Hotel hosts exploration of Kyushu island’s treasured produce

Oita Prefecture Fair at Zipangu by Nadaman highlights the region’s celebrated food heritage.

A hotel in Kuala Lumpur is inviting guests on a culinary journey to Kyushu, southern Japan, during its Oita Prefecture Fair this month.

Zipangu by Nadaman at Shangri-La Kuala Lumpur has head chef Kazuo Taki­zawa presenting a six-course menu celebrating the region’s treasured produce, including shiitake mushrooms, yuzu and kabosu yellowtail, using refined Japanese techniques.

Oita is renowned for its rich natural landscape, where mountains, forests and coastal waters yield exceptional produce.

The promotion highlights the region’s celebrated food heritage through a menu that pairs the deep umami of Oita shiitake with the richness of wagyu, the clean sweetness of yellowtail and the refreshing citrus lift of kabosu.

Shiitake mushrooms, cultiva­ted on local sawtooth oak logs, lend a concentrated earthiness to the menu, while kabosu, a distinctive Japanese citrus closely associated with Oita, adds a fragrant acidity that complements both seafood and meat.

Among menu highlights is the Seared Kabosu Yellow­­­tail with Shiso-Tomato Salsa, where the smoky aroma of searing is balanced by the freshness of shiso and tomato.

The sashimi course features the Kabosu Yellowtail and Dried Shiitake Mushroom with Yellow­tail-milt Sauce, garnished with flower sprouts, bringing together the delicate sweetness of the fish, the umami of Oita shiitake and the creamy richness of the milt sauce.

Also on the course is the Kombu-Cured and Lightly Seared Scallop, finished with chopped yuzu and served with sansho pepper soy sauce for a fragrant citrus note.

For the main course, the A5 Omi Wagyu Sukiyaki Roll is served with fresh shiitake mushroom, Japanese leek and burdock root, and finished with a hot spring soft-boiled egg, a nod to Oita’s famed hot spring heritage.

The Oita Deluxe Land & Sea Hot Pot follows, simmered in a mixed miso broth with kabosu yellowtail, fresh oysters and fresh shiitake mushroom, offering a generous and comforting reflection of Oita’s land and sea.

The meal concludes with a refreshing Yuzu Honey Sherbet.

“Oita’s shiitake, yuzu and yellow­tail each have a distinctive character, and our aim is to let those natural flavours shine.

“Every course has been prepared with great care, and we hope our guests leave with a deeper appreciation of Oita’s food culture and the spirit of Japanese hospitality,” said Takizawa.

Diners who order from the Oita Prefecture Fair menu will enjoy a complimentary gift (while stocks last) and can take part in a draw for a chance to win admission tickets to Sanrio Harmony Land in Japan and a dining experience at Lemon Garden.

The menu is available from Nov 13 to 30, priced at RM360nett per person, with an optional sake pairing available at RM100nett per person.

For reservations, call 03-2786 2378 or e-mail [e-mail]