EARLY SPRING LOBSTER KAISEKI AT ZIPANGU, SHANGRI-LA HOTEL, KUALA LUMPUR
Early spring is the season for lobster in Japan, as well as for the iidako octopus. These will be served in a six-course kaiseki dinner at Zipangu, Shangri-La Hotel, Kuala Lumpur from 16 to 31 March. This Early Spring Lobster Kaiseki menu features lobster in three courses, and also includes the vegetables of the season, such as field mustard. Early spring is also the time for sakura or cherry blossoms, and the flavour of these also appears in a dessert.