Get true blue Japanese at Zipangu, Shangri-La KL

The Zipangu restaurant of Shangri-La Hotel has a new face and that is the award-winning Chef Hiroaki Karasawa. Previously the Chief Chef of Nadaman Japanese restaurant at Imperial Hotel, Tokyo, Chef Karasawa strives in traditional Japanese cuisine.

Guests and diners of Zipangu can get a whiff, see and taste Chef Karasawa's delectable culinary skills and creations that has won him the Japanese Cuisine Category Award 2014, The Second China Michelin; The Best Japanese Restaurant 2014, Modern Weekly Magazine; and The Best Japanese and Korean Restaurant Time Out Beijing in 2011 and 2014.

Just to name a few. #whathaveidonewithmylife

He brings to Zipangu a taste of the traditional Japanese dishes, staying true to the roots of Japan as evident in his signature dishes. The chef has put together a menu of five signature dishes that range from seafood to fish, meat and rice. To this, he has also added a Japanese dessert with a Malaysian touch.

Let's break it down.

They begin with the exquisite Fresh Sea Urchin Pudding with Consomme Jelly and Caviar, moving on the New Zipangu Style Grilled Gindara with Saikyo Miso. Gindara is black cod which is deliciously grilled with creamy and sweet miso from Kyoto.

Chef Karasawa’s other signature main course is the Grilled Australian Wagyu ‘Kobe Premium’, Grilled Foie Gras and Seared Sea Urchin.

Another delectable treat awaits is the Rice with Corn and Truffles in a Claypot, Japanese pickles, Akadashi miso soup. Matcha Ice Cream and Rice Ball in Coconut Milk with Gula Melaka is the chef’s signature dessert.

So before you can say oishi! to these pictures, make a reservation with Zipangu to dine with Chef Karasawa today. For more information, log on to www.shangri-la.com/kualalumpur