The Shangri-La Hotel, Kuala Lumpur welcomes Hiroaki Karasawa as the new Japanese Chef at Zipangu.
Chef Karasawa, who is from Tokyo, was previously Chief Chef at Nadaman Japanese Restaurant at Imperial Hotel, Tokyo.
A highly-skilled chef with exceptional knowledge in traditional Japanese cuisine, Chef Karasawa brings a wealth of experience from his various posts with the Nadaman Japanese restaurant chain since 2001.
With Chef Karasawa at the helm, guests can expect a delectable dining experience that is bound to impress even the most discerning palate.
Chef Karasawa was Chief Chef with the Nadaman at the China World Summit Wing, Beijing for five years from 2010.
While in Beijing, he won a few awards for his culinary skills and creations. These included the Japanese Cuisine Category Award 2014, The Second China Michelin; The Best Japanese Restaurant 2014, Modern Weekly Magazine; and The Best Japanese and Korean Restaurant Time Out Beijing in 2011 and 2014.
In his new role at Zipangu, Chef Karasawa is all set to delight guests with his creativity while preserving the authenticity and originality of the Japanese dishes. He stays true to traditional flavours, which is evident in his signature dishes. From Fresh Sea Urchin with consommé jelly and caviar to Grilled Gindara with Saikyo miso and Rice with Corn and Truffles in a Claypot, Chef Karasawa excites the palate with exquisite flavours in premium ingredients.
Chef Karasawa underwent culinary training at Musashino Cooking College in Tokyo after graduating from the Tokyo Municipal Shakujii High School in 1988.