A Kuala Lumpur hotel is collaborating with a distinguished Japanese eel specialist that has been in operation for more than 130 years. This month, Zipangu by Nadaman at Shangri-La Kuala Lumpur has partnered with Koihei, an establishment founded in 1897 and now led by the fifth generation of its founding family.

Under the guidance of Zipangu’s head chef Kazuo Takizawa, the collaboration features a meticulously curated menu highlighting unagi (eel) prepared using traditional Japanese techniques. The offerings range from hand-pressed sushi and the delicate shirayaki style, which involves grilling eel without seasoning, to the richly flavored kabayaki, where eel is marinated in a sweet soy sauce-based glaze before being grilled.

Koihei has earned its reputation through a precise and patient approach to eel preparation. Each eel is individually evaluated for fat content, texture, and thickness, allowing the kitchen to tailor its preparation to the characteristics of the fish. This careful craftsmanship, requiring years to master, is central to the collaboration’s culinary philosophy.

The menu begins with a variety of appetizers, including Grilled Unagi “Shirayaki” Hand-Rolled Pressed Sushi. This dish pairs lightly grilled shirayaki eel with sushi rice infused with sansho pepper and soy sauce, accented by shio konbu (seaweed-flavored salt), shredded egg crepe, pickled green peppercorns, and shiso flowers. Another starter features Marinated Pacific Saury and Aubergine, accompanied by chrysanthemum petals and mountain yam to offer a crisp counterpoint. The Autumn Harvest Clear Dashi Soup follows, combining pike conger, snow crab, hard clams, and maitake mushrooms in a seasonal broth.

Central to the experience is the Cedar-Wrapped Grilled Shirayaki Eel, gently warmed within its cedar wrapper to impart a subtle smokiness that complements the eel’s natural sweetness. This is served alongside deep-fried fig, lotus root marinated in Saikyo miso and honey, and lightly pickled water aubergine.

The rice course highlights both traditional unagi preparations in the Dual-Flavour Unagi Ju. One side features eel prepared in the kabayaki style, glazed with a caramelized soy sauce, while the other side showcases pure, grilled shirayaki eel. Freshness and texture are added with myoga (Japanese ginger), ginger, shredded shiso, and radish sprouts, balanced by house-made unagi sauce and freshly grated wasabi.

Dessert options include a Cream Cheese Yokan, which reinterprets the classic red bean jelly with a mild tang, and White Chocolate Oni-Manju, a contemporary spin on the traditional steamed sweet potato confection.

This Koihei unagi dining experience is available through September 30, with a five-course menu priced at RM398+, a three-course menu at RM290+, and an a la carte set at RM180+. Reservations can be made by contacting Shangri-La Kuala Lumpur via phone or email.