In the 1990s, Chef Nadaman became widely known through the Fuji TV show "Iron Chef," and since joining Asahi Beer in 2014, the restaurant's direction has changed. Each branch has its own unique style and flavors. This particular branch was quite impressive. The food, atmosphere, service, and night view were all fantastic. Every dish we had was superb, with the foie gras chawanmushi and live sea urchin truffle kamameshi being particularly memorable. The perfectly marbled beef dishes were also delicious, although as I age, I find myself preferring leaner meats. I tried non-alcoholic sparkling wine for the first time, and it was surprisingly rich and tasty. Even as a big eater, I found myself getting comfortably full during the kaiseki course. The generous portion of live sea urchin truffle kamameshi allowed us to take some home for a late-night snack. Perfect for a special occasion. Thank you for the feast. *Barrier-free access. Baby strollers and wheelchairs are also welcome.

September of the 5th year of Reiwa update (visit in late August) around 1:15 PM, I decided to visit Nadaman on the 29th floor. When I inquired at the reception if I could use the I Outlet Manager, they said it was available. I said, "If it's available, I'll use it," and then they realized my presence and said, "Oh, you are Mr. Yamato. I apologize for not noticing." I was seated by the window slightly to the left. The staff was the same as last night, Captain Ta. Immediately, Chef M also came to greet me. - Today's clear soup: $23 (excluding 15% service charge) - It was not to my liking, but... - Ikura Gunkan: $9.50 - It was delicious, but didn't impress me as much as before. - Tekka Maki: $18.70 - The Tekka Maki at Hamashiba was better in terms of taste and value. - Inaniwa Udon (cold): $13.20 - Seasonal fruit Coantro jelly, summer version: $14.30 - Excellent taste and value. Around 2:10 PM, I was escorted to the 28th floor until Chef M and Captain Ta were no longer visible. Overall rating: 4.5 ← 4.6, Taste: 4.4 ← 4.5, Service: 4.3 ← 4.5, Value for money: 4 ← 4.2.

Visited the 29th floor Nadaman Shangri-La Hotel Tokyo in August of the 5th year of Reiwa around 6 pm. Welcomed by Chef M (served wine jelly) and seated at the usual window-side table. Assisted by the new Captain Ta (omitted). Heard that Ms. Tu had retired, a staff member who had brought a sense of weight (dignity) to this restaurant. The head of the sushi counter, Mr. O, came to greet us. We ordered the Sushi Course (8 pieces), Tempura Assortment, Vegetable Tempura, and Fatty Tuna Roll to share. I ordered seared sushi appetizer (2 pieces), spot prawn, and warm soba. (Tempura was mainly for me) The Lounge Manager Fu came to greet us! Chef M's chilled dish (winter melon, small taro, okra, tender octopus, herring roe): simply exquisite. Nigiri sushi: Seared sushi appetizer 2 pieces (mackerel, fatty tuna), Spot prawn: usually warm but was cold this time, Fatty tuna roll. Mr. O brought a special dish: piping hot. When I mentioned that the usually warm spot prawn was cold, Mr. O felt very apologetic and left. After a while, Captain Ta brought the spot prawn again, which was now warm and flavorful. Captain Ta also mentioned that Mr. O had said he would strive to do better. Vegetable Tempura: fig, Moroccan eggplant, myoga ginger, eggplant, onion, corn, shiitake mushroom, taro. Tempura Assortment: 4 spot prawns, squid with shiso leaf, scallop, herring, lotus root, round eggplant, shiitake mushroom, young corn, green asparagus. The tempura prepared by Chef M, who is not a tempura chef, is incredibly amazing, rivaling the top tempura restaurant in the nation. Soba (warm): not outstanding, so opted for soba soup. Seasonal fruit from Chef M: coriander jelly, summer version. The jelly is shaved like shaved ice. I deeply respect Chef M for his innovative summer version of the already perfected dish. Total cost around 33,000 yen. Towards the end, F.AM came to ask how the meal was (grateful). The new sushi counter staff, Ko, came to greet us. Around 7:30 pm, bid farewell to Chef M, Vice General Manager S, and F.AM until they disappeared from view. Returned to the room feeling happy. Overall rating 4.7 out of 5, up from 4.6.

