This restaurant is located on the 7th level at the Island Shangri-La, in the Central district but there is another Nadaman located on lower level II of the Kowloon Shangri-La as well. This can be confusing and very inconvenient if you're meeting friends and the hotel location is unclear. With that said, this is definitely the best pick of the two. The hotel is gorgeous with more than 700 Viennese chandeliers, lush Tai Ping carpets and a fabulous atrium. The restaurant has oversized windows offering a panoramic view which is hard to find when dining Japanese. The interior has very high ceilings with decorative lanterns.

This is a stand-out Japanese restaurant and the daily fresh seafood will attest to the quality offered along with Nadaman serving freshly grated wasabi. The fresh wasabi complements the selection of the tender slices of raw fish delightfully. The best appetizer in the house is the uni handroll and should be the first item that you taste. If you are here for the sashimi then you won't be disappointed as there is a large selection of the freshst seafood available. Rather than have to choose, try a sample of various fish with the Moriawase set. Kobe beef, of course, is a favorite with beef lovers. The increasingly popular shabu shabu, where you cook your favorite meat in a mouth-watering broth, is a favorite method to eat your favorite meats. My previous visit offered the kaiseki ryori as an exceptional value with fresh sashimi, including otoro (fatty tuna), with a nice presentation. This visit, the kaiseki offered only squid, asaki clams, and plain tuna presented much less attractive than our prior visit.

There are wines from around the world but sake is the main attractiion along with a nice selection of international beer.

The price is maintained by the quality and freshness of the ingredients.