Zipangu

Definitely one of KL's most alluring Japanese restaurants.

The sashimi seemed super-fresh, though the selection was run-of-the-mill.

Marinated crab organs with shredded crab meat. Can't go wrong with most of the seafood here; the crab tasted like it might have been in the ocean only hours before this.

Pot-au-feu with pan-fried foie gras, eel & winter melon. A perennial favorite; too bad the portion seems much punier than what it used to be several years ago.

Conger eel fritters with cheese salad. A letdown; the fritters contained more batter than eel, while the cheese was served as cold, stiff slices.

Braised beef. Not as tender as it could have been, but recommended for anybody who enjoys chunky slabs of beef with some bite in them.

Steamed clams in sake. Meaty and well-prepared, but basically forgettable.

Grilled barracuda. Not too fishy-tasting, but not outstanding either.

Soy bean soup with crab in stone pot. Would have loved it if the crab meat had been ripped out of the shell beforehand, but it was still tasty enough to recommend.

Avocado vegetable roll. Thanks to hearty helpings of creamy avocado, this was the most satisfying maki possible without any sashimi or soft-shell crab in it.

Chinese Chardonnay. Prefer the usual European, U.S. and Aussie wines.

Zipangu,

Shangri-La Kuala Lumpur.