From 16 to 21 April 2013, Island Shangri-La, Hong Kong’s Nadaman Japanese restaurant will welcome Assistant Group Executive Chef Takayuki Oshima for a limited time only, from the Nadaman restaurant group in Japan – the origin of the fine culinary tradition, which has been inherited for more than 180 years.
During his visit to Hong Kong this time, Chef Oshima will present an exclusive dinner featuring a kaiseki menu to showcase his best creations, including Charbroiled wagyu beef, truffle and gold foil sushi, Kyoto bamboo shoot wrapped by Japanese beef, Vinaigrette herring with wasabi leaf, Dried mullet roe in Saikyo miso as well as Lobster and flower of Japanese pepper cooked in hot pot. The menu is priced at HK$1,280 per person and is subject to 10 per cent service charge.
Chef Oshima joined Nadaman in 1987 as Assistant Head Chef at the Nagoya branch, which is the flagship restaurant in the Kansai area. With the opening of Island Shangri-La, Hong Kong in 1991, he transferred to Hong Kong as the Head Chef of the hotel’s Nadaman restaurant until 1997. In 1998, he returned to Japan and held the same position at the flagship Nadaman branch at the Imperial Hotel in Tokyo. In 2012, Chef Oshima was promoted to Assistant Group Executive Chef in charge of Tokyo’s Nadaman restaurants as well as Zipangu, a new restaurant concept blending Japanese cuisine with Western elements.
Nadaman, on level seven of Island Shangri-La, Hong Kong, seats 128 people. The restaurant comprises a teppanyaki area, a sushi counter, as well as two private rooms and one tatami room. The restaurant opens from noon to 3 p.m. and from 6:30 to 10:30 p.m. daily. For reservations, please call (852) 2820 8570 or e-mail nadaman.isl@shangri la.com.