Cover A seasonally curated menu awaits at Zipangu
A seasonally curated menu awaits at Zipangu
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Zipangu by Nadaman at Shangri-La Kuala Lumpur continues to push the envelope of Japanese dining
Tucked within the tranquil elegance of Shangri-La Kuala Lumpur, Zipangu has long been a reference point for refined Japanese dining. Zipangu stands as a living expression of Japanese cuisine—rooted in tradition, attentive to seasonality while staying responsive to contemporary palates.
At the heart of the kitchen is chef Kazuo Takizawa, whose more than three decades of culinary experience shape Zipangu’s seasonal offerings. Guided by the rhythms of Japan’s culinary calendar, chef Takizawa preserves classical techniques while introducing contemporary interpretations that highlight balance, restraint, and natural flavour. His expertise is most fully expressed through omakase, where each meal is curated with complete creative freedom, drawing from seasonal produce, premium ingredients flown in from Japan, and a deeply ingrained respect for harmony on the plate.
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Their signature bento boxes
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Signature dishes showcase this philosophy with clarity and confidence. Botan shrimp is lightly poached to accentuate its natural sweetness, lifted with a delicate touch of citrus, while uni delivers a rich, briny expression of the ocean. The vibrant bara chirashi sushi layers sashimi and vegetables over gently seasoned rice, and Australian abalone is simmered until tender, paired with a deeply savoury abalone sauce that draws out its inherent umami. Adding a contemporary flourish, the foie gras teriyaki balances indulgence with restraint, glazed in a glossy sauce that enhances rather than overwhelms.
Above Pair your dishes with their carefully curated beverage programme
Above Zipangu showcases the best ingredients through a seasonally curated menu
Pair your dishes with their carefully curated beverage programme
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Beyond a la carte dining, Zipangu’s seasonally curated set menus and bento boxes provide a showcase of the kitchen’s craft. The Chef’s Special Shokado bento box brings together sashimi, sushi rolls, grilled meats, seafood, and traditional accompaniments in a beautifully balanced composition, while the seasonal and Zipangu bento boxes offer equally thoughtful expressions for both lunch and dinner. Throughout the year, special tasting menus and exclusive four-hands collaborations further highlight Japanese culinary festivals and seasonal ingredients.
Above Chef Kazuo Takizawa leads the kitchen in Zipangu
Above Try out their a la carte menu
Chef Kazuo Takizawa leads the kitchen in Zipangu
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Complementing the food is a carefully curated beverage programme featuring Japanese sake, wine, and craft cocktails, with pairing recommendations designed to elevate each dish. Service remains attentive yet unobtrusive, reflecting Shangri-La’s hallmark hospitality—personal, polished and quietly assured.
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.
