Chef's introduction

Dishes that make you smile when you see them and taste them

Using ingredients and seasonings from around the world while retaining the tradition of seasonal Japanese cooking,
we serve a cuisine that offers a safe, happy satisfaction, such as KAISEKI (individually served exclusive Japanese dishes),
YAKUZEN (dishes prepared with herbal ingredients), as well as newly created dishes.

A long-standing restaurant is always new.

Since its inauguration in 1830, NADAMAN has strained on rearranging long-standing tastes into a modern cuisine,
while carefully retaining the tradition. We will steadily progress by pursuing the best taste and style of the times,
while keeping on the mainstream of Japanese cooking.

Corporate Executive Chef

Managing Director
and Group Corporate Executive Chef

Tetsuya Kamimura

Exclusive First-Class Cook Master

Born in Kochi Prefecture.
[Awarded Aichi no Meiko by the Governor of Aichi]

I seek to cook simply to bring out the best of seasonal ingredients, and serve dishes that satisfy our guests. Pursuing deliciousness in terms of the menu and serving methods, I seek to continue offering dishes that tempt our guests to taste again and again.

My commitment is to make the most of seasonal ingredients, cook simply, and serve something that pleases our customers. We will continue to explore the deliciousness of menus and presentation methods, and continue to provide dishes that our customers will want to eat again.

Executive Chef

Executive Chef

Kenji Nakahara

Exclusive First-Class Cook Master

Born in Kumamoto Prefecture.
After joining Tokyo Nadaman, he served as the head chef of Nadaman Chubu Headquarters (at that time), head chef of Shinagawa Nadaman Gaden (at that time), head chef of Aichi Expo store (at that time), head chef of Nadaman Chubo Headquarters Kitchen (at that time), and Nadaman Chubo Foods. After serving as the cooking manager, in 2020 he became Executive Officer and General Manager of the Food Division, which he continues to this day.

In addition to conveying the craftsmanship and taste cultivated in the tradition of Nadaman, we are also conducting research on the development of new products every day.

Executive Chef

Koji Nakayama

Born in Hiroshima prefecture.
After joining Nadaman, he served as head chef of Nakanoshima Nadaman and Kobe Nadaman, and in 2019 he was appointed Executive Officer, Kansai First Cooking Manager and Kyoto Nadaman Guest House Chef, where he continues to this day.

More than 20 years have already passed since I entered the world of cooking, which was my dream since I was a junior high school student. Compared to when we entered this world, the working conditions have improved considerably. We recognize that our challenge is how to develop this world in the future.

Executive Chef

Hiroshi Shirai

Exclusive First-Class Cook Master

Born in Chiba prefecture.
Joined Nadaman in 2016, receiving the Hokkaido Industrial Contribution Award (Ezo no Meiko by the Governor of Hokkaido). After that, in 2021, he assumed the position of Executive Officer Tokai Cooking Manager and Nagoya Nadaman Chef.

I continue to do my best, having a desire to eat delicious food as well as having a feeling that I want everyone to eat tasty food.I continue to do my best, having a desire to eat delicious food as well as having a feeling that I want everyone to eat tasty food.

Corporate Adviser

Kenji Kajita

Exclusive First-Class Cook Master

Born in Osaka Prefecture.
2010 Osaka Prefectural Excellent Technician Award (Naniwa Master Craftsman)
After joining the head office in Imabashi, Osaka, he trained mainly in Osaka and experienced Hong Kong Kowloon Nadaman. After returning to Japan, he served as head chef of Kobe Nadaman, head chef of Nakanoshima Nadaman, managing director and head of the cooking department, and was appointed special advisor in 2023. Up to now.

It has been 45 years since I trained in Osaka, the birthplace of Nadaman. We will also focus on

Corporate Adviser

Hiroshi Sakimoto

Born in Kyoto Prefecture.
After joining Nakanoshima Nadaman, worked as head chef at Kowloon Nadaman in Hong Kong, Osaka Tokyu Hotel (at that time), Sheraton Hotel (at that time), head chef at Sanchakaso and Kioi Nadaman, Executive Officer and Deputy General Manager of the Cooking Division before becoming Advisor in 2022. Appointed, up to the present.

Since I am involved in cooking, I would like to cook and eat delicious food. But I don't think it's a dish just because it looks pretty. We always keep in mind the basic principle of serving warm dishes hot and cold dishes cold.

Executive Sous Chef

Executive Sous Chef

Fumito Suzuki

Exclusive First-Class Cook Master

Born in Tokyo.
After joining Nadaman, he served as Nagoya Nadaman, Nadaman Applause store (at that time), Shanghai Nadaman chief, and Yokohama Nadaman chef.

