Beijing, 1 August 2017 – China World Summit
Wing, Beijing, a Shangri-La hotel, announces the appointment of Chef Hiroaki
Karasawa as the new chief chef of Nadaman, the hotel’s signature restaurant.
Chef Karasawa, who is from Tokyo, was
previously chief chef at Japanese Restaurant Zipangu by Nadaman at Shangri-La
Hotel, Kuala Lumpur; Nadaman Japanese Restaurant at Imperial Hotel, Tokyo; and Nadaman
Japanese Restaurant at the China World Summit Wing, Beijing for five years from
2010.
A highly skilled chef with
exceptional knowledge in traditional Japanese cuisine, Chef Karasawa brings a
wealth of experience from his various posts with the Nadaman Japanese
restaurant chain since 2001. With
nearly 28 years of expertise in Japanese cuisine, Chef Karasawa follows
the fine-tuned tradition of using only the freshest ingredients of the quality to create innovative Japanese dishes.
With Chef Karasawa at the helm,
guests can expect a delectable dining experience that is bound to impress even
the discerning palate.
Nadaman offers a taste of fine
culinary art. Here, guests can savour
time-honoured specialties, such as kaiseki-ryori
– which is described as the art of transforming the blessings of nature into
food – along with an extensive selection of authentic Japanese dishes, all meticulously
crafted using high-quality seasonal produce.
Meanwhile,
Akutsu Yoshiya, the chief chef from Nadaman Shinjuku Japan, will
visit Nadaman at China
World Summit Wing, Beijing from 7 to 13 August 2017. With 34 years of Japanese culinary experience,
Chef Akutsu started his career in Japan as the teppanyaki chef at Sengoku Steak
House in 1983. In 2009, he joined
Nadaman Shinjuku as chief chef.
On his
visit to Beijing, Chef Akutsu will present a special teppanyaki menu, which
includes Japanese and French infusion dishes. Highlights of his signature creations include Grilled
Live Lobster with Sea Urchin Cream Sauce and Rye Flour Bread, Sautéed Foie Gras
and Fully Mature Banana with Plum Shaoxing Wine Sauce, Australian Premium Beef
served with Garlic Chips, Watercress, Rock Salt, Pepper, Radish and Onion Sauce.
Nadaman opens daily for
lunch from 11:30 a.m. to 2 p.m. and for dinner from 5:30 to 10 p.m. For enquiries and reservations, guests may call (86 10)
8571 6459 or send an email to fbreservations.cwsw@shangri-la.com. They may also follow the hotel’s WeChat
account at “bjcwsw” for the latest offers and promotions.
About Nadaman
With a rich two-centuries-old
tradition of fine Japanese cuisine and gracious hospitality, Nadaman debuts at
China World Summit Wing, Beijing, treating discerning diners to traditional
Japanese cuisine. Nadaman also features
à la carte dining, ideal for business entertaining or simply socialising with
friends and family. A series of private
dining rooms, including a semi-private sushi bar, three semi-private teppanyaki rooms and three private
dining rooms, are available for occasions that are more exclusive.
Nadaman traces its roots to Osaka in 1830, when
founder Nadaya Mansuke opened his first restaurant, which later became the
foundation of today’s Nadaman group of restaurants. Since then, the group has expanded with
exclusive restaurants in Tokyo’s discriminating locales, patronised by the
country’s political and business elite, as well as at select Shangri-La hotels
in key Asian gateway cities.
Since its
origins in 1830, the Nadaman group of exclusive restaurants in Japan has strived
to transform contemporary Japanese dining while carefully preserving its
ancient culinary traditions. In
overseeing the debut of a new Nadaman in Beijing, Chef Karasawa Hiroaki
introduces a new menu promising to respect the time-honoured traditions of
authentic Japanese kaiseki cuisine while rolling out contemporary
authentic Japanese specialities.
About China World
Summit Wing, Beijing
With
unrivalled views over the city centre, China World Summit Wing, Beijing
occupies the upper floors of the China World Tower, which soars 81 floors over
the China World Trade Center complex in the heart of Beijing’s central business
district. The hotel comprises 278
guestrooms and suites, and some of the city’s award-winning dining and
entertainment destinations, with four designer restaurants, two bars and a
lounge, and three exclusive venues devoted to private dining. The hotel also houses Shangri-La’s signature
spa brand and retreat, CHI, The Spa, on level 77. The hotel provides fresh and clean air in all
guestrooms, restaurants, and banquet and recreation areas through an in-built
air filtration system.
Hong
Kong-based Shangri-La Hotels and Resorts currently operates over 95 hotels with
a room inventory of over 40,000.
Shangri-La hotels are five-star deluxe properties featuring extensive
luxury facilities and services.
Shangri-La hotels are located in Australia, Canada, mainland China,
Fiji, France, Hong Kong, India, Indonesia, Japan, Malaysia, Maldives,
Mauritius, Mongolia, Myanmar, Philippines, Qatar, Singapore, Sri Lanka, Sultanate of
Oman, Taiwan, Thailand, Turkey, the United Arab Emirates and the United
Kingdom. The group has a substantial
development pipeline with upcoming projects in Australia, mainland China,
Cambodia, Indonesia, Malaysia, Saudi Arabia and Sri Lanka. For
more information, please visit www.shangri-la.com.
PRESS
CONTACT:
Nora Li
Director of Communications
China World Summit Wing, Beijing
Tel: (86 10) 6505 2299 ext. 6314
E-mail: nora.li@shangri-la.com
Website:
www.shangri-la.com
Catherine Liu
Assistant Communications Manager
China World Summit Wing, Beijing
Tel: (86 10) 6505 2299 ext. 6316
E-mail: catherine.liu@shangri-la.com
Website:
www.shangri-la.com
For digitised pictures of the group’s
hotels, please go to
http://www.shangri-la.com/imagelibrary.