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Chef Tsuyoshi Motoyama

“We only use the freshest and highest quality ingredients.”

Chef Tsuyoshi Motoyama

Finest in Japanese culinary art

Chef Tsuyoshi Motoyama

With nearly 25 years of expertise in Japanese cuisine, Chef Motoyama ensures that guests benefit from the fine-tuned tradition of using only the freshest and highest quality ingredients to create innovative, award-winning Japanese dishes.

Chef Motoyama has being working under Nadaman Master Chief Oshima at Tokyo Imperial Hotel, Nadaman Senior Head Chef H.Suzuki at Island Shangri-La, Hong Kong and Nadaman Senior Head Chef F.Suzuki at Yokohama Intercontinental Hotel. His cooking style is based on Kaiseki with a Tokyo touch, basically, traditional but with modernity. He tends to add more soy sauce in his dish to present a stronger taste. His creative dish presentations provide impressive three-dimensional effects to customers.  


(86 21) 5888 3768


Level 2, Grand Tower

Operating Hours

11.30am - 2.30pm

5.30pm - 10.00pm

Weekend Sake Yaki
Sake Yaki Brunch
11.30am - 2.30pm (Saturday and Sunday)

Dress Code

Smart Casual

Smoking Policy

Nadaman accommodates both smoking and non-smoking guests.