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  • TOP
  • Restaurant
    • Restaurant list/Reservation
    • List of restaurant galleries
    • Chef's Introduction
    • information
    • For those with food allergies
    • Gift certificates
  • Nadaman Shop
    • Shop list
    • About of Nadaman shop
    • How bento and side dishes are made
    • なだ万のお弁当
  • Online Store
    Search by category
    Special dish
    Dressing/Seasoning
    Japanese style soup and curry
    Cooking ingredients and rice companions
    Sweets and beverages
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プレビュー

MASTERS SUMMER FEASTS of 9

Period:1st August – 30th September, 2024
Price:JPY 25,300(inc. tax & service charge)
Nadaman restaurants will introduce a new event called "MASTERS SUMMER FEASTS" where guests can enjoy the taste of chief chefs from across Japan at a single restaurant in August and September. The fabulous recipes were originated by each branch master chefs and unified into one menu.
  • *Photos are for illustrative purposes only

■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.

Restaurant

The10th Nadaman Original Fair 『Hokuriku 4 prefecture Promotion』 ~23rd Oct – 30th Nov, 2024~

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店頭にてご予約承り中!

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ご予約は5/1(木)まで!

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感謝の気持ちを添えてお届けします!

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