Nadaman: restaurant review

The first overseas branch of the Japanese institution, Nadaman inside Kowloon Shangri-La embodies over 190 years of tradition in kaiseki cuisine. Business travellers and loyal patrons flock here, with separate areas for teppanyaki, sushi and à la carte dining, and private rooms for discreet corporate affairs.

Pull up a seat at the teppan grill for sizzling delights from finely marbled Wagyu to lobster, or settle in for the kaiseki omakase where the seasonally rotating menu could incorporate home-made tofu with fresh sea urchin and simmered Hokkaido kinki fish.

A well-curated selection of shochu and sake complements the elegant cuisine.

Signature dishes

Home-made fresh sea urchin pudding with consommé jelly

Zuwaigani snow crab and tomato capellini pasta

Shrimp bisque custard with black truffle sauce

Contact details

Lower Level II, Kowloon Shangri-La,