New Zipangu Shangri-La restaurant menu: The Kuala Lumpur hotel restaurant invites diners to explore a new chapter in its culinary journey! With the launch of an inspiring new menu, Zipangu by Nadaman at Shangri-La Kuala Lumpur’s updated offerings pay tribute to Japanese tradition while embracing bold flavours that resonate with Malaysian tastes.
Renowned for presenting refined Japanese cuisine in a contemporary and elegant setting, Zipangu by Nadaman continues to offer a dining experience rooted in the legacy of Nadaman one of Japan’s most esteemed culinary institutions. Located in the heart of Kuala Lumpur, the restaurant remains a destination of choice for those who appreciate authentic Japanese dishes crafted with care and precision.
The new men was curated by Executive Japanese Chef Kazuo Takizawa, who has over 30 years of experience, Chef Takizawa draws inspiration from the purity of seasonal ingredients and the growing appreciation for Japanese cuisine in Malaysia. The new menu reflects a thoughtful balance between time-honoured recipes and contemporary preferences, with many ingredients sourced directly from Japan to ensure authenticity and quality.
Executive Japanese Chef Kazuo Takizawa
Among the menu’s highlights is the inclusion of Inaniwa Udon, a hand-stretched noodle from Akita prefecture known for its smooth, refined texture. Reintroduced by popular demand, it features in selected dishes where it pairs harmoniously with bolder flavours, offering diners a taste of traditional Japanese craftsmanship.
One of the standout starters is Salmon and Avocado marinated with Salted-Kelp Wasabi Soy Sauce, a dish that captures Chef Takizawa’s finesse in harmonising textures and taste. He pairs rich salmon with creamy avocado to highlight umami, while the kelp and wasabi soy sauce add subtle complexity without overpowering the ingredients. This dish was chosen for its light yet flavourful profile, ideal for Malaysia’s warm climate and vibrant dining culture.
Equally refined is the Black Cod Fish Teriyaki with Japanese White Radish. The cod is lightly deep-fried and finished in a house-made teriyaki glaze, then served with delicately simmered daikon radish. Chef Takizawa selected this dish for its comforting warmth and silky texture, drawing inspiration from Japanese home-style cooking and the Malaysian appreciation for deep, savoury flavours.
Zipangu by Nadaman restaurant
Another signature creation is the Grilled Prime Tuna Collar with Spicy Herbs, which uses the prized cut from the king of tuna, known for its rich fat and bold taste. Marinated in a spicy herb blend, the fish is grilled to enhance its natural umami.
For meat lovers, the A5 Halal Omi Wagyu Beef Tenderloin Steak is a true highlight. Known as one of Japan’s top three wagyu breeds, Omi beef is revered for its fine marbling and buttery tenderness. Chef Takizawa presents it with Zipangu’s original Japanese-style steak sauce, offering a luxurious yet familiar dining experience that respects both local preferences and halal standards.
The Chicken and Vegetable Miso Soup offers a humble yet flavourful finish. By combining traditional Japanese dashi and miso with rich chicken broth and seasonal vegetables, Chef Takizawa has crafted a nourishing soup that resonates with Malaysian comfort food tradition, he describes it as “a bowl of warmth, perfect for any guest, at any time of day.”
Zipangu’s Special Japanese-style Curry offers a hearty, flavour-packed curry with a spicier profile to suit the Malaysian palate, while maintaining the rich depth and warmth of traditional Japanese curry.
Zipangu by Nadaman dishes
For guests seeking a more intimate and elevated dining experience, Zipangu by Nadaman also offers an Omakase Kaiseki menu, a refined multi-course journey that captures the essence of traditional Japanese haute cuisine. Meticulously crafted by Chef Takizawa, each course is thoughtfully composed to reflect harmony, balance and seasonality, with presentation as integral as flavour. Guests are required to make a 24-hour advance reservation, ensuring each menu is specially prepared.
Adding to the excitement, Zipangu will present 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 respect for seasonal ingredients, Chef Alberti brings a European flair that blends seamlessly with Chef Takizawa’s refined Japanese style.
Guests can look forward to a unique evening that blends the best of both culinary worlds, showcasing the harmony of Japanese and Italian techniques in an eight-course dinner. This exclusive collaboration is available for MYR 450 nett per person, with an optional sake pairing at MYR 120 nett.
With these inspired offerings, Zipangu by Nadaman continues to elevate Japanese dining in Kuala Lumpur, delivering culinary experiences that are as thoughtful as they are memorable, all with the warmth and excellence of Shangri-La hospitality.
For dining reservations and inquiries, please contact us at +603 2786 2378 or email enquiries email at [email protected].
Zipangu by Nadaman dishes
Grilled prime tuna collar, spicy herbs, Zipangu by Nadaman
Executive Japanese Chef Kazuo Takizawa
Zipangu by Nadaman restaurant
