Rooted in history since 1830, Nadaman has long been synonymous with fine kaiseki cuisine, gracing the tables of royalty, world leaders, and discerning diners across generations in Japan. The journey began when Nadaya Mansuke inaugurated a restaurant in Osaka, laying the foundation for what would evolve into the exclusive Japanese-style dining experience known as Nadaman today. As the years unfolded, Nadaman continued to diversify its offerings.
In 1871, the establishment introduced NADAMAN-RO, a restaurant specialising in Nagasaki-based Osaka dishes. The 1890s saw Nadaman pioneer the concept of a general foodstuff store, akin to today’s supermarkets, and even ventured into the sale of bread, an off-centre product during that era. A pivotal moment in Nadaman’s history occurred in 1970 when its restaurant opened within the Imperial Hotel Tokyo. The global expansion commenced in 1981 with the opening of the first overseas restaurant at the Kowloon Shangri-La, Hong Kong. In the new millennium, Nadaman unveiled Super Dining Zipangu on the top floor of Akasaka Excel Hotel Tokyu in 2000. Presently, Nadaman has 25 restaurant branches in Japan and an additional five overseas branches.
This storied legacy now extends to Zipangu in Malaysia, a Tokyo-style brasserie that’s tucked within the plush atmosphere of Shangri-La Kuala Lumpur. Upon entering this dining gem, diners are transported to a tranquil realm characterised by wooden interiors, flowing water features, and a charming bamboo garden. The entrance, adorned with walls of stacked glass bottles, highlights an impressive sake and wine collection. Diners can enjoy pre-dinner drinks at the private lounge before the meal.
The restaurant offers diverse dining options, including two private rooms and five semi-private enclaves, each designed with timber battens to establish a sense of intimacy. In the main dining hall, a Zen-like ambiance prevails, displaying water elements and bubbling stone receptacles. Here, Japanese head chef Kazuo Takizawa showcases his culinary expertise of more than 30 years by infusing traditional dishes with contemporary flair. Chef Takizawa’s culinary journey began within a family of culinary artisans, sparked by the inspiration of his celebrated father, also a distinguished chef. Fuelled by a deep respect for his father’s legacy, chef Takizawa dedicated his life to perfecting the intricate flavours of Japanese cuisine. At Zipangu, diners will be able to savour the results of his lifelong dedication as his expertise shines through a range of dishes.
The culinary journey at Zipangu begins with an array of flavours showcased through their appetisers, each a delight in its own regard. The Japanese Style Hors d’Oeuvre (5 kinds) presents a selection of Japanese specialties, all artfully arranged to tantalise your taste buds with an interplay of textures and flavours. Noteworthy among them is the Chawanmushi with foie gras, a velvety custard that just melts in your mouth. The sashimi selections spotlight the precision and artistry of Japanese cuisine. Diners can indulge in the melt-in-the-mouth goodness of the Toro Prima tuna belly and Harasu salmon belly, where each bite reveals the pure essence of the sea with a tender and buttery texture. Diners can also explore crowd-favourite sushi creations, including the premium dragon roll, soft shell crab roll, sour plum, shiso leaf roll, and Tokyo roll. Their California rolls and sushi rolls are available starting from RM26nett.
The main courses at Zipangu offer delectable options, such as the A5 Japanese Halal wagyu beef sirloin, and the equally tempting grilled marinated black cod with house-made Saikyo miso paste. Tempura selections include crispy prawn fritters, deep-fried eggplant and tofu in dashi broth, and more. Furthermore, Chef Takizawa accommodates vegetarian preferences with the seasonal vegetable ratatouille, a medley of seasonal vegetables prepared in a rich ratatouille sauce. For young diners, the specially curated junior bento includes deep-fried prawn, chicken cutlet, prawn fitters with mayonnaise, potato salad, egg sushi, Chawanmushi, and a choice of mini udon or Japanese ketchup chicken rice with miso soup. Finally, there is the matcha mochi Anmitsu, a dessert that combines the robust flavour of matcha with the refreshing sweetness of the Japanese-style parfait.
Zipangu welcomes guests from Monday to Saturday with lunch served from 11:30am to 2:30pm, and dinner available from 6:30pm to 10:30pm.