Mr. Namada @ Shangri-La Hotel Tokyo Mr. Namada's style of afternoon tea features hand-rolled sushi and a savory-heavy Japanese menu. The sweets also include Japanese confectionery such as matcha, sweetened red bean paste, and bracken rice cakes, all balanced with a touch of Western elements. Just like last time, which I believe was also during the summer season, the dishes, as well as the presentation and tableware, have been changed to offer a different atmosphere. With 15 types of tea available, served in cups rather than pots, you can enjoy a variety of teas within the allotted time. The afternoon tea time seems to be not well-known, as the place was quiet, allowing us to relax and enjoy the view while spending a peaceful afternoon.

I don't usually post on Tabelog, but the food was so bad that I had to. I ordered a sushi set. My companion had an eel rice bowl. The other person had a soba and tuna bowl set. The food for the other two arrived within a normal time frame. My companion complained that the eel was not good. I took a bite and it tasted muddy with an unpleasant smell spreading in my mouth. I asked for some sansho pepper (should have been served with the eel from the start!). Even with the pepper, it still tasted bad. The sushi took a long time to arrive, even though it should have come before the eel. Just as I was thinking of leaving, it finally appeared. The waiter, who struggled with Japanese, explained each piece of sushi, but mistakenly called one piece "kohada" instead of "shinko." The sushi was also not good. The fish and rice were both subpar. It's understandable that the prices are high because it's a hotel, but I wish they would serve better quality food. The reputation of Nada-Million is at stake.

The food was delicious. However, as a drinker, the high prices of alcohol hurt. Well, it's a hotel so it can't be helped. It might be good for inbound customers, but for those who drink a lot, I recommend having meals at Tokyo Station or somewhere else!

In May of the 5th year of Reiwa (last used at the end of April), around 6 o'clock, I went to the 29th floor of Nadaman. The receptionist noticed me right away and Ms. Tu escorted me to my usual window seat. Chef M came to greet me promptly. (One bite of sweet potato) I made a special request for the Tenju. □ Tenju 4000 yen (tax included, plus 15% service charge) △ Lotus leaf salad, Shirasu □ Fuki simmered △ Scallop soup □ Pickles □ Seasonal fruit cointreau jelly 1430 yen; Melon, mango, strawberry, mandarin orange, blueberry, raspberry: refreshing and smooth. Around 7:30, I left with the manager seeing me off. Chef M and Ms. Tu escorted me to the elevator. ★ Taste 4.9 ← 4.8, Cost performance 4.8 ← 4.7.

Located just a 1-2 minute walk from the Marunouchi North Exit of Tokyo Station, "Nadaman" is a restaurant situated in the prestigious Shangri-La Hotel Tokyo on the 29th floor. This hotel is the first of the Shangri-La Hotels & Resorts chain in Japan, occupying 11 floors of the Marunouchi Trust Tower Main Building adjacent to Tokyo Station, making it conveniently located for transportation to various attractions in Tokyo. The restaurant specializes in Japanese cuisine, sushi, and teppanyaki. The luxurious interior of the restaurant matches the upscale ambiance of the hotel. During a celebratory meal at Nadaman Shangri-La Hotel Tokyo, the popular Wagyu beef lunch course was ordered, accompanied by a red wine and yuzu cocktail. Each dish was beautifully presented and delicious, showcasing the high-quality ingredients and skilled culinary techniques. The experience at Nadaman in Shangri-La Hotel Tokyo was truly impressive and worth the price.

I had a business dinner combined with a meeting at Nada-Man restaurant located in Shangri-La Hotel Tokyo! We had the meeting before the meal, so we were provided with a private room! The private room was amazing, it even had a sofa! I wonder what the sofa was for? haha Of course, the food was also excellent! The main dishes were teppanyaki and sushi! We enjoyed these dishes along with the night view of Tokyo Station area! It was a fantastic time in the luxurious space of Shangri-La Hotel!

