|
["#omakasekl","#hotelkl","#kazuotakizawa","#zipangu","#nadaman","#shangrilakl","#omakase","#washoku","#マレーシア移住","#クアラルンプール生活","#シャングリラkl","#なだ万"]
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@shangrilakl #omakasekl #hotelkl
Zipangu by Nadaman @ Shangri-La Hotel, Kuala Lumpur
No Pork, No Lard
We had an omakase kaiseki meal prepared by Master Chef Takizawa at ZIPANGU by Nadaman, a Japanese restaurant in Shangri-La Hotel KL.
Every time I look back at the photos, I sigh. Words cannot fully express how wonderful this course was. The world of Japanese cuisine is a world of delicacy and harmony. The beauty, the way it is cut, the balance of flavors and aromas, the ingredients and presentation that reflect the season, all combine to create a space where one can feel the "Japanese Spring" here in Malaysia.
Chef Takizawa has honed his skills for 30 years at Nadaman, a renowned restaurant established in 1830 and considered the pinnacle of Japanese cuisine.
For courses priced at RM1,000 or more, he offers authentic omakase, a menu devised just for that day's guests. He says that many customers leave with a reservation for the next time.
Reservations should be made at least one week in advance. Tell them your budget and wishes, and Chef Takizawa will put together a course just for you.
This time, the course was priced at RM1,000, which was more than worth the price and I would like to visit again every season.
My photos:
-Master Chef: Kazuo Takizawa
-Takizawa Chef’s Special Kaiseki Omakase
RM1000/pax
( check my menu at comment!)
Zipangu by Nadaman
At Shangri-La Hotel, Kuala Lumpur
@shangrilakl
Opening hours:
11:30am-14:30 & 18:30-22:30 Daily
Takizawa Chef’s Special Omakase Kaiseki
From RM1000
※ Please make a reservation at least 10 days in advance, giving your budget and requirements.
Reservation:
email: [email protected]
Tel: 03-2786 2378
Shangri-La Hotel内、日本料理レストラン「ZIPANGU by Nadaman」で、滝沢料理長によるおまかせ懐石料理をいただきました。
写真を見返すたび、ため息が出ます。このコースの素晴らしさは、言葉では伝えきれないほど。繊細で調和を重んじた和食の世界。美しさ、切り方、味や香りのバランス、季節感を映した素材と演出――すべてが重なり、ここマレーシアで「日本の春」を感じる空間が生まれました。
滝沢料理長は、1830年創業の日本料理の最高峰といわれる名店「なだ万」一筋で30年腕を磨いてきた料理長。
RM1000以上のコースでは、その日のお客様のためだけにメニューを考案する、本物のおまかせを提供。多くの来客が次回予約をして帰ると言います。
予約は1週間前までに。予算と希望を伝えれば、滝沢料理長があなたのためにコースを組み立ててくれます。
今回のコースはRM1000。価格以上の価値を感じ、季節ごとにまた訪れたいと思いました。
#kazuotakizawa #zipangu #nadaman #shangrilakl #omakase #washoku #マレーシア移住 #クアラルンプール生活 #シャングリラKL #なだ万
https://www.instagram.com/reel/DI_Q3oVy0RA/?igsh=MWxncGRnejI5cm9sdA== |
2025-04-28 11:36:17 |
2025-05-31 09:17:23 |
|
["#omakasekl","#hotelkl","#kazuotakizawa","#zipangu","#nadaman","#shangrilakl","#omakase","#washoku","#マレーシア移住","#クアラルンプール生活","#シャングリラkl","#なだ万"]
|
#omakasekl #hotelkl
Zipangu by Nadaman @ Shangri-La Hotel, Kuala Lumpur
No Pork, No Lard
We had an omakase kaiseki meal prepared by Master Chef Takizawa at ZIPANGU by Nadaman, a Japanese restaurant in Shangri-La Hotel KL.
