Nadaman welcomes early summer with an exclusive collection of seasonal delicacies. Throughout June, our culinary team presents a series of Omakase menus that artfully unite time-honored Japanese craftsmanship with highly sought-after summer treasures. Crafted to delight true epicureans, these dining journeys offer a sophisticated exploration of land and sea across our Kaiseki, Sushi, and Teppanyaki specialties.

Sushi Omakase Kaiseki
An extraordinary dining experience awaits at our refined sushi counter, tailored for those who appreciate pure craftsmanship. The June Sushi Omakase Kaiseki begins with a unique appetizer of sweet hairy crab meat wrapped in premium Kagoshima Wagyu, elevated by a chilled consommé jelly. Allow Sushi Chef Ogawa to guide you through the ocean’s bounty with a daily presentation of pristine sashimi and hand-sculpted nigiri sushi. Balancing these cool flavours, the menu introduces crisp seasonal delicacies—including deep-fried mini abalone —alongside a warming mini hot pot of rich Kuroge Wagyu, beautifully brightened by diced summer vegetables and a hint of zesty Yuzu pepper.

Teppanyaki Omakase
The Teppanyaki Omakase delivers an unforgettable showcase on the iron griddle. To awaken the palate, the meal opens with a delicate starter of sweet hairy crab meat rolled with Kagoshima Wagyu, followed by a seasonal soup and fresh sashimi. The theatrical highlights unfold at the grill, where our chefs capture the natural sweetness of premium live lobster and live abalone. The experience culminates in a celebration of the season's premier land luxury: Kagoshima Wagyu. Guests will savour both the decadent sirloin and tenderloin cuts, seared to buttery perfection and accompanied by a comforting seasonal fried rice.

Kaiseki Omakase
Our June Kaiseki Omakase presents a beautifully paced, multi-course banquet that celebrates summer seasonality through impeccable technique and stunning visual art. The feast commences with a starter of hairy crab meat wrapped in rich Kagoshima Wagyu, followed by a comforting, sukiyaki-infused steamed egg custard. The sensory exploration continues with traditional delicacies, including homemade Mung bean tofu crowned with rich sea urchin and a four-kind assortment of fresh sashimi. Guests will then enjoy Japanese eel simmered with aromatic Arima sansho before indulging in the charcoal-grilled perfection of premium Kagoshima Wagyu sirloin and tenderloin. The evening closes with a fragrant clay pot of steamed Japanese corn and truffle rice.