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Tradition exalted in culinary art

“Respecting tradition while highlighting the flavour of each individual ingredient creates a cuisine that respects the past and looks to the future,” explains Nadaman’s Chef Yoshida. These are some of his creations.

Foie Gras Egg Custard with Truffle Sauce

A twist on the traditional Japanese egg custard, with foie gras as an ingredient.

Kano Eggplant Wrapped in Wagyu Beef

Sautéd eggplant wrapped in thin slices of Wagyu.


03-6739 7899


Level 29

Operating Hours

Lunch: 11.30am - 2.00pm

5.30pm - 9.30pm (Monday - Saturday)
5.30pm - 9.00pm (Sundays and public holidays)

Dress Code

Smart Casual

Smoking Policy