Cover The sushi bar within Zipangu (Image: Zipangu)
The sushi bar within Zipangu (Image: Zipangu)
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Zipangu by Nadaman showcases the best of Japanese cuisine within Shangri-La Kuala Lumpur
Within the elegant confines of Shangri-La Kuala Lumpur stands the hotel’s ode to Japanese cuisine: Zipangu by Nadaman. Named after Japan’s historical name coined by Marco Polo, the establishment is underscored by a dining experience that unites time-honoured techniques with contemporary flair.
At its helm is chef Kazuo Takizawa, whose three decades of expertise are made evident in every dish. Having worked in some of Japan’s most venerated kitchens, his culinary philosophy is rooted in a deep respect for traditional techniques paired with a natural instinct for modern interpretation. Zipangu’s menu is a showcase of this philosophy, complete with signatures like the black cod teriyaki where house-made teriyaki meets perfectly flaky fish and traditionally prepared daikon or grilled prime tuna collar left to marinate in a robust, spicy herb dressing before being cooked.
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Above The incredible wine and sake selection of Zipangu (Image: Zipangu)
The incredible wine and sake selection of Zipangu (Image: Zipangu)
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All of the restaurant’s offerings present ingredients treated with precision from the texturally complex salmon and avocado paired with salted kelp wasabi soy sauce and the Omi Wagyu beef, one of Japan’s finest beef varieties, dressed in a signature steak sauce to the familiar miso soup that blends traditional dashi with chicken stock for added depth.
Above The sushi bar within Zipangu (Image: Zipangu)
The sushi bar within Zipangu (Image: Zipangu)
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While paying homage to Japanese culinary traditions, the restaurant also honours Nadaman, a renowned Japanese restaurant group known for treating diners to kaiseki cuisine since 1830. Setting itself apart with its inventive modern kaiseki omakase dinner, Zipangu strays from the conventional fixed-progression kaiseki meals and instead incorporates diners’ preferences, allowing patrons to select courses based on the freshest seasonal produce available while preserving the inherent sophistication of multi-course Japanese dining.
Above Chef Kazuo Takizawa (Image: Zipangu)
Chef Kazuo Takizawa (Image: Zipangu)
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Its beverage selection is just as impressive as its food menu, complete with a variety of Japanese sake and shochu, imported beer, wine, and spirits.
About
Chelsea is a Dining Writer for Tatler Malaysia. When she’s not eating or writing about eating, she’s probably deciphering which oat milks froth the best for homemade flat whites.
Work
Chelsea writes about where to find great food and is passionate about exploring the cultural significance of different cuisines.
