Experience Oita's Food Culture Through A Six-Course Kaiseki Menu Featuring A5 Wagyu At Shangri-La Kuala Lumpur

Japanese cuisine is often at its best when it allows exceptional ingredients to speak for themselves. While many omakase and kaiseki experiences focus on luxury through extravagance, Zipangu by Nadaman's Oita Prefecture Fair takes a different approach by celebrating the distinct flavours, traditions, and terroir of one of Japan's most agriculturally rich regions.

Held in collaboration with the Oita Foreign Trade Association, the limited-time promotion showcases ingredients sourced from Oita Prefecture on Japan's Kyushu Island through a thoughtfully curated six-course kaiseki menu by Head Chef Kazuo Takizawa.

Image Credit: Shangri-La Kuala Lumpur

Available from 13 to 30 November 2026 at Shangri-La Kuala Lumpur and priced at RM360 nett per person, the menu offers diners an opportunity to explore Oita's renowned produce, from sawtooth oak-grown dried shiitake mushrooms and kabosu citrus to premium yellowtail and A5 Omi Wagyu, without boarding a flight to Japan.

A strong showcase of Oita's signature produce

The meal opens with a trio of appetisers that immediately introduces the menu's core flavours. The standout is the Dried Shiitake Mushroom & Shrimp Patty Sandwich, where crispy shiitake caps act as the "bun" for a juicy shrimp filling. It's an inventive bite that highlights Oita's renowned log-grown shiitake mushrooms without overcomplicating them.

Alongside it is the Straw-Seared Kabosu Yellowtail with Shiso-Tomato Salsa, where subtle smokiness gives way to the clean sweetness of the fish, while the bright tomato relish keeps every bite balanced. The Bluefin Tuna & Niitaka Pear Tartare, served in a delicate tart shell and topped with caviar, delivers an elegant combination of rich tuna, crisp Japanese pear and bursts of salinity.

The sashimi course steals the show

The sashimi course is arguably the highlight of the evening, presented across an elegant ceramic platter resting on an illustrated map of Oita Prefecture.

The star of the course is the Kabosu Yellowtail & Dried Shiitake Mushroom with Yellowtail Milt Sauce. The yellowtail, which is raised on feed enriched with kabosu, boasts remarkable sweetness and a clean finish. Layered with tender shiitake and silky shirako sauce, the dish perfectly captures Oita's balance of freshness and umami.

Equally enjoyable are the wooden-barrel-aged soy-marinated Bluefin Tuna, lightly seared and paired with freshly grated wasabi, and the Kombu-Cured & Lightly Seared Scallop, where chopped yuzu and sansho pepper add aromatic brightness to every bite.

Rich yet balanced

The menu then shifts towards richer flavours with the Halal A5 Omi Wagyu Sukiyaki Roll. Wrapped around Japanese leek, burdock root and fresh shiitake, the beautifully marbled wagyu delivers plenty of richness without feeling heavy.

A silky onsen egg accompanies the dish, allowing diners to coat each piece in velvety yolk. Beyond adding flavour, the egg also serves as a nod to Oita's famous hot spring culture, one of the prefecture's defining attractions.

The Oita Deluxe Land & Sea Hot Pot brings together thick cuts of Kabosu Yellowtail, oysters, shiitake mushrooms and seasonal vegetables in a deeply savoury mixed miso broth. Warm, hearty and deeply comforting, it feels especially satisfying on a rainy evening.

Rather than ending there, the remaining broth is transformed into a traditional zosui rice porridge. Simmered with rice, egg, seaweed and chives, it absorbs all the flavours developed throughout the hot pot course and provides a satisfying finish before dessert.

A sweet taste of Oita's traditions

Dessert continues the regional theme with Yaseuma, a traditional Oita wheat dumpling dusted with matcha-infused kinako powder and served alongside black sugar syrup for customisable sweetness. The dumplings offer a delightfully chewy texture, while sweet potato adds extra heartiness to the dish.

The accompanying Yuzu Honey Sherbet is refreshingly light and citrusy, cleansing the palate and ending the meal on a bright note.

Our verdict

What makes the Oita Prefecture Fair stand out isn't just the quality of its ingredients, but how successfully it showcases the identity of a specific region of Japan. Throughout the meal, Chef Kazuo Takizawa allows Oita's prized produce to take centre stage, balancing the earthy depth of log-grown shiitake mushrooms and the richness of wagyu with the refreshing lift of kabosu and yuzu.

At RM360 nett per person, the experience offers more than just a premium Japanese meal. It's a thoughtfully curated introduction to Oita's food culture, complete with regional storytelling, refined techniques and some genuinely memorable dishes. For anyone looking to explore a lesser-known side of Japanese cuisine, this limited-time menu is well worth a visit.

For reservations or more information, visit Shangri-La Kuala Lumpur's website, call +603 2786 2378, or email [email protected].

Oita Prefecture Fair at Zipangu by Nadaman
Venue: Zipangu by Nadaman, Shangri-La Kuala Lumpur (Level 1, 11 Jalan Sultan Ismail, 50250 Kuala Lumpur)
Dates: 13 – 30 November 2026
Hours: Lunch: 12 PM – 2:30 PM (last order 2 PM) | Dinner: 6:30 PM – 10:30 PM (last order 10 PM)
Pricing: RM360 nett per person (Optional Sake Pairing: RM100 nett per person)

Featured Image Credit: Rojak Daily