I have figured out that Japanese cuisine is highly evaluated around the world during working at an overseas branch. I strive to produce dishes featuring overseas experience with authentic skills.

Executive Sous Chef

Harutoshi Suzuki

Executive Sous Chef

Born in Aichi prefecture.
After joining Nagoya Nadaman, he served as Hong Kong Island Nadaman Chief, Tokyo Nadaman Deputy Chef, and Nadaman Shiodome 47 Chef.

My mission is to improve my cooking skill for providing inspires Japanese dishes.

Executive Sous Chef

Takehiko Yoshida

Born in Fukuoka Prefecture.
After joining Nagoya Nadaman, he was assigned to Island Shangri-La in Hong kong, Tokyo Nadaman, and assigned to be a head chef of Shangri-La Tokyo. He is assigned to be a head chef of a new restaurant Shinjyuku Nadaman opening in 2021.

With my experience of overseas and maintaining Nadaman's historical tradition , I would like to create the new style of Japanese cuisine.

Senior Chief Chef

Atsushi Takayama

Born in Fukuoka Prefecture.
After joining Nakanoshima Nadaman, he trained mainly in Osaka, and in 2008 he became head chef of Osaka Nadaman, where he continues to this day.

I have decided to become a cook when I was young. I try my hardest every day to serve impressive and inspiring food for guests, maintaining tradition and having a spirit of inquiry.

Senior Chief Chef

Hiroshi Kawai

Born in Hyogo Prefecture.
After joining the Osaka Tokyu Hotel (at that time), worked at restaurants such as the Aichi Expo store (at that time), San Applause, and Hakone Nadaman Gaden. In 2013, he became the head chef of the same factory (in the Tokyo metropolitan area), which he continues to this day.

I would like to do my best to bring smiles to customers with Nadaman's lunch boxes and side dishes, and to make sure that as many people as possible can enjoy our long-established cuisine made with sincerity.

Senior Chief Chef

Tsuyoshi Suwada

Born in Kagoshima prefecture.
After joining Fukuoka Nadaman, he served as Chief of Nadaman Kitchen Fukuoka Mitsukoshi, Head of Fukuoka Nadaman, and Head of Nadaman Somiya.

I will continue to devote myself every day without forgetting my original intention so that I can offer dishes that make customers smile by interweaving my past experiences and new ideas.

Restaurants

NADAMAN MAIN BRANCH "Sazanka-so"

Hiromitsu Katoh

Tokyo NADAMAN

Fumito Suzuki

Tokyo NADAMAN

Susumu Kamegai

Kioi NADAMAN

Nao Takeshita

NADAMAN TAKANAWA PRIME

Harutoshi Suzuki

Shinjuku NADAMAN

Takehiko Yoshida

Shinjuku NADAMAN Hinkan

Yosuke Enomoto

Nihonbashi NADAMAN

Yasutaka Ichiyama

Kojimachi NADAMAN Fukuoka Bettei

katsuhiro Terada

NADAMAN Shangri-La Hotel, Tokyo

Nobuyoshi Moriguchi

Yokohama NADAMAN

Tsuyoshi Motoyama

Yokohama NADAMAN Hinkan

Ryu Yoshida

Hakone NADAMAN Garden

Takayuki Ishii

APPLAUSE

Tomonori Kanemaru

Nagoya NADAMAN

Hiroshi Shirai

Nagoya NADAMAN

Hirotsugu Kawazoe

Meieki NADAMAN Saryo

Katsuhiro Ninomiya

Nakanoshima NADAMAN

Keiji Sugimoto

Osaka NADAMAN

Atsushi Takayama

Osaka NADAMAN

Koichi Ota

Umeda NADAMAN Saryo

Tomonori Ando

Kobe NADAMAN

Takayuki Kanda

Hiroshima NADAMAN

Yoshiyuki Nishiyama

NADAMAN SOKYU

Hirokazu Kinoshita

Sendai NADAMAN

Shinji Suzuki

Sapporo NADAMAN Garden

Eichiro Onaka

Sapporo NADAMAN Garden

Kunio Takahashi

Sapporo NADAMAN Saryo

Hirokazu Okada

Cooking Division

Yutaka Hokonohara

Cooking Division

Koji Yoshimoto

Cooking Division

Yasuo Sekiguchi

Cooking Division

Takao Kojima

Cooking Division

Kenji Nakano

Cooking Division

Akio Takahashi

Cooking Division

Yusuke Kawata

Deli Delights

Department of delicatessen and grocery

Kenji Nakahara

Department of delicatessen and grocery

Hiroshi Kawai

Department of delicatessen and grocery

Tsuyoshi Suwada

Department of delicatessen and grocery

Akimitsu Maekawa

Department of delicatessen and grocer

Masami Yamashita

Delicatessen

Masakazu kozawa