A HOTEL in Kuala Lumpur is collaborating with a renowned Japanese establishment serving grilled eel for 130 years.
This month, Zipangu by Nadaman at Shangri-La Kuala Lumpur has teamed up with Koihei, which was founded in 1897 and now led by its fifth generation.
Zipangu’s head chef Kazuo Takizawa presents a carefully crafted menu that explores the versatility of unagi (eel) through traditional Japanese techniques, from hand-pressed sushi, delicate shirayaki to aromatic cedar grilling and rich kabayaki.
Shirayaki is a traditional Japanese cooking method where eel or fish is grilled plain over a flame, whereas the kabayaki style seasons the eel or fish with sweet soy sauce-based marinade before being cooked on a grill or griddle.
Koihei has built its reputation on its meticulous approach to preparing eel.
Each eel is assessed individually for its fat content, texture and thickness before being prepared according to its characteristics.
The skill of judging and handling eel is one that can take years to master, reflecting the patience and precision at the heart of Koihei’s craft.
For this promotion, Takizawa and the Zipangu team work closely with Koihei to bring these traditional techniques to KL.
The culinary journey begins with a selection of appetisers.
The Grilled Unagi “Shirayaki” Hand-Rolled Pressed Sushi combines lightly charred shirayaki eel with sushi rice seasoned with sansho pepper-infused sushi soy sauce, complemented by shio konbu (seaweed flavoured salt), shredded egg crepe, pickled green peppercorns and shiso flowers.
The Marinated Pacific Saury and Aubergine pairs the rich flavour of saury with chrysanthemum petals and mountain yam for a refreshing contrast.
The Autumn Harvest Clear Dashi Soup follows, bringing together pike conger, snow crab, hard clams and maitake mushrooms in a delicate seasonal broth.
At the heart of the menu is the Cedar-Wrapped Grilled Shirayaki Eel, gently warmed within its cedar wrapping to allow the wood’s delicate aroma to complement the natural sweetness of the eel.
Tender and subtly smoky, the shirayaki eel is served with deep-fried fig, lotus root marinated in Saikyo miso and honey, and lightly pickled water aubergine.
The rice course brings together two classic styles of unagi in the Dual-Flavour Unagi Ju.
One side features kabayaki eel glazed in a rich, caramelised soy sauce, while the other showcases shirayaki, grilled to highlight the eel’s natural sweetness.
Myoga (Japanese ginger), ginger, shredded shiso and radish sprouts add freshness and texture, while house-made unagi sauce and freshly grated wasabi complete the dish.
Dessert is Cream Cheese Yokan, an interpretation of the traditional red bean jelly with a gentle tang, followed by White Chocolate Oni-Manju, a modern take on the traditional steamed sweet potato confection.
The Koihei unagi promotion is available until Sept 30. The five-course menu is at RM398+, three-course menu at RM290+, or a la carte set at RM180+.
For reservations, call 03-2786 2378 or e-mail dining.KL@shangri-la.com
