Chef Nao Takeshita has recently joined the Zipangu culinary team as the head chef of the Japanese eatery at Shangri-La Kuala Lumpur.
He brings with him new signature items on the menu, with mixed clam and mushroom claypot rice and grilled mackerel with white miso sauce being some of the items to look out for.
The chef brings with him 21 years of experience from Japan, having earned his stripes at the Hiraoka Cooking and Confectionary College and recently serving as the assistant chief chef at the restaurant Nadaman in Hotel New Otani, Tokyo.
To make a reservation or for further information on the chef’s specials, call 03 2074 3900 or email firstname.lastname@example.org.
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