June 8, 2017

Kozan Teppan-yaki | Shangri-La's Rasa Ria Resort & Spa



Kozan Teppan-yaki is the in-house Japanese Teppanyaki restaurant of Shangri-La's Rasa Ria Resort & Spa, Kota Kinabalu. Kozan (高山) is a Japanese word which means "mountain", which is a name inspired by Sabah's most recognizable icon, Mount Kinabalu.

Teppanyaki Chef Jimmy Lo | Kozan Teppan-yaki

The restaurant is headed by Teppanyaki Chef Jimmy Lo who had years of experience in various Japanese restaurants in Singapore. He finally came back home to Sabah to join Shangri-La's Rasa Ria Resort & Spa as Teppanyaki Chef for Kozan Teppan-yaki.



We sat at the main teppanyaki table to watch Chef Jimmy in action as he sliced, diced and sizzle his delectable teppanyaki creations. Kozan has a Teppanyaki Set Menu with a very good selection of meat, fish and vegetables. I went for their signature Kozan Set.

Sashimi | Kozan Teppan-yaki

For starters, I was given a serving tuna and salmon Sashimi. Both tasted very fresh, especially the salmon which was sweet and creamy.

Duck Foie Gras | Kozan Teppan-yaki

The first Teppanyaki item served was the Duck Foie Gras. The grilling gave it a chewy crust while the inside remained soft and buttery. It had a glossy glaze with a light sweet and salty taste which brought out the savory goodness of the foie gras.

King Prawn | Kozan Teppan-yaki

The next one was the King Prawn. Shelled and sliced, the prawns were plump and tender to the bite. You can tell the freshness from the prawn's natural sweet taste. At this point, I already want a cup of rice to go with this dish.

Tasmanian Ocean Trout | Kozan Teppan-yaki

A generous serving of Tasmanian Ocean Trout was then handed in front of me. The meat was so tender that you can cut through it using chopsticks. It was drizzled with a creamy sauce that adds to the enjoyment of every bite of this dish.

Australian Black Angus Beef Tenderloin | Kozan Teppan-yaki

These chunks of Australian Black Angus Beef Tenderloin were super soft to the bite and very flavorful. Little seasoning was used to ensure that guests get to taste the natural flavor of the meat. Pieces of fried garlic slices added a contrasting crunch and flavor to the beef.

Fried Vegetables | Kozan Teppan-yaki

Assorted Fried Vegetables gave me a break from all of the meat and fish Teppanyaki. Crunchy and sweet, with hints of garlic and onion, and coated in a light glaze that added flavor and character to the dish.

Garlic Fried Rice | Kozan Teppan-yaki

Finally, the one that I have been waiting for. The Garlic Fried Rice gave me that sense of satisfaction after eating all of those glorious meat and seafood teppanyaki. All the flavors coat every grain of the Japanese rice, and each mouthful brings back memories of the beef, the prawn and of the fish teppanyaki.

Mochi Ice Cream | Kozan Teppan-yaki

Ending my meal was a serving of their Mochi Ice Cream. What a beautiful way to cleans the palate with all the flavorful dishes I had that night. I love the matcha flavor lingering inside my mouth as I chew on the rice cake coating of the ice cream.



It was indeed a lovely night of great food, live cooking entertainment and great conversations with the chef. Coupled with fresh ingredients, superb sauces and excellent presentation, Teppanyaki dining is definitely something that guests at Shangri-La's Rasa Ria Resort & Spa should try during their stay. The restaurant also accepts walk-in guests and is open daily for dinner.



When dining at Kozan Teppan-yaki, don't forget to provide your Golden Circle (GC) Membership Number upon payment to earn GC Award Points. You can then redeem these GC Award Points to pay, in full or in part, your future dining bills at any participating Shangri-La restaurants around the world. If you're not yet a Golden Circle member, you can join here for free.

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Kozan Teppan-yaki
Level 1, Garden Wing, Shangri-La's Rasa Ria Resort & Spa
Pantai Dalit Beach, Tuaran, Kota Kinabalu, Sabah, Malaysia
Contact: +60 (088) 797-888
Email: rrr@shangri-la.com
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Dinner Schedule: 6:00pm - 10:30pm

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