In March of the 5th year of Reiwa, I arrived at Nada Man on the 29th floor a little after 6 o'clock. The entrance (reception) was unmanned. Upon entering, a female staff member noticed me and guided me to a seat by the window. I felt an improvement in the menu options, with more choices available. Then, Ya-san from the front desk came to check the communication with Shangri-La on my phone. In the meantime, Chef M came to greet me and presented me with the new creation of Cannele from New Mito. Ya-san took my phone and took care of it. The newly appointed Manager I (who worked at a Japanese restaurant in Iidabashi for 15 years) came to greet me. Ya-san then installed the Shangri-La app on my phone and brought it to me. - Vegetable Tempura: ¥2090 (tax included, plus 15% service charge); includes butterbur sprout, bracken, lotus root, bamboo shoot, shiitake mushroom, eggplant, asparagus, young corn. Even though Chef Moriguchi is not a tempura specialist, the tempura he fries is comparable to or even better than top-notch tempura from places like Fukamachi or Tenichi. - Ikura Gunkan Sushi x2: ¥880 each = ¥1760; the ikura here is particularly good. They gave me 2 extra pieces as a service (grateful). - Soba (hot): ¥990 - Seasonal Fruit Coriander Jelly: ¥1430; compared to my usual order, the coriander jelly was significantly less, so I was planning to ask Tsuru-san if the chef had changed, but when the chef appeared, I asked if there had been any changes, and he said there hadn't. I pointed out that the amount of coriander jelly was completely different, and he said he had been too busy to check and had someone else handle it. He said he would make it again right away. Sushi Chef O came to greet me with my favorite pickled Chinese cabbage. It seemed tough for them as their right-hand man, Mr. Ma, had retired. A year ago, Ya-san left, and this was the third manager in a year!? Watching the other female staff, it felt like they were focused more on "work" than "service." This must be tough on Chef M. The same dish can vary in satisfaction by 20-30% depending on the service. I left around 7:45 after being seen off by Manager I. I waited for Ya-san to be free at the front desk, but Chef M came and said, "I couldn't see you off in time because I was busy." He came all the way to see me off in the midst of his busyness (grateful). They mentioned that they had raised prices, so I will try to upload photos of the menu as much as possible. Overall rating: 4.6 (was 4.7), Service: 4.3 (was 4.5)

The private room was spacious. The celebration appetizers included sea urchin, milk tofu, edamame, eel sushi, tender octopus simmered with seasonal vegetables and squid, and a clear soup with nori and red and white rice cakes topped with gold flakes. The main dishes featured marinated sea bream, striped jack, and tuna, as well as braised beef cheek with pickled plum and bamboo shoots. The side dish was a salad of snow crab. The meal included wagyu beef and vegetable rolls, grilled golden-eye snapper with yuzu, and rice crackers shaped like rice ears. The rice dish was cooked with whitebait and green peas. For dessert, there was a seasonal fruit and Cointreau jelly.

A Japanese restaurant located on the upper floors of Shangri-La Tokyo, just a 1-minute walk from Tokyo Station. The course menu includes sashimi, tempura, steak, and sushi, allowing us to enjoy a variety of dishes. Each dish brings out the flavor of the ingredients and offers great value for the price. The view from the table was also great, and we were able to enjoy a quiet and leisurely meal.

"Nadaman" at Shangri-La Hotel Tokyo continues the tradition that has been passed down for centuries. With over 190 years of history, this traditional Japanese restaurant is loved by people from all over the world. You can choose from various dishes such as teppanyaki, sushi, and authentic kaiseki. For this visit, we selected the top-tier teppanyaki course. It featured premium ingredients like selected black wagyu fillet and black abalone, and the live teppanyaki performance was truly exceptional. 📍Name: Nadaman Shangri-La Hotel Tokyo 📸IG: @nadaman_official 💰Price range: ¥20,000 to ¥29,999 🚉Nearest station: Tokyo 📍Address: 1-8-3 Marunouchi, Chiyoda-ku, Tokyo 📞TEL: 03-6739-7899 #NadamanShangriLaHotelTokyo #Nadaman #TokyoGourmet #TokyoLunch #TokyoDinner #YaesuGourmet #YaesuLunch #YaesuDinner #Teppanyaki #Steak #TokyoJapaneseCuisine #TokyoTeppanyaki #MarunouchiTeppanyaki #MarunouchiDate #MarunouchiGourmet #TokyoStationGourmet #TokyoStationLunch #TokyoStationDinner #ChiyodaGourmet #NationalFoodTour #NationalGourmet #CEO'sNationalFoodJourney #food #tokyorestaurant"

I visited a restaurant with my boss, and it was a very high-class place that served a variety of delicious Japanese dishes. Everything was so tasty, and I enjoyed every bite. It was great to have a meal at such a prestigious restaurant. The chef was also very engaging and made the conversation enjoyable.

