Takeshita with the Hassun, an assortment of small dishes presented for the season. — Photos: NORAFIFI EHSAN/The Star
ONE of the talents of Zipangu’s newly appointed head chef Nao Takeshita is infusing modernity in Japanese cuisine.
Born in Yokohama, a city known for its Chinese-influenced Japanese dishes, Takeshita brings two decades of culinary experience to Shangri-La Kuala Lumpur’s Zipangu restaurant – one of two worldwide with the other being in Tokyo.
