Latest news with #Nadaman
Japan Times
17-05-2025
- Business
- Japan Times
A Japanese dining icon gets a (minor) facelift
Every once in a while, even a dining stalwart needs to be renovated. But when the institution in question is as revered as Nadaman Sazanka-so, deference must be given to the heritage within its very walls. Nadaman Sazanka-so was first established in Osaka in 1830 before moving to Tokyo's Hotel New Otani in 1974. The restaurant specializes in kaiseki (multicourse Japanese haute cuisine). While other Nadaman branches have opened in high-end hotels in Japan and overseas over the decades, the flagship Nadaman Sazanka-so remains a special dining destination. Its location in the center of Hotel New Otani's 400-year-old Japanese garden lends it a rustic air — a peaceful getaway from the city's hustle and bustle. The building, with its teahouse aesthetics designed by the late architect Togo Murano, is considered a masterpiece in traditional architecture. Nadaman Sazanka-so is nestled in Hotel New Otani's Japanese garden, offering diners a serene atmosphere to experience its elegant, refined cuisine. | NADAMAN When the team at Nadaman Sazanka-so closed the restaurant for its refurbishment in September 2024, they adopted a careful, understated approach. The restaurant officially reopened its doors on March 28, 2025. The aging bathrooms and kitchen floors were renovated, and new carpets were installed. Most of the hushed, elegant dining rooms have been left unchanged except for the Aoi no Ma room, which had its previous horigotatsu (low tables with recessed floors) seating converted into Western-style tables and chairs for added comfort. According to Yuko Tate, the restaurant's public relations executive, this particular seating change was requested by many customers. Fuji no Ma, an intimate four-seater dining room that was previously reserved for limited use, is now available for reservations, taking the restaurant's total seating capacity from 38 to 44. The 20-seat Hanagiri no Ma room, which played host to U.S. President Ronald Reagan and U.K. Prime Minister Margaret Thatcher during the Tokyo Summit in 1986, remains the biggest dining chamber. It's quietly stunning, thanks to its ceiling lined with washi (traditional Japanese paper) that filters sunlight, and a wide view of the Japanese garden that offers a striking canvas of nature's seasonal colors. The foie gras "chawanmushi" (Japanese egg custard) was such a hit that chef Takehiko Yoshida has retained it as a mainstay on his menu. | NADAMAN While kaiseki is traditionally a course that changes with the season's bounty, head chef Takehiko Yoshida is flexible enough to retain on his menu a couple of dishes that have been a hit with guests, namely, the foie gras chawanmushi (Japanese egg custard) — it melts in your mouth with a rich umami flavor — as a steamed dish. Yoshida himself is all too familiar with Nadaman's culinary ethos, having worked at Nadaman's outpost in Island Shangri-La in Hong Kong and later helming Nadaman's Shangri-La Tokyo and Shinjuku branches before taking over Nadaman Sazanka-so this year. He exhibits a flair for bringing out nuanced flavors in his dishes through simple, light combinations of ingredients, a restraint that is very much appreciated in the lengthy multicourse kaiseki. For example, a white sesame tofu crowned with sea urchin to create a fine balance of nutty and briny accents, and Kobe beef simmered in a pot with sanshō pepper flowers that lend delicate notes of citrus and spice. Beef also gets to shine in the Kuroge wagyu course. Previously, the course had only steak as the main dish, but Yoshida is now showcasing the meat cooked and presented in various ways, a move that demonstrates his willingness to experiment with new dining options for a modern crowd. Nadaman Sazanka-so; Hotel New Otani (Japanese Garden), 4-1 Kioicho, Chiyoda Ward, Tokyo; lunch, from ¥33,000; dinner, from ¥50,160; Tel: 03-3264-7921
Asahi Shimbun
04-05-2025
- Business
- Asahi Shimbun
Nadaman's main ‘ryotei' reopens after modern renovations
After renovation, the Aoi-no-Ma dining room at Nadaman's main restaurant Sazanka-so in Tokyo's Chiyoda Ward is set up with tables and chairs on March 28. (Kotaro Ebara) Nadaman Co., an operator of high-end traditional Japanese restaurants, reopened its flagship location, Sazanka-so, on March 28 after renovations in response to the demands of the times. The long-standing 'ryotei' (a type of traditional and exclusive Japanese restaurant) in Tokyo's Chiyoda Ward is renowned for hosting an official banquet during a Group of Seven summit in Tokyo in 1986. After the renovations, it has been equipped with tables and chairs for the first time, offering easier seating arrangements for aging patrons and foreign visitors. 'Ryotei may be closely associated with political dramas, but we want to cherish the tradition and make it a place open to society,' said Reiko Kanazawa, an 'okami' proprietress of the restaurant, referring to how fictional works depict politicians, bureaucrats and businessmen patronizing such establishments. While cover charges have been abolished, the restaurant offers a lunch course at a starting price of 33,000 yen ($220), including tax and service fees, and a dinner course starting at 50,160 yen. The restaurant has selected 'chawan-mushi' steamed egg custard prepared with foie gras as its signature dish to raise its profile in the social media era. Founded in Osaka in 1830, Nadaman has been operating Sazanka-so in the garden of Hotel New Otani since 1974. Nadaman has been making efforts to reinvigorate its business in recent years as customers have shifting away from using ryotei to entertain clients, and ryotei remain lesser known among young people.
