Ainan Sea Bream Takes The Spotlight At Zipangu By Nadaman This April
A seasonal seafood showcase is set to take over Zipangu by Nadaman at Shangri-La Kuala Lumpur from April 23 to May 22, 2026, with Ainan Red Sea Bream as the focus.
The limited-time menu features a fish highly valued in Japan for its cultural significance and naturally sweet flavour, with set menus starting from RM280 nett.
Head Chef Takizawa maintains a direct and ingredient-led approach, building the menu around various preparations of sea bream. It begins with sashimi that highlights the fish at its freshest, alongside yakishimo and yushimo techniques that introduce slight changes in texture—lightly seared for a hint of smokiness, or briefly blanched for a softer finish.
The appetiser course brings in more variety without losing focus. A turnip mousse paired with sea bream dashi jelly balances sweetness and umami, while mountain yam with plum-wasabi adds a sharper, refreshing contrast. Shirako with karasumi closes the trio with a richer, savoury edge.
A Japanese-style Acqua Pazza follows, simmered with clams, scallops and tomato in a clear broth that keeps the flavours clean and restrained. The pace then shifts with a fried sea bream cutlet sandwich—crisp on the outside, soft inside—offering a more casual take while still staying precise.
The main course centres on a salt-crusted roasted sea bream, baked to retain moisture and served simply with soy sauce and chives. The meal ends with chazuke, where hot sencha broth is poured over rice and sea bream at the table, followed by a light amanatsu citrus jelly.
Menus are available in four, five or seven courses for both lunch and dinner. The sea bream is sourced from Ehime Prefecture through the Ainan Fishery Cooperative Association, which meets Global Seafood Alliance standards for responsible aquaculture—keeping the focus not just on flavour, but also on traceability and sustainability.
