Shangri-La Hotel, Kuala Lumpur presents new lunch and dinner menus at its Japanese restaurant, Zipangu. They feature traditional and unique dishes, and premium ingredients from Japan and around the world.
Among the lunch sets is the Kyoto Style Nabeyaki Curry Udon Set which has claypot Kyoto style udon cooked in curry. It comes with appetisers, steamed egg custard, salad and Futomaki Sushi, at RM80 nett.
The Bara Chirashizushi set of mixed diced sashimi and seafood on sushi rice makes a satisfying lunch too with the side dishes, at RM94 nett.
Then there is the Australian Beef Steak with Foie Gras Don, with appetisers, steamed egg custard, salad, soup and pickles, at RM117 nett.
The Lunch Wazanmai Set offers two kinds of appetisers, sushi, tempura, salad, Australian Rib Eye steak, rice, miso soup, pickles and dessert at RM210 nett.
For dinner there is the Thin-sliced Grilled Australian Wagyu Beef Course with appetiser, soup, foie gras Chawanmushi, salad, miso soup, a choice of garlic fried rice or seafood fried rice or steamed rice, pickles, dessert, at RM374 nett. There is the option of Australian Wagyu ‘Kobe Premium’ for this set (RM560 nett).
Diners can also enjoy the Signature Kaiseki Course (RM466) with sea urchin pudding, sashimi, Foie Gras Chawanmushi, rolled beef with foie gras or Gindara Saikyou Yaki, truffle rice and Matcha Gula Melaka.
Chef Karasawa will specially prepare the Omakase Kaiseki Course (RM500 nett) with a selection of available seasonal ingredients from around the world. For this, reservations have to be made five days in advance.
Chef Karasawa’s signature dishes are also on the a la carte menu, such as Fresh Sea Urchin Pudding, Foie Gras Chawanmushi with crabmeat sauce, and Grilled Gindara with Saikyo Miso, among others.
Operation Hours – Zipangu
12noon – 2.30pm (Monday to Friday)
11.30am – 2.30pm (Saturday and Sunday)
6.30pm – 10.30pm (daily)