Black Wagyu Sirloin Tenderloin Teppanyaki with seasonal vegetables.
ZIPANGU by Nadaman at Shangri-La Kuala Lumpur is presenting creations from guest chef Akutsu Yoshiya – the chief head chef from Nadaman Tokyo, Japan.
Until May 30, Yoshiya will use his expertise in teppanyaki to delight diners with an exclusive culinary experience.
Teppanyaki guest chef Yoshiya.
The teppanyaki maestro with over 40 years of experience, promises to take guests on a gastronomic journey like never before.
Highlights of Yoshiya’s signature creations include the tantalising Teppanyaki Lobster with Sea Urchin Sauce served with fresh sea urchin and truffle – a treat for seafood aficionados.
Guests can also indulge in the rich flavours of Teppanyaki A5 Japanese Black Wagyu Sirloin and Tenderloin, paired with seasonal vegetables to create a harmonious symphony of taste.
Don’t miss the opportunity to experience a culinary masterpiece on May 24 and 25 for a special four-hands dinner set menu.
Here, diners can embark on a culinary journey accompanied by a sake pairing session led by sake sommelier Danny Leong.
Clam and young cabbage soup.
This unique collaboration promises an unforgettable dining experience that celebrates the finest flavours of Japan.
The four-hands dinner set menu, at the Japanese restaurant, is priced at RM740 for the dinner menu only and RM920 for the sake pairing.
Teppanyaki will be available for both lunch and dinner throughout the promotional period.
Reservations are recommended and prices vary based on dish selection.
For reservations, call 03-2786 2378 or email dining.kl@shangri-la.com
