‘Surf & Turf’ with a luxurious, Japanese twist 🦐✨
Ever since my first introduction to Shangri-La hospitality in 2016, I have remained an avid fan. Their Far Eastern Plaza property in Taipei totally redefined my perception of what a five-star hotel should be, and set a benchmark for all other hotels to follow. I was, then, incredibly excited as I made my way a few weeks back to Shangri-La’s only hotel in Japan – their amazing property just beside Tokyo Station.
With a 6pm dinner reservation at the hotel’s signature Japanese restaurant, Nadaman, Miss IKIMASHO and I braved the Friday night rush hour, arriving just in time to catch the hotel’s huge, sparkling elevator up to the 29th floor.
The hotel’s interior design is stunning: minimalistic, yet at the same time outrageously overstated. Sleek black walls are complemented by chandeliers that wouldn’t be out of place in a royal palace. (To put this in perspective, the chandelier hanging over the Grand Staircase is made up of half a million crystal beads, and took nearly 5,000 hours to complete. This is just one of over fifty chandeliers throughout the hotel.)
Walking through the softly lit lobby, we wound our way up the Grand Staircase and found ourselves outside the entrance to Nadaman. Female staff dressed in perfectly pressed kimono led us to our table, and as I walked through the restaurant my eyes were immediately drawn to the beautiful golden sculpture hanging before me. This sculpture would serve to be an artistic metaphor of the food we would soon be eating: Japanese at heart, but with a undoubtedly modern approach.
And so, sitting at our table, our meal began. For the next two hours, we ate our way through the restaurant’s ‘Surf & Turf’ set menu. Back in Northern Ireland where I’m from, this usually meant a sirloin steak with some prawns scattered over the top of it. But of course, this being Japan – and Shangri-La no less – we were treated to something much, much more.
Below are some pictures of the meal we enjoyed that night, and one that we won’t forget in a hurry.
Of course, fish was to feature heavily in this menu and was celebrated in a number of ways. The sashimi course that was presented to us was perhaps the most beautiful I have ever seen, delicately perched upon a rustic tableware that almost resembled a podium, emphasizing the seafood’s greatness. A selection of white flounder, shrimp and horse mackerel, together with two different types of tuna – the toro (fatty tuna) being of a very high standard.
And with that, our meal was done. We walked out of the restaurant full and content, out into the Tokyo night. ❤
Follow in our footsteps:
Images and text © IKIMASHO! 2019. All views expressed here are my own.