Iwagaki or rock oysters are in season in Japan from July through August. These meaty and creamy jumbo summer oysters will be on a special a la carte menu at Zipangu, Shangri-La Hotel, Kuala Lumpur, from 1 to 31 August 2014.
Summer is also the season for certain varieties of vegetables, fruits and different kinds of seafood. Sweet and juicy peaches or momo will also be on the menu and will make for a luscious dessert at the end of lunch or dinner at Zipangu.
Mekabu is the thick stem of wakame or seaweed. Zipangu’s Chef Ishii Takayuki pairs the Thick Seaweed Leaf Mekabu and Chinese Yam in the Mekabutororo dish. Lightly Pickled Mizunasu Eggplant is also a summer dish to look forward to at Zipangu. Mizunasu, also known as water aubergine, can be eaten raw.
Lightly Salted and Dried Barracuda and Lightly Salted and Dried Horse Mackerel are other dishes that will be available.
Chef Takayuki would like his guests to experience the harmony between authentic and contemporary Japanese cuisine. He believes in using fresh, seasonal produce in creative ways to bring out their flavour and uniqueness.
For reservations or more information, call (03) 2074 3900 or visit our site at www.shangri-la-specials.