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Rice on the rise at Nadaman at Kowloon Shangri-La, Hong Kong

Rice on the rise at Nadaman at Kowloon Shangri-La, Hong Kong

Hong Kong, 1 August 2019 – Chef Nobuo Tsuji, head chef of Nadaman Japanese restaurant, is excited to leave an impression on his discerning diners’ palates by presenting an award-winning seasonal rice course served in a clay pot.

The rice course features award-winning rice grains from the Kurosawa Farm, which is located in the Yamagata Prefecture of Japan. Complementing the rice are premium Japanese ingredients, such as sea urchin, abalone, sakura shrimp and matsutake mushroom; the items and flavours change every month. An option of plain white rice is also available. Chef Tsuji chooses to work with this particular rice brand because of its consistency in maintaining high quality, a sweet flavour and a lingering aftertaste. Kurosawa Farm has garnered a number of awards over the past several decades and there is a legitimate reason for these achievements.

Boasting over 500 years of rice cultivation history, Kurosawa Farm makes use of the seasons and works in harmony with nature to grow organic, healthy and flavourful rice grains in the Yamagata Prefecture. Soil is everything at Kurosawa Farm. The farmers process fish meat and other types of protein into amino acid, and then mix it with a carefully selected organic fertiliser; the finished mixture contains all the nutrients they need to fertilise the soil and crop. Soil inspections are also conducted yearly to ensure the rice grows in a healthy and natural environment.

The Yamagata Prefecture vaunts a great climate for rice plantation, as the fields take advantage of the diurnal-temperature variation, where the warmth of the sun nurtures the fields during the day and the cold locks in the moisture in every grain of rice at night. Every year, the cultivation process starts in March when they start preparing the soil. When the weather becomes warmer

and the snow starts to melt, the paddy fields absorb the melted snow which is full of nutrients. In April, the seeds are meticulously sown in the nursery, and the seedlings are then transplanted to the rice fields on the perfect day with the best weather in May. If the weather is good, the seedlings will grow. From July to August, rice cultivation is entrusted to the blessings of nature and nutrient management. Conserving organic nutrients within the soil is crucial. The farmers spray a special honey and seaweed extract onto the rice fields because honey has a bacteria control effect and seaweed activates the photosynthesis process, and together they add a special flavour to the rice grains. Everyone’s hard work will be paid off in October as it is the month of harvest. The cultivation cycle then resets.

Because of their commitment to freshness and quality, Kurosawa Farm only sells its award-winning rice, Yume-gokochi, which literally means ‘dreamlike’, to long-established restaurants, such as Nadaman where they know the rice will be handled with care and cooked to perfection. The farm has also obtained the ASIAGAP food safety and quality certification.

“Rice has always been perceived as a staple in the land of sushi,” said Chef Tsuji. “I hope this rice course will become a highlight of the meal for our guests and that they will be able to enjoy this course and appreciate the efforts put into each grain of rice.”

Nadaman, located on lower level 2, has an interior which incorporates strong Japanese flavours with a contemporary twist. Combining a range of Japanese dining experiences within one restaurant, Nadaman’s main dining area includes a sushi bar, double teppanyaki grills and a private teppanyaki room. The teppanyaki room seats up to 16 persons and is also known as the T-room for its long T-shaped table with a teppanyaki grill at the end. It features a cooking theatre with a dedicated chef. A divisible deluxe private dining room and tatami room are also available. Guests may call (852) 2733 8373 for reservations. 


فنادق ومنتجعات شانغريلا المتمركزة في هونج كونج، هي واحدة من الشركات الفندقية الرائدة في العالم، وتملك حاليا و / أو تدير أكثر من 100 فندقا تحت العلامة التجارية شانغريلا مع وجود مخزون لأكثر من 41000 غرفة. جميع فنادق شانغريلا فنادق ديلوكس خمس نجوم تتميز بمجموعة كبيرة من المرافق والخدمات الفاخرة.   تقع فنادق شانغريلا في أستراليا، كندا، البر الرئيسي للصين، فيجي، فرنسا، الهند، إندونيسيا، اليابان، ماليزيا، جزر المالديف، منغوليا، موريشيوس، ميانمار، الفلبين، قطر، سنغافورة، سريلانكا، سلطنة عمان، تايوان، تايلاند، تركيا، الإمارات العربية المتحدة والمملكة المتحدة.   وتملك المجموعة توجهات تنموية ملموسة بشكلٍ كبير في المشروعات  الكبيرة القادمة في أستراليا، البر الرئيسى للصين، كمبوديا، إندونيسيا، ماليزيا والمملكة العربية السعودية. للمزيد من المعلومات، يرجى زيارة


جهة الاتصال بالصحف

باتسي شان
مدير العلاقات العامة والشراكات


8726 2733 (852)


4966 2723 (852)

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