Nadaman at Island Shangri-La, Hong Kong
Hong Kong
Отзывы
Visited Nadaman at Island Shangri-La Hong Kong for dinner and ordered two of the signature kaiseki menus together with another set menu and a bottle of sake. The food was generally very good. The highlights for me were the grilled beef tenderloin and striploin, which were beautifully prepared and full of flavour. The beef chawanmushi was rich and comforting, while the deep-fried congee roll was a pleasant surprise and one of the most memorable dishes of the evening. Not every course was equally impressive. The hairy crab appetiser lacked the flavour I was expecting, and I struggled to detect much crab in the dish. The beef of the same appetisers also contained a noticeable meat fibre which affected the texture. The ambience was excellent. We were seated by the window in a quiet semi-private dining area, which made for a very comfortable and relaxing evening. My main disappointment was the service. For a restaurant of Nadaman's reputation and price point, the pacing and coordination of the kaiseki experience could be improved. During the main course, one guest received and started eating the shio chicken dish while the two beef dishes arrived more than five minutes later. Kaiseki dining is as much about timing and flow as it is about the food, so this disrupted the shared dining experience. Service throughout the meal felt somewhat passive. Dishes were generally served without explanation, we occasionally had to pour our own sake, and tea refills were infrequent. Overall, the food and setting were enjoyable, but the service did not quite match the standard I expected from a luxury kaiseki restaurant within the Island Shangri-La. A good meal, but one that could have been elevated significantly with stronger service execution.
Had an incredible experience at Nadaman trying their upcoming May Teppanyaki Omakase menu. Every detail of the menu felt thoughtfully crafted, starting with highlights like the signature goose liver and a delicate chawanmushi (with the option of mini abalone), followed by a rich and comforting lobster miso soup. The true standout was the premium Miyazaki A5 Wagyu—perfectly cooked with melt-in-the-mouth marbling that truly lives up to its reputation. What made the experience even more special was watching the chefs in action. The teppanyaki grill felt like a stage, with each dish prepared so precisely it became a work of art. The quality of the ingredients really shines through, from the fresh seafood to the vibrant Japanese vegetables. Service was excellent throughout—attentive, professional, and warm without being intrusive. A beautifully executed seasonal menu that feels like a journey to Japan. Highly recommended if you’re looking for a memorable and refined dining experience.
The restaurant feels like it has seen better days and is definitely due for an overhaul/update. Seat cushions are torn and discolored and the whole ambiance just doesn't match a five star hotel anymore. We opted for the teppanyaki option of the restaurant. Overall, it is a fun experience as the live cooking adds to the energy in the room. The food is a little one dimensional. I get it, it is hard to be different with just soy sauce, butter and spring onions, but I would have hoped to see some flavor nuances/highlights with perhaps yuzu, Sansho pepper, sakura, or other interesting flavor profiles. The best dish, the sashimi platter, was actually not from the teppanyaki side but from the sushi side of the restaurant.
Service is insanely good, really friendly and helpful staff. Food wise, they serve pretty traditional generic Japanese cuisine. But you can tell the ingredients used here are high quality. Everything is done right too. Slightly more expensive than usual but the food and service are worth the price.
Title: A Masterful Evening at Nadaman – Elegance, Expertise, and Exquisite Wagyu There’s something quietly reassuring about dining at a restaurant with a legacy as rich as Nadaman’s. Tucked away in the Island Shangri-La, it remains one of Hong Kong’s most understated Japanese treasures—often overlooked, yet consistently delivering meals of remarkable finesse. Tonight, we experienced the Miyazaki A5 Black Wagyu Sukiyaki Set, a seasonal offering available only until the end of April. Priced at HK$1688 + 10% service charge per person, it’s an indulgence—but one that feels entirely justified from the very first bite. The meal unfolded with grace. The appetiser—boiled spring vegetables in bonito stock, paired with lightly seared surf clam—was a delicate opener, all subtle umami and seasonal brightness. What followed was a dish I’ll remember for some time: the foie gras chawanmushi, a Nadaman signature, crowned with a luscious crab sauce. The custard was impossibly smooth, the richness of the foie gras perfectly tempered by the sweetness of the crab. The sashimi course featured four varieties of the day’s finest—pristine, artfully sliced, and allowed to speak for themselves. But the main act, of course, was the sukiyaki. The Miyazaki A5 sirloin, generously portioned at 120g, arrived with marbling so delicate and evenly distributed it seemed to shimmer. Each slice dissolved on the tongue—rich, buttery, and utterly sublime. Served alongside was a small clay pot of Uonuma Koshihikari rice, steamed to fluffy perfection, intended to be enjoyed with the sukiyaki. There's something deeply satisfying about alternating between tender wagyu dipped in onsen egg, a bite of rice to soak up the signature broth, and the seasonal vegetables simmered to just the right tenderness. Dessert was light and refreshing, a quiet exclamation point on an evening of understated elegance. I must also commend the service. Every dish was introduced with care and clarity—our server was not only knowledgeable about the ingredients and their origins, but also genuinely passionate. It’s the kind of attentive, unhurried hospitality that makes you feel truly looked after. Nadaman may not court the crowds or chase trends, but evenings like this remind you why it has endured. If you appreciate Japanese cuisine at its most refined—and if you love wagyu—I urge you to visit before this special menu concludes in April. It’s a meal that lingers, long after the last bite.
