Nadaman’s natural offerings are enhanced by bamboo and wood

Guests can sit by the sushi bar, teppanyaki grill or in booths for more intimate dining

PUBLISHED : Thursday, 09 March, 2017, 6:16pm
UPDATED : Thursday, 09 March, 2017, 6:15pm

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

Braised Yoshihama abalone in brown sauce

Stewed fish maw with crab claw in supreme chicken soup

Overview

Valet parking: yes

Vegetarian: 24 dishes

View: no

Corkage: HK$385+

Alfresco: no

Private rooms: 4 rooms, 16 ppl

Contact details

Lower Level II, Kowloon Shangri-La, 64 Mody Road, Tsim Sha Tsui East,

2733 8751

Daily: Noon - 2.30pm,

6.30 - 10.30pm

See more of 2017’s 100 Top Tables here