Kuala Lumpur diners will get to explore traditional Japanese unagi preparation this September, with a limited-time menu bringing together techniques from a Japanese eel house with more than 130 years of history.
The Koihei Unagi Promotion will run from 10 to 30 September at Zipangu by Nadaman at Shangri-La Kuala Lumpur, featuring preparations including shirayaki, kabayaki, hand-pressed sushi and cedar grilling.
Koihei, founded in 1897 and now in its fifth generation, takes a different approach to preparing eel, with each eel assessed for its fat content, texture and thickness before the cooking method is determined.
The menu has been developed by Head Chef Kazuo Takizawa and the Zipangu team in collaboration with Koihei, with the aim of showcasing how the same ingredient can take on different flavours and textures through traditional techniques.
Among the highlights is the Cedar-Wrapped Grilled Shirayaki Eel, where the eel is warmed in cedar wrapping to pick up the wood’s aroma while retaining its natural sweetness. It is served with deep-fried fig, lotus root marinated in Saikyo miso and honey, lightly pickled water aubergine, freshly grated wasabi and charcoal salt.
The Dual-Flavour Unagi Ju offers another take on the ingredient, combining kabayaki glazed in caramelised soy sauce with shirayaki grilled more simply to highlight the eel’s natural flavour.
The five-course menu is priced at RM398, while a three-course menu costs RM290. An À La Carte Set is available at RM180.
Sake pairings are also available, with options including Akashi Tai Junmai Daiginjo Genshu at RM65 per glass, Shido 38 Junmai Daiginjo at RM78 and Sake Brandy Barrel Ginjo at RM68.
The promotion runs from 10 to 30 September 2026.
