Zipangu by Nadaman at Shangri-La Kuala Lumpur invites discerning diners to experience an elegant seasonal promotion featuring premium Ainan Red Sea Bream. Renowned for its refined interpretation of traditional Japanese cuisine, Zipangu presents this promotion as a celebration of Ainan Red Sea Bream, long regarded as an auspicious symbol of prosperity, longevity and celebration in Japanese culture.
Available from 23 April to 22 May 2026, this limited-time showcase highlights a revered delicacy through thoughtfully curated menus that reflect story, craftsmanship and the quiet mastery of the kitchen. Led by Head Chef Takizawa, each course reveals a distinct expression of the sea bream, guiding diners through a considered and elegant culinary journey where technique and simplicity come together seamlessly.
The set menu opens with a Grand Platter of Ainan Red Sea Bream, an exquisite sashimi presentation that highlights the natural purity of the fish. Techniques such as Yakishimo and Yushimo introduce subtle contrasts in texture, with lightly seared skin offering a gentle smokiness, while briefly blanched skin provides a delicate softness. Each variation reflects the chef’s refined understanding of balance, texture and freshness.
The appetiser course presents a refined trio of dishes showcasing both technique and harmony. A turnip mousse, slow-cooked to draw out its natural sweetness, is paired with Ainan Red Sea Bream dashi jelly, creating a delicate balance of creaminess and umami. This is complemented by offering a bright and natural sweetness that captures the essence of the fruit itself. with Japanese mountain yam and plum-wasabi, offering a nuanced interplay of savoury depth, tang and freshness. Completing the selection is Shirako paired with Karasumi, carefully prepared to highlight its delicate texture and rich savoury notes, finished with Shiso flowers for a refined touch.
The simmered course features Ainan Red Sea Bream in a Japanese-style “Acqua Pazza”, a dish favoured by Chef Takizawa for its clarity of flavour. Gently simmered with clams, scallops, tomato, olives, garlic, paprika and green shiso, the preparation allows the natural sweetness of the fish to shine, enhanced by subtle acidity and a rich, comforting broth.
The journey continues with a selection of thoughtfully composed dishes, including a deep-fried Ainan Red Sea Bream cutlet sandwich. Lightly scented with Kimone and served with savoury brown sauce and lemon mayonnaise, it captures the essence of spring with its balance of lightness and freshness. The bread is crisp on the outside yet soft within, complementing the delicate flavour of the fish.
This is followed by a salt-crusted roasted Ainan Red Sea Bream, wrapped in washi paper and encased in a delicate salt crust before being baked to preserve its natural moisture and depth of flavour. Served with a fragrant soy sauce accented by fresh chives, the dish reflects both technique and restraint, presented as a striking centrepiece that honours the ingredients.
The experience concludes with a Chazuke course, where infused sencha broth is poured over sea bream and rice at the table. This transforms the final dish into an intimate and engaging ritual, reflecting the essence of Japanese hospitality—quiet, thoughtful and deeply personal. A refreshing Amanatsu citrus jelly brings the experience to an end, offering a bright and natural sweetness that captures the essence of the fruit itself.
Guests may choose from four-course, five-course or seven-course menus available for lunch and dinner, allowing for a tailored experience while preserving the integrity of the chef’s vision. Set menu priced from RM 280 nett per person.
This seasonal showcase also reflects a commitment to responsible sourcing. Ainan Sea Bream is cultivated under stringent standards, combining traditional aquaculture with modern innovation and environmentally conscious practices. Notably, the Ainan Fishery Cooperative Association has become the first in Japan to achieve Best Aquaculture Practices (BAP) certification by the Global Seafood Alliance. Located in Ehime Prefecture, both the
Yasutaka Suisan farm and the Hamasui processing plant, members of the cooperative, uphold these internationally recognised standards, ensuring exceptional quality, traceability and sustainability.
Beyond its culinary appeal, it carries deep cultural significance in Japan, symbolising prosperity, longevity and celebration, making it a fitting centrepiece for this thoughtfully curated seasonal menu.
For reservations and inquiries, please contact us at +603 2786 2378 or email [email protected]