Chef Hiroaki Karasawa Delights Diners With Signature Dishes At Zipangu, Shangri-La Hotel, Kuala Lumpur
New Japanese chef Hiroaki Karasawa at Zipangu, Shangri-La Hotel, Kuala Lumpur, is set to delight diners with his signature dishes.
The award-winning chef has put together a menu of five signature dishes that range from seafood to fish, meat and rice. To this he has also added a Japanese dessert with a Malaysian touch.
Fresh, premium ingredients and beautiful presentation are the focus of Chef Karasawa’s signature dishes.
They begin with the exquisite Fresh Sea Urchin Pudding with Consomme Jelly and Caviar, moving on the New Zipangu Style Grilled Gindara with Saikyo Miso. Gindara is black cod which is deliciously grilled with creamy and sweet miso from Kyoto.
Chef Karasawa’s other signature main course is the Grilled Australian Wagyu ‘Kobe Premium’, Grilled Foie Gras and Seared Sea Urchin.
Another delectable treat awaits is the Rice with Corn and Truffles in a Claypot, Japanese pickles, Akadashi miso soup.
Matcha Ice Cream and Rice Ball in Coconut Milk with Gula Melaka is the chef’s signature dessert.
Chef Karasawa was previously Chief Chef at Nadaman Japanese Restaurant at Imperial Hotel, Tokyo. Since 2001, he has held various posts with the Nadaman restaurant chain in Japan.
He was Chief Chef with the Nadaman at the China World Summit Wing, Beijing for five years from 2010. While in Beijing he won a few awards for his Japanese cuisine. These included the Japanese Cuisine Category Award 2014, The Second China Michelin; The Best Japanese Restaurant 2014, Modern Weekly Magazine; and The Best Japanese and Korean Restaurant Time Out Beijing in 2011 and 2014.