We used it for a business dinner. The food and drinks were delicious. It was a bit disappointing that there seemed to be a reduction in staff due to the coronavirus, as many of them appeared to be part-time workers, including the staff assigned to our dinner table.

Lunch was eel, not ramen as shown in the photo. There was no ramen on the menu, so it couldn't be helped. If anything, I must have made a mistake in choosing the restaurant since Nadaman shouldn't have ramen anyway. It was incredibly delicious. I indulged myself in luxury from midday.

The appearance and service are both very good ✨ The taste is neither exceptionally good nor bad, just a typical kaiseki meal. There wasn't anything that was incredibly delicious, but everything was tasty. It would be even better if there was a dish that was truly impressive. Thank you for the meal.

This is my first time here. The Christmas decorations at Shangri-La are cute and lovely. The lobby is small, but the women's restroom on the 28th floor is really nice. It's decorated with ceramic heels and sandals. There wasn't anything special about the restroom on the Nada Man floor. Now, I'm hungry and I want to eat a lot, but the atmosphere here doesn't seem to match that. Surprisingly, it's quite crowded. There are two course options, with the cheaper one being 18,500 yen. But just udon alone costs 990 yen, which is surprisingly high. And a cola costs 1,210 yen - why?! Udon is cheaper, right? Today, I'm with my father's guests from overseas. They offered to pay, so I was holding back, but then my son slyly asked if he could add a steak to the course. Wait, wait. Sweat. But the rich are indeed generous, encouraging us to order more. The course steak was delicious and the portion was just right. The scallop and squid sashimi were tasty. The sushi was okay, but the red tuna was disappointing as it was similar to the sashimi. I wished there was more chu-toro if possible. The tempura was just average, with small shrimp, a bit disappointing. The dessert jelly was refreshing and good. It's understandable that the prices are high because it's Nada Man, but come on, what are you saying even though someone else is treating you? I'm sorry. I'm really grateful for being brought here. Please take my personal opinion with a grain of salt.

Visited the Shangri-La Hotel Tokyo restaurant on the 29th floor in November of the 4th year of Reiwa, around 1 o'clock. Met by Chef M and Mr. K, who had recently transferred as the new manager. Sat at the usual seat at the sushi counter, with Chef O as our chef. Opted for the Waraka course at 8690 yen, which included sashimi and tempura. Started with a sashimi dish of buri and daikon, followed by a fruit tomato jelly appetizer. The tempura assortment included shrimp, taro, abalone mushroom, shrimp, and ginkgo nuts. The sushi selection included hirame, toro, shrimp, ikura, kohada, akami, tamago, anago, and negitoro roll. Finished with a seasonal vegetable dessert with assorted fruits. Chef O also came by to greet us with canelé and croissant. Had a lively conversation with Chef O and left around 3 o'clock after being seen off by Chef M.

I used this restaurant for a meal with an important person. They had reasonably priced options like tempura rice bowls for lunch. I ordered a tempura set meal and was impressed by the use of high-quality ingredients like scallops. The staff were attentive and discreetly placed nearby, which made it a reliable choice for business meetings.

In October of the 4th year of Reiwa (visited in September), around 6:30 PM, after finishing a pleasant conversation with the general manager S, it was decided to have dinner at Nada Man with the escort of the GM. Welcomed by the hostess H and seated near the entrance. The head chef M immediately came to greet us. Our server was Ms. Tu. - Assorted vegetable tempura: 2090 yen (tax included, plus 15% service charge); featuring nagaimo, king oyster mushrooms, eringi mushrooms, lotus root, baby corn, asparagus, shiitake mushrooms, and eggplant. The tempura, fried by the head chef M (not a tempura specialist), was so exceptional that it could rival or even surpass that of a renowned tempura restaurant. I was truly impressed. - Cold soba: 990 yen; the soba here is too much to eat in one go. It's hard to handle without the dipping sauce. I should avoid ordering the large portion of soba in the future. (omitted content). Received greetings from the sushi counter chef O and Ma while leaving.