This November, Zipangu by Nadaman at Shangri-La Kuala Lumpur invites guests on a culinary journey to Oita, Kyushu, with the Oita Prefecture Fair, running from 13 to 30 November 2026. In collaboration with the Oita Foreign Trade Association, the fair sees Zipangu’s Head Chef Kazuo Takizawa present a six-course menu that celebrates the region’s treasured produce, including dried shiitake mushrooms, yuzu and Kabosu Yellowtail, through refined Japanese techniques.
Nestled on Japan’s Kyushu island, Oita is renowned for its rich natural landscape, where mountains, forests, and coastal waters yield exceptional produce. The promotion highlights the region’s celebrated food heritage through a curated menu that pairs the deep umami of Oita shiitake with the richness of wagyu, the clean sweetness of yellowtail, and the refreshing citrus lift of kabosu.
Oita is recognised for its premium agricultural and marine products, including wagyu, kabosu citrus, and dried shiitake mushrooms, while the prefecture is also known for cultivated yellowtail, including kabosu.
At the heart of the promotion is Oita’s signature balance of umami, freshness, and citrus brightness. Shiitake mushrooms, cultivated on local sawtooth oak logs, lend a concentrated earthiness to the menu, while kabosu a distinctive Japanese citrus closely associated with Oita adds a fragrant acidity that complements both seafood and meat.
Among the highlights of the menu is the Seared Kabosu Yellowtail with Shiso-Tomato Salsa, where the smoky aroma of searing is balanced by the freshness of shiso and tomato. The sashimi course features the Kabosu Yellowtail & Dried Shiitake Mushroom with Yellowtail Milt Sauce, garnished with flower sprouts, bringing together the delicate sweetness of the fish, the umami of Oita shiitake and the creamy richness of the milt sauce.
Also on the course is the Kombu-Cured & Lightly Seared Scallop, finished with chopped yuzu and served with sansho pepper soy sauce for a fragrant citrus note.
For the main course, the Halal A5 Omi Wagyu Sukiyaki Roll is served with fresh shiitake mushroom, Japanese leek and burdock root, and finished with a hot spring soft-boiled egg, a nod to Oita’s famed hot spring heritage.
The Oita Deluxe Land & Sea Hot Pot follows, simmered in a mixed miso broth with Kabosu Yellowtail, fresh oysters and fresh shiitake mushroom, offering a generous and comforting reflection of Oita’s land and sea. The meal concludes with a refreshing Yuzu Honey Sherbet.
“Oita’s shiitake, yuzu and yellowtail each have a distinctive character, and our aim is to let those natural flavours shine. Every course has been prepared with great care, and we hope our guests leave with a deeper appreciation of Oita’s food culture and the spirit of Japanese hospitality” said Head Chef Kazuo Takizawa.
Adding to the experience, diners at Zipangu ordering from the Oita Prefecture Fair menu will enjoy a complimentary gift, while stocks last and have the opportunity to take part in a prize draw for a chance to win admission tickets to Sanrio Harmony Land in Japan and a dining experience at Lemon Garden, terms and conditions apply.
The Oita Prefecture Fair will be available at Zipangu by Nadaman from 13 to 30 November 2026. The six-course menu is priced at RM360 nett per person, with an optional sake pairing available at RM100 nett per person. For reservations and enquiries, you may visit our website here or contact +603 2786 2378, or email [email protected].