CHEF KAZUO TAKIZAWA’S NEW GRAND MENU AT ZIPANGU

 

Chef Kazuo Takizawa’s new Grand Menu at Zipangu reads like a love letter to the seasons of Japan, gently kissed with the flavours of Malaysia.

Thoughtfully composed like a haiku, the meal begins with a whisper — a cool, textured tumble of Salmon and Avocado, slick with salted kelp and wasabi soy sauce. It arrives atop a crisp rice cracker lined with fried nori, a poetic symphony of flavour and crunch.

The richness of salmon gives way to the clean zingy note of wasabi, while the umaminess of kelp hums softly in the background like a distant tide. It’s the kind of dish that makes you pause between bites, out of reverence.

Then comes a heartwarming bowl of Chicken and Vegetable Miso Soup that feels like slipping into a cherished coat in the heart of winter. The broth is gentle, faintly smoky. The chicken—salt-marinated, grilled, then eased into the miso—lends depth whilst young corn, lotus root, and shimeji mushrooms tumble through the comforting broth. Takizawa-san calls it “home-style” and it resonates with us.

 

Spicy Salmon Zanmai Roll arrives next, lush with layer upon layer of salmon: raw, cooked, and jewelled with pearly roe. Cucumber, surimi and egg make this sushi roll indulgent without being boastful, the touch of sriracha leaving a gentle glow rather than a blaze. A sip of cold Junmai Daiginjo sake draws the flavours together—clean and fleeting.

The signature mains emerge as a quartet of restrained brilliance. There is the familiar Black Cod Teriyaki and Japanese White Radish yet the fried cod, a nod to Malaysian tastes, holds greater allure thanks to the daikon steeped in Takizawa’s own blend of dashi and teriyaki sauce. A dish updated for its audience without compromising its heritage.

The Grilled Bluefin Tuna Collar is a study in devotion and sustainability. Sourced from a humongous 80kg fish, the collar—often overlooked—is treated with the kind of care and respect reserve for something sacred. 

Marinated in sake, doubanjiang (spicy bean sauce), ginger and secret herbs, then grilled, the rich and meaty tuna collar flesh tastes faintly of the ocean’s depths: hints of minerality mingled with whispers of oyster and brine, soothed by the gentle sweetness of capsicum in a lush, complex sauce.

For me, the conversation-stopper has to be the A5 Japanese Halal Omi Wagyu Tenderloin. Cooked simply, perfectly with a dash of salt—seared until just charred outside, but pink and yielding within.

 
Each bite is warm velvet. On the side, there are fried garlic chips, mustard, wasabi, and a Japanese steak sauce—unnecessary but delightful if variation is called for. Grilled vegetables lend a gentle counterpoint. This is the kind of breath-taking dish that leaves you in awed silence at such masterful culinary perfection.

 
Finally, the crescendo of heat: a Spicy Chicken Curry unlike any you’ll find in Japan. It has swagger, warmth that builds and lingers. Takizawa uses a 30-year-old recipe, refined and reworked with Malaysian heat. The chicken, braised with leek, is tender; the spices—paprika, ginger, garlic—meld into a bold, unapologetic chorus.

Sweetness to soften the ending is Yuzu Sorbet. Icy and fragrant, the yuzu sings—sharp, floral, clean with a kind of silken poise renders by a sticky, almost translucent starch syrup woven through it for unexpected elegance.

In the hands of Chef Kazuo Takizawa, every plate from Zipangu’s Grand Menu tells a story—seasonal and soulful. Each creation soothes as much as it stirs.

For reservations at Zipangu, call tel: 03-2032 2388. Address: Level 1, Shangri-La Kuala Lumpur, Jalan Sultan Ismail, KL. https://www.facebook.com/shangrilaKL
 
 

ATLANTIS DIVES INTO FEASTS FOR GENERATIONS

Designed to serve a familial clan of up to 20 persons, the Generation of Jubilation set menu (RM4,388++) by Atlantis Seafood Restaurant & Bar is more than a lavish banquet — it’s a celebration of legacy, family bonds and specialities that balances between tradition and indulgence.

 

The opening salvo of Forever Grateful Platter featuring a quartet of starters: Deep Fried Lychee Shrimp Balls, Salt & Pepper Abalone, Crispy Scallops with Wasabi and Mayonnaise, and Braised Fish Roe Prosperity Bag, is richly infused with symbolism.  

Coated in puffed rice crisps, the lychee-shaped shrimp balls deliver a satisfying crunch with subtle sweetness, playing on contrasts of texture and flavour. Ebikko and wasabi mayo lend the Crispy Scallop a lightly creamy touch with the fresh punchy spiciness of wasabi.

Translucent, eggy sauce enhances the Braised Fish Roe Prosperity Bag – a beancurd skin pouch stuffed with fish roe-accented fish paste shines the light on subtler tastes and delicate textures. Sheathed in deep-fried batter, the Salt and Pepper Abalone teases the tastebuds with its toothsome texture and mildly briny nuance.

A soulful clear broth packed with meaty chicken, chicken feet, cep mushroom and the ethically controversial shark’s fin in the Double Boiled Chicken Soup with Shark’s Fin underscores the menu’s adherence to classic banquet fare. A dish to evoke nostalgia and the weight of old-school tradition.

Choi poh or preserved radish adds comfortingly earthy depth to Steamed Soon Hock with Preserved Radish. 

Steamed to just right doneness, the dish is a masterclass in Cantonese technique. Dried shrimp and chopped bird’s eye chillies dial up the flavour dimension further.

Rich and decadent, the Baked Canadian Oyster with Black Truffle and Cheese should appeal to the young and young-at-heart.

The Double-Delight Crispy Chicken lives up to its name with chicken prepared two ways: deep-fried bite-size chicken coated with mayo, and well-rendered chicken skin stuffed with prawn-fish paste and almond flakes.

 

Whilst the former is underwhelming for me, the latter – a mainstay from yesteryear banquet – wins the day. Special mention must be made of the accompanying pickled cherry; the tangy-salty-sweetness is marvellous for alleviating any cloying richness.

More Cantonese influences appear in the Stir-Fried Australian Scallops with Truffle and Mixed Vegetables, highlighting a refreshing balance of clear, distinct accents to the overall meal.

 

For a hearty finale, the Longevity Egg Noodles with Three Shredded Meats offer is a perennial trans-generational favourite. Loaded with beansprouts, shredded chicken and mushroom, the saucy noodles will leave everyone replete.

 

Dessert to sweeten the occasion consists of cool, gelatinous, and subtly sweet Double-Boiled Hasma with Peach Gum and Red Dates, paired with fluffy soft Longevity Peach Buns—a nod to good health and long life. Perfect for rounding off the meal with such splendid treats.

Overall, the Generation of Jubilation is a well-crafted menu that is cohesive and celebratory—perfect for marking milestones with loved ones.

Guests who pre-book the two set menus: Generation of Jubilation (RM4,388++ for 20 persons) and Generation of Joy (RM1,788++ for 10 persons; RM1,248++ for 6 persons) will receive a complimentary family portrait to commemorate the occasion.

Exclusive for Jom Makan Life readers: Quote MD02 to enjoy 5% off the Parents' Day menus with your reservations at Atlantis.

For reservations at Atlantis Seafood Restaurant & Bar, please contact: 011-2888 1544. Address: Ground Floor, Life Centre, Jalan Sultan Ismail, Kuala Lumpur.