This Limited-Time Unagi Menu At Shangri-La Kuala Lumpur Is A Must-Try For Eel Lovers

Japanese eel, or unagi, is one of those ingredients that can be deceptively simple. While it is often served as a familiar topping over rice, preparing it well requires years of skill, precision and an understanding of the fish itself.

That's what makes Zipangu by Nadaman's latest collaboration especially interesting.

Starting from 10 until 30 September 2026, the Japanese restaurant at Shangri-La Kuala Lumpur is showcasing a special menu created in collaboration with Koihei, a Japanese eel specialist with more than 130 years of history. Founded in 1897 and now run by its fifth generation, Koihei is known for its meticulous approach to preparing unagi, with each eel individually assessed and cooked according to its fat content, texture and thickness.

Image Credit: Zipangu by Nadaman, Rojak Daily

We recently had the chance to experience the menu, and it proved to be a unique exploration of unagi beyond the usual rice bowl.

An introduction to unagi

The meal begins with a trio of appetisers, each highlighting a different side of the prized ingredient.

One of the most memorable bites was the Grilled Unagi "Shirayaki" Hand-Rolled Pressed Sushi. Unlike the sweeter kabayaki style many diners are familiar with, the eel here is served shirayaki-style, allowing its natural flavour to shine through. The lightly charred eel is paired with sushi rice seasoned with sansho-infused soy sauce, while ingredients such as pickled green peppercorns, shio konbu and shiso flowers add layers of complexity.

Image Credit: Rojak Daily

The Jellied Eel & Egg Tofu in Amber Dashi Glaze offers a gentler contrast. Delicate and silky, it combines soft eel and egg tofu beneath a light dashi glaze finished with freshly grated ginger.

Meanwhile, the Marinated Pacific Saury & Aubergine rounds out the opening course with richer flavours balanced by chrysanthemum petals and mountain yam.

The star of the show

Before the main attractions arrive, diners are served the Autumn Harvest Clear Dashi Soup featuring pike conger, snow crab, hard clams and maitake mushrooms, the broth delivers comforting yet subtle flavours. Small additions such as mochi ginkgo nuts and lemon provide extra texture and freshness.

Image Credit: Zipangu by Nadaman, Rojak Daily

The highlight of the experience is undoubtedly the Cedar-Wrapped Grilled "Shirayaki" Eel.

Served gently warmed in cedar wrapping, the aromatic wood lends a subtle fragrance that complements rather than masks the eel's natural sweetness. The result is an exceptionally tender piece of unagi with a delicate smokiness that lingers pleasantly.

Image Credit: Zipangu by Nadaman, Rojak Daily

What makes the dish particularly enjoyable is the variety of condiments served alongside it. Freshly grated wasabi, charcoal salt and a pickled green peppercorn soy sauce allow diners to customise each bite and discover different flavour combinations throughout the course.

Meanwhile, supporting sides such as deep-fried fig, Saikyo miso-marinated lotus root and lightly pickled water aubergine help add contrast without stealing attention from the eel itself.

Two styles, one bowl

The rice course presents another showcase of Koihei's expertise through the Dual-Flavour Unagi Ju.

Rather than choosing between kabayaki and shirayaki, diners get to enjoy both preparations side by side. One portion features the classic kabayaki style glazed with a sweet-savoury caramelised sauce, while the other highlights the cleaner and more delicate flavours of shirayaki.

Image Credit: Zipangu by Nadaman, Rojak Daily

Fresh garnishes including myoga, ginger, shredded shiso and radish sprouts provide brightness that cuts through the richness of the eel. Served alongside red miso soup and traditional rice-bran pickles, the dish offers a satisfying conclusion to the savoury portion of the meal.

A light finish

Dessert keeps things simple and elegant. The Cream Cheese Yokan offers a modern interpretation of the traditional Japanese sweet, balancing creamy richness with a subtle tang. This is followed by White Chocolate "Oni-Manju", a contemporary take on the classic steamed sweet potato confection.

Image Credit: Zipangu by Nadaman, Rojak Daily

Neither dessert feels overly heavy, allowing the meal to end on a refined note.

Our verdict

For unagi lovers, Zipangu by Nadaman's Koihei collaboration offers a rare opportunity to experience multiple traditional eel preparations in a single sitting. Rather than focusing solely on the familiar kabayaki style, the menu highlights lesser-seen techniques such as shirayaki and cedar grilling, showcasing the versatility of the ingredient.

What elevates the experience further is the carefully curated sake pairing selection. The clean and slightly sweet Akashi Tai Junmai Daiginjo Genshu complements the lighter appetisers, while the floral Shido 38 Junmai Daiginjo pairs beautifully with the cedar-wrapped shirayaki. For the rice course, the Sake Brandy Barrel Ginjo stands out with its subtle woody notes that echo the aromas of the grilled eel, creating a cohesive finish to the meal.

Available from 10 to 30 September 2026, the promotion is offered as a Five-Course Menu (RM398), Three-Course Menu (RM290) or À La Carte Set (RM180). Whether you're an unagi enthusiast or simply looking to explore a more refined side of Japanese cuisine, this collaboration offers a unique opportunity to experience the craftsmanship of one of Japan's oldest eel specialists.

For reservations and inquiries, please contact +603 2786 2378 or email [email protected].

Featured Image Credit: Zipangu by Nadaman, Rojak Daily