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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.


(81 3) 6739 7899


Level 29

Operating Hours

Lunch: 11.30am - 2.00pm
Dinner: 5.30pm – 8.30pm (Last order)

*Temporarily closed until further notice.

Dress Code

Smart Casual

Smoking Policy