IKIMASHO!

Fine Dining in Tokyo: Nadaman at Shangri-La

Nadaman at Shangri-La Tokyo Japan 4

‘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.)

Nadaman at Shangri-La Tokyo Japan

Chandeliers are a consistent feature throughout the hotel. This one at the entrance, inspired by rustling leaves on summer day, is made from 30,600 crystal beads and 780 pieces of crystal carved into the shape of gingko leaves.


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.

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A sculpture of gingko leaves scattered in the wind greets you as you enter Nadaman

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The design aesthetic also serves to subtly divide the interior space. 


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.


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[Yūhi Ginger ale with Yuzu citron] We opted for this refreshing drink to start with. Very good, although admittedly I’m a sucker for anything with yuzu in it, the Japanese citrus fruit.

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               [Spring cabbage mousse with crab / Marinated baby squid / Prosciutto ham] Our appetizers came as a trio and were as varied in texture as they were in flavour. Miss IKIMASHO loved the cabbage mousse, while my favourite was the squid. All the courses were timed perfectly, with the empty plates being taken away at the same time as the new ones being brought.

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[White onion soup] Closed…

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[White onion soup] … And open! Prior to eating this I could never have imagined how sweet onion could be. This was so, so good and unlike any onion soup I had had before.


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.

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[Seared sushi: red snapper / rockfish] Following the sashimi course came two types of seared sushi, flamed with a blowtorch. It was a clever way for the chef to transition from the raw fish in the last course to the cooked course that would follow.

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[Abalone] Miss IKIMASHO ordered the abalone, something we always enjoy when visiting her parents in Miyagi.

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[Beef Tenderloin] While I stayed traditional and went for the beef which was served on a large crouton the same way my dad cooked it when I was young. Both of these main courses served up nostalgia.

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[Sushi, left to right: shrimp, fatty tuna, egg, sea bream, surf clam, cod roe] Hang on, there’s more? Yes. Come hungry! Sushi brought the fish back into the equation and rounded the meal off nicely before dessert.

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[Seasonal fruits with Contreau jelly] One for her…

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[Vanilla ice cream and tapioca with Gula Malacca] And one for me…

And with that, our meal was done. We walked out of the restaurant full and content, out into the Tokyo night. ❤


IKIMASHO!

Follow in our footsteps:

https://www.shangri-la.com/tokyo/shangrila/

Images and text © IKIMASHO! 2019. All views expressed here are my own.

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