With a rich two-century-old tradition of fine Japanese cuisine and gracious hospitality, Nadaman at China World Summit Wing, Beijing treats discerning diners to a new menu of traditional Japanese cuisine, such as the exquisite kaiseki, as well as innovative dishes and desserts created by the new head chef, Hiroaki Karasawa, and his talented culinary team.
Japanese food is natural, tasty, diverse, sophisticated and well-adjusted in terms of ingredient selection and preparation. To be sure, following the scent of the essence is the first spirit of Japanese cuisine, a bridge between the food users and nature, and the natural delicacy of the meal to be enjoyed by the diners through meticulous cooking. Every time a Japanese dish is consumed, it is an intimate encounter with nature.
Deluxe Sashimi
Assorted Sushi
Signature course
Sundubu Tofu, Pork, Clam and Mushroom with Korean Kimchi Soup in a Small Hot Pot
All ingredients are selfless gifts from nature, and a good chef is bound to be awed and grateful; he incorporates his sincerity into the cooking of the food without reservation. The dishes range from staples like fresh Sashimi and Grilled Eel to the more avant-garde selections from our kaiseki set menus, which are sure to astound with their intense attention to detail and unparalleled freshness.
Salad de Primavera
Rolled Foie Gras with Wagyu Beef
Fire Dragon Roll
Matcha and Sweet Red-Bean Parfait
Nadaman has an extensive selection of superior sakes, such as daiginjyo, jyunmai and jyunmai daiginjyo sake, from various regions in Japan, as well as an extensive range of flavours of trendy shochu – Japanese spirits. Compared with other wines, sake is enriched with amino acids, which greatly enhance the overall texture and beauty of the food. It creates the perfect dining experience.
A focal design highlight of Nadaman’s interiors is a central piece d’resistance, a sculptural interpretation of the Japanese weeping willow tree. Designed by design consultancy firm Stickman Tribe in conjunction with renowned lighting designer Beau McClellan, it is part-sculpture, part-lighting feature.
The Nadaman “tree” is crafted from over-scaled mirror-covered aluminium chopsticks criss-crossing each other and reaching up to the ceiling where the “branches” span the entire space, only to “weep” stylised droplet pendants over the restaurant tables, providing an intimate, yet multi-dimensional dining experience. The overall effect is ethereal, calming, mysterious and atmospheric, evoking a serene dining experience in a tranquil natural setting.
Assorted Sushi
Sundubu Tofu, Pork, Clam and Mushroom with Korean Kimchi Soup in a Small Hot Pot
Rolled Foie Gras with Wagyu Beef
Matcha and Sweet Red-Bean Parfait
