Zipangu at Shangri-La Hotel, Kuala Lumpur is proud to announce the appointment of Chef Nao Takeshita as its new Japanese head chef.
Hailing from Yokohama City in Japan, Chef Takeshita graduated from the Hiraoka Cooking and Confectionery College in Fukuoka, Japan and has a wealth of experience in Japanese culinary for the past 21 years.
Prior to taking on this new role, Chef Takeshita was the Assistant Chief Chef at the Japanese restaurant Nadaman in Hotel New Otani, Tokyo, Japan. As head chef of Zipangu, his responsibilities include managing the food preparation process, and putting together a varied menu of authentic and creative dishes which infuses a range of fresh and top quality ingredients.
Chef Takeshita will be introducing a new range of his signature creations at Zipangu for lunch and dinner. Some of the Chef’s Signature specialties consist of appetisers such as Shrimp Bisque Sauce Salad and his selection of assorted sashimi. The main dishes are made up of Grilled Mackerel with White Miso Sauce, Mixed Clam and Mushroom Clay Pot Rice and more.