Every time I look back at the photos, I sigh. Words cannot fully express how wonderful this course was. The world of Japanese cuisine is a world of delicacy and harmony. The beauty, the way it is cut, the balance of flavors and aromas, the ingredients and presentation that reflect the season, all combine to create a space where one can feel the "Japanese Spring" here in Malaysia.
Chef Takizawa has honed his skills for 30 years at Nadaman, a renowned restaurant established in 1830 and considered the pinnacle of Japanese cuisine.
For courses priced at RM1,000 or more, he offers authentic omakase, a menu devised just for that day's guests. He says that many customers leave with a reservation for the next time.
Reservations should be made at least one week in advance. Tell them your budget and wishes, and Chef Takizawa will put together a course just for you.
This time, the course was priced at RM1,000, which was more than worth the price and I would like to visit again every season.
My photos:
-Master Chef: Kazuo Takizawa
-Takizawa Chef’s Special Kaiseki Omakase
RM1000/pax
( check my menu at comment!)
Zipangu by Nadaman
At Shangri-La Hotel, Kuala Lumpur
@shangrilakl
Opening hours:
11:30am-14:30 & 18:30-22:30 Daily
Takizawa Chef’s Special Omakase Kaiseki
From RM1000
※ Please make a reservation at least 10 days in advance, giving your budget and requirements.
Reservation:
email: [email protected]
Tel: 03-2786 2378
Shangri-La Hotel内、日本料理レストラン「ZIPANGU by Nadaman」で、滝沢料理長によるおまかせ懐石料理をいただきました。
写真を見返すたび、ため息が出ます。このコースの素晴らしさは、言葉では伝えきれないほど。繊細で調和を重んじた和食の世界。美しさ、切り方、味や香りのバランス、季節感を映した素材と演出――すべてが重なり、ここマレーシアで「日本の春」を感じる空間が生まれました。
滝沢料理長は、1830年創業の日本料理の最高峰といわれる名店「なだ万」一筋で30年腕を磨いてきた料理長。
RM1000以上のコースでは、その日のお客様のためだけにメニューを考案する、本物のおまかせを提供。多くの来客が次回予約をして帰ると言います。
予約は1週間前までに。予算と希望を伝えれば、滝沢料理長があなたのためにコースを組み立ててくれます。
今回のコースはRM1000。価格以上の価値を感じ、季節ごとにまた訪れたいと思いました。
#kazuotakizawa #zipangu #nadaman #shangrilakl #omakase #washoku #マレーシア移住 #クアラルンプール生活 #シャングリラKL #なだ万
Check many articles!
Instagram: @yoshiko_lifeistravel
Facebook: Malaysia Review マレーシアレビュー |
2025-04-28 10:57:35 |
2025-05-31 09:17:23 |
|
["#eventkl","#hotelkl","#GrandHyattKualaLumpur","#DineWithChef","#HyattCentricCityCentreKL","#ParkHyattKualaLumpur","#hyattregencykl","#mediapreview","#マレーシア移住","#クアラルンプール生活"]
|
#EventKL #hotelKL
Dine With Chef 2025 @ Grand Hyatt Kuala Lumpur
No Pork, No Lard
Grand Hyatt Kuala Lumpur's popular "Dine With Chef 2025" event will be held this May, bringing together the best chefs from Kuala Lumpur's Hyatt hotels as well as Poland, Singapore, Indonesia, and Malaysia for a month-long event. City Centre Kuala Lumpur, as well as Park Hyatt and Hyatt Regency, which will open this year.
This year's theme is "Newstalgia: Rebuilding Memories”. A gastronomic journey of the senses, with new surprises and refinements added to memorable flavors. Each dish will tell its own story as told by the chefs.
I attended the media preview of the event. Park Hyatt Chef Holger’s Calamansi chocolate cake was an impressive 5 meters long!
Don't miss this month-long gastronomic extravaganza!
