miso soup.
Of course, the perfect way to end a glorious meal is with amazing dessert. At Zipangu, you can indulge in the extraordinary Matcha Mochi ‘Anmitsu’, a treat that marries the bold allure of matcha with the refreshing sweetness of Anmitsu, creating a truly unique and flavoursome experience.
Overall, we had an unforgettable time at Zipangu. We were duly impressed by the high quality and freshness of the dishes, based on their taste, preparation methods and presentation. For Japanases cuisine connoisseurs, we bet you’ll have a great time at the restaurant, indulging in the various and splendid flavours that only Chef Takizawa can bring to your table.