From 27 September to 1 October 2017, award winning chef Takayuki Oshima, Group Executive Chef from Nadaman is set to delight the taste buds of diners at Zipangu, Shangri-La Hotel, Kuala Lumpur with his special creations of Kaiseki cuisine for dinner and special set menu for lunch.
Chef Oshima has more than 40 years of experience in the Japanese culinary scene and has won numerous awards such as “Full Technician Meister” by the Japanese Technical Association in 2013, Excellent Technician – Tokyo Meister by the Tokyo Metropolitan Government in 2015 and is recognised by the Japanese Government as “Top Class Japanese Cooking Technician”. His culinary skills has also seen him prepare gourmet Japanese cuisine for the Japanese imperial family, notable country leaders and celebrities. And this round; we tried Chef Oshima Culinary and we were amazed!
We started our meal with the delicious Amuse where we were served with the Sea Urchin Pudding with Consomme Jelly and the Crab Meat and Tomato Salad with Crab Miso Tofu. The appetising
taste of Sea Urchin Pudding with Consomme Jelly and the Crab Meat and Tomato Salad with Crab Miso Tofu which gave us with the melts in the mouth sensation. Perfectly done!
Filled our tummy with the freshly prepared Assorted Sushi. We had the Goose Liver Teriyaki, Seared Wagyu Beef and the Tuna Belly with Caviar.Everything was amazingly good especially the Seared Wagyu Beef where they are fragrant, and also gave you with the melts in the mouth sensation.
Highlights of the day of course the Sashimi. The fresh sashimi were laid beautifully on top of bed of ice. The sashimi came with complete freshness and every mouthful is just melted in our mouth.
The bowl of grilled prawns were awesome. The prawns were fresh with the light saltiness in it. Sides with the bisque sauce and loads of greenies together.
When the food arrived, it indeed captured my attention where Chef Oshima had put so much of detailed and effort in presenting the Assorted Hot Dish. Comes with five petite items which were the Smoked Trout Salad, Steamed Glutinous Rice Ball with Saikyo Miso, Grilled Aspargus Rolled with Beef and the Stuffed Shitake Mushrooms and Grilled Trout Belly.
We were impressed with the cut of the Japanese Style Wagyu Beef. The beef was perfectly grilled till perfection. The flavours were there and every mouthful was indeed heavenly and what’s made it even better is the cold sauce which was served to us.
d with Red Bean Miso Soup & Pickles
We had this awesome-licious bowl of hot rice – crab meat omelette rice. Sides with the unique soup which was the Red Bean Miso Soup and Pickles. It is such a comfort food to have and everything was super good.
We ended our meals with the awesomely prepared desserts. The Green Tea Ice Cream and Rice Flour Dumpling “Anmitsu” was so indulging. Not too sweet and just nice. Well paired with the Red Bean and Rice Flour Dumpling
The eight course meal, priced at RM 580 nett features sea urchin pudding, goose liver Teriyaki, assorted sushi and sashimi, seared Wagyu beef, prawn Teppanyaki, smoked trout salad style, grilled cream cheese with Saikyo miso, glutinous rice balls with grilled eel, Japanese style Wagyu steak, crab meat omelette rice, green tea ice cream and more.
The six course dinner meal priced at RM 380 nett features assorted sushi and sashimi, goose liver Teriyaki, seared Wagyu beef, prawn Teppanyaki, Japanese style Wagyu steak, crab meat omelette rice and green tea ice cream.
For lunch Chef Oshima will be preparing the Beef Cutlet Curry set, priced at RM 150nett. It consists of vegetables, mixed salad, steamed egg custard and chef’s special curry and rice with beef cutlet. The lunch will be available for three days from 27 to 29 September 2017.
Lunch at Zipangu is from 12noon to 2.30pm while dinner is from 6.30pm to 10.30pm. For more information and reservations, call 03-2074 3900, email [email protected] or visit www.shangri-la-specials.com.