Dine With Chef 2025 At Grand Hyatt Kuala Lumpur
@grandhyattkualalumpur
Contact:
1 - 31 May
Participate hotel:
@hyattcentriccitycentre_kl @parkhyatt_kl @hyattregencyklmidtown
View event schedule!
https://www.hyatt.com/grand-hyatt/en-US/kuagh-grand-hyatt-kuala-lumpur/dine-with-chef
グランド ハイアット KLの人気イベント「Dine With Chef 2025」が今年5月に開催決定。1ヶ月に渡り、クアラルンプールのHyatt系ホテルに加え、ポーランド、シンガポール、インドネシア、マレーシアの名シェフたちが集結します。Hyatt Centric City Centre Kuala Lumpurや、今年開業予定のPark Hyatt、Hyatt Regencyからも参加します。
今年のテーマは「Newstalgia（ニュースタルジア）：記憶の再構築」。思い出の味に、新しい驚きと洗練を加えた五感の美食旅。シェフたちの語りと共に、一皿ごとのストーリーをお楽しみいただけます。
今回私は、メディアプレビューに参加しました。パークハイアットのシェフHolgerによるカラマンシーチョコレートケーキは5メートルの長さで圧巻！
1ヶ月にわたる美食の祭典をお見逃しなく！
#grandhyattkualalumpur #DineWithChef #HyattCentricCityCentreKL #parkhyattkualalumpur #hyattregencykl
#mediapreview #マレーシア移住 #クアラルンプール生活
https://www.instagram.com/reel/DI7wThYy0WJ/?igsh=M2o0ZWNrNHkxMXUx |
2025-04-27 04:56:11 |
2025-05-31 09:17:23 |
|
["#eventkl","#hotelkl","#GrandHyattKualaLumpur","#DineWithChef","#HyattCentricCityCentreKL","#ParkHyattKualaLumpur","#hyattregencykl","#mediapreview","#マレーシア移住","#クアラルンプール生活"]
|
#EventKL #hotelKL
Dine With Chef 2025 @ Grand Hyatt Kuala Lumpur
No Pork, No Lard
Grand Hyatt Kuala Lumpur's popular "Dine With Chef 2025" event will be held this May, bringing together the best chefs from Kuala Lumpur's Hyatt hotels as well as Poland, Singapore, Indonesia, and Malaysia for a month-long event. City Centre Kuala Lumpur, as well as Park Hyatt and Hyatt Regency, which will open this year.
This year's theme is "Newstalgia: Rebuilding Memories”. A gastronomic journey of the senses, with new surprises and refinements added to memorable flavors. Each dish will tell its own story as told by the chefs.
I attended the media preview of the event. Park Hyatt Chef Holger’s Calamansi chocolate cake was an impressive 5 meters long!
Don't miss this month-long gastronomic extravaganza!
Dine With Chef 2025 At Grand Hyatt Kuala Lumpur
@grandhyattkualalumpur
Contact:
1 - 31 May
Participate hotel:
@hyattcentriccitycentre_kl @parkhyatt_kl @hyattregencyklmidtown
View event schedule!
https://www.hyatt.com/grand-hyatt/en-US/kuagh-grand-hyatt-kuala-lumpur/dine-with-chef
グランド ハイアット KLの人気イベント「Dine With Chef 2025」が今年5月に開催決定。1ヶ月に渡り、クアラルンプールのHyatt系ホテルに加え、ポーランド、シンガポール、インドネシア、マレーシアの名シェフたちが集結します。Hyatt Centric City Centre Kuala Lumpurや、今年開業予定のPark Hyatt、Hyatt Regencyからも参加します。
今年のテーマは「Newstalgia（ニュースタルジア）：記憶の再構築」。思い出の味に、新しい驚きと洗練を加えた五感の美食旅。シェフたちの語りと共に、一皿ごとのストーリーをお楽しみいただけます。
今回私は、メディアプレビューに参加しました。パークハイアットのシェフHolgerによるカラマンシーチョコレートケーキは5メートルの長さで圧巻！
1ヶ月にわたる美食の祭典をお見逃しなく！
#grandhyattkualalumpur #DineWithChef #HyattCentricCityCentreKL #parkhyattkualalumpur #hyattregencykl
#mediapreview #マレーシア移住 #クアラルンプール生活 |
2025-04-27 04:49:24 |
2025-05-31 09:17:23 |
|
["#EventReport","#Cocktail","#iichiko","#iichikosaiten","#makotohouse","#Cocktail","#wapirits","#ikiya","#マレーシア移住","#クアラルンプール生活","#いいちこ","#三和酒類"]
|
@iichiko.shochu #EventReport #cocktail
iichiko Shochu Masterclass with Sanwa Shurui from Oita, Japan
By Makoto House Malaysia
At Ikiya 2.0 @ikiya.2.0
Probably Everyone in Japan knows the No. 1 brand of shochu, "Iichiko."
