“Zipangu’s layout reflects modern Tokyo contrasted with ancient Kyoto’s grace. This modern Japanese restaurant is honoured with the Best Oriental Restaurant Award in the Malaysia Tourism Awards 2004.”
We were even tempted to endeavour this fine Japanese cuisine.
Polished wooden floor stretched out superiorly along with adornments of some customary Jap details and the faint lightings provided the contemporary and swanky ambiance.
We were seated in a glass surrounded room, prettified by walls arranged with a wide variety of wines.
Well-mannered staffs, good services and food was served at an unhurried pace. Having good times enjoying the food slowly, chitchatting after each dish, good for digestion 
We’re relaxed.
Teppanyaki Beef Course (RM140)
2 kind of appetizers, steamed egg custard, clear soup, foie gras with winter melon, salad, tenderloin teppanyaki, rice, Japanese pickles, miso soup and ice cream.
Appetizer, inviting.
Clear soup. Not so clear definitely. Flavoursome broth weighed down with ingredients!
Chawanmushi. Soft. Silky. Smooth. with crab meats.
Salad
Foie gras (goose liver) with winter melon. Unbeatable. Unforgettable.
Succulent. Tender. Tenderloin.
Vanilla Ice Cream
Zipangu Course (RM160)
2 kind of appetizers, steamed egg custard, clear soup, foie gras with winter melon, salad, salmon teppanyaki, assorted tempura, rice, Japanese pickles, miso soup and ice cream.
The above side dishes and appetizers were the same in this course, with an addition of the tempura, and a different meat serving.
Tempura. Piping hot. Fresh. Delicate.
Salmon teppanyaki. Etched in my mind.
Matcha Ice Cream with Red Bean. Not the best one though.
Saba (RM40)
Grilled Mackerel with salt.
This one is forgettable. Unlikable.
Zipangu Super Dining by Nadaman
Shangri-La Hotel
11, Jalan Sultan Ismail
50250 Kuala Lumpur
Malaysia
Toll free reservation:
1800 88 7881
Tel: +603 2716 3112
Fax: +603 2026 1559
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14 comments
velix says:
Oct 6, 2008
hungryyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyy………..now missed everything back in Malaysia…haha
Leonard says:
Oct 6, 2008
Hi There,
Just wanna express that I really enjoyed ur blog! I have been in Glasgow for almost a month and pass by the restaurants you reviewed all the time. Thanks to ur personal reviews, I can finally start trying the recommended ones out
Regards,
Leonard
J2Kfm says:
Oct 7, 2008
wow. what a spread, at extraordinaire prices as well.
love the foie gras on winter melon shot. such thick cuts, and looks grilled?
Life for Beginners says:
Oct 7, 2008
Looks splendid. Would love to try this… once I get well, that is. Kinda hard to feast when one’s tummy is all wonky…
"Joe" who is constantly craving says:
Oct 7, 2008
i do hope that u had a shang card for that kinda bombed meal (for the wallet i mean)..yes the foie gras is to die for..i mean as an ala carte item RM25 (with the card RM12.50!)..
back for holiday alr?
jason says:
Oct 7, 2008
Em.. that really costs a bomb (or 3 bombs?)
Nic (KHKL) says:
Oct 7, 2008
haha, now i know how zipangu looks like! thanks for the pics!
the foie gras sounds and looks good! once in awhile, indulging in a little luxury is fantastic! yummy!
Precious Pea says:
Oct 7, 2008
I heard so much about the foie gras with wintermelon. Looks so so good. But with foie gras, can’t go wrong hor?
Christy says:
Oct 7, 2008
WOW…exquisite spread of food!!! I am amazed by the beautifully capture photos…..
Foie gras is not my thing…but the salmon is!!:D
Oh btw, your new pic with the ice cream on the right looks nice;)
mimid3vils says:
Oct 8, 2008
wow, really a sumptuous dinner~~
Cutie says:
Oct 9, 2008
I miss the zipangu buffet. I love their tamago and unagi. With the shangri la card, I get 50% off when I dine with my fiance. Really worth it. And their spider maki is sooooo good!!! And unlimited strawberries. Haha.. I’m naming everything now. But you are right, their green tea ice cream is nothing to shout about. In fact their strawberry ice cream is really good with real strawberries in it.
~Christine~Leng says:
Oct 10, 2008
velix~
haha… now u know Msian food is the best. ^^
leonard~
hihi! Thanks for visiting and the compliment
U’re in Glasgow too? Great! Studying?
Some of the restaurants I reviewed weren’t that nice. Yea… stick to those recommended ones. haha. There’re still so many place I haven’t try yet. Will do…. slowly… ^^
j2kfm~
yea… grilled. It was the best serving I had that night out of so many.
Good food with good price as well.. haha… exquisite ;P
Kenny~
Cheer up! ^^
Get well soon ya! and then you can enjoy all the good you want
Joe~
I’m still missing the taste of the foie gras! ;P
yea v hav.. with the Shang card, it’ll be much more worthy
I’m back again in Glasgow for a new semester already ;P
Will only go back when I finish my course ^^
Jason~
The wallet was bombed! ^^ haha..
Nic~
Yes!! once in a while only ma…. haha…
Do try out this place when u r back during the weekends k?
Enjoy!
precious pea~
Your hubby will love it too.haha.
yeap. Won’t go wrong ;P
You must try!!
christy~
I don’t fancy foie gras too initially, but this one just captivates me ;P
Check it out ya!
and the pic… haha, was taken in Glasgow. thx!
mimid3vils~
yea..very fulfilling and contented
cutie~
they have buffet?? oo… i didn’t know that! and the spider maki and strawberries u mentioned… wanna try out so badly. Gosh.. U’re making me drool ;P
Guess I can only check them out next year. haha
Meanwhile, I’ve to feed on UK’s food ^^
Simon Seow says:
Oct 12, 2008
Even though the price is a bit expensive, I think it’s worth it. Especially the Foie Grad, slurp, slurp.
Eugene says:
May 2, 2009
Just wanted those who like foie gras to know that it involves force-feeding ducks/geese more food than they would normally eat. It’s controversial due to the force feeding procedure, and the possible health consequences of an enlarged liver. A number of countries and other jurisdictions have laws against force feeding or the sale of foie gras due to how it is traditionally produced.
The forced feeding results in livers swollen to many times their normal size, impaired liver function, expansion of the abdomen making it difficult for birds to breathe, death if the force feeding is continued, and scarring of the esophagus. The insertion and removal of the feeding tube can also scratch the throat and the esophagus, causing irritations and wounds and thus exposing the animal to risk of mortal infections.
At just a few months old, ducks are confined inside dark sheds and force-fed enormous amounts of food several times a day. A farm worker thrusts a metal pipe down each duck’s throat so that food can be forced directly into their gullets. In just a matter of weeks, the ducks become grossly overweight and their livers expand up to 10 times their normal size.
We should enjoy the pleasure of eating, but in doing so, we shouldn’t cause such pain and suffering to other living beings by our diets and choices. Let’s try to eat more humanely.