Interview of Supporter Stores Nadaman

Founded in 1830, the long-established Japanese restaurant "Nadaman" opened its first overseas branch "Nadaman Hong Kong Kowloon" in the five-star "Shangri-La Hotel" in 1981. In 1991, "Hong Kong Island Nadamen", the restaurant’s second branch in Hong Kong, opened in "Island Shangri-La Hotel". Since then, it has provided Japanese food that is highly regarded by the discerning gourmets in Hong Kong

Chef Takatsugu Koyama has been interested in cooking since he was a child as his parents operated a Japanese restaurant. After graduating from a culinary school, he entered Nadaman. In the past 22 years, he has devoted himself to cooking and is now a master of Kaiseki. He has served "Nadaman Hong Kong Kowloon" as Assistant Head Chef for 4 years since 2004, and this is the second time he works in Hong Kong. He knows well the eating habits of Hong Kong people and has a deep understanding of what they look for in Japanese cuisine.

In the past, Hong Kong people only knew Japanese ingredients for à‐la‐carte menu such as "Wagyu" and "Toro". However, in recent years, as more Hong Kong people visit Japan, there are more opportunities for them to taste various dishes in various places. As a result, they have become more demanding for Japanese ingredients as their knowledge has risen. In particular, to meet the demand for seasonal ingredients and dishes employing different combinations of ingredients, courses made with a variety of ingredients from different origins are now offered.

Influenced by his parents who are cooks, Chef Koyama 's favorite dish is traditional “Nimono”(simmered dish). He especially likes simmered fish of various kinds; therefore Simmered Kinki Fish from Hokkaido is introduced this time. Although, with soft and oily flesh, the fish is served throughout the year, it tastes completely different in different seasons with different ways to enjoy it. It can also be cooked in various combinations and served as sashimi, salt-grilled or traditional simmered fish. “The goodness of Japanese cuisine lies in the use of seasonal ingredients to cook dishes that are most suitable for the season. Cooking is worthwhile, when you can convey a sense of the season and the characteristics of Japanese cuisine by using high quality and safe Japanese ingredients.” Chef Koyama affirms the food culture of Japan. Every month, a seasonal menu is prepared with seasonal ingredients. In autumns, dishes made with mushroom and Pacific saury are served.

Although we have been using Japanese ingredients before the introduction of the certification system, by becoming a certified restaurant, we can ensure that the customers know that Japanese ingredients are used. Besides, I also want to encourage further search for quality ingredients all over Japan and the creation of Japanese dishes with seasonal ingredients.