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Nadaman Group Executive Chef Presents Exclusive Kaiseki Menu

Nadaman Group Executive Chef Presents Exclusive Kaiseki Menu

Shanghai, China, 12 June 2017 – From 3 to 9 July 2017, Nadaman at Pudong Shangri-La, East Shanghai will welcome Group Executive Chef Takayuki Oshima for a limited time only Kaiseki promotion. Master Chef Oshima is from the Nadaman restaurant group in Japan – the origin of the fine culinary tradition, which has been inherited for more than 180 years.
 
 
Master Chef Oshima has strained on rearranging long-standing tastes into a modern cuisine,
while carefully retaining the tradition of seasonal Japanese cooking. He has the courage to break through old traditions and thus create innovative dishes that not only preserve the essence of authentic Japanese cuisine, but also introduce creative ideas and concepts into cooking and garnishing. His cooking style is based on Kaiseki with a Tokyo touch, basically, traditional but with modernity. 
 
 
During his visit to Shanghai this time, Master Chef Oshima will present an exclusive dinner, featuring a kaiseki menu to showcase his best creations, including Simmered Japanese Spiny Lobster with Miso and Cheese Sauce and Truffle; Glutinous Rice with Grilled Eel wrapped in Bamboo Leaf; Blue Cheese sandwiched with Fava Bean; Fried Clam coated with Small Rice Crackers; Cream Cheese marinated in Kyoto White Miso Paste; Fresh Fig wrapped with Uncured Ham; Selected Prime Wagyu Beef Steak, garnished with Grilled Vegetables and Sukiyaki Beef Roll with Half Boiled Egg and Rice Bowl with Snow Crab Meat poached with Egg.
 
 
Master Chef Oshima, who became a non-classified grade cooking skill specialist (Japanese cuisine) in 2008, joined Nadaman in 1987 as Assistant Head Chef at the Nagoya branch, the flagship restaurant in the Kansai area. With the opening of Island Shangri-La, Hong Kong in 1991, he transferred there as the Head Chef of the hotel’s Nadaman restaurant. In 1998, he returned to Japan and held the same position at the flagship Nadaman branch at the Imperial Hotel in Tokyo. In 2015, Chef Oshima was appointed Group Executive Chef in charge of all Nadaman restaurants and leads their head chefs in creation of monthly kaiseki menu as well as ensuring food ingredients, taste, colors, presentation to reach the required standard.
 
 
Master Chef Oshima’s kaiseki menu is priced at RMB880 per person and is subject to 10 per cent service charge and 6% value-added tax. For reservations, please contact food and beverage reservations at (86 21) 6882 8888 extension 6888. Alternatively, send an e-mail to fbreservation.slpu@shangri-la.com.

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.

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Stella Gu
Director of Communications

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(86 21) 6882 8888

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(86 21) 6881 0368

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