ONE of the talents of Zipangu’s newly appointed head chef Nao Takeshita is infusing modernity in Japanese cuisine. Born in Yokohama, a city known for its Chinese-influenced Japanese dishes, Takeshita brings two decades of culinary experience to Shangri-La Kuala Lumpur’s Zipangu restaurant – one of two worldwide with the other being in Tokyo. He began his career in specialising in traditional Japanese techniques, and then went on to develop a flair for creating unique dishes to suit varying palates. This Japanese dish celebrates seasonal seafood. Takeshita worked in the Nadaman restaurant which served traditional Japanese food in Tokyo for several years.

Source: The Star November 07, 2017 00:56 UTC