[Shanghai] Nadaman なだ万

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[Shanghai] Nadaman なだ万

Nadaman なだ万

Add: Pudong Shangri-La, 2/F, Tower 2, 33 Fucheng Lu 富城路33号，浦东香格里拉2号楼2楼
Tel: 5888 3768
Hours: [lunch] 12-2:30pm [dinner] 6-10:30pm [brunch] Sat & Sun 11:30am-2:30pm
Website: www.shangri-la.com
Price: [lunch] 100~150 RMB [dinner] 500 RMB+
Visited: Sep 2010

Please note that this is an arranged tasting.

I’m usually not so keen on hotel restaurants, but Nadaman over at Shangri-la Pudong is doing something quite unique at the moment. From now until the end of September, Chef Honda Masami will be serving something very dear to his heart – Shippoku ryori (卓袱料理) from his hometown Nagasaki. No idea what Shippoku ryori is? Read on.

For those who care, the sleek interior of Nadaman is designed by Super Potato.

We started the meal with a square of sticky sesame tofu (45 RMB) topped with sea urchin and a dab of freshly-grated wasabi. Simple and clean.

The meal proceeded with a sashimi platter (888 RMB) of sea urchin, sweet shrimp, prime tuna belly, ark shell, and salmon. Fresh, quality ingredients.

Sea urchin (uni), sweet shrimp (ama ebi), prime tuna belly (toro), ark shell (akagai).

Then came a spectacular platter of assorted appetizer (1200 RMB), served Shippoku style. The main characteristic of this Chinese-influenced cuisine is the sharing of one huge dish, family style, over happy chatters, in a harmonious atmosphere. You can read a bit more about this style of cuisine here.

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[Shanghai] Uo Kura 魚藏

Categories restaurant
[Shanghai] Uo Kura 魚藏

Uo Kura 魚藏 (Hong Mei store 虹梅店)

Add: No. 30, Lane 3717, Hongmei Lu, near Ya’an Xi Lu 虹梅路3717弄30号, 近延安西路
Tel: 6446 0252
Hours: 5:30pm-11pm
Price: 500 RMB
Visited: Jun 2011

I arrived at Uo Kura famished and flustered after a hectic Friday at work, and was counting on the food to brighten up my day. My expectations were high – Uo Kura is said to be on par with Sushi Oyama, so far my favorite Japanese restaurant in Shanghai. Hungry and eager, we made things simple by ordering two kaiseki sets (495 RMB) and complemented that with some a la carte dishes that looked particularly interesting.

The set started with a pleasant 冷制香菇羹 chilled mushroom soup as cold appetizer.

Next came a pot of 鴨丸京蔥土瓶蒸 soup with duck meat ball and scallion, which was way too salty, but the tender duck meat balls themselves were quite delightful.

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