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Zipangu by Nadaman Unveils New Menu, Bridging Japanese Tradition and Malaysian Tastes

 Zipangu by Nadaman at Shangri-La Kuala Lumpur has launched an exciting new chapter in its culinary journey, introducing a thoughtfully curated menu under the direction of Executive Japanese Chef Kazuo Takizawa.



Renowned for offering refined Japanese cuisine within an elegant, contemporary setting, Zipangu by Nadaman continues to honour the legacy of Nadaman — one of Japan’s most esteemed culinary institutions — while embracing the evolving tastes of Malaysia’s vibrant dining scene.

With over three decades of culinary experience, Chef Takizawa draws inspiration from the purity of seasonal ingredients and the rising appreciation for authentic Japanese cuisine in Malaysia. His updated menu balances time-honoured recipes with bold, contemporary touches, sourcing many ingredients directly from Japan to ensure exceptional quality and authenticity.


Among the highlights is the Inaniwa Udon, a hand-stretched noodle from Akita prefecture prized for its smooth, refined texture, reintroduced by popular demand. Other notable dishes include the Salmon and Avocado marinated with Salted-Kelp Wasabi Soy Sauce, which showcases Chef Takizawa’s finesse in harmonising umami flavours and textures, and the Black Cod Fish Teriyaki with Japanese White Radish, offering comforting warmth and delicate depth

Seafood lovers will delight in the Grilled Prime Tuna Collar with Spicy Herbs, featuring the prized fatty cut from the king of tuna, marinated and grilled to enhance its natural richness. For meat aficionados, the A5 Halal Omi Wagyu Beef Tenderloin Steak stands out as a luxurious highlight, presenting one of Japan’s top wagyu breeds with Zipangu’s original Japanese-style steak sauce — a dish that respects both halal standards and local preferences.

Complementing these dishes, the Chicken and Vegetable Miso Soup delivers home-style comfort, while the Special Japanese-style Spicy Chicken Curry offers a heartier, spicier take tailored to the Malaysian palate.

For guests seeking an elevated experience, Zipangu also offers an Omakase Kaiseki menu, a refined multi-course journey that encapsulates the essence of Japanese haute cuisine. Each course, meticulously composed by Chef Takizawa, reflects the season’s best, combining balance, harmony, and artful presentation. Advance reservations of 24 hours are required.


Adding further excitement to the culinary calendar, Zipangu will host a special Four-Hands Dinner Experience on 13 and 14 June 2025, featuring a collaboration between Chef Takizawa and Michelin-starred Chef Matteo Alberti from Origio. Known for his innovative Italian cuisine and dedication to seasonal ingredients, Chef Alberti will join forces with Chef Takizawa to present an exclusive eight-course Japanese-Italian dinner. The experience is priced at MYR 450 nett per person, with an optional sake pairing available for MYR 120 nett.


With these inspired offerings, Zipangu by Nadaman continues to elevate Japanese dining in Kuala Lumpur, promising guests culinary experiences that are both authentic and memorable, all delivered with the signature warmth and excellence of Shangri-La hospitality.


For dining reservations and inquiries, please contact +603 2786 2378 or email dining.kl@shangri-la.com.

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