Nadaman restaurants will introduce a new event called "MASTERS SUMMER FEASTS" where guests can enjoy the taste of chief chefs from across Japan at a single restaurant in August and September. The fabulous recipes were originated by each branch master chefs and unified into one menu.
＊Photos are for illustrative purposes only
■Cold Dish
White sesame and soymilk tofu topped with stewed abalone, mini okra and lumpfish in puree mulukhiya soup
(Nagoya NADAMAN Chief Chef Katsuhiro Ninomiya)
■Side Dish
Marinated octopus and scallop with Japanese ume-dressing cucumber, yam and myoga-ginger, served with grated white radish and wasabi
(Hiroshima NADAMAN Chief Chef Yoshiyuki Nishiyama)
■Hot Dish
Seared pike conger and grilled matsutake-mushroom on gilled yam with kujo-leek, nanban-kohmi vinegar sauce
(Kobe NADAMAN Chief Chef Takayuki Kanda)
■Sashimi
Bluefin tuna, seared rosy seabass, lightly fried kuruma-prawn and striped jack
(Shinjuku NADAMAN Chief Chef Takehiko Yoshida)
■Simmered Dish
Ise-lobster, tilefish, scallop dumpling, kamo-eggplant and winter melon in seafood miso soup, served in a small hot pot
(NADAMAN TAKANAWA Prime Chief Chef Harutoshi Suzuki)
■Side Dish
Cold corn cream paste topped with sea urchin, consommé jelly
Hairy crab meat and tomato mousse salad
(Sapporo NADAMAN Garden Chief Chef Eichiro Onaka)
■Grilled Dish
Japanese black wagyu beef sukiyaki roll with matsutake-mushroom, egg yolk sauce
Ayu-fish confit on grated cucumber, pickled summer vegetables
(Osaka NADAMAN Chief Chef Atsushi Takayama)
■Meal
Rice with grilled pike conger and matsutake-mushrooms in a clay pot, served with red miso soup and pickles
(Yokohama NADAMAN Chief Chef Tsuyoshi Motoyama)
■Dessert
Nadaman Swiss roll with peach compote, grapes with jelly
(Nakanoshima NADAMAN Chief Chef Keiji Sugimoto)
＊Kindly inform staffs if you have food allergy or any dietary restrictions.
＊Menu contents may change due to market supply condition.
＊Above prices include 15% service charge and 10% consumption tax.
