KAZUMA PROFFERS CHRISTMAS BENTO AND A TOAST TO SHABU SHABU

Pristine Japanese flavours play a central role at Kazuma restaurant this festive season. On 24 and 25 December, celebrate Christmas Eve and Christmas Day with an exquisitely composed Christmas Bento (RM115 nett) for lunch or dinner.

 
Set within a multi-compartmentalised lacquer box, diners will be besotted by delicate morsels in vibrant colours; rendering well-balanced, palate-pleasing flavours.

 
Fresh, melt-in-your-mouth succulence of the Sashimi Trio of Hamachi, Salmon, and Maguro serves as the opening volley. Take your time to appreciate the precise cut of each slice before savouring the different fish’s refined nuances.

 
Punching above its weight is Kuruma Ebi Fry – a plump, sweet tiger prawn sheathed in golden and airy-light batter. Biting into that feather-weight panko coating then segueing to the crustacean’s inherent sweetness is an unforgettable sensorial experience. TBH, the speciality is delicious on its own but the accompanying sauce takes it to another tantalising dimension.
 

We love how the chef boldly infuses a whisper of bird’s eye chilli heat into his Spicy Unagi Tempura Roll. That unexpected jolt of fiery accent emanating from the lightly battered roll of smoky grilled eel cements it as a definitive trail-blazer.

 
The Grilled Snapper adheres to true-blue Japanese simplicity, giving you a choice of having the mild and flaky fish glossed over with teriyaki sauce or uplifted with the savouriness of shioyaki (salt), allowing the fish’s natural sweetness to shine.

 
Comforting and moreish, the chunks of Tori Nanban – juicy fried chicken topped with creamy Japanese tartar rounds off the curated selection for Kazuma Christmas Bento nicely.

Special Shabu Shabu Set for New Year’s Eve & 

New Year Day

 

As the year winds down and new beginnings approach, warm your spirits with a hearty, soul-comforting Japanese Shabu Shabu (RM150 nett per person) for lunch or dinner on 31 December 2025 and 1 January 2026.

 
Start with Zensai, a delicate pairing of fresh oyster and unagi sumono. The dual appetiser teases the tastebuds with their ethereally light and bright, appetising flavours.

 
By contrast, the Tuna Melon Sashimi proves to be quite the show-stealer thanks to the delightful match of slightly seared tuna and juicy melon. We couldn’t get enough of the savoury-sweet flavour pairing.

 
Warm and soothing Ikura Chawanmushi offers comfort in a cup. Who could resist spooning up silky steamed egg custard elevated with glistening pearls of salmon roe bursting with briny richness?

 
The crisp outer coating of batter yielding to tender, juicy prawn ensures the classic Ebi Tempura scores on the appeal scale. It’s the perfect precursor to the main star of Shabu-Shabu Nabe.

 
Swirl the slices of premium Australian sirloin in a flavourful kombu-based broth brimming with assorted fresh vegetables: leek, Napa cabbage, onion, carrot, celery, mizuna and enoki in a rustic claypot. Hearty and celebratory, it’s the perfect dish for bidding farewell to the existing year whilst welcoming the upcoming new year.

 
Whether you’re gathering with family or catching up with friends, Kazuma Christmas Bento and Celebratory Shabu Shabu will undoubtedly evoke warm happiness and abundant joy through the timeless charm of Japanese culinary traditions.

For more information and reservations, call Kazuma restaurant, tel: 03 -2149 2666 or WhatsApp: 012 399 4792.

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
 
 

NEW TEMPTATIONS BECKON AT KAZUMA

Oden is one of those rare but delicious specialities few Japanese restaurants serve in the Klang Valley. Hence I was stoked when I discovered Oden Moriawase (RM22) is now available at Kazuma Japanese restaurant.

This homey, heartwarming stew comes with 6 types of Japanese fish cakes (chikuwa being my favourite), radish chunks, a hardboiled egg and toothsome konnyaku. Also known as konjac, the jiggly yet firm jelly-like blocks are made from the starch of devil’s tongue plant.

Kazuma’s chef Tsutomu Haneishi has also refreshed some offerings for the latest menu. Right off the bat, there’s now a small selection of Japanese appetisers to complement your drinks of choice.

We like the crisp-crunchiness of Koebi Karaage (RM15), deep-fried small shrimps and the succulence of Salmon Tataki Carpaccio (RM30), seared salmon sashimi with black sesame dressing.

Naturally, crowd-pleasing favourites such as Hama Sashimi (5 types of sliced raw fish: RM90 – 2 pcs each type, RM125 – 3 pcs each type) and Potato Salad (RM20) with creamy Japanese mayo have been retained.

For the former, diners may choose from maguro (tuna), salmon, hotate (scallop), hamachi (yellowtail), tako (octopus) and amaebi (sweet shrimp). Rest assured the Kazuma team strives to source the freshest seafood from around the world that measures up to the restaurant’s quality standards.

 

Our penchant for sushi was amply fulfilled on our recent visit with the introduction of Special Nigiri Sushi Tokujyou (RM87) into Kazuma’s new menu. The sea-fresh sweetness of those tender slices of maguro chutoro, hamachi, salmon, hotate, amaebi, unagi and ikura (vinegared rice topped with salmon roe) was certainly on-point.

Should you prefer cooked stuff, we recommend sampling Unagi Yanagawa (RM65), scrumptious simmered eel with vegetable and egg. Served bubbling hot in a little cast iron pot, we love every bite of the subtly sweet eel juxtaposed against the ethereal cloud-like softness of the egg.

Tendon (RM34), a wholesome meal in one consisting of steamed rice topped with assorted tempura, pickles and soup is another notably classic choice to satisfy the tastebuds. The mildly sweet sauce drizzled over the tempura and rice proved appetising, enticing us to polish off everything.

Heartier servings with splendid value for money are the new additions of Teishoku Sets. These beautifully composed set meals come with chawan mushi (steamed egg custard), steamed rice, miso soup, salad, pickles and fruits to accompany a choice of mains.

Having savoured Grilled Chicken Shioyaki/Teriyaki (RM35) and Unagi Kabayaki & Sashimi (RM70), we’d say both stellar options should hit the spot.

For vegetarians, Kazuma proffers a Vegetarian Bento (RM50). The tempting set comprised tofu steak, assorted vegetable tempura, pumpkin croquette, simmered vegetable, futomaki sushi and inari sushi. A visually and palatably pleasing set guaranteed to leave you happily satisfied.

Noodle enthusiasts aren’t forgotten either. We find it hard to decide whether Tempura Chasoba (RM22) or Shoyu Ramen and Inari Sushi (RM25) is better.

The former proffers springy buckwheat noodles which can be served hot or cold, accompanied by delectably crisp, airy-light battered prawns and vegetables.

If you prefer soupy noodles then the latter will hit the spot. We found the springy ramen in shoyu broth lighter on the palate, with the supplementary piece of inari sushi providing textural contrast.

Our requisite sweetener to conclude proceedings was Kurogoma (black sesame) Ice Cream (RM15) but other options available include Matcha Ice Cream (RM15) or Yuzu Sherbet (RM18).

For reservations, call Kazuma Japanese Restaurant, tel:03-2149 2666. Address: Level 1, Wisma Concorde, Concorde Hotel Kuala Lumpur, Jalan Sultan Ismail, KL. Business hours: Mon- Sat: 11.30am – 3pm, 6pm – 10pm. Closed on Sunday and public holidays.