Izakaya (居酒屋) are one of Japan’s quintessential experiences. They are places for casual drinking similar to tapas bars, where customers order a variety of small dishes of food that can be shared at the table. If it’s your first trip to Japan or you’ve been here for a lifetime, it’s hard not to enjoy a beer and yarn with friends over some great home-styled dishes and various snacks. The menu at an izakaya is made up of a wide variety of Japanese and sometimes international dishes. Common menu items include sashimi, yakitori, grilled meat and seafood, salads, pickles, fried foods, regional delicacies, hot pot dishes, rice and noodle dishes. Primarily drinking places, izakaya also offer a wide range alcoholic beverages, including beer, sake and shochu.
Allow Zipangu @ Shangri-la Kuala Lumpur transport some Izakaya concept of unique dining to diners:
EAT-ALL-YOU-CAN IZAKAYA SPECIALS
From 7 July till 25 August 2017.
Every Friday between 6.30pm – 10.30pm
RM199nett per pax
Comes with a pre-welcome cocktail or mocktail
Diners can also take up the free flow beverage package, price at RM 188 nett per person which includes draft beer (Asahi), house wine, shochu and plum sake, soft drinks, chilled juices and more.
At Zipangu, you can indulge in over 70 delicious dishes from the eat-all-you-can Izakaya menu which features a variety of appetisers, sushi and sashimi, deep-fried specialities, grilled dishes, teppanyaki, rice, noodles and desserts!
To start off your dining experience, you can pick your choice of appetisers which come in 14 varieties – edamame, octopus wasabi, salmon skin salad, avocado sashimi, mozukusu, vinegard seaweed and cucumber, mizuna and radish salad, boiled vegetables and more.
The Miso soup menu comes with 6 selections which are oden hot pot, seafood kimuchi soup, carb and mizuna soup, wafu corn soup, chawanmushi and dashimaki tamago.
The sushi and sashimi menu offers an array of 14 delicious treats such as salmon, tuna, kanpachi and butter fish sashimi, California roll, soft shell crab roll, salmon, kanpachi, tuna, inari and assorted seared sushi and more.
7 rice and noodle selections such as cold and hot soba, cold and hot udon noodles, rice balls, garlic fried rice and seafood fried rice.
Deep-fried and grilled selections consist of 20 delicious delights such as chicken and squid karaage, deep-fried octopus, shrimp tempura, crab meat cream croquette, deep-fried breaded chicken, fried potatoes, grilled salmon and mackerel, eihire (grilled string ray), chicken yakitori, squid, salmon and mackerel teriyaki and more.
Teppanyaki selection, diners can indulge in 11 flavourful specialities such as corn butter, scallops, tofu steak, mussels, chicken and salmon teppanyaki, Japanese styled hamburger, grilled yaki-soba noodles, grilled yaki-udon noodles, dice cut teppanyaki steak, and mixed vegetables.
Desserts – vanilla, matcha and black sesame Ice-Cream
Chef Hiroaki Karasawa
He is an award-winning chef steeped in Japanese culinary traditions and has worked with Nadaman’s restaurants in Tokyo and Beijing for a number of years.
The open kitchen concept
1st Floor, Shangri-La Kuala Lumpur
11, Jalan Sultan Ismail,
50250 Kuala Lumpur
For more information and reservations, call 03-2074 3900, email firstname.lastname@example.org or visit www.shangri-la-specials.com