May 28, 2013
Nadaman, founded in 1830, has been rapidly expanding in recent years from its Osaka base. It has restaurants in many top hotels in Japan and East Asia. It has upscale outlets in department stores and airports.
On March 25 and 26, 2013, Linda and I were staying at the Grand Hyatt Hotel in Fukuoka, the largest city in Japan’s southern big island, Kyushu. We had planned to eat both nights at the city’s famous yatai, or food stalls, but at 7:00 pm a cold rain started so we went to Nadaman in the hotel, looking forward to yatai the next evening.
The “Japanese Delicacy” was an excellent chunk of Spanish Mackerel, considered to be a Spring fish in Japan. It is hidden by a slice of lotus root and decorative leaves. I can’t remember what the white rectangles on the left were.
The next dish was egg yolk pudding with crab.
Good crab flavor enhanced by the warm, unctuous texture.
The featured course was “Japanese Beef Steak.”
Tea and green tea were both served at the end.
The plain, quiet ambience of Nadaman was the opposite of what we would have found at the yatai. The service was efficient and correct. We liked the meal for its scope, high quality ingredients and well executed preparation. I cannot think of another chain restaurant in a hotel anywhere in the world at this level.