Ever since I was a child, my father usually drank it and it was a common drink in our house.
In 1979, Sanwa Shuzui of Oita Prefecture created Iichiko, a barley shochu made from 100% barley malt, with an aromatic and refreshing taste that revolutionized the image of shochu and spread its fans throughout Japan.
The shochu master class and tasting was held at Ikiya2.0 by Sanwa Shuzui, the manufacturer, and I attended.
I was surprised to see such a large variety of iichiko.
Among them, iichiko Saiten is a 43% alcohol shochu developed for cocktails. It was only sold overseas, but this year it is also available in Japan. The powerful flavor of shochu can be blended with soda water and other ingredients to create a new taste in cocktails. It is also an excellent combination with sweet and sour fruits.
Tumugi is also a shochu version of gin, so to speak, and is a new spirit "Wa-Pritz. It is brewed with yuzu, citrus and mint from all over Japan.
When you make a gin and tonic with it, the shochu flavor is added to make it interesting.
We hope you will try this new Japanese flavor!
iichiko Official Importer & Distrubutor
Makoto House Malaysia @makotohousemy
https://linktr.ee/makotohouse?
iichiko Global @iichiko.shochu
https://linkin.bio/iichiko/
おそらく日本で誰もが知っている焼酎のNo1ブランド「いいちこ。」
子供の頃から、普段父が飲んでいて、家に当たり前にある飲み物でした。
1979年、大分県の三和酒類が麦麹100%で造り上げた麦焼酎「いいちこ」は、香り高く、すっきりとした味わいで、焼酎のイメージを一新し、日本中ににファンを広げました。
今回、製造元の三和酒類株式会社による焼酎マスタークラスと試飲会がIkiya2.0で開催され、参加してきました。
こんなにたくさんの種類の「いいちこ」があるとは驚きました。
中でも、iichiko Saiten はカクテル用に開発された、アルコール度数43度の焼酎。海外のみの販売でしたが、今年日本でも販売開始。パワフルな焼酎の旨みがソーダ水などとブレンドしてカクテルになることで、新しい味わいが生まれます。甘酸っぱいフルーツとの組み合わせも抜群。
また、Tumugiはいわばジンの焼酎版で、新しいスピリッツ「和プリッツ」。日本各地の柚子やシトラス、ミントを加えて醸造しています。
ジントニックをこれで作ると、焼酎の風味も加わり面白い。
新しい和の味わいをぜひ試してください！
@iichiko.shochu @iichiko.official @iichiko_saiten @makotohousemy @makotoyasg @yiimin @ikiya.2.0
#iichiko #iichikosaiten #makotohouse #cocktail #wapirits #ikiya #マレーシア移住 #クアラルンプール生活 #いいちこ #三和酒類
Check many articles!
Instagram: @yoshiko_lifeistravel
Facebook: Malaysia Review マレーシアレビュー
https://www.instagram.com/reel/DI0kXXEShYM/?igsh=bmNuMHdobWhkdXc1 |
2025-04-24 16:38:47 |
2025-05-31 09:17:23 |