Nadaman Shiodome 47 @ Tokyo (Closed)

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Singaporean who knew their Kaiseki would remember Nadaman in Shangri-La. I had this opportunity to try out their branch in Shiodome 47.

They had a few choices, the Hana and Matsu courses. And the seasonal Shun course was Fugu. We ordered two different Kaiseki courses to try a wider variety of tapa-sized dishes.

Fugu-Hana course

The Shun（旬）course featured the seasonal fish – Fugu or blowfish. Fugu flesh has no taste. And without proper licenses, you cannot serve Fugu in Japan. Despite the strict training and licensing, there are still deaths caused by Fugu poisoning every year. So here’s the Game of Death.

Hor d’oeuvre

Fugu skin with grated radish

Seasonal vegetables rolled with fugu

Soft cod roe tofu

Small mackerel sushi

Fried crab meat, burdock and shrimp dumpling rolled with pepper

Fried blowfish, soba noodle, mushrooms an vegetable in turnip soup

Thinly sliced blowfish

Chawanmushi with blowfish and leek sauce

Deep fried fugu

Deep Fried Fugu

Steamed rice with fugu and vegetables risotto style

Daily dessert

Sashimi

The course started with some very interested Hor D’oeuvres that included Fugu skin (which is chewy, almost like dried cuttlefish) and Kyoto-style sushi of mackerel. But the highlight of the appetizers was a pepper stuffed with shrimp and fried tempura style.

And everything else would have a bit of blowfish in it – fried blowfish with bones in soba soup, blowfish sashimi, Fugu Kariage, and a Kama with Blowfish. Not sure what to look out for, but I did not die from the dinner and that was a relief.

Hana Course

The Hana course was more traditinal and featured a lot more variety. Even the Hor D’oeuvres were different, and the sushi had cheese(!) in them. The chawanmushi was sublime, and the rest of the dishes were all very good.