Seasonal ingredients make Nadaman a top choice
Restaurant in Kowloon Shangri-la has long been a favourite of Japanese residents in the city
Nadaman has long been a favourite of Japanese residents in the city. The décor incorporates natural materials like bamboo and wood, and guests can sit by the sushi bar, teppanyaki grill or in booths for more intimate dining. Private rooms including a tatami room are also available.
Chef Nobuo Tsuji specialises in preparing authentic kaiseki and home-made sauces. Signature dishes include simmered fresh kinki fish from Hokkaido, simmered seasonal vegetables traditional style, sushi and sashimi. Kaiseki sets as well as fusion dishes are on the menu. There is an extensive selection of shochu, junmai daiginjyo and sake, as well as Japanese beers and wines by the glass.
Lower Level II, Kowloon Shangri-La, 64 Mody Road,
Tsim Sha Tsui East, Kowloon
Home-made fresh sea urchin
pudding with consommé jelly
Shrimp bisque custard with
black truffle sauce
Zuwaigani snow crab and
tomato capellini pasta
4 rooms, 16 ppl
See more of 2018’s 100 Top Tables here