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Anyone who knows a bit about Japanese food or has seen a few episodes of Midnight Diner will know that a Japanese restaurant hinges on the skill of its oyakata chief chef. Happily, the Island Shangri-La has just gotten a culinary star in appointing Masahiro Ogawa as sushi chief chef at its highly regarded kaiseki restaurant Nadaman.
With almost four decades in high-end Japanese cuisine, chef Ogawa has moved here from the Nadaman in Shangri-La Tokyo, and will focus on reviving the intimate eight-seat sushi counter in the Hong Kong branch. He has also spent decades cultivating relationships with direct suppliers in Japan, and so is able to bypass the usually rigid seasonal seafood ordering for the most up-to-date market yields.
In an era of trend-led dining, chef Ogawa’s sushi counter is an antidote thanks to an omakase experience focused on craftsmanship, treatments determined by the ingredient, and fantastic quality. Nadaman has also launched their Tour of Japan’s Finest Wagyu Series, which runs from June through to November. Monthly rotating menus take diners across regional bounties, beginning with rich Kagoshima Wagyu in June, then moving through the award-winning beef of Kumamoto and Miyazaki, before ending with the Omi Wagyu.
Nadaman was established in Osaka in 1830 and has served premium Japanese cuisine to royalty, world leaders, and global gourmands alike through the years. Hong Kong’s Nadaman is the restaurant’s first-ever outpost outside of Japan, so if you’ve always wanted to treat yourself to high-end Japanese gastronomy, reserve your spot at chef Ogawa’s table now.
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