Taste the best of Japan Chef Yoshiya at Shangri-La KL

by AKMAR ANNUAR

INDULGE in a culinary extravaganza at Zipangu by Nadaman within the elegant confines of Shangri-La Kuala Lumpur (KL).

From May 18-30, immerse yourself in a dining event like no other, curated by the esteemed guest Chef Akutsu Yoshiya from Nadaman Tokyo, who will be showcasing his Teppanyaki mastery, honed over four decades.

As a food enthusiast, this writer had the privilege of experiencing some of the exquisite dishes on offer during this special event.

One of the standout dishes is the teppanyaki lobster with sea urchin sauce. Picture this: Succulent lobster, perfectly grilled on the teppan, drizzled with a luxurious sea urchin sauce.

The combination of fresh sea urchin and truffle adds a rich, creamy depth that beautifully complements the sweet, tender lobster meat.

“The sea urchin sauce provides a buttery texture that enhances the lobster’s natural sweetness,” said Nadaman VP Peter Yee as this writer savoured the dish.

The truffle adds an earthy, aromatic finish, making it a must-try for seafood lovers.

As someone who typically shies away from shellfish, this writer found the premium abalone and scallops surprisingly pleasant, their delicate flavours and tender textures creating a refined taste experience that was unexpectedly enjoyable.

The salmon and black cod dish was a highlight, with the rich, buttery taste of the fish perfectly complemented by subtle seasonings, making each bite a delightful indulgence.

Despite this writer’s usual aversion to shellfish, the tiger king prawns won her over with their succulent meat and mild, sweet taste, proving to be a commendable addition to the meal.

For those who prefer meat, Chef Yoshiya’s Teppanyaki A5 Japanese Black Wagyu is a revelation and definitely this writer’s most favourite dish.

The sirloin and tenderloin are cooked to perfection, retaining their juiciness and exquisite marbling.

“Wagyu beef is renowned for its rich flavour and melt-in-your-mouth texture,” added Yee.

Paired with seasonal vegetables, each bite is a harmonious blend of flavours and textures, highlighting the premium quality of the beef.

The vegetables, lightly seasoned and grilled, add a refreshing crunch and vibrant colours to the dish, creating a visually stunning and delicious plate. 

A Culinary Journey Awaits

Chef Yoshiya’s Teppanyaki offerings are available for both lunch and dinner, giving you the flexibility to enjoy these masterpieces at your convenience.

Given the exclusive nature of this event, reservations are highly recommended. The Teppanyaki experience at Zipangu by Nadaman is not just about the food; it’s about the atmosphere and the interaction with the chef.

Watching Chef Yoshiya skilfully prepare each dish on the teppan grill adds a theatrical element to the dining experience.

The sizzle of the grill, the aroma of the ingredients, and the chef’s precise movements all contribute to a memorable meal.

To secure your spot for this exclusive culinary event, visit the Shangri-La KL website for reservations and inquiries.

The prices vary based on dish selection, ensuring there’s something for everyone to enjoy.

Whether you’re a longtime fan of Japanese cuisine or looking to try something new, this event promises an extraordinary dining experience.

Experience the artistry of Teppanyaki with Chef Yoshiya and make your dining moments at Zipangu by Nadaman truly memorable.

This is a rare opportunity to witness a master at work and savoury dishes that are both innovative and rooted in tradition.