Nadaman at Kowloon Shangri-La, Hong Kong — Restaurant in Kowloon

Nadaman Teppanyaki – A 15-Course Masterpiece at Kowloon Shangri-La

If you’re looking for an unforgettable teppanyaki experience in Hong Kong, Nadaman at Kowloon Shangri-La delivers perfection on a hot plate. I indulged in their 15-course tasting menu, and it was nothing short of culinary artistry—each dish was exquisitely prepared, beautifully presented, and bursting with flavor.

🔥 The 15-Course Teppanyaki Journey – A Symphony of Flavors

Every course was a standout, but here are the highlights:

🦐 Sweet Shrimp & Cod Roe Monaka

A delicate crispy wafer filled with sweet shrimp and mentaiko (spicy cod roe)—an explosive umami start.

🐟 Seared Bonito with Ponzu Jelly & Onion

The lightly torched bonito paired with refreshing ponzu jelly was a perfect balance of smoky and tangy.

🍣 Crispy Tuna Toro Sushi

Melt-in-your-mouth fatty tuna on a crispy rice base—simple yet luxuriously satisfying.

🥗 Chef’s Special Caesar Salad

Not your average salad! Smoky bacon, black pepper dressing, and crisp greens made it surprisingly memorable.

🦞 Grilled Baby Lobster

Succulent, buttery, and perfectly grilled—the natural sweetness of the lobster needed no extra embellishment.

🥩 Sliced Wagyu Beef with Garlic

The star of the show—paper-thin Wagyu, seared to melt-in-your-mouth perfection, with crispy garlic chips adding a punch.

🍚 Squid Ink Fried Rice

A bold, savory finish—the inky black rice was packed with deep seafood flavor and wok hei (that smoky wok aroma).

🍧 Refreshing Interludes

The yuzu citrus sherbet was a brilliant palate cleanser, and the Japanese warabi mochi (jelly-like wagashi) ended the meal on a light, sweet note.

👨🍳 Chef’s Performance – Entertainment & Expertise

The teppanyaki chef was a maestro—engaging, skilled, and passionate. Watching him slice, sear, and flame-grill each ingredient with precision was as enjoyable as eating it.

🍷 Impeccable Pairings & Service

The staff timed each course perfectly, and the sake/wine recommendations were spot-on. The lobster miso soup was a comforting, umami-packed finale.

💰 Worth Every Penny (HK$988/person)

For 15 courses of this quality—premium seafood, Wagyu beef, and creative twists on Japanese classics—this is a steal for a Michelin-level experience.

🌟 Final Verdict – A Must-Try Teppanyaki Omakase

Nadaman’s 15-course teppanyaki menu is a journey through Japan’s finest flavors, executed with precision, flair, and luxury. Perfect for special occasions—or if you just want to treat yourself senseless.

5/5 stars – Flawless from...

Restaurant Review📋

Food🍽 🐟Amadai Urokoyaki with Fish Intestine Creamy Sauce Extremely Crispy but not oily at all Skin & Scale; Fresh, Umami, Tender & Succulent Fish Stunning Umami & Savoury creamy Sauce First-seen Deep Fried 180-200℃ "PopRice"

🦐Ebi & Ebi paste Sushi Clear, Springly & Tranquil Ebi Meat with Slightly Torched Ebi paste, light & intense in a bite. Fantastic

Beancurd Sheet Tofu & Uni with Deep Fried Tiny Fish🐟Mizuna🌿 First timr for Tofu with Beancurd Sheet in between. Soft & Slightly Texture with Strong Bean Flavor. Paied with Fresh & Umami Uni. Stunning Crispy & Refreshing Mizuna with Crispy but totally not oily Deep Fried Tiny Fish🐟Stunning

Matsutake🍄Steamed Egg🥚 Extremely Silky Steamed Egg🥚with Matsutake with Remarkable & Pleasant Matsurake. What a memorable, soft & elegant taste

Clam Soup Soul soothing & umami clear soup. A peaceful ocean🌊scene popped up in mind. Thanks Mother Earth🌎

Melon🍈& Grapes🍇 Enjoyed inner Happiness with Natural Sweetness & Aroma

Ambience💗 Clean, Elegant & Comfortable Spotless Service

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Service was attentive, but lacking quality one should offer at that price. Tea cups got refilled very often, but tea their serving kettle was luke warm which had been refilled with plain water so many times that our tea was luke warm and tasteless.

Sashimi was fresh, however they did not serve hand rolled sushi promptly. By the time we got to eat, seaweed sheet already turned soft and chewy.

Wagyu steak was cooked to medium rare as requested, though it was just warm by the time we were served. It seemed to be cooked on a stove on medium heat too as the meat was lacking the sizzling element. The chef had totally wasted a piece of $1200 protein.

Sake was served in the original bottle, in an ice bucket. We were astonished that it wasn’t served in a more elegant piece of pottery or sort. Afterall, Nadaman brand themselves as high end Japanese restaurant situated in Shangri La. The consolation is, you can just bag the whole bottle, with the cap, if you cannot finish it.

On such a disappointing experience, there will not...