A school of fish greets diners as they enter this contemporary restaurant. Natural materials such as bamboo and wood are used in the décor. Guests can choose to
sit by the sushi bar, teppanyaki grill or
in booths for more intimate dining.
Private rooms including a tatami room
are available.

Chef Tsuji Nobuo has joined Nadaman, creating some new dishes on the menu that highlight his skills and techniques. Signature dishes include simmered fresh kinki fish from Hokkaido, sushi and sashimi. Kaiseki sets are also popular. There is an extensive selection of shochu, junmai daiginjyo and sake, and Japanese beers and wines by the glass.

Signature dishes

Sweet and sour cabbage with chilli vinaigrette