Zipangu, Shangri-La Kuala Lumpur is proud to announce the appointment of Chef Nao Takeshita as its new Japanese head chef.

Zipangu, Shangri-La

Chef Nao Takeshita and his culinary creations

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.

Zipangu, Shangri-La

Mixed Clam and Mushroom Clay Pot Rice (RM130)

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.

Zipangu, Shangri-La

Sea Urchin Pudding (RM100)

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 appetizers 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.

I’ll stop with the talking and show you a video of their delicious menu instead!

To make a reservation or for further information on the chef’s specials at Zipangu, call 03-2074 3900, email restaurantreservations.slkl@shangri-la.com or visit www.shangri-la-specials.com.

If you’re buzzing for something good to eat in the city, check out this link for more epic places to eat and drink in KL!

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