■Cold Dish

White sesame and soymilk tofu topped with stewed abalone, mini okra and lumpfish in puree mulukhiya soup

(Nagoya NADAMAN　Chief Chef　 Katsuhiro Ninomiya)

■Side Dish

Marinated octopus and scallop with Japanese ume-dressing cucumber, yam and myoga-ginger, served with grated white radish and wasabi

(Hiroshima NADAMAN　Chief Chef　 Yoshiyuki Nishiyama)

■Hot Dish

Seared pike conger and grilled matsutake-mushroom on gilled yam with kujo-leek, nanban-kohmi vinegar sauce

(Kobe NADAMAN　Chief Chef　 Takayuki Kanda)

■Sashimi

Bluefin tuna, seared rosy seabass, lightly fried kuruma-prawn and striped jack

(Shinjuku NADAMAN　Chief Chef　Takehiko Yoshida)

■Simmered Dish

Ise-lobster, tilefish, scallop dumpling, kamo-eggplant and winter melon in seafood miso soup, served in a small hot pot

(NADAMAN TAKANAWA Prime　Chief Chef　Harutoshi Suzuki)

■Side Dish

Cold corn cream paste topped with sea urchin, consommé jelly

Hairy crab meat and tomato mousse salad

(Sapporo NADAMAN Garden　Chief Chef　 Eichiro Onaka)

■Grilled Dish

Japanese black wagyu beef sukiyaki roll with matsutake-mushroom, egg yolk sauce

Ayu-fish confit on grated cucumber, pickled summer vegetables

(Osaka NADAMAN　Chief Chef　 Atsushi Takayama)

■Meal

Rice with grilled pike conger and matsutake-mushrooms in a clay pot, served with red miso soup and pickles

(Yokohama NADAMAN　Chief Chef　Tsuyoshi Motoyama)

■Dessert

Nadaman Swiss roll with peach compote, grapes with jelly

(Nakanoshima NADAMAN　Chief Chef　Keiji Sugimoto)

＊Kindly inform staffs if you have food allergy or any dietary restrictions.

＊Menu contents may change due to market supply condition.

＊Above prices include 15% service charge and 10% consumption tax.