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Shangri-La Hotel Singapore Introduces NAMI Restaurant and Bar at the New Tower Wing: The Art of Japanese Fine Dining with a View

Shangri-La Hotel Singapore Introduces NAMI Restaurant and Bar at the New Tower Wing: The Art of Japanese Fine Dining with a View

Embark on a gastronomical odyssey at NAMI Restaurant and Bar, a new dining establishment located on level 24 of The Tower Wing of Shangri-La Hotel, Singapore. From the kitchen comes authentic and traditional Japanese cuisine, created with refinement and precision, reminiscent of a royal feast. The menu is a celebration of the country’s four seasons, best savoured through gokan, or the use of all five senses when dining. 
 
The cornerstone of NAMI is its Head Chef Shigeo Akiba, who hails from the Japanese city of Yokohama. With more than 30 years of culinary experience under his belt, he is first an artist and then an epicurean. Among the highlights of his career is preparing the wedding banquet of Japan’s Prince Akishinomiya and Princess Kiko, and later, their crowning ceremony. He has also had the honour of serving Emperor Akihito when he dined at the Nadaman restaurant in Tokyo. 
 
Additionally, Mr. Akiba has worked under Iron Chef Koumei Nakamura for five years as his executive chef. He managed the menus of all five restaurants owned by Nakamura, as well as developed the recipes for the dishes that the celebrity chef presented on the internationally popular cooking show on Fuji Television. Other famous personalities he has cooked for include Japan’s Princess Takamado Hisako, French movie star Sophie Marceau, Japanese-Chinese baseball legend Sadaharu Oh or Wang Chen-Chih and world-renowned Japanese symphony orchestra conductor Seiji Ozawa.
 
At NAMI, Mr. Akiba will bring to the table a recipe for dashi stock like no other – a culmination of his depth of experience, and the usage of superior quality ingredients. The backbone of Japanese cooking, dashi is as important as good knife skills are to sushi and sashimi. This is why it is often called the “Broth of Life.” 
 
Under Mr. Akiba’s direction, the dashi at NAMI will be made using the best kombu and katsuobushi. The former is sourced from the sea off northern Hokkaido, favoured for its sweet, deep, rich, savoury yet clear stock. The latter is from Kyushu, from a producer, Marufuji, that is so fastidious it only selects one piece out of 10,000 to be fermented and aged. The result is a more complex, sweeter flavour, intense fragrance and increased umami.
 
Using the dashi as a base, Mr. Akiba will create seasonal regional specialities, made in-house from scratch, from ingredients that come air-flown not just from Tsukiji market in Tokyo, but also from Kyushu and Hokkaido – all courtesy of suppliers with whom he has built relationships with for over 30 years. Adopting a minimalist cooking style, he prefers to let the fresh produce weave their magic, instead of masking them with heavy sauces or seasoning. 
 
Supporting Mr. Akiba in the kitchen are his disciples Assistant Chef Akira Sano, and Sushi Chef Hiroyuki Ono. Sano is the winner of the Japanese Food Youth Championship 2013, emerging top among 48 contestants from 48 prefectures. He aspires to lend a dash of innovation to the menu, particularly to the tapas served on the terrace. 
 
Ono started his career cooking general Japanese cuisine for eight years, before focusing on sushi at the renowned Sushi Kanesaka in Ginza, Tokyo. His unusual path means he can borrow knowledge about cooking techniques and ingredient flavouring and management into the sushi menu that he is responsible for.
 
Some of NAMI’s signature dishes not be missed include Pan-Fried Tuna Head with Chef Akiba’s Sweet Soy Sauce ($60), Steamed NAMI Abalone in Kimo Sauce ($90), Miso Penshell Clam with Uni and Ikura ($65) and Japanese Saga Wagyu Beef Sirloin A4 with Kyoto Vegetables and Dashi Broth ($70).
 
NAMI Restaurant and Bar is designed by Japan-based Bond Design Studio, the same firm that conceptualized the look of the new Tower Wing of Shangri-La Hotel, Singapore. Designer Ryoichi Niwata created a space that aims to enhance the experience of guests at NAMI by incorporating the refined elegance and simplicity of Japanese design aesthetic with the five key elements of stone, wood, water, trees and wind, which he features in the overall design for the new tower.
    
About NAMI Restaurant and Bar 
 
Address:Level 24, Tower Wing, Shangri-La Hotel, Singapore
22 Orange Grove Road, Singapore 258350
 
Opening hours:Lunch: 12noon – 2:30pm (restaurant and terrace)
Dinner: 6pm – 10:30pm (restaurant)
6pm – 12 midnight (terrace)
 
Seating Capacity: 
Total Indoor: 96 guests with two private rooms for 6 and 10 guests, respectively                                       
Reservations: Tel: (65) 6213 4398
 Email: dining.sls@shangri-la.com
 

Hong Kong-based Shangri-La Hotels and Resorts currently operates over 100 hotels with a room inventory of over 41,000.  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 and Saudi Arabia. For more information, please visit www.shangri-la.com.

Press Contact

Lesley Tan
Director of Communications

Phone

(65) 6213 4769

Fax

(65) 6737 2693

Address

22 Orange Grove Road, Singapore 258350

Email

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