Experience an exclusive seasonal journey by Chef Kazuo Takizawa at Zipangu, where the celebrated Ainan Red Sea Bream is presented at the height of its natural perfection. Prized for its delicate sweetness and refined, silky texture, this exceptional catch takes center stage in a menu that reflects the elegance and precision of Japanese culinary artistry.
From the Grand Platter of Ainan Red Sea Bream to signature creations such as Yakishimo-zukuri seared skin-on sashimi, Japanese-style “Acqua Pazza”, and a deep-fried Sea Bream Cutlet Sandwich, each dish is thoughtfully composed to honour both the ingredient and the season. The experience is further elevated by a selection of refined accompaniments, showcasing Chef Takizawa’s meticulous technique and deep reverence for nature’s timing.
In Ainan, along the pristine coastline of Ehime, local fishermen speak of the sea bream as a gift of the tides, slow-grown in clear, mineral-rich waters, each fish carries a quiet depth of flavour shaped by patience and place, making every bite a reflection of the sea itself.
Seasonal Ainan Red Sea Bream Experience
23 April – 22 May 2026
Set menus start from RM280 nett per person, featuring 4 to 7 curated courses. Available for both lunch and dinner. View menu [here].
Purchase dining tickets online on Shangri-La Boutique to secure your seats or email [email protected] or call us at (60 3) 2786 2378. Book a